CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Seafood | 100 | Servings |
INGREDIENTS
7 | gl | WATER, BOILING |
70 | lb | CRAWFISH, LOBSTER FZ |
1 3/4 | c | SALT TABLE 5LB |
INSTRUCTIONS
PLACE FROZEN LOBSTERS IN BOILING WATER. 25 AT A TIME. COVER KETTLE. BRING WATER TO A BOIL; REDUCE HEAT; SIMMER 15 MINUTES OR UNTIL LOBSTERS TURN A BRILLIANT RED. REMOVE LOBSTERS. FOLLOW STEPS 1 AND 2 FOR REMAINING BATCHES. REPLENISH WATR AS NEEDED TO ENSURE LOBSTERS ARE COVERED. NOTE: 1. LOBSTER MAY BE COOKED IN A LARGE STOCK POT ON TOP OF THE RANGE. THE NUMBER OF LOBSTERS TO BE COOKED IN EACH BATCH IS TO BE DETERMINED BY THE SIZE STOCK POT. NOTE: 2. SERVE LOBSTER WITH MELTED OR DRAWN BUTTER OR MARGARINE IN SIDE DISH. ALLOW ABOUT 3 TBSP PER SERVING. DRAWN BUTTER OR MARGARINE: MELT 10 LB BUTTER OR MARGARINE OVER LOW HEAT. WHEN COMPLETELY MELTED, REMOVE FROM HEAT, LET STAND FOR A FEW MINUTES TO ALLOW MILK SOLIDS TO SETTLE TO BOTTOM. POUR OFF BUTTER OR MARGARINE FAT FROM MILK SOLIDS; PLACE IN A CONTAINER. THIS IS DRAWN BUTTER OR MARGARINE READY FOR USE. NOTE: 3. SERVE WITH LEMON WEDGES (13 LEMONS (3 LB 4 OZ A.P.), SLICED IN EIGHTHS) AND PARSLEY GARNISH. Recipe Number: L12702 SERVING SIZE: 1 LOBSTER From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 1988.5mg
Potassium: 3.1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g