INGREDIENTS

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)
----------------------------------------------
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