| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
Main dish, Fish, Appetizers, Microwave |
2 |
Servings |
INGREDIENTS
| 1/2 |
c |
Water |
| 1/2 |
ts |
Salt |
| 1 |
|
Lemon, sliced |
| 2 |
|
1.5-lb live lobsters, pegged |
INSTRUCTIONS
1. In a deep, 3-quart, heat-resistant, non-metallic casserole place water,
salt and lemon. 2. Heat, uncovered, in Microwave Oven 3 minutes or until
water boils. 3. Place live lobsters, head first, into boiling water: this
will render them immobile. 4. Heat, covered, in Microwave Oven 12 minutes.
5. Let stand, covered, 4 minutes to finish cooking. 6. Drain. With a sharp,
heavy knife, split tail. If meat is still translucent in center, heat,
covered, about 1 minute longer or until meat is opaque. Continue to cut up
the center towards the head. Remove the stomach and the intestinal tract.
The green liver and the red roe are considered to be delicacies.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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