The Boston Lobster otherwise known as the Maine Lobster is getting more popular locally in recent years. An average adult lobster measures about 20-25 centimetres long and weighs between 600-900 grams. There are many different methods to cook a lobster but the simplest way is to boil it and to eat it with a prepared sauce or dip. For this recipe, I have prepared a hollandaise sauce to accompany this dish. Bon Appétit!
Ingredients (Serves 1-2)
1) 1 Boston Lobster (approximately 600-800g)
2) Clarified butter (4-5 tbsp)
3) 2 eggs
4) Lemon juice (2-3 tbsp)
5) Salt & pepper
6) Chives (for garnishing)
7) Hot and Cold water
(Eventually didn’t use the sweetcorn for this recipe)
Preparing the Hollandaise Sauce
1) Simmer some water in a pot under medium heat. About 1 inch water level.
2) Place a bowl in the pot without the base touching the water. This is called double boiling. You are just using the steam to warm the glass bowl.
3) Add in 2 eggs in the bowl and start whisking for about 1-2 mins.
4) Add in 1 tbsp of cold water. The trick here is to prevent the eggs from curdling.
5) Whisk mixture until slightly thickened.
6) Add 1 tbsp of lemon juice.
7) Here comes the tricky part. Slowly add the clarified butter. A few drops in the beginning and keep whisking for emulsion to take place. You need to watch the heat as well. Too high a heat and mixture will start to curdle. I had to turn the fire on and off to control the heat
8) Once you add in all the clarified butter, add a bit more lemon juice. If the sauce gets too thick, add a bit of hot water and whisk.
9) Once the sauce has a smooth consistency, add the desired amount of salt required. Set aside the Hollandaise sauce, keep it warm and whisk occasionally.
Preparing the lobster
10) Put half a pot of water to boil and add 2 tblspoons of salt.
11) Once the water has boiled, add the lobster head first.
12) Boil for about 11-12 mins (For a 680g lobster)
13) Turn the lobster while halfway boiling to cook it evenly.
14) Allow the cooked lobster to rest for about 5 mins to cool after cooking so the meat can absorb some of the moisture in the shell.
15) Once cooled, twist off the claws at the joints.
16) Twist off the tail from the body.
17) Use scissors or kitchen shears to cut through the shell and claws to extract the meat.
18) Pour the hollandaise sauce over the lobster. Add salt & pepper to taste and parsley for garnishing.
Presenting my Boiled Boston Lobster with Creamy Hollandaise Sauce
Thanks for viewing.