Boiled lobster

FishAfter purchasing your lobster from C&C Lobsters and Fish (profiled on page 2 of the autumn 2012 PDF newsletter), how will you prepare it? Chef and food coach German Lam recommends boiling the lobster with a variety of spices to infuse the meat with rich flavors. Be sure to save some of the cooking broth to dip the lobster meat into, or you could mix some fresh lemon juice with olive oil – either is a healthful alternative to butter.

1 stalk lemongrass (sliced thin on the bias)
1 oz fresh ginger (sliced thin)
3 bags green tea
Note 4 to 5 bags of lemongrass, ginger or citrus tea can substitute for the first three ingredients
1 orange (sliced into 6 slices)
1 star anise
1 carrot (sliced thin on the bias)
1 small onion (sliced thin)
2 stalks celery (sliced thin on the bias)
1 bay leaf
1/2 cup white wine
4 whole black peppercorns
4 lobsters (1.5-lb each)

Bring a large pot of water to boil with all the ingredients, minus the lobsters. Use enough water to cover all the lobsters once they are added.

Once the water is boiling, add the lobsters. Boil the lobsters until they change to a red color all over; for 1.5-lb lobsters this may take up to 12 minutes.

Remove the lobsters and place them in an ice water bath to stop the cooking process. Cool in the ice water for 5 minutes or more, until the lobsters can be safely handled.

Makes four servings, one lobster per person

Recipe from German Lam, Food Coach/CEO, Glam Foods, LLC, Printed in the Autumn 2012 Roots & Sprouts newsletter, a service of the Belmont Food Collaborative.

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