Bought four 2 lb lobsters here at a chinese market ($5.99 a lb in Toronto, Canada) and since they spent a few hours in my car, when I got home I put them in the sink with cold water. One was very lively, the others were lazier.
Then I putzed around and eventually did some searching and read that fresh water kills them... instantly... nice. Not supposed to put them in the sink. They weren't moving much, if at all anymore.
Since they'd just likely died, I figured cooking them right away was best rather than putting them in the fridge as I was planning.
So I read you can parboil lobster and finish it the next day, and I did that, boiling them for 5 minutes each one at a time. Now they're in the fridge.
What's my best bet to finish cooking them? I was thinking doing this pretty much, but I'm open to suggestions: http://articles.orlandosentinel.com/1...
- Pick my own lobsters from now on from the tank, rather than let the guy do it, and look for lobsters that stretch out when picked up
- Get them home faster and into the fridge with wet newspaper
The lobsters do seem fine, their tails are all tightly curled, should be fine.. Just not sure if this 1986 recipe is going to do them justice or if there's a better way to finish them after a par-boil.