i am planning to cookt it this way ( according to jacques pepin's "fast food my way" for lobster bisque and lobster salad with taragon.
1. putting first enough water and lobster into the pot before heating up,
2. bringing down to strong boil and then reducing heat into medium.
3. and continuing on simmering gently over 5 or 6 mins.
4. turning off heat completely and let the pot and lobster inside rest over 30 mins with lid
jacques boiled a live 2 pound lobster, but i am going to boil 7 pound lobster.
so i concern if i have to modify his time arrangement significantly.
could anyone give me some good idea for better timing?
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