Recipe#678

Servings: YIELD: 100 Portions
Portions: 1 Lobster Each
Pan Size:
Temperature:

INGREDIENTS

100 lobsters (100 lb) lobsters, live
variable (to cover approx. 7 gal.) water, boiling
4 tbsp. (per gal of water) salt
3 bay leaves (optional)

INSTRUCTIONS

1. Plunge the first batch (25 lobsters) head first individually into steam-jacketed kettle of fast boiling water. (Using hands or tongs grasp each lobster firmly by the middle of the back with the claws held away, straighten tail and plunge head first into water.) The water should cover the lobsters.
2. Cover kettle. Bring water to a boil: reduce heat and simmer 7 to 10 minutes or until lobsters turn a brilliant red all over. Remove lobsters from water with a large strainer.
3. Use the same water to cook the remaining three batches of lobster. Replenish water as needed to ensure lobsters are covered.

TO PREPARE FOR SERVING:
4. Place lobster on its back. Using a sharp knife, make quick incision at the mouth and draw knife quickly down. entire length of body and tail. Be careful not to break the stomach or lady (a small sac just back of the head).
5. Spread the body flat. Remove, with your hand, the black colored intestinal vein which runs from the head to the tail and throw away. Remove and discard the lobster's stomach or "lady" and the spongy tissue. Leave the green liver and red "coral" roe, if any.
6. Crack the claws with a mallet.

NOTE: 1. Plan to cook the 100 lobsters in four batches of 25. Be sure each lobster is lively. When picked up, if the tail is stretched out flat, it will snap back.
2. The lobsters may be cooked in a large kettle on top of the range. The number of lobsters to be cooked in each batch to be determined by the size kettle.
3. Serve the lobster with melted or drawn butter in side dish. Allow approximately 3 tbsp per serving. To make drawn butter: Melt 10 lb butter over low heat. When completely melted, remove from heat, let stand for a few minutes to allow the milk solids to settle to the bottom. Skim the butter fat from the top and place in a container. This is the drawn butter, ready for use.
4. Garnish each lobster plate with sprigs of parsley and lemon wedges.