BreezyCooking
Banned
Okay guys - would appreciate some help/advice/input here within the next 4 hours or so - lol!
Today is my dear husband's birthday, & Monday isn't a good restaurant night (all of the "special" spots around here are closed on Monday), so I told him I'd make him dinner home. I phoned around this morning hoping to perhaps snag some early fresh soft-shell crabs, but no go. As luck would have it, I DID discover that Wegman's market was having a sale on "monster" lobsters ($10.99/lb.). So popped over there & became the proud owner of one behemoth just over 4 pounds, & one just a hair shy of 3 pounds. Both very fresh & frisky.
Since the largest lobsters I've ever cooked have been 2-1/2 pounders, was wondering if my usual 10-12 minutes per pound rule still holds. We both prefer our lobsters boiled (actually, more of a medium simmer), but somehow 40 minutes sounds like an awfully long time for lobster. But then I'd hate to split them & then have to run them under the broiler because they weren't done yet.
Comments?
Today is my dear husband's birthday, & Monday isn't a good restaurant night (all of the "special" spots around here are closed on Monday), so I told him I'd make him dinner home. I phoned around this morning hoping to perhaps snag some early fresh soft-shell crabs, but no go. As luck would have it, I DID discover that Wegman's market was having a sale on "monster" lobsters ($10.99/lb.). So popped over there & became the proud owner of one behemoth just over 4 pounds, & one just a hair shy of 3 pounds. Both very fresh & frisky.
Since the largest lobsters I've ever cooked have been 2-1/2 pounders, was wondering if my usual 10-12 minutes per pound rule still holds. We both prefer our lobsters boiled (actually, more of a medium simmer), but somehow 40 minutes sounds like an awfully long time for lobster. But then I'd hate to split them & then have to run them under the broiler because they weren't done yet.
Comments?