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Add a photoServings: 100
Ingredients
- 7 gal WATER, BOILING
- 70 lb CRAWFISH,LOBSTER FZ
- 3 x BAY LEAVES
- 1Â 3/4 c. SALT TABLE 5LB
Directions
- 1. PLUNGE THE FIRST BATCH (25 LOBSTERS) HEAD FIRST INDIVIDUALLY INTO STEAM- JACKETED KETTLE OF FAST BOILING WATR. (USING TONGS, GRASP EACH LOBSTER FIRMLY BY THE MIDDLE OF THE BACK WITH THE CLAWS HELD AWAY; PLUNGE HEAD FIRST INTO WATER.) WATER SHOULD COVER LOBSTERS.
- 2. COVER KETTLE. BRING WATER TO A BOIL; REDUCE HEAT; SIMMER 15 Min Or possibly Till LOBSTERS TURN A BRILLIANT RED. REMOVE LOBSTERS.
- 3. FOLLOW STEPS 1 AND 2 FOR REMAINING BATCHES. REPLENISH WATER AS NEEDED TO ENSURE LOBSTERS ARE COVERED.
- 4. PLACE LOBSTER ON BACK. USING A SHARP KNIFE, MAKE QUICK INCISION AT THE MOUTH; DRAW KNIFE QUICKLY DOWN ENTIRE LENGTH OF BODY AND TAIL.
- BE CARDFUL NOT TO BREAK THE STOMACH Or possibly LADY (A SMALL SAC JUST BACK OF THE HEAD).
- 5. SPREAD THE BODY FLAT. REMOVE, WITH YOR HAND, THE BLACK COLORED INTESTINAL VEIN That RUNS FROM THE HEAD TO THE TAIL; THROW AWAY.
- REMOVE AND Throw away THE LOBSTER'S STOMACH Or possibly "LADY" AND THE SPONGY TISSUE. LEAVE THE GREEN LIVER AND THE RED "CORAL" ROE, IF ANY.
- 6. CRACK CLAWS WITH A MALLET.
- NOTE:
- 1. COOK 100 LOBSTERS IN FOUR BATCHES OF 25. BE SURE EACH LOBSTER IS ALIVE. WHEN PICKED UP, IF THE TAIL IS STRETCHED OUT FLAT, IT SHOULD SNAP BACK
- NOTE:
- 2. LOBSTERS MAY BE COOKED IN A LARGE STOCK POT ON TOP OF THE RANGE. THE NUMBER OF LOBSTERS TO BE COOKED IN EACH BATCH IS TO BE DETERMINED BY THE SIZE STOCK POT.
- NOTE:
- 3. SERVE LOBSTER WITH MELTED Or possibly DRAWN BUTTER Or possibly MARGARINE IN SIDE DISH. ALLOW ABOUT 3 TBSP PER SERVING. DRAWN BUTTER Or possibly MARGARINE: Heat 10 LB BUTTER Or possibly MARGARINE OVER LOW HEAT. WHEN COMPLETELY MELTED, REMOVE FROM HEAT, LET STAND FOR A FEW Min TO ALLOW Lowfat milk SOLIDS TO SETTLE TO BOTTOM. POUR OFF BUTTER Or possibly MARGARINE FAT FROM Lowfat milk SOLIDS; PLACE IN A CONTAINER. THIS IS DRAWN BUTTER Or possibly MARGARINE READY FOR USE.
- NOTE:
- 4. SERVE WITH LEMON WEDGES (13 LEMONS (3 LB 4 Ounce A.P.), SLICED IN EIGHTHS) AND PARSLEY GARNISH.
- SERVING SIZE: 1 LOBSTER
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 587g | |
| Recipe makes 100 servings | |
| Calories 229 | |
| Calories from Fat 28 | 12% |
| Total Fat 3.08g | 4% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 340mg | 113% |
| Sodium 2188mg | 91% |
| Potassium 829mg | 24% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 47.15g | 75% |
