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Add a photoServings: 12
Ingredients
- 7 gal WATER, BOILING
- 70 lb CRAWFISH,LOBSTER FZ
- 1 3/4 c. SALT TABLE 5LB
Directions
- 1. PLACE Frzn LOBSTERS IN BOILING WATER. 25 AT A TIME.
- 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 WATR AS NEEDED TO ENSURE LOBSTERS ARE COVERED.
- NOTE:
- 1. LOBSTER 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 THESIZE STOCK POT.
- NOTE:
- 2. 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:
- 3. 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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