Cooking live lobster can be challenging, but marine biologist Curt Brown offers creative solutions. He suggests using a large pot filled with water and elevating the lobster using sturdy vegetables like corn and sweet potatoes. This method not only keeps the lobster from burning but also provides tasty side dishes. Additionally, he shares recipes using lobster tails, including lobster bisque and spaghetti, perfect for impressing dinner guests when paired with garlic bread and dry wine.
"If you don't have a steamer basket, use a large pot with a few inches of water... add a layer at the bottom in the form of vegetables to elevate the lobster."
"Hearty, sturdy vegetable options like corn on the cob, sweet potatoes, and Brussels sprouts can stack nicely at the bottom of your pot..."
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