SERVE COLD LOBSTER RECIPES

Steps:

• To cook lobsters, pour about 2 inches of water in the bottom of a large kettle or steamer. Add salt, peppercorns, red-pepper flakes, bay leaf and thyme. Bring water to a boil. Place lobsters in kettle and cover tightly. Return to a boil and cook over high heat for about 12 minutes. Remove lobsters and let them cool.
• To make mayonnaise, combine egg yolk, mustard, vinegar, salt and pepper in a mixing bowl. Mix well with a wire whisk.
• Add oil in a thin stream while beating vigorously with a wire whisk. When mixture is thick and smooth, stir in remaining ingredients and blend well. Cover until ready to serve.
• Before serving, split lobsters in half lengthwise and crack claws. Remove and discard small sacs near the eyes. Remove intestines through the middle of the tail. Serve at room temperature with mayonnaise.

Steps:

• Put the drained lobster meat in a non-reactive and heat resistant container that holds at least 2 quarts in volume.
• In a separate pot, combine remaining ingredients and bring to a boil.
• When boiling, turn off heat and pour the boiling liquid over the cold cracked lobster.
• Set a timer for two minutes and remove cooked meat from warm liquid with a slotted spoon.
• Set to dry on a plate lined with a paper towel.
• If serving cold, chill in refrigerator for 30 minutes. We recommend our classic New England Style Lobster Roll (https://www.crowdcow.com/recipe/new-england-style-lobster-roll) or a chilled White Bean Salad with Lobster.
• If serving warm, add to recipe immediately. We recommend a Connecticut Style Lobster Roll (https://www.crowdcow.com/recipe/connecticut-style-lobster-roll) or a Lobster Bisque (https://crowdcow.com/recipe/lobster-bisque).