How To Cook Lobster

Q: My friend bought lobster from a fisher man but it was already dead, the same way you would buy fish. Is it safe to cook and eat lobster like this? Do you have to cook it while...

A: Dead, unfrozen shellfish should always be cooked live. If it's dead and unfrozen, bacteria multiplies at an exponential rate.

Lassiter suggests a great fallback position for the cooking-challenged male: Steak, mashed potatoes and steamed vegetables. Or "a lobster tail is really easy to cook. Drop it in boiling water until the shell turns red and serve with drawn butter.and more »

Serve a double helping of love this Valentine's DayIn a large stockpot, bring 6 quarts of water to a boil. Set a bowl of ice water nearby. Submerge the lobster in the boiling water, then return the water to a boil. Cook the lobster for 4 minutes, adding the asparagus to the water for the last 2 minutes and more »

Add garlic; cook until fragrant. Add wine and cook for 3 minutes until reduced. Add broth and cook another 2 minutes or until reduced to ½ cup. Adjust seasoning. Pour over steaks. Garnish with chives. Cook lobster in large pot of simmering salted water

Time: 45 minutes, with prebaked pastry lids 2 lobsters, about 1 1/2 pounds each, or 12 ounces lightly cooked lobster meat 3 tablespoons butter 1/3 cup finely diced celery 1 cup finely diced leek Salt and pepper 1/8 teaspoon cayenne pepper 1 teaspoon and more »

Park Plaza Gardens' Butter Braised Chilean Sea BassBegin by poaching the lobster: Place 3 oz Lobster in 2 oz White wine, with 1 chopped shallot, 1 teaspoon butter, 2 oz heavy cream, and ¼ teaspoon salt. Bring to a boil until lobster turns white. (Do not overcook lobster). Remove lobster from cooking