Most of the time simple does not equate to a feast except if its lobsters. This seafood is quite expensive in most places hence preparing this even with the simplest recipe can be equated as a feast.
Nothing can get simpler than this, boiling lobsters is as easy as placing live ones on boiling water and wait for 15 minutes. I know some are against using live lobsters that is why we dunk head first to the boiling water so they don’t suffer much. It is key to cook real fresh lobsters to get that best taste as their flesh start to deteriorate right after they die so good cooks and chefs do it fresh.
There are a lot of more humane ways if you are not convinced with this idea, some place them on the freezer for 10 minutes to numb them, some poke their heads with a sharp object to make them brain dead how about you do you have other ideas to do it humanely as possible?
By the way before you head over to the recipe do you know that Ang Sarap and Tuttle Publishing is giving away 2 books which contains this recipe book Nong’s Thai Kitchen plus your choice of one books (worth US$25.00 and below) from the Tuttle Publishing range Competition is open for 2 weeks and we accept entries worldwide, just fill in your details on this competition page to join.
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- 2 medium sized live lobsters
- 6 tsp salt
- ⅓ cup melted butter
- lemon wedges
- Prepare a stockpot filled with enough water to cook the lobster, add salt and bring to a boil. Once boiling place lobsters head first then close the lid and boil in high heat for 15 minutes or until its cooked and shells turn bright red.
- Remove lobsters from the boiling water then drain off excess liquid. Place in a serving platter served with butter and lemon wedges.