Gluten-Free, Low-Glycemic Foods This is the first Cook-Book of its kind! Every Recipe is Completely Gluten-Free, Sugar-Free (except fruit), Digestion-Friendly, Allergy-Friendly and Low Glycemic with Meat, Poultry, Fish meals and Tree-Nut-Free, Dairy-Free, Vegan and Vegetarian Options for most recipes.

Cooking With Stella

Cooking Live Lobster Right

One of the first things that you have to come to terms with in cooking live lobster is the fact that you will be the person that will place a living creature in water that is boiling. Most people feel squeamish about this. They are not sure they can do it. This is what makes cooking live lobster so different.Cooking lobster can seem like a challenge for some people, but it’s really not that difficult.

So what do you do with this lobster once it arrives, after all it needs to prepared for the dinner table. For starters the best thing to do is leave it in the package that it arrived in. Most likely it is an insulated foam box that also has frozen gel packs. This serves one primary purpose which is to keep your precious lobster cool and comfy during transit. Whatever you do, don’t put it in fresh water, this will actually kill the lobster and we definitely do not want that to happen, at least not yet!

Lobster is best cooked alive, however if it doesn’t arrive alive as long as it was kept cool it will still be okay to cook and to eat. The next thing to do is prepare the cooking area for you freshly delivered live Maine lobster.

Lets move forward with the preparation which will ensure you are cooking your live lobster correctly.

Prepare a large stock pot by adding water and bringing this to a boil. It is also important to know what size the lobsters are in order to ensure the proper cooking time. Generally speaking an invoice will be included that lists the contents and will specify the size of the lobsters. Also, if you ordered the lobsters online then just make a mental note of the size when ordering. Lobsters are measured in pounds vs. inches or some other measurement. The following chart lists the different weights and the accompanying cook times for each weight range:

1 lb. to 1-1/4 lbs. 15 minutes

1-1/2 lbs. to 2 lbs. 17-20 minutes

2 lbs. to 3 lbs. 20-minutes

3 to 6 lbs. 24-28 minutes

6 to 7 lbs. 28-30 minutes

8 lbs. & up. 4 minutes per pound

Once the stock pot has come to a boil it is now time to cook the lobster! Make note of the time for cooking and either set a timer or mark the time when cooking was started as well as when the lobster will be done.

Grab the lobster firmly around the body, behind the two main lobster claws. Put the lobster head first into the boiling water. To make sure you don’t burn yourself you can simply release the lobster as it is entering the water. Their is the possibility that the lobster will kick a little so make sure that the lid to the lobster stock pot is put on immediately. The lobster is cold and will most likely stop the water from boiling as the temperature adjusts. This is normal and the water will begin to boil again momentarily. Leaving the lid on the stock pot helps to get the water boiling again quickly and ensures proper cooking throughout your fresh lobster.

Once the timer has gone off it is time to remove your cooked lobster. Use heavy duty utensils to remove your cooked lobster. They can sometimes be heavy so simple salad tongs most likely will not be sufficient. Once removed be careful not to grab or touch the lobster with your hands, they are extremely hot and will burn your skin. Let the lobster cool a little and then place it on the serving tray for presentation.

If the detailed directions are followed properly then there is no question that you will have cooked your live lobster properly. It is not a difficult process and anyone can pull this off with ease. Even if this is the first time you have ever cooked a live lobster be confident that armed with the correct information you can cook your lobster like a master chef.

About the Author

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My Story Chapter 2. I hope you enjoy?

Chapter 2, I think I dream, but it felt so real. There was a young beautiful woman with dark brown hair and beautiful green eyes. And a precious little girl, rocking in her arms. Suddenly the girl grows up to be a sixth grader. She had cuts and bruises all over her. Her mother had just stopped beating her. Her father decided to leave that girl and a new life. I finally woke up and it was about nine hours. Ms. Gomez was done cooking her famous strawberry pancakes with strawberry syrup. "Stella, come out and eat some breakfast." Shouted them out. There was a plate of pancakes with syrup on the side of a glass of orange juice and some apricots. I ate my food and asked if I could go in her garden and walk around. She said sure and I went out and looked around. I went to the grove that was there. I had flashbacks I was running from a woman. I got scared and ran from the woods and into the house. Ms. Gomez asked if I was ok. I'm good I said.

You know what your story would be better? Improving the way you write, you need to write catchy while not sounding forced or overwritten. I wouldnt read it in its present form for the simple reason that it is poorly written.

Cacique and Chef Aarón Sánchez Announce Finalists to Compete in the Go Auténtico Challenge Cook-Off
Cacique and Chef Aarón Sánchez announced the four finalists who will compete in the Go Auténtico Challenge Cook-off at Chef Sánchez’s restaurant, Centrico, in New York City. Tune in to The Cooking Channel in February to see who earns bragging rights as the most unique, Latin-inspired recipe using Cacique’s products. To read more details about the Go Auténtico Challenge finalists and their …

Cooking With Stella – Trailer

Cooking Kielbasa….

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