Daniel Humm brought his own lobsters in from Nova Scotia. For the salad, he cooked the whole lobster for only 3 minutes, removed the claws and cooked them an additional minute. One trick is after removing from the boiling water, put the lobster (and later claws) in a pot of ice water to stop the cooking. Another trick was using culinary shears to open the lobster, knuckles, claws, etc. No mallets or crackers to mangle the meat. Finally, he removed the congealed fat from the outside of the lobster meat in the pot of cold water, then saved all the shells and body parts for making broth. Jan 18, 2013 11:52 AM
Jan 18, 2013 11:52 AM