I used a few inches of tap water in the bottom of a big pot with a few scoops of sea salt. There will be photos and and explation soon, when I get my camera working again.So are you cheap like my parents were and only buy the culls with one claw? I can't remember if I asked in your Nova Scotia food thread if you use sea water or not. Where do you stand on eating the various slimy bits?
The lobster boil was a raging success. Six pound-and-a-halfers for a smallish crowd and there's nothing left. Photos to follow . . .
Great blog. Thanks.
I cherish the slimy bits. Green tomalley and the crumbly pink stuff -- it's all good. Like most, the tail is my overall favorite part.