Josh71

Thanks for the guide. It looks like I have to kill it with the knife in the head method, because boiling will take out the flavor. No doubt from all the past years, I got not so tasty lobster compared to when I eat in the restaurant. But ... I have to be brave to do that ... Ugh ... UPDATE: I read that we can put it in a freezer to make them sleep before splitting the head! I think I am going to do this

I read above some success storied about with this trick I read a reference about it here: http://www.foodandwine.com/recipes/quick-aged-grilled-rib-eyes Mentioned the technique from the book Modernist Cuisine at Home, Nathan Myhrvold. I also watched someone tried on YouTube: From the look of it, it looks nicely aged. Although he overcooked it.

Hi, I am going to cook roasted lobster with garlic butter in an oven, but I have some doubts about the best time (how long) and temperature. I tried in the past, and It was not satisfactory (a bit though, probably overcooked, and forgot the exact time/temp I used). Here are the details about my plan: 1 fresh (alive) lobster about 600 - 700 gram in weight (so, not too big I guess) First, I will boil the lobster in rolling boiling water for about 7 minutes (I am not brave enough to cut it open while it is still alive). From the past few retries, this will not cook the lobster completely, it will be half-cooked or so, the meat is still quite translucent. Then I wait until it's cold to handle (room temperature), and cut it open, length wise. Put both parts in oven tray skin side down, pour some garlic butter mixture on top of the lobster meat. Then roast (bake) in the oven ............... until done, ready to serve. Any fool proof advice? I know that not all oven are the same, but at least I have something to try this weekend! Thanks