It’s no secret that parents with young kids have trouble getting out of the house alone, even for normal things like…I don’t know…grocery shopping. So when holidays like an anniversary or Valentine’s Day appear, the process of rounding up a baby-sitter, spending the money, dressing back up after slogging around all day in work clothes can be tiresome.
Don’t get me wrong, the thought of leaving the kids behind for an evening always sounds good, but the reality is it’s just not practical a lot of the time.
My husband and I have spent the last few years eating in for Valentine’s Day – as in, take-out, home-cooked meals, etc. From Outback Curbside Takeaway to a superb steak cooked stove top to crab cakes, my favorite dine-in meal of all was the year I prepared lobsters. Like, crawling around, from the tank, live lobsters.
I know what you’re thinking. “I watched Julie & Julia and I saw how those lobsters nearly fought their way out of the pot! There’s no way. NO WAY!”
But really, cooking a live lobster isn’t like that. They don’t climb or scream or anything. Actually, it’s SO simple you’ll kick yourself for having never tried before!
So tell me, why wouldn’t you want buttery, sweet, tender lobster cooked fresh from the comfort of your own home (which, by the way, includes wearing pajamas) if it was an option?
2 1 to 1 1/2 pound lobsters (keep alive, bagged in the fridge until you’re ready to use them)
2 sticks salted butter, melted
1 lemon, cut into wedges (optional)
Fill a large pot of water half-way and bring to a boil.
Place the lobsters, head first, into the boiling water. Cover and reduce heat. Boil for 10 minutes, or until the lobsters go from dull brown to bright red.
Remove from water with tongs (they’ll be drippy, so be prepared with a towel) and let sit for a couple of minutes before plating.
Serve warm with melted butter and lemon wedges.
Lick your lips and wipe your chin good. Promise!
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