Fresh Lobster With Garlic Parmesan Butter

The perfect color for a Valentine's Day feast. Lobster is delicious when prepared right, and I must admit this particular lobster was boiled just a bit too long. Learn from your mistakes is a great phrase that comes to mind. An easy way to know if your lobster is overcooked, well because it will be a bit chewy. But once you slip your Lobster in this flavorful Garlic Parmesan Butter you'll forget about your mistake if you happened to overcook it.

I paired this Lobster with Snow Crab Legs and used the same Butter for dipping. This meal was a great way to dig in and get messy. No need for a fork and knife here, except maybe to get the meat out of the Crab Legs.

Garlic Parmesan Butter:

1/4 cup Butter

2 Tbsp Parmesan Cheese(powdered works best)

1 clove fresh Garlic minced

In a saucepan melt Butter and add Parmesan Cheese and minced Garlic. After butter has completely melted if available place it in a small Fondue Pot with a Tea Light candle under to keep it warm throughout the course of the meal.

Boiling The Lobster:

Bring a large Stock Pot to a boil with enough water to completely cover the lobster. Place live lobster in head first. If you choose to cook the lobster from it's deceased state you can do this now by placing a large knife in the space between it's eyes and make a slice through. Trust me it was a bit of a sad day when the time came for me to submerge my Lobster in boiling water.

The water will reduce in heat after the Lobster has been added. Bring water back to a rolling boil then reduce to medium heat. Cover the pot and cook for 5 minutes for the first pound and 1 minute for every pound after.... LOBSTER WILL OVERCOOK ALMOST INSTANTLY....So when you have timed for each pound remove immediately.This is where I messed up, I would go a bit less then the minute per pound. Lets say 50 seconds.

Place cooked Lobster on paper towel to drain water off. For serving twist off each claw leaving the claw joints in tact. Use a nutcracker or mallet to remove meat. Hold the body of the Lobster with a clean kitchen towel.(it should still be hot) Remove the tail separating the meat with your fingers.(meat should slide out)

Note:

Picking the best lobster means picking the most liveliest. NEVER BUY A DEAD LOBSTER...They decompose quickly and could cause severe sickness.

Lobster will turn red after being cooked.