I'm from Guysborough, Nova Scotia and we have the best, sweetest tasting lobster. It's best to keep it simple but using only saltwater (skip the bay leaves) or sea water if available. Lobsters die almost instantaneously in boiling water. Don't rip your live lobster in half. Cook for 7 minutes for store size lobsters or 10 minutes for bigger ones. It's good to know the lobster fishermen :D
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