Live Jumbo Lobster

We were wondering through Central City in Surrey and came across Live Jumbo Lobsters on sale at the supermart. Picked up a four & a half pounder and headed home on the skytrain.

While organizing the ingredients & equipment, we let Lucas the lobster out of the bag to chill out in the kitchen sink.

Fun time's over, it's time to get down to business. Put the lobster in the freezer for half an hour to sleep. Take him from the freezer and turn him over onto a chopping block; cut right down the middle from head to tail. Kitchen shears are handy for cutting through the shell. De-vein, but keep the rest of the greenish/mustard coloured stuff around the head area (it's pretty tasty after cooking; discard only if you are really not into eating it); rinse with cool water, then detach the claws. If you're not up to cutting up & cleaning a lobster, get the market to do it for you.

We place the two large claws (notice they are different - the fatter one is a Crusher Claw, the slimmer one is a Pincher Claw) onto a baking tray, and the two body halves onto another tray. For the body half at the top, we spread on a butter, mustard, garlic & honey sauce; for the other, we use a black pepper sauce with onion bits. Place the tray with the claws below the other tray and Bake for 20 minutes, followed by Grill for 5 minutes.

To accompany our Jumbo Lobster, we tossed a salad and made toast to soak up the lobster gravy.

The claws were so tough I broke a knife trying to cut through them. Brought out the chisel & mallet to crack them open !
It was delicious, but we couldn't finish the whole lobster.

So we picked out the meat and made lobster rolls with the leftovers for lunch another day . . . a second tasty lobster meal . . . double delicious !

Mmmmmm . . . . .