Recipe - How To Make Meringue - Petit Monts Blancs

4 Lobsters ; (1 One fourth lbs ea)
12 qt Water
4 Lemons
2 tablespoon Salt

Wash lobsters under cold running water. In a pot large enough to hold court
bouillon and lobsters, place water, lemons, and salt. Bring the court
bouillon to a boil. Place the whole lobsters in the pot, cover with a lid,
and cook for 12 to 14 minutes; until the shells are completely bright red.
Remove the lobsters from the court bouillon and allow them to cool enough
so that you can handle them with your bare hands. Break off the tail, the
claws, and the knuckles that are attached to the claws. Split the body in
half by laying it shellside down on a workspace. Place a sharp heavy knife
between the small legs on the underside of the body and split the body
completely in half. Remove the long black intestinal tract as well as the
stomach sack and discard. With a spoon, remove the body meat and any red
roe, reserving them for use in your salad or another lobster dish. At the
top of the body, towards the head, find, remove, and discard the feathery
gills. The green tamale can be discarded, or eaten if desired. Separate the
claws from the knuckle shells and crack the claws straight across with the
back of a sharp knife. Separate the claw shell and remove and save the claw
meat. Crack the knuckle shells with a nutcracker and remove as much of the
tiny nuggets of meat as possible. Take the tail shell in the palm of your
hand and squeeze firmly. This will help to loosen the tail meat. Then,
using sharp scissors, cut through the length of the soft undershell. Spread
the hard shell apart and remove the tail meat intact. You may split the
tail meat in half, and if any intestinal tract remains, remove and discard
it now. Chill the lobster meat for use in lobster salad or saute it briefly
and combine with risotto or pasta.

Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD
NETWORK (Show # ML1C15 broadcast 04231998) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

05041998

Recipe by: Michael Lomonaco

Converted by MM_Buster v2.0l.