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Cooking you own lobster at home may seem a bit over warming. So today i am cooking with Chef Allyson Thurber at the lobster insnata Monica who will be teaching me how to tackle every step of the process.

First, we will just talk about the lobster basics ok and if you go to the store and if you want to buy a lobster the first thing that you don’t look for is that its kind of frisky and moving around in the tank you want it to be alive you want to try and touch it your self because you make sure that the shell is really really hard. You want to make sure that it feels heavy. Probably the lobster to eat is the about a pound and half. We have a lobster what’s next? Aaa the next thing to do is to cook it.

Well, we have here is a powder of really salty boiling water. Ok, and i know people say that when you through lobster in hot water there is a scream in some sort. You know i cooked i don’t know hundreds of thousands of lobster..yeah..

In case you didn’t see the video in part 1 of this series… here it is again

This is part of a series of posts, you can read the rest of it by clicking on the links for the Table of Contents at the top of this post.

Tags: low carb cooking, quick cooking, cooking classes

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