Irish blue lobster

Irish blue lobster

This lobster being delivered from fishing port directly is a delight, with sweet meat which is how blue lobster should be. The lobster feels heavy for its size and meat is firm is a sign that the lobster is recently caught and has not been living in a tank, like those I used to buy from fish shop. 

Irish blue lobster

1. In a big pot, make a simple broth with ginger, celery and salt, drop in lobster, when water re-boil, remove from heat and keep for 7 minutes (700gm lobster).

2. Take lobster out, remove claws, bring broth back to boil, hold lobster tail and submerge head in the broth for another 10 minutes to cook the tomalley inside. I like lobster meat to be under cooked and tomalley fully cooked.