One of the best things about the Cold Cracked product is that it allows you to impart a little flavor into the meat during the cooking process while cooking the meat gently and to perfection. In this recipe, we are using the classic New England seafood flavors — lemon, peppercorn, thyme and dill — but the combinations are endless. Add lemongrass, ginger and fish sauce for a Thai inflected flavor profile. Smoked chilies and cumin would give the lobster meat a southwest vibe.
Steps
Put the drained lobster meat in a non-reactive and heat resistant container that holds at least 2 quarts in volume.
In a separate pot, combine remaining ingredients and bring to a boil.
When boiling, turn off heat and pour the boiling liquid over the cold cracked lobster.
Set a timer for two minutes and remove cooked meat from warm liquid with a slotted spoon.
Set to dry on a plate lined with a paper towel.
If serving cold, chill in refrigerator for 30 minutes. We recommend a classic New England Style Lobster Roll or a chilled White Bean Salad with Lobster.
If serving warm, add to recipe immediately. We recommend a Connecticut Style Lobster Roll or a Lobster Bisque.
