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Name: Boiled Lobster
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 100
Cuisine: American
Ingredients: 3 Bay Leaves; 70 lb CRAWFISH;LOBSTER FZ; 1 3/4 c Salt; 7 ga WATER; BOILING

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INGREDIENTS

3 Bay Leaves
70 lb CRAWFISH;LOBSTER FZ
1 3/4 c Salt
7 ga WATER; BOILING

Servings

INSTRUCTIONS

1. PLUNGE THE FIRST BATCH (25 LOBSTERS) HEAD FIRST INDIVIDUALLY INTO STEAM- JACKETED KETTLE OF FAST BOILING WATR. (USING TONGS, GRASP EACH LOBSTER FIRMLY BY THE MIDDLE OF THE BACK WITH THE CLAWS HELD AWAY; PLUNGE HEAD FIRST INTO WATER.) WATER SHOULD COVER LOBSTERS. 2. COVER KETTLE. BRING WATER TO A BOIL; REDUCE HEAT; SIMMER 15 MINUTES OR UNTIL LOBSTERS TURN A BRILLIANT RED. REMOVE LOBSTERS. 3. FOLLOW STEPS 1 AND 2 FOR REMAINING BATCHES. REPLENISH WATER AS NEEDED TO ENSURE LOBSTERS ARE COVERED. 4. PLACE LOBSTER ON BACK. USING A SHARP KNIFE, MAKE QUICK INCISION AT THE MOUTH; DRAW KNIFE QUICKLY DOWN ENTIRE LENGTH OF BODY AND TAIL. BE CARDFUL NOT TO BREAK THE STOMACH OR LADY (A SMALL SAC JUST BACK OF THE HEAD). 5. SPREAD THE BODY FLAT. REMOVE, WITH YOR HAND, THE BLACK COLORED INTESTINAL VEIN WHICH RUNS FROM THE HEAD TO THE TAIL; THROW AWAY. REMOVE AND DISCARD THE LOBSTERS STOMACH OR "LADY" AND THE SPONGY TISSUE. LEAVE THE GREEN LIVER AND THE RED "CORAL" ROE, IF ANY. 6. CRACK CLAWS WITH A MALLET. NOTE: 1. COOK 100 LOBSTERS IN FOUR BATCHES OF 25. BE SURE EACH LOBSTER IS ALIVE. WHEN PICKED UP, IF THE TAIL IS STRETCHED OUT FLAT, IT SHOULD SNAP BACK NOTE: 2. LOBSTERS MAY BE COOKED IN A LARGE STOCK POT ON TOP OF THE RANGE. THE NUMBER OF LOBSTERS TO BE COOKED IN EACH BATCH IS TO BE DETERMINED BY THE SIZE STOCK POT. NOTE: 3. SERVE LOBSTER WITH MELTED OR DRAWN BUTTER OR MARGARINE IN SIDE DISH. ALLOW ABOUT 3 TBSP PER SERVING. DRAWN BUTTER OR MARGARINE: MELT 10 LB BUTTER OR MARGARINE OVER LOW HEAT. WHEN COMPLETELY MELTED, REMOVE FROM HEAT, LET STAND FOR A FEW MINUTES TO ALLOW MILK SOLIDS TO SETTLE TO BOTTOM. POUR OFF BUTTER OR MARGARINE FAT FROM MILK SOLIDS; PLACE IN A CONTAINER. THIS IS DRAWN BUTTER OR MARGARINE READY FOR USE. NOTE: 4. SERVE WITH LEMON WEDGES (13 LEMONS (3 LB 4 OZ A.P.), SLICED IN EIGHTHS) AND PARSLEY GARNISH. Recipe Number: L12700 SERVING SIZE: 1 LOBSTER From the (actually used today!). Downloaded from G Internet, G Internet.

NOTES

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Boiled Lobster

3 Bay Leaves
70 lb CRAWFISH;LOBSTER FZ
1 3/4 c Salt
7 ga WATER; BOILING

1.  PLUNGE THE FIRST BATCH (25 LOBSTERS) HEAD FIRST INDIVIDUALLY INTO  STEAM-  JACKETED KETTLE OF FAST BOILING WATR. (USING TONGS, GRASP EACH LOBSTER  FIRMLY  BY THE MIDDLE OF THE BACK WITH THE CLAWS HELD AWAY; PLUNGE HEAD FIRST INTO  WATER.) WATER SHOULD COVER LOBSTERS.    2.  COVER KETTLE. BRING WATER TO A BOIL; REDUCE HEAT; SIMMER 15 MINUTES OR  UNTIL LOBSTERS TURN A BRILLIANT RED. REMOVE LOBSTERS.    3.  FOLLOW STEPS 1 AND 2 FOR REMAINING BATCHES. REPLENISH WATER AS NEEDED  TO  ENSURE LOBSTERS ARE COVERED.    4.  PLACE LOBSTER ON BACK. USING A SHARP KNIFE, MAKE QUICK INCISION  AT THE  MOUTH; DRAW KNIFE QUICKLY DOWN ENTIRE LENGTH OF BODY AND TAIL. BE CARDFUL  NOT  TO BREAK THE STOMACH OR LADY (A SMALL SAC JUST BACK OF THE HEAD).    5.  SPREAD THE BODY FLAT. REMOVE, WITH YOR HAND, THE BLACK COLORED  INTESTINAL  VEIN WHICH RUNS FROM THE HEAD TO THE TAIL; THROW AWAY. REMOVE AND DISCARD  THE  LOBSTERS STOMACH OR "LADY" AND THE SPONGY TISSUE. LEAVE THE GREEN LIVER  AND  THE RED "CORAL" ROE, IF ANY.    6.  CRACK CLAWS WITH A MALLET.    NOTE:  1.  COOK 100 LOBSTERS IN FOUR BATCHES OF 25. BE SURE EACH LOBSTER IS  ALIVE. WHEN PICKED UP, IF THE TAIL IS STRETCHED OUT FLAT, IT SHOULD SNAP  BACK    NOTE:  2.  LOBSTERS MAY BE COOKED IN A LARGE STOCK POT ON TOP OF THE RANGE.  THE NUMBER OF LOBSTERS TO BE COOKED IN EACH BATCH IS TO BE DETERMINED BY  THE  SIZE STOCK POT.    NOTE:  3.  SERVE LOBSTER WITH MELTED OR DRAWN BUTTER OR MARGARINE IN SIDE  DISH. ALLOW ABOUT 3 TBSP PER SERVING. DRAWN BUTTER OR MARGARINE:  MELT 10  LB  BUTTER OR MARGARINE OVER LOW HEAT. WHEN COMPLETELY MELTED, REMOVE FROM  HEAT,  LET STAND FOR A FEW MINUTES TO ALLOW MILK SOLIDS TO SETTLE TO BOTTOM. POUR  OFF BUTTER OR MARGARINE FAT FROM MILK SOLIDS; PLACE IN A CONTAINER. THIS IS  DRAWN BUTTER OR MARGARINE READY FOR USE.    NOTE:  4.  SERVE WITH LEMON WEDGES (13 LEMONS (3 LB 4 OZ A.P.), SLICED IN  EIGHTHS) AND PARSLEY GARNISH.    Recipe Number: L12700    SERVING SIZE: 1 LOBSTER    From the <Army Master Recipe Index File> (actually used today!).  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (328g)
Recipe Makes: 100 Servings

Calories: 26
Calories from Fat: 3 (12%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 4.5mg		0 %
Potassium 127.5mg		3 %
Total Carbohydrate 6.6g		2 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 3.9g
Protein 1.1g		2 %
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Calories per serving: 26

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