|Salt Baked Lobster|
Posted by seahunt on December 13, 2007 at 15:54:51:|
I tried something new the other day. It is good for cooking both lobster and
The objective is to pack the food to be cooked in course salt (not rock salt). The
The salt is generally not a problem and does not get into the food.
I used a tail that was about 2 pounds, but you can do it with any size. You may
You can do this with a whole or tailed lobster. If it is a single large lobster,
Chop up some fresh Italian spices if you have them available. Anything will do, but
Put some aluminum foil into a baking pan.
Start with iced water so that it dissolves the salt the minimum possible.
Put some of the water in large bowl first.
Put a couple more cups of the course salt it.
Add the spices.
Mix and add water as needed to make the salt into thick mud or like soft snow.
Put down a layer of salt 1/4 to 1/2 inch thick for the lobster (or fish) to lay on.
Put the lobster on it and if it is just the tail you can put a small piece of
Completely cover the entire tail or fish with a thick coat of salt. Seal it in salt.
Put it in a heated oven (at least 400 degrees) and cook for 30 minutes. That may seem
Take it out and give the salt shell a whack. it will break into big pieces.
Clean the salt off and serve. I thought it was amazing.
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