If you’re brave enough to head out to the grocery store before Thursday, Sublime Stitching has a fun shopping list you can print out before you go. Might be a good idea to get yourself organized and out of there as quickly as possible! Of course, the list is nice to have any time of year.
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Fill a large pot with 1 quart of water. Add 2 tbsp. sale and bring to a boil. Put lobster (s) in head first. Bring water back to boil. Lower heat, cover,and simmer.
Cooking Times
1 1/4 lb. Lobster (feeds 1) 12 minutes
1 1/2-2 lb. lobster (feeds 1) 16 minutes
2 1/2 – 31/2 lb. lobsters (feeds 1-2) 20 minutes
4-5 lb. lobster (feeds 2) 24 minutes
Large lobsters aren’t tough..they’re superb!
Place lobster in sink until cook enough to handle. Then put it on it’s back..using a heavy,sharp pointed knife, cut thru entire length of body and tail. Remove stomach, (in back of head) and intestinal vein that runs from stomach to end of tail. Spread open. Seve with mallet or crackers to break the large claws. The tail section and claws offer the largest pieces of meat, but don’t let anyone overlook the good meat to be found in the body section. Unhinge the shell from the body, then crack the body apart sideways, to get at the meat. This section contains the “tomalley,” or green liver, and the red coral roe (only found in females)..both are delicious. The little claws and tail-piece flippers hold rewarding morsels too. Hot lobster always tastes best dipped in melted butter with lemon juice. Cold lobster is good with either melted butter or mayonnaise.
Looking for a great spot for Maine Lobster? How about your house?
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