Frank's Recipes! Boiled Lobster (live) for 100

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Boiled Lobster (live) for 100

Servings: 100 Portions
Portions: 1 Lobster Each

100 lobsters (100 lb) lobsters, live
variable (to cover approx. 7 gallon ) water, boiling
4 tablespoon (per gallon of water) salt
3 bay leaves (optional)

Plunge the first batch (25 lobsters) head first individually into steam-jacketed
kettle of fast boiling water. (Using hands or tongs grasp each lobster firmly by the
middle of the back with the claws held away, straighten tail and plunge head first into
water.) The water should cover the lobsters.

Cover kettle. Bring water to a boil: reduce heat and simmer 7 to 10 minutes or until
lobsters turn a brilliant red all over. Remove lobsters from water with a large strainer.

Use the same water to cook the remaining three batches of lobster. Replenish water as
needed to ensure lobsters are covered.

TO PREPARE FOR SERVING:
Place lobster on its back. Using a sharp knife, make quick incision at the mouth and
draw knife quickly down. entire length of body and tail. Be careful not to break the
stomach or lady (a small sac just back of the head).

Spread the body flat. Remove, with your hand, the black colored intestinal vein which
runs from the head to the tail and throw away. Remove and discard the lobster's stomach
or "lady" and the spongy tissue. Leave the green liver and red "coral" roe, if any.

Crack the claws with a mallet.

NOTE:
Plan to cook the 100 lobsters in four batches of 25. Be sure each lobster is lively.
When picked up, if the tail is stretched out flat, it will snap back.

The lobsters may be cooked in a large kettle on top of the range. The number of
lobsters to be cooked in each batch to be determined by the size kettle.

Serve the lobster with melted or drawn butter in side dish. Allow approximately 3
tablespoon per serving. To make drawn butter: Melt 10 lb butter over low heat. When completely
melted, remove from heat, let stand for a few minutes to allow the milk solids to settle
to the bottom. Skim the butter fat from the top and place in a container. This is the
drawn butter, ready for use.

Garnish each lobster plate with sprigs of parsley and lemon wedges.