MANNERS & MORALS
Boiling a lobster is not a difficult kitchen feat, but it is usually mastered more easily if a bottle of smelling salts and/or a double dollop of gin are placed close at hand. According to ancient ritual, the beast must be plunged alive into a potful of boiling water; it invariably spends the better part of two minutes frantically trying to climb back out, and the cook needs a firm hand to keep the lid pressed down until it succumbs.
Those who become hardened and casual lobster boilers usually do so by a firm belief that the lobster, despite its...
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