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1
1.
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2
PLACE Frzn LOBSTERS IN BOILING WATER.
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3
25 AT A TIME.
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4
2.
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5
COVER KETTLE.
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6
BRING WATER TO A BOIL; REDUCE HEAT; SIMMER 15 Min Or possibly Till LOBSTERS TURN A BRILLIANT RED.
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7
REMOVE LOBSTERS.
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8
3.
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9
FOLLOW STEPS 1 AND 2 FOR REMAINING BATCHES.
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10
REPLENISH WATR AS NEEDED TO ENSURE LOBSTERS ARE COVERED.
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11
NOTE:
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12
1.
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13
LOBSTER MAY BE COOKED IN A LARGE STOCK POT ON TOP OF THE RANGE.
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14
THE NUMBER OF LOBSTERS TO BE COOKED IN EACH BATCH IS TO BE DETERMINED BY THE SIZE STOCK POT.
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15
NOTE:
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16
2.
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17
SERVE LOBSTER WITH MELTED Or possibly DRAWN BUTTER Or possibly MARGARINE IN SIDE DISH.
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18
ALLOW ABOUT 3 TBSP PER SERVING.
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19
DRAWN BUTTER Or possibly MARGARINE: Heat 10 LB BUTTER Or possibly MARGARINE OVER LOW HEAT.
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20
WHEN COMPLETELY MELTED, REMOVE FROM HEAT, LET STAND FOR A FEW Min TO ALLOW Lowfat milk SOLIDS TO SETTLE TO BOTTOM.
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21
POUR OFF BUTTER Or possibly MARGARINE FAT FROM Lowfat milk SOLIDS; PLACE IN A CONTAINER.
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22
THIS IS DRAWN BUTTER Or possibly MARGARINE READY FOR USE.
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23
NOTE:
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24
3.
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25
SERVE WITH LEMON WEDGES (13 LEMONS (3 LB 4 Ounce A.P.
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26
), SLICED IN EIGHTHS) AND PARSLEY GARNISH.
