#1 Hot Lobster
Posted: Wed Jan 28, 2009 2:41 am
2 Maine Lobster over 2 pounds a piece no more then 6 pounds of lobster
10 oz of Mongolian Fire Oil
1 oz ground black pepper
48 oz of chicken stock]
2 oz finely minced garlic or half an oz of garlic powder but NOT garlic salt
1 teaspoon seasoned salt
IMPLEMENT OF NOTE: 1 syringe for injecting the sauce
Boil the chicken stock in a large pot (as big as you got) and then drop in the lobsters (live if possiable). Boil till the lobster is nice and bright red.
While the lobster is cooking bring the oil, the pepper, the garlic and seasoned salt into a small mixing bowl. Bring the mixture into the syringe.
When you pull out the lobster IMMEDIATELY inject the oil solution into the claws and tails. Toss back into the stock for another min or two. Drain off the stock and serve after it cools for about 5 to 7 min
10 oz of Mongolian Fire Oil
1 oz ground black pepper
48 oz of chicken stock]
2 oz finely minced garlic or half an oz of garlic powder but NOT garlic salt
1 teaspoon seasoned salt
IMPLEMENT OF NOTE: 1 syringe for injecting the sauce
Boil the chicken stock in a large pot (as big as you got) and then drop in the lobsters (live if possiable). Boil till the lobster is nice and bright red.
While the lobster is cooking bring the oil, the pepper, the garlic and seasoned salt into a small mixing bowl. Bring the mixture into the syringe.
When you pull out the lobster IMMEDIATELY inject the oil solution into the claws and tails. Toss back into the stock for another min or two. Drain off the stock and serve after it cools for about 5 to 7 min