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Boiled Lobster, Whole
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 127 00
BOILED LOBSTER, WHOLE
Yield 100
Portion 16 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
76 cal
1g
16 g
0g
56 mg
930 mg
56 mg
Ingredient
Weight
Measure
Issue
WATER,BOILING
58-1/2 lbs
7 gal
SALT
5-3/4 oz
1/2 cup 1 tbsp
LOBSTER,WHOLE,FROZEN
100 lbs
1/8 oz
3 lf
BAY LEAF,WHOLE,DRIED
PARSLEY,FRESH,BUNCH,CHOPPED
8 oz
3-3/4 cup
8-3/8 oz
Method
1 Plunge the first batch, about 25 lobsters, individually into steam-jacketed kettle of fast boiling water. Water should cover lobsters.
Add salt and bay leaves to water, if desired.
2 Cover kettle. Bring water to a boil; reduce heat; simmer 15 minutes or until lobsters turn a brilliant red. CCP: Internal temperature
must reach 145 F. or higher for 15 seconds. Remove lobsters.
3 Follow Steps 1 and 2 for remaining batches. Replenish water as needed to ensure lobsters are covered.
4 TO PREPARE FOR SERVING: Place lobster on back. Using a sharp knife, make quick incision at the mouth; 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.
5 Spread the body flat. Remove, with your hand, the black colored intestinal vein which runs from the head to the tail; throw away.
Remove and discard the lobster's stomach or lady and the spongy tissue. Leave the green liver and the red coral roe, if any.
6 Crack claws with a mallet.
Notes
1
Cook lobsters in batches of 25.
2
If using fresh, live lobsters, be sure each lobster is alive. When picked up, if the tail is stretched out flat, it should snap back.
3
Garnish with parsley.
4
Lobsters may be steamed. Steam lobster for 6 to 8 minutes in a 5 pound PSI steamer or for 4 to 6 minutes in a 15 pound PSI steamer.
CCP: Internal temperature must reach 145 F. or higher for 15 seconds.



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Boiled Lobster, Whole

Yield: 100 Portion: 16 Ounces
Calories: 76 cal
Carbohydrates: 1g
Protein: 16 g
Fat: 0g
Cholesterol: 56 mg
Sodium: 930 mg
Calcium: 56 mg

Ingredient Weight Measure Issue
WATER,BOILING 58-1/2 lbs 7 gal
SALT 5-3/4 oz 1/2 cup 1 tbsp
LOBSTER,WHOLE,FROZEN 100 lbs
BAY LEAF,WHOLE,DRIED 1/8 oz 3 lf
PARSLEY,FRESH,BUNCH,CHOPPED 8 oz 3-3/4 cup 8-3/8 oz

Method:
1 Plunge the first batch, about 25 lobsters, individually into steam-jacketed kettle of fast boiling water. Water should cover lobsters.
Add salt and bay leaves to water, if desired.
2 Cover kettle. Bring water to a boil; reduce heat; simmer 15 minutes or until lobsters turn a brilliant red. CCP: Internal temperature
must reach 145 F. or higher for 15 seconds. Remove lobsters.
3 Follow Steps 1 and 2 for remaining batches. Replenish water as needed to ensure lobsters are covered.
4 TO PREPARE FOR SERVING: Place lobster on back. Using a sharp knife, make quick incision at the mouth; 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.
5 Spread the body flat. Remove, with your hand, the black colored intestinal vein which runs from the head to the tail; throw away.
Remove and discard the lobster's stomach or lady and the spongy tissue. Leave the green liver and the red coral roe, if any.
6 Crack claws with a mallet.
Notes
1
Cook lobsters in batches of 25.
2
If using fresh, live lobsters, be sure each lobster is alive. When picked up, if the tail is stretched out flat, it should snap back.
3
Garnish with parsley.
4
Lobsters may be steamed. Steam lobster for 6 to 8 minutes in a 5 pound PSI steamer or for 4 to 6 minutes in a 15 pound PSI steamer.
CCP: Internal temperature must reach 145 F. or higher for 15 seconds.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/boiled_lobster_whole.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence