Matty Matheson’s
HOT BUTTER, COLD LOBSTER
The celeb chef goes back to his Halifax roots to give us a pared-back take on this seasonal favourite. Lobster doesn't need to be luxe to please a crowd.
ING R E DIE NTS ◆◆ Salt water ◆◆ 4 (1½ to 2-pound) lobsters ◆◆ Ice bath (water, salt, and 5 to
6 [10-pound] bags of ice) ◆◆ Unsalted butter
Method
1 Set a large pot on your burner. If you have an outdoor propane burner, use that. If you don’t have sea water for boiling, use ¼ cup (55 g) sea salt for each 1 gallon (3.8 L) water. 2 Bring the water to a boil and add the lobsters one at a time. Make sure you remove the rubber bands from
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the claws just before you put them in the pot. Usually, I flip the critters over and lower them headfirst into the water. Cover the pot; cook 8 minutes per pound, stirring about halfway. 3 When done, drop the lobsters in the ice bath for at least 4 or 5 minutes. Timing is not critical here; if left longer, it will not harm the lobster.
4 Crack ’em open. I take the tail off and split it, and crack the claws just above the thumb. The claw legs have good meat, and a pair of scissors can be used to cut them open. 5 In a small saucepan, melt some butter and set aside when it's completely melted. Tear into your lobsta, dip, eat and repeat. f