LobsterLover
Assistant Cook
- Joined
- Jan 1, 2010
- Messages
- 2
I boiled 4 1lb lobsters yesterday in a 16 quart pot for about 10 minutes. After removing the lobsters from the pot for cooling, their claws turned a slight whiteish color. Just wondering what this is and if I did something wrong. Otherwise the meat seemed to be cooked perfectly.
Thanks!
Thanks!