Wondered if anyone had tried boiling lobster the same way you would crawfish. If you have, when would you cut the heat on a 1-1.5# lobster so it can "soak"? Is it a bad idea to soak or even cook them this way?
Aside from cost/great taste of lobster as is, what do you think?
Thanks
Aside from cost/great taste of lobster as is, what do you think?
Thanks