A Feast For Dad – Lobster and Steak

If you feel like really going all out for dad this Sunday, you really can’t go wrong by serving some lobster and steak.  Lobster is not difficult to make and you can grill some steaks or cook perfect stove top steaks using this method.   Or go really big and make some Tomahawk steaks.  If you want to be fully extravagant, serve each person his or her own lobster.  

Or you can cook several lobsters and remove the meat from the claws and tail and serve it out of the shell on a platter alongside your steaks.  

Either way, both the cooking and the eating is bound to be great fun for dad and everyone else involved 🙂

Add some sweet juicy watermelon, some crispy French fries or baked potatoes, corn on the cob, your favorite green salad and some crusty sour dough bread, and your feast will be complete.

No matter what you call him, “dad, daddy, pop, papa or father”, celebrate these special guys with gusto!

Fresh Lobster

We are giving you the method for cooking live fresh lobster.  If you are squeamish about adding a live lobster to boiling water, you can place the lobsters in the freezer 1 hour before you want to cook them.  They will simply fall asleep in the cold and die naturally.

Fill a large pot or pots 3/4 full.  For each gallon of water in the pot, add 2 tablespoons of sea salt to simulate sea water.  Bring the water to a boil and add a couple of sheets of dried seaweed (you can find these in the Asian foods aisle of the grocery store, or at Trader Joes).   Drop fresh lobsters into the boiling water.  Be careful not to get the pot too crowded.  Usually 2-3 lobsters that are 1 -1 1/4 lbs each are the max per pot.  Either use several pots if you are cooking several lobsters, or cook them in batches.  Bring the water back to a boil.  Cover the pot and cook for 15 minutes.  o test for doneness pull the antennae of one of the lobsters.  If it come right off the lobsters are done.  Remove from the water and serve, or crack and remove meat and then serve.