A method of cooking lobster is provided including cutting the shell
of the lobster, removing and cleaning the meat of the lobster and
positioning the meat atop the shell, placing the shell and meat
inside a lobster pan or boat having upwardly extending sides and
heating the lobster pan or boat and the lobster meat until it is
1. A method of cooking lobster, comprising:
cutting a lobster shell having lobster meat therein to facilitate
removal of said lobster meat therefrom;
removing said lobster meat from said lobster shell;
positioning said lobster meat atop said lobster shell;
placing said lobster shell and said lobster meat into a cooking
pan having a bottom and sides extending upward from said bottom,
said bottom and sides being shaped, positioned and oriented such
that when said lobster shell is positioned against said bottom of
said cooking pan and said lobster meat is positioned atop said lobster
shell, said lobster meat is positioned in close proximity to all
of said sides of said cooking pan, and
heating said cooking pan to cause reradiation of heat from said
sides of said cooking pan toward said lobster meat whereby said
lobster meat is substantially evenly cooked.
2. The invention of claim 1 wherein a vein on said lobster meat
is removed and said lobster meat is washed after being removed from
said lobster hell but before being positioned atop said lobster
3. The invention of claim 2 wherein said meat is basted with butter
while said cooking pan is hot.
BACKGROUND OF THE INVENTION
1. Field of the Invention
The present invention relates generally to methods of cooking animal
flesh, and more particularly to a method of cooking lobster in such
a way that the lobster emerging from the cooking process is extremely
tender and succulent.
2. Description of the Prior Art
Past Inventors have directed their efforts toward cooking meats
on barbecue grills, broil bases which are structured so that they
are contoured to fit a particular kind of fish and smoking and cooking
apparatus that totally enclose meat or the like while it is being
cooked, and further toward the use of a flat rigid pad having a
central core of heat insulating material to keep the meat being
cooked from being burned on the bottom. None of the prior art of
which applicants are aware has taught a method of cooking lobster
having the tender, succulent quality and excellent taste as is developed
by the present invention.
SUMMARY OF THE INVENTION
The present invention consists of a method of cooking lobster which
includes cutting the shell and removing the lobster to position
the meat of the lobster on top of the shell. Additionally, the method
includes positioning the lobster, including the shell, into a lobster
pan or boat which is shaped so that the sides of the pan substantially
conform to the shape of a lobster shell. The sides of the pan are
high enough so that, when the lobster is being heated, the pan heats
and the sides of the pan reradiate heat toward the meat of the lobster.
Because the lobster meat is positioned above the surface of the
bottom of the pan, no burning occurs, but radiant heat from all
of the sides of the pan, as well as from any other radiant heating
source, results in an even, smooth cooking of the meat of the lobster
and produces an extremely tender, succulent lobster.
One of the objects of the present invention is to provide a method
of cooking lobster which results in a much more tender, succulent
Another object of the present invention is to provide a method
of cooking lobster which is readily adapted to use by restaurants.
A further object of the present invention is to provide a method
of cooking lobster which is readily adapted to precooking of the
lobsters and freezing so that they can be easily cooked at the point
of final consumption, thereby increasing the marketability of lobsters
cooked by this method.
Another object of the present invention is to provide a method
of cooking lobster which provides for a smooth, even cooking of
the lobster without burning the lobster.
The foregoing objects, as well as other objects and benefits of
the present invention, are made more apparent by the descriptions
and claims which follow.
BRIEF DESCRIPTION OF THE DRAWINGS
FIG. 1 is a top view of a lobster being readied for cooking by
the present method.
FIG. 2 is a side view of the lobster after it has been prepared
to begin cooking.
FIG. 3 is a perspective view of the lobster of FIG. 2 in position
in a lobster boat particularly designed to facilitate cooking the
lobster by the method taught herein.
DESCRIPTION OF THE PREFERRED EMBODIMENT
FIG. 1 of the drawings is a perspective view of a lobster which
is being prepared for cooking by the method of the present invention.
Notice that the lobster shell 19 of lobster 10 is cut along line
12 from the end opposite the tail 11 toward point B near tail 11
a sufficient distance to allow the lobster meat 15 of lobster 10
to be pulled out from beneath sides 13 and 14 of lobster shell 19.
After lobster shell 19 has been cut along line 12 sides 13 and
14 are pulled back and the lobster meat 15 is separated from the
lobster shell 19 both at the sides and at the bottom of the lobster
shell 19. The lobster meat 15 is then removed from lobster shell
19. After removal of the lobster meat 15 from lobster shell 19
the vein which appears on the top side of the lobster meat 15 is
also removed. Once the lobster meat 15 has been removed from lobster
shell 19 lobster meat 15 is washed. After lobster meat 15 has been
washed, it is placed on top of lobster shell 19 as shown in FIG.
2 of the drawings with the bottom side of lobster meat 15 upward.
A small portion of lobster meat 15 which contacts lobster shell
19 is tucked between sides 13 and 14 of lobster shell 19. Lobster
meat 15 of lobster 10 is held in position on top of lobster shell
19 as shown in FIG. 2.
As is shown in FIG. 3 after the lobster meat 15 has been removed
from lobster shell 19 and placed in position atop lobster shell
19 as shown in FIG. 2 the combination of lobster shell 19 and
lobster meat 15 is positioned in lobster boat 16 with the lobster
shell 19 positioned down toward the bottom 18 of lobster boat 16
and with the lobster shell 19 positioned down toward the bottom
18 of lobster boat 16 and with lobster meat 15 exposed. Notice that
the lobster boat 16 is shaped so that back wall 17 is longer than
front wall 20 so that, as a lobster shell 19 and lobster meat 15
are placed inside lobster boat 16 the tail 11 is positioned toward
back wall 17 of lobster boat 16. Because of the shortness of front
wall 20 with respect to back wall 17 side walls 21 and 22 of lobster
boat 16 substantially follow the shape of lobster shell 19. The
height of walls 17 20 21 and 22 of lobster boat 16 is chosen so
that they extend approximately the height of lobster shell 19 but
might extend slightly higher. Walls 17 20 21 and 22 extend upward
from the bottom 18 of lobster boat 16. While the angle of walls
17 20 21 and 22 with respect to bottom 18 is not specified here,
the critical factor is that the walls 17 20 21 and 22 extend upward
from the bottom 18 of lobster boat 16. As a result of the placement
of lobster meat 15 on top of lobster shell 19 of lobster 10 and
the orientation and proximity of walls 17 20 21 and 22 of lobster
boat 16 with respect to lobster meat 15 of lobster 10 when lobster
boat 16 is positioned on a grill or other heat source with heat
coming from below, while the bottom 18 of lobster boat 16 heats,
the walls 17 20 21 and 22 also heat, reradiating the heat in a
fairly even manner about the mass of lobster meat 15. Thus, lobster
meat 15 of lobster 10 does not brown or burn so long as the heat
being applied is properly controlled. During the cooking process,
lobster meat 15 may be basted with butter to develop flavor. As
a result of the reradiation of heat from walls 17 20 21 and 22
as well as the placement of lobster meat 15 atop lobster shell 19
the lobster meat 15 turns substantially solidly white or pale, at
which point it is removed from the heated area. At this point it
may be removed from lobster boat 16 and basted with butter and sprinkled
with paprika or other spices or garnishes as desired.
While the foregoing description of the invention has shown a preferred
embodiment using specific terms, such description is presented for
illustrative purposes only. It is applicants' intention that changes
and variations may be made without departure from the spirit or
scope of the following claims, and this disclosure is not intended
to limit applicants' protection in any way.