So far this is the most expensive SK recipe I’ve done. I bought live lobsters during the off-season. It was my first time cooking lobsters, too. They look like giant cockroaches and are creepy and move around in a bag in your refrigerator. I don’t know if I could do it again.
This recipe was great, though! So expensive that I put it in my serving dish that has a gilded band. J mentioned that Red Hook Lobster Pound sells pre-cooked meat, which might be a good option for the future. To cook live lobster yourself, and then take it apart and put it in a salad…it doesn’t really make sense.
I served this with the napa cabbage salad from the last post. All in all, a pretty refreshing meal.
