Perhaps you, like many other people, have avoided cooking live lobsters because it looks complicated. Say no more; if you can boil a pot of water, you can cook lobster. Would not your significant other be surprised if you presented them with a full lobster to commemorate a special occasion? Some people worry about hurting the lobster, since it is cooked live for sanitary reasons. Let me assure you, lobster's nervous systems do not sense pain. Another old wives' tale about lobster is that they scream when you put them in the pot. Lobsters do not have vocal cords and any noise you hear is steam escaping from under the shell.
To prepare lobster, simply bringing a pot of water to a rapid boil. Snip the bands off the claws and carefully drop the lobsters headfirst into the water. Boil for about fifteen minutes until the lobsters are red and the internal temperature is 180 degrees. Lobster is divine served with drawn butter. Drawn butter is prepared by slowly heating it until melted and then skimming the froth off the top and discarding the fatty sludge at the bottom. You can add lemon juice, spices, garlic, onion, or whatever else you like (hot sauce anyone?) To the drawn butter. Champagne, Chardonnay, or Sauvignon Blanc are three wonderful drinks that compliment the rich taste of Maine lobster.
Martha Stewart suggests using red and white striped towels as generously sized napkins for a lobster fever. Combine with white floating candles and red roses for a gorgeous romantic presentation. Quiet music of your choice playing in the background is much more soothing than the noisy chatter of a restaurant. The comfort and intimacy of your own home can not help but make a Maine lobster dinner a memorable delight for you and your loved one.