Instruction

• Rinse lobster under cold running water
• Bring water and salt to boil in a 12 quart pot
• Quickly plunge lobsters, headfirst, into boiling water
• Cover and boil for 20 minutes or until lobsters turn red
• Remove lobster and allow it to cool
• Remove lobster tails and cut shell down to middle to remove the meat
• Cut the tail meat down the middle to remove the vein inside
• Remove large claws and smaller legs by twisting them away from the body
• A nut cracker can be used to crush the claw and legs to remove the meat inside
• Chop lobster meat
• Heat butter or olive oil in large pan over low heat
• Sauté red, green and scotch bonnet peppers, thyme and garlic
• Add salt and chicken stock to pan
• Then, add lobster meat and sauté for 10 to 15 minutes
• Thicken sauce with the corn starch and water mixture
• Serve with your choice of vegetables, salad and/or rice