After an amazing meal, I’m going to share the secret of cooking Bermuda (spiny) lobster. First, you go to the burly fisherman on Trimingham Hill (risk your life trying to park and cross the road) and stare into his cooler looking at all of the crustaceans. You inspect the ones that are still crawling and decide you’d rather have a cool dead one. You decide upon two lobsters, one size up from the smallest ($30 each). He packs them up, you thank him and drive off with the prize in hand.
Later than evening, you give your husband a big knife and tell him to split the critters down the center and to clean out all of the nasty bits. While he’s doing this you have a glass of wine and say “yuck.”
After researching on the internet (of course, you can now skip this step and keep drinking wine) you decide to wrap each half in tin-foil and put them in the oven at 425 degrees (convection) for about 15 minutes. While they’re cooking you watch your husband clean the gross stuff from the sink and drink more wine. You hope you’ve done the right thing (with the lobster, that is.)
When 15 minutes are up, you take the critters out and look at the prize, poking them a couple of times to make sure they’re dead. Then you baste them in butter (preferably clarified, unless you burn it) and then you shove them under the broiler until they have some golden bits. At this point you refill your wine glass and toast to your lobster success. You and your husband have a lovely meal, and if you’re lucky, he’ll decide he needs to make a list of things that need to get done around the house.
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