Buttered Garlic Rock Lobster

How to Clean It:
1. As soon as these creatures arrive in your kitchen alive and moving, the first thing that you will be doing is to "CLEAN" them. 
2. Boil water with pinches of salt in a big wok enough to cover the whole body of the lobster. (If big wok is not available, you can use a big POT for this)
3. 100 C water,  boil the live lobster for about 10 mins. Remove, then drain. 
4. Use a toothbrush to clean all the areas of the lobster, brush thoroughly under running water. 
Note:
***This style is only applicable for lobster.
***For the crabs, it's a different story....
***Upon buying these lobsters, "sometimes", sellers remove the pincher/crusher claws for consumers safety. 

Ingredients:
Butter
Minced Garlic
Freshly Ground Pepper
Salt
Veggies (Carrots/Broccoli/Beans)

1. After Cleaning your lobster, boil the water again in your large wok with pinches of salt and pepper, this will start the cooking process
2. Dip Lobster.
3. It will be depending how big your lobster for the cooking time. For those small ones, 10mins after boiling will do. for big lobster like these, it took me about 30mins or so. 
4. Remove Lobster, drain, room temp. 

How to remove the Hard shell? 
5. Turn your lobster upside down.
6. Cut all the Walking legs.
7. DO NOT CUT the Antenna, If it's too long, then just cut about 2-3 inches long. We are saving this for the final presentation. 
8. For the Tail Meat:
Cooking instructions often suggest cutting straight down the middle of the lobster; I use a different technique that enables you to remove the tail in one piece. Place the lobster tail on a work surface, shell side down. Using kitchen scissors, you start at the wide end, cut all the way down 1 side to the end of the tail. Repeat on the opposite side. Pull back the membrane to free the tail meat. Pull out the tail meat in 1 piece. The tail can now be sliced into medallions.
9. For the Head, using kitchen scissors,
slowly cut the edges of the  meat and shell, save the juices, then pull it out carefully. 

Cooking:
10. Again, the amount of butter will be depending how big is your lobster.
for this sample size, I melted about 1/4 cup of Unsalted Butter.
11. in a bowl, mix freshly minced garlic, salt and pepper.
12. When desired saltiness and taste are being achieved, transfer everything in a pan.
13. in Medium heat, Mix the pre-boiled lobster meat and the Buttered Garlic for about 3-5 minutes. 
14. Remove from heat then seat aside. 

15, Boil or Saute your veggies in salt and pepper for the sides.
16. Arrange Lobster Meat onto your serving Tray.
17. ArrangeVeggies around the sides of the serving tray. 
18. Place the Saved Shell on top of the Lobster meat for garnish. 
19. Serve & enjoy!


TIPS:
Storing Lobster
Live Lobster
***If possible, cook live lobster immediately. If it is not possible, store in the refrigerator.
***Cover the lobster with wet newspaper or a damp dish towel and place in an UNCOVERED container. (If stored covered in an airtight container, the lobster will suffocate.)
***Store in the coldest are of the refrigerator, which is generally in the back of the top shelf.
Cook within 24 to 36 hours.

Lobster - Cooked
***Place cooked lobster in an airtight container and place in the refrigerator.
***Cooked lobster stored in the shell can be stored in the refrigerator for 2 to 3 days.
***Cooked lobster meat that is removed from the shell can be stored in the refrigerator for up to 4 days.

Freezing Lobster
***Uncooked Lobster - For the best quality lobster, freeze uncooked. Place lobster in a freezer safe container or bag, or wrap tightly in freezer paper. Remove as much air from whatever type of storage packaging is used. Label the package with contents and date, and place in the freezer as soon as possible.

***Cooked Lobster (in the Shell) - Cook lobster, drain, and allow to cool. Place in a freezer bag, squeeze out all excess air and seal tightly. Label the package with contents and date, and place in the freezer as soon as possible. Note: If desired, the lobster tail can be removed and frozen just on its own. If the lobster has large claws that would contain a fair amount of meat, also detach them and freeze with the tail.

***Cooked Lobster (Meat Removed from Shell) - Cook lobster, drain, and allow to cool. Remove meat from the shell. Mix a brine solution consisting of 2 teaspoons of salt per cup of water. Place the lobster meat into a freezer safe container or bag and cover with the brine solution, leaving 1/2 inch for head space to allow for expansion when freezing. Remove any excess air and seal tightly. Place in freezer immediately.

Lobster can be stored in the freezer for 2 to 3 months.
Thaw frozen lobster in the refrigerator or under cold running water. Do not thaw at room temperature.