Instructions: 1. PLACE FROZEN LOBSTERS IN BOILING WATER. 25 AT A TIME.

2. COVER KETTLE. BRING WATER TO A BOIL; REDUCE HEAT; SIMMER 15 MINUTES OR UNTIL LOBSTERS TURN A BRILLIANT RED. REMOVE LOBSTERS.

3. FOLLOW STEPS 1 AND 2 FOR REMAINING BATCHES. REPLENISH WATR AS NEEDED TO ENSURE LOBSTERS ARE COVERED.

NOTE:

1. LOBSTER MAY BE COOKED IN A LARGE STOCK POT ON TOP OF THE RANGE.

THE NUMBER OF LOBSTERS TO BE COOKED IN EACH BATCH IS TO BE DETERMINED BY THE
SIZE STOCK POT.

NOTE:

2. SERVE LOBSTER WITH MELTED OR DRAWN BUTTER OR MARGARINE IN SIDE DISH. ALLOW ABOUT 3 TBSP PER SERVING. DRAWN BUTTER OR MARGARINE: MELT 10 LB BUTTER OR MARGARINE OVER LOW HEAT. WHEN COMPLETELY MELTED, REMOVE FROM HEAT,
LET STAND FOR A FEW MINUTES TO ALLOW MILK SOLIDS TO SETTLE TO BOTTOM. POUR OFF BUTTER OR MARGARINE FAT FROM MILK SOLIDS; PLACE IN A CONTAINER. THIS IS DRAWN BUTTER OR MARGARINE READY FOR USE.

NOTE:

3. SERVE WITH LEMON WEDGES (13 LEMONS (3 LB 4 OZ A.P.), SLICED IN EIGHTHS) AND PARSLEY GARNISH.

SERVING SIZE: 1 LOBSTER

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