Recipes for a Crowd

1 Plunge the first batch, about 25 lobsters, individually into steam-jacketed kettle of fast boiling water. Water should cover lobsters.
Add salt and bay leaves to water, if desired.
2 Cover kettle. Bring water to a boil; reduce heat; simmer 15 minutes or until lobsters turn a brilliant red. CCP: Internal temperature
must reach 145 F. or higher for 15 seconds. Remove lobsters.
3 Follow Steps 1 and 2 for remaining batches. Replenish water as needed to ensure lobsters are covered.
4 TO PREPARE FOR SERVING: Place lobster on back. Using a sharp knife, make quick incision at the mouth; draw knife quickly
down entire length of body and tail. Be careful not to break the stomach or lady, a small sac just back of the head.
5 Spread the body flat. Remove, with your hand, the black colored intestinal vein which runs from the head to the tail; throw away.
Remove and discard the lobster's stomach or lady and the spongy tissue. Leave the green liver and the red coral roe, if any.
6 Crack claws with a mallet.
Notes
1 Cook lobsters in batches of 25.
2 If using fresh, live lobsters, be sure each lobster is alive. When picked up, if the tail is stretched out flat, it should snap back.
3 Garnish with parsley.
4 Lobsters may be steamed. Steam lobster for 6 to 8 minutes in a 5 pound PSI steamer or for 4 to 6 minutes in a 15 pound PSI steamer.
CCP: Internal temperature must reach 145 F. or higher for 15 seconds.