Martha talks lobster, simple uses for seaweed, and proper shellfish-eating technique.
Memorize these numbers for cooking lobster
"If it's a pound and a quarter fresh from the sea, that's about 13 minutes, up to 18 minutes [of cooking]," said Stewart. "Over 18 minutes, it's overcooked." An easy way to tell if you've overcooked your lobster? "When you open the lobster and the claw is half the size of the shell, you've overcooked."
Also: The very first thing Stewart does when she buys lobsters is hang them until all the excess water has drained out.shells are tightly closed before you buy them, said Stewart. And"if they're trying to sell you clams that have cracked shells, say, 'No, not that one.'" If there's going to be a bit of time between buying them and cooking them, make sure to keep the clams "icy cold," but don't freeze them.
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