Cayman-Style Lobster

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Rinse lobster under cold running water. Bring water and salt to boil in a 12 quart pot. Quickly plunge lobsters, headfirst, into boiling water. Cover and boil for 20 minutes or until lobsters turn red.
2. 2Remove lobster and allow it to cool. Remove lobster tails and cut shell down to middle to remove the meat. Cut the tail meat down the middle to remove the vein inside.
3. 3Remove large claws and smaller legs by twisting them away from the body. A nut cracker can be used to crush the claw and legs to remove the meat inside.
4. 4Chop the lobster meat. Heat butter or olive oil in large pan over low heat. Sauté red, green and scotch bonnet peppers, thyme and garlic. Add salt and chicken stock to pan.
5. 5After that, add lobster meat and sauté for 10 to 15 minutes. Thicken sauce with the corn starch and water mixture.
6. 6ServeServe with your choice of vegetables, salad and/or rice.