Method of cooking lobster

A method of cooking lobster is provided including cutting the shell of the lobster, removing and cleaning the meat of the lobster and positioning the meat atop the shell, placing the shell and meat inside a lobster pan or boat having upwardly extending sides and heating the lobster pan or boat and the lobster meat until it is cooked.

BACKGROUND OF THE INVENTION 
1. Field of the Invention 
The present invention relates generally to methods of cooking animal flesh, 
and more particularly to a method of cooking lobster in such a way that 
the lobster emerging from the cooking process is extremely tender and 
succulent. 
2. Description of the Prior Art 
Past Inventors have directed their efforts toward cooking meats on barbecue 
grills, broil bases which are structured so that they are contoured to fit 
a particular kind of fish and smoking and cooking apparatus that totally 
enclose meat or the like while it is being cooked, and further toward the 
use of a flat rigid pad having a central core of heat insulating material 
to keep the meat being cooked from being burned on the bottom. None of the 
prior art of which applicants are aware has taught a method of cooking 
lobster having the tender, succulent quality and excellent taste as is 
developed by the present invention. 
SUMMARY OF THE INVENTION 
The present invention consists of a method of cooking lobster which 
includes cutting the shell and removing the lobster to position the meat 
of the lobster on top of the shell. Additionally, the method includes 
positioning the lobster, including the shell, into a lobster pan or boat 
which is shaped so that the sides of the pan substantially conform to the 
shape of a lobster shell. The sides of the pan are high enough so that, 
when the lobster is being heated, the pan heats and the sides of the pan 
reradiate heat toward the meat of the lobster. Because the lobster meat is 
positioned above the surface of the bottom of the pan, no burning occurs, 
but radiant heat from all of the sides of the pan, as well as from any 
other radiant heating source, results in an even, smooth cooking of the 
meat of the lobster and produces an extremely tender, succulent lobster. 
One of the objects of the present invention is to provide a method of 
cooking lobster which results in a much more tender, succulent meat. 
Another object of the present invention is to provide a method of cooking 
lobster which is readily adapted to use by restaurants. 
A further object of the present invention is to provide a method of cooking 
lobster which is readily adapted to precooking of the lobsters and 
freezing so that they can be easily cooked at the point of final 
consumption, thereby increasing the marketability of lobsters cooked by 
this method. 
Another object of the present invention is to provide a method of cooking 
lobster which provides for a smooth, even cooking of the lobster without 
burning the lobster. 
The foregoing objects, as well as other objects and benefits of the present 
invention, are made more apparent by the descriptions and claims which 
follow.