Swedish Style Lobster

An old family recipe for preparing lobster that doesn't need to be dipped in butter or anything. Absolutely delicious. We have this for Christmas Dinner in my family.


1. For each 1 1/2 lb lobster, you'll need about 2-3 quarts of vater. If you are cooking a lot of lobsters, you really don't want to try to get more than 3 or 4 gallons of water on the stove at a time. Multiply the amount of salt, sugar, and dill by the amount of water you have. Before you heat the water, place the lobsters in the water. My father said that this way they are gently put to sleep before you boil them, I'm sure PETA (People for the Eating of Tasty Animals) would approve.

2. Bring the entire concoction to a boil. Once at a boil, let it simmer/boil for about 20 minutes.

3. Traditionally, lobsters are eaten cold in Sweden, so what folks do is take the entire pot with the dill, sugar, salt, and lobsters, and place it someplace cool (cold even) overnight and let them marinade in the whole mixture. If you really want the full flavour, I highly recommend you try this at least once in your life. However, if you just can't be bothered to wait, just let them cool enough to handle. For your guest's sake (and who wouldn't invite guests for lobster) you can cut the lobster in half lengthwise down their bodies. This way it's a lot easier to get to all the delicious meat.

4. As I said earlier, you don't need to dip this lobster in butter. The salt, sugar, and dill make a wonderful natural compliment to the flavour of the lobster. I know that I find myself actually sucking out the juices from the legs and claws of the lobster after it is cooked this way. Even the Tamale is better.

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