Maine Lobster
June 15: National Lobster Day
Our kumare Cherlyn B., who is the mother of our baptismal goddaughter Keira, generously prepared a luxurious lobster feast on June 15 when we visited her family in Maine last summer. Although she lives inland, her local grocer gets live crustaceans from the coast still fresh and fiesty (their claws are safely secured with rubber bands). We were able to follow the lobsters’ fate from tank-to-table-to-tummy and are fortunate to be able to blog about the experience of this quintessential Maine event for National Lobster Day!
Recipe
Ingredients
- 1 ½ – 2 pound live, fresh Maine lobster (one per person)
- boiling water
- salt
Directions
Fill a large stock pot ¾ full of water to cover the lobster(s) completely. Bring to a rolling boil. Season with salt to simulate sea water. Quickly yet carefully submerge the lobster(s) head first into the water. Cover the pot with a tight, fitted lid. Boil for 15 minutes (for 1 ½ pound lobsters) and up to 20 minutes (for 2 pound lobsters). The shells will turn to a vibrant red color when cooked. Follow the recommended full cooking times, but do not overcook the lobster(s) or the meat will be rubbery. Remove from the pot using tongs. Drain the lobster(s). Serve with a lemon butter dipping sauce.
Notes
- Lobsters are considered a luxury food, but they are messy to eat with class. For more information about cooking and eating lobsters, check out the illustrated instructions from the Gulf of Maine Research Institute.
- Thanks to Cherlyn B. and family for their gracious Maine hospitality.
HI COOKERY 