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Maine Lobsters: Cooking & Recipes
"Maine Lobsters: Cooking & Recipes" is additional to
The Easy Traveler printed tour of New
England.
Our
tours feature great food: Maine lobsters (and more) at really good,
reasonably priced, local restaurants.
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Boiling and steaming are two common methods for cooking
live Maine lobsters (often accompanied by boiled new potatoes and corn on
the cob). A Maine Stovetop Lobster Bake,
Lobster Imperial, and Lobster Supreme are three other easy ways to enjoy
delicious Maine Lobster.
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BOILING:
Fill the pot one-half to not more than two-thirds full with water and
bring it to a rolling boil over high heat. Place lobsters head first
into the pot, completely submerging them. Cover the pot tightly to
bring the water again to a boil as quickly as possible.
When the water boils again, begin timing: 10 minutes for the first
pound and 3
minutes per pound for each additional pound. (A 2-pound lobster should boil for l3 minutes; and a 1 ½-pound lobster,
for 1l ½ minutes.) Keep the water boiling throughout the
cooking time. Note: These times are for hard shell lobsters; if cooking new shell
lobsters, reduce boiling or steaming time by three minutes.
STEAMING:
With
about
2 inches of water/seawater in the pot (steaming rack is optional, bring
the water to a rolling boil
over high heat. Put the lobsters into the pot. Cover the pot tightly
to bring the water again to a boil as quickly as possible.
When the
water boils again, begin timing: 13 minutes for the first pound and 3
minutes per pound for each additional pound. (A 2-pound lobster should steam for 16 minutes; a 1 ½-pound lobster,
for 14½ minutes.) Note: These times are for hard shell lobsters; if cooking new shell
lobsters, reduce boiling or steaming time by three minutes.
MAINE
STOVETOP LOBSTER BAKE (Serves 4):
4 pounds Great Eastern Mussels
4 each 1¼ pound Maine lobsters
12 small red potatoes
4 ears sweet corn, shucked except for innermost leaves
4-8 small boiling onions
2 cups water
1 cup butter (2 sticks)
2 each lemons, cut into wedges
5 pounds Rockweed (seaweed) If unavailable, add 2 Tablespoons salt to water and a rack to lift lobster off the bottom of the pan
Rinse mussels in cold water. Pull black threads out of mussels at the hinge of the shells.
Parboil onions and potatoes. In a large (12" x 16") roasting pan, place a one-inch layer of seaweed.
Place lobsters on top of the seaweed and arrange corn and onions between the lobsters and the sides of the pan.
Place more seaweed over lobster and gently add mussels and potatoes, being careful to keep the top of the
"Bake" level. Cover with remaining seaweed and add water to the pan.
Cover tightly with lid or foil and place on the stove or a preheated grill to cook.
(If using a grill make sure the coals are very hot.) Start timing the
"Bake" when you first see steam. Cook covered for 15 minutes.
Serve with melted butter and lemon wedges on the side.
LOBSTER IMPERIAL
(Serves 4):
3 pounds Maine lobster meat, cooked
1 green pepper, finely diced
1 tablespoon chopped canned pimiento
1/3 tablespoon dry English mustard
1/2 tablespoon salt
1/4 teaspoon white pepper
1 or 2 dashes cayenne pepper
2 eggs
1/2 teaspoon Worcestershire sauce
1/2 cup mayonnaise (and extra for spreading)
paprika
Remove any bits of shell from the lobster meat and set aside. Combine the
rest of the ingredients and mix. Fold in the lobster
meat.
Divide among four small ramekins/gratin dishes or baking shells.
Lightly spread a coating of mayonnaise on top and sprinkle with paprika. Bake in preheated oven at 350*F for 15 minutes or until the mayonnaise browns. Serve hot or cold.
LOBSTER SUPREME (Serves 4):
1 stick butter
1 medium white onion, finely chopped
2 each green onions, finely chopped
2 Tablespoons flour
9 ounces evaporated milk, not skim
¼ cup Gruyere cheese, grated (optional)
1½ ounces dry vermouth or other dry white wine (optional)
1 each egg yolk
1 teaspoon salt
½ teaspoon seasoned pepper
2 cups Maine lobster meat, cooked
As needed bread crumbs
Place butter in 4-cup, glass measuring cup and melt in microwave. Add chopped white and green onions and microwave on high until soft but not brown.
Add flour and milk, whisking until smooth after each addition. Add ¼ cup grated cheese (if desired) and stir well.
Microwave on high until mixture begins to thicken (start with 3 minutes; total time will vary with oven).
Remove, add wine (if desired), stir, and return to microwave for another 3 minutes or until mixture becomes about the texture of slightly whipped heavy cream.
Add egg yolk, salt and pepper, and blend well.
Pour sauce over lobster in a glass or ceramic bowl and fold in gently.
Divide among four small ramekins or baking shells and sprinkle each serving lightly with bread crumbs.
(Dishes may be prepared up to this point, covered lightly, and refrigerated several hours in advance of serving.)
Bake in preheated 350° oven for about 20 minutes or until bubbly and beginning to brown around edges.
Jeannette P. Parker
Lafayette, LA
All recipes are courtesy of the
Maine Lobster Promotion Council
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