Lobster Recipes

Live the Good Life:

If you have never had the opportunity to taste the sweet, tender meat of a Maine lobster, you are truly missing out on one of life’s most delectable foods. With the modern advancements made through technology, storage and shipping, you can easily order fresh Maine lobster to be delivered at your doorstep, no matter where you. We recommend trying it at least once in your life. Put it on your bucket list and make it happen.

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But what do you do with it once it arrives? The purists say the only way to have a Maine lobster is to boil or steam it, which brings out the true flavor of the shellfish. Others who like something more rich and hearty will tell you that baked stuffed is the way to go. Either way, we have you covered!

For steamed lobsters, you will need a steaming pot big enough to hold your crustaceans. Usually a 5 gallon pot will hold about 7 lbs of lobster, but these guys can get feisty when going in so you may have to cook them in a few rounds, depending on how many people you are serving. Plan on one lobster per person, at least.

1. Fill the pot with about 4” of sea water or well salted water. Sea salt is the best to use in place of actual sea water, and turn on high to boil.
2. Once the water is boiling, place your feisty shellfish inside the pot, and close the cover. You may need to hold it down, as they will try to escape and flap their tails. More than once these buggers have knocked the lid off a pot we were steaming them in.
3. On average, cook for 10 minutes for 1pounders and add two minutes for each quarter pound more. When they are done, they will be bright, fire-engine red in color. To make sure they are fully cooked, break open a lobster where the body meets the tail. If the meat is solid white in color (not translucent), they are ready to eat.
4. Serve with a side of melted butter!

For a delicious baked stuffed lobster, follow these steps:

Total prep/cooking time: Approximately 1 hour

Ingredients:

• 2 lobsters (1.5-2 lbs ea)
• ½ lb scallops
• ½ lb shrimp (peeled, deveined, raw)
• 8 oz crabmeat
• 2 cups Italian seasoned bread crumbs
• 4 tbsp of butter (softened or melted)
• ¾ cup of crushed walnuts (best if crushed in food processor)
• lemon juice
• salt & pepper

Directions

1. Spray your frying pan with a non-stick spray and lightly sautee the scallops, shrimp and crabmeat until shrimp is almost opaque. Remove from heat.
2. In a bowl, mix butter, walnuts, and breadcrumbs until crumbs are “wet”, add a 1-2 teaspoons of lemon juice to taste.
3. Mix in seafood and add salt and pepper to taste. Combine until fully saturated and seafood coated in crumbs.
4. Take lobsters and split down the center of the underbelly. Cut all the way to the back of the lobster, without splitting them completely in half.
5. Remove the intestine and organs.
6. Optional: take tomale and roe out and add to the stuffing mixture. Makes for a deliciously rich stuffing.
7. Brush the meaty sides with a little melted butter.
8. Crack each claw in the middle to allow for even cooking.
9. Sprinkle a pinch of salt and pepper on each side, then add the stuffing.
10. Bake in the oven at 425 degrees for approximately 25 minutes. Serve with melted butter!

Bon appetit!

by LA DiNardi