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How to Cook a Perfect Maine Lobster
By Cheri Sicard
Lobster. Does any other food conjure up such images of luxury and
decadence? Without a doubt, lobster reins supreme as the perfect "Special
Occasion, I've Got to Impress" dinner.
But before you can serve lobster, you must cook lobster, and that's where
many people draw the line. Dropping a live lobster into a bubbly pot of
water rates at the top of the list of most feared kitchen tasks. Some cooks are
intimidated by the mere thought of it.
The anxiety is needless. Cooking lobster isn't difficult. For advice on how to
do it right, we talked to Peter McLaughlin, Executive Chef at The Lobster
Pound Restaurant in Lincolnville Beach, Maine. Peter and his family serve
over 80,000 pounds lobster at the popular restaurant each year so they must
be doing something right.
At the Lobster Pound, the tasty crustaceans are steamed in large tanks of sea
water, piped in from beyond the low tide point. All the restaurant's lobsters
are steamed in the same tanks so the water almost becomes a stock,
imparting a special flavor that's only found in a great Maine lobster house.
Since doing this at home would be problematic -- unless you live at the
ocean and are serving dinner for one hundred or more-- Peter suggests
heavily salting the water before boiling. Try about 1/4 cup in a large stock
pot. He also cautions against the most frequent mistake home cooks make --
cooking lobster too long. Fifteen minutes in the pot is plenty for up to a two
pound lobster.
Pounding Your Lobster?
Speaking of lobster size, did you know that the term "lobster pound" comes
from the process of "pounding" a lobster or determining its size? You'll find
the larger the lobster, the higher the per pound price. One and a half pounds
is average.
Go For It!
Okay, so the moment of truth has arrived. You have a large pot of boiling,
salted water and you have your lobster. The key word now is speed.
Submerge the lobster quickly and the little guy won't know what hit him.
And that's it. Melt a little butter and you're done.
If your travels take you to Maine, you can visit The Lobster Pound in person. Call
them at 207-789-5550 for more information.
About the author:
Cheri Sicard is the editor and co-creator of www.fabulousfoods.com.
By Cheri Sicard
Lobster. Does any other food conjure up such images of luxury and
decadence? Without a doubt, lobster reins supreme as the perfect "Special
Occasion, I've Got to Impress" dinner.
But before you can serve lobster, you must cook lobster, and that's where
many people draw the line. Dropping a live lobster into a bubbly pot of
water rates at the top of the list of most feared kitchen tasks. Some cooks are
intimidated by the mere thought of it.
The anxiety is needless. Cooking lobster isn't difficult. For advice on how to
do it right, we talked to Peter McLaughlin, Executive Chef at The Lobster
Pound Restaurant in Lincolnville Beach, Maine. Peter and his family serve
over 80,000 pounds lobster at the popular restaurant each year so they must
be doing something right.
At the Lobster Pound, the tasty crustaceans are steamed in large tanks of sea
water, piped in from beyond the low tide point. All the restaurant's lobsters
are steamed in the same tanks so the water almost becomes a stock,
imparting a special flavor that's only found in a great Maine lobster house.
Since doing this at home would be problematic -- unless you live at the
ocean and are serving dinner for one hundred or more-- Peter suggests
heavily salting the water before boiling. Try about 1/4 cup in a large stock
pot. He also cautions against the most frequent mistake home cooks make --
cooking lobster too long. Fifteen minutes in the pot is plenty for up to a two
pound lobster.
Pounding Your Lobster?
Speaking of lobster size, did you know that the term "lobster pound" comes
from the process of "pounding" a lobster or determining its size? You'll find
the larger the lobster, the higher the per pound price. One and a half pounds
is average.
Go For It!
Okay, so the moment of truth has arrived. You have a large pot of boiling,
salted water and you have your lobster. The key word now is speed.
Submerge the lobster quickly and the little guy won't know what hit him.
And that's it. Melt a little butter and you're done.
If your travels take you to Maine, you can visit The Lobster Pound in person. Call
them at 207-789-5550 for more information.
About the author:
Cheri Sicard is the editor and co-creator of www.fabulousfoods.com.
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