Recipes

Lobster – The Maritime Tradition

Lobster season is upon us once again. A favourite time of year for many Maritimers! Most of us who are inclined to eat shellfish have enjoyed the sweet decadent meat of the lobster. Although lobster is available almost all year round the pricing can be prohibitive at times. This time of year there is a good chance you will find lobster prices much more reasonable. There are typically three prices for lobster, canner - under 1 lb, market – 1 – 1 ½ lb and jumbo – larger size format. When deciding on a live lobster consider the size of the pot for cooking, sometimes the big guys are a tough fit if preparing more than one.

When selecting cooked lobsters from your local retail outlet it is a good idea to ask when the lobsters were cooked and what their selection process is for choosing the lobsters to be cooked. Make sure the tail of the lobster is tightly curled up toward the body and that it has a bit of a spring. This will help determine freshness. Most often pre-cooked lobsters are best served cold, as the extra re-heating will overcook the delicate meat. Chilled lobster is great with a selection of summer salads and your favourite dipping sauce, or as a salad itself with a little mayo, fresh dill and lemon juice.

If you should opt for fresh live lobster there are several “rule of thumb” steps to follow:

• If you have to store lobster before cooking keep it in a cool damp environment, i.e. a box in the refrigerator with a damp cloth over them. They will keep for 24 hours this way depending on the freshness at purchase time.
• Caution: if your lobster has been packed in plastic bags make sure there are holes in the bag and remove them ASAP. It is not a good idea to buy the lobster and leave them in a hot car while you finish the shopping! Dead lobster should not be used. Never submerge your live lobster in fresh tap water this will kill the lobster.
• Ensure you have a large enough pot to submerge the lobster completely, this will offer even cooking.
• For great flavour in a boiled lobster prepare a court bouillon by adding coarsely chopped onion, celery and a sachet of parsley, single bay leaf, thyme, peppercorn and lemon to the water.
• Next bring the pot of water to the boiling point, add salt (not too heavy).
• If you are comfortable handling the lobster, remove the rubber claw bands before cooking. The elastic can actually impart unpleasant flavours.
• Place the lobster in the boiling water headfirst; allow to boil 6 – 8 minutes per lb.

From this point you may either cool the lobster and serve chilled or remove meat for use in your favourite recipe.

Serve the lobster hot with a small portion of clarified butter and fresh lemon au naturel.

There are many variations on the theme when it comes to lobster, for more information, recipes and the inside track why not “Ask the Chef” at www.rentachef.tv

For more about lobster visit www.search4lobsters.us