this was a shot my husband captured (credit where credit is due) of a lobster trap on Little Cranberry Island at the Isleford Dock, off the coast of Mount Desert Island, Maine
Boil for 5 minutes, then submerge in ice to stop the cooking. Crack the shell in various spots, drizzle with melted butter, cook face down on a medium grill for 8 minutes; flip them over, continue to baste with butter another 4-5 minutes (making sure to get some char on the shell) and enjoy! You’ll be amazed at what it does to the texture. TENDER!
THAT is what you do with leftover lobster!
Boil for 5 minutes, then submerge in ice to stop the cooking. Break the shell in various spots, drizzle with melted butter, cook face down on a medium grill for 10 minutes; flip them over, continue to baste with butter another 5-8 minutes (making sure to get some char on the shell) and enjoy! You'll be amazed at what it does to the texture. TENDER!
Had a side of grilled vegetables with Farfalle tossed with sauteed garlic and shallots in butter and cream. Oh, and throw in some parmesan and chunks of lobster!
Boil 5 minutes, then drop in cold or ice water to stop the cooking for a couple minutes. When cool enough to handle, cut lengthwise down the tail, use a mallet to break the knuckles and claws, and put on a medium hot grill freestyle stroke down for 5 minutes.
Then flip to prepare them for the backstroke and drizzle melted butter down the split shell tail and let cook another 10 minutes.
Then open a couple Maine micro-brews and enjoy with a crusty loaf of garlic bread. Wait…even better, grab a blanket and a picnic basket and enjoy by the rocky coast here in Maine
As a friend reminded me, the way life should be…
Just came back from Beal’s Lobster Pier…paid $6.17/lb for 1 1/2 pound lobsters…not bad, considering Filet Mignon is $16/lb, Strip steaks around $12/lb, Salmon usually $10/lb, and just plain chicken up to $5/lb…you get my point…
We only bought four (well, quite often we’ll buy eight so we have leftovers for lobster bisque, lobster rolls, Lobster Louis salad with avocado)! Okay, so I appreciate that I’m fortunate to live in this amazing state and can enjoy truly FRESH lobster pulled from the ocean, not the tank!
I think we’ll simply enjoy them steamed with drawn butter (add a dash of sherry) along with a nice Caesar Salad and glass of Sauvignon Blanc…for me it doesn’t get much better!
Lobster tidbit: each Maine lobsterman is allowed up to 800 traps