There are few secrets to cooking and reheating seafood properly, and we don't want to keep them from you. Take a look through our recipes and cooking instructions for some good ideas. If you have recipes you would like us to add, send an email to us...
Oh...and by the way... Lobster is pretty good for you as well. Take a look.
For the health conscious, Maine lobster is a dieter's dream. It's low in fat, calories and cholesterol - lower than skinless white meat chicken or turkey.
|3 1/2 oz. Portion|
When: Best from July until mid-September. For thin or new-shelled lobster, or for any recipe that requires partial precooking.
Advantage: The easiest and quickest cooking method. Produces meat that lifts easily from the shell.
Disadvantage: Large pots are difficult to handle and messy. Unless you boil lobster in fresh sea water, boiling diffuses the clean, distinct ocean taste.
How: Use a pot large enough to allow three quarts of water for each pound and a half to two pound lobster. Use fresh ocean water, or add Kosher or sea salt until the water tastes distinctly salty. Add the rockweed in which the lobster is usually packed. A one-pound lobster requires eight minutes: two pounds, 15 minutes, three pound, 25 minutes.
When: Best from mid-May to late June, and mid-October through December, when lobsters are hard shelled. For lobsters two pounds or less; larger lobsters char, dry, and toughen on the grill.
Advantage: Grilling ads a slight smokiness to lobster meat. Grilled shells impart a deep, full flavor, and the lobster is not wet and messy to eat.
Disadvantage: Each lobster requires a square foot of grill space. There is no set cooking time.
How: Build a large coal fire, and allow it to burn for about 15 minutes. Split, but do not quarter the lobster. Remove the head sack and intestines. Using a knife, crack the claws on the side that will not be exposed to the heat. Brush the claws, carcass, shell and exposed meat with butter or olive oil, and place over medium coals. Cover the claws and carcass with an inverted shallow pan or pie tin. Do not turn the lobster. A pound and a half lobster takes 8 to 10 minutes. The meat should be firm and completely opaque.
When: Best from mid-May to late June, and mid-October through December, when lobsters are hard shelled and a butter sauce or flavored oil is desired.
Advantage: A tasty butter or oil can also revive the flavor of the softer, watery lobster at other times of the year.
Disadvantage: Without assiduous basting, meat can dry. The natural flavor of the lobster can be overpowered by the flavor of the butter or oil.
How: Split the lobster lengthwise, remove the head sac and intestines. Use a knife to crack the claws on the side that will not be down. Baste every part of the lobster with butter, oil or the sauce of your choice. Place lobster on a rack six to eight inches below a preheated broiler for five minutes. Remove the lobster, baste well and return to the broiler reversing the rack position. Boil until tender. A pound and a half lobster takes 10 minutes; two pounds, 13 minutes.
When: Best in late summer, when lobsters have thinner shells and will benefit from added substance and flavor. Or any time you want to sacrifice pure lobster flavor for buttery crisp stuffing. Lobsters of a pound and a half to two pounds are best.
Advantage: With stuffing, less lobster can feed more people.
Disadvantage: Stuffing can obscure the taste of the lobster.
How: Split the lobster; remove the head sac and intestines. Crack the claw shell. For two lobsters, make one to two cups of seafood stuffing. For added richness, use shrimp, crab or chopped scallops and Ritz crackers instead of bread crumbs. Put the stuffing in the cavity of the lobster. Brush the stuffing and the exposed tail meat with butter, and bake at 425 degrees. A pound and a half lobster takes about 17 minutes; two pounds 24 minutes. Serve half a lobster for each person.
How to Re-Heat Lobsters
Lobsters that are cooked and wrapped in foil should be placed in a pre-heated oven at 350 degrees for 5-10 minutes in the foil. We recommend placing the lobsters on a cookie sheet or in a pan to prevent dripping.