Fresh Lobsters Recipes Fresh Lobsters Recipes
Maine Fresh Lobsters - Simply BEST!
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Five Star Reviewed Lobster Recipes
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Lobster Stuffed Mushrooms Submitted by: Kchurchill5
Very decadent, but really delicious. I wouldn't necessarily take these to a potluck party, but these are wonderful to make for a small dinner party (10-12 people). Lobster can be a bit pricey, but for a small group they are really o... |
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Grilled Lobster Tails Submitted by: Sue Lau
This is something we enjoy doing on the grill when we find deals on lobster. |
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Linda's New England Baked Stuffed Lobster Submitted by: LindasBusyKitchen
I love seafood, and this is a restaurant quality recipe, that I hope you enjoy with your family and friends! It is great served with a nice side salad and Baked Potato or Rice Pilaf. This is a dish that I have made for a special... |
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How To Cook A New England Lobster Submitted by: SeeFoodSal
If you have never made lobster, this is a guideline of how long to cook them so they are cooked, but not cooked too much. The results will be tender, delicious lobster that you will enjoy time after time. The cook time is after... |
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New England Lobster Roll Submitted by: SeeFoodSal
There is nothing like a New England Lobster Roll. The lobster is so tender and tastes so great it has you longing for the next bite. These are made and served at all the Clam Shacks and Seafood Restaurants up and down the seacoast,... |
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Photos by: MimiMaine |
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How To Boil And Eat A Maine Lobster
Member MimiMaine gives us a great set of instructions for boiling, serving and chowing down on some of Maine's finest lobster.
Step 1
BOILING THE LOBSTER: Fill a huge pot, about 2/3 full of water (you can always pour off some if it if too much); add the salt and then the lobster, headfirst into the water which is at a rolling boil.
Step 2
Cook, covered for 14-17 minutes (then I always give them an extra 2 minutes); take out and drain on a deep platter and serve with melted butter. Yummm!
Step 3
HOW TO EAT A MAINE LOBSTER: Put on your bib--it is messy and have your tools ready---a cracker and something to haul out those little pieces from the knuckles and tiny legs.
Step 4
Twist off both claws (large and smaller one) at the bast of the body and using the cracker, crack off the knuckles from the claw; use the cracker to crack into the main claws and knuckles; pick out the meat and set aside or eat as you go. There is meat in the smaller claw below the large one so don't miss it.
Step 5
Separate the tail from the body by firmly holding both the upper body and the tail and twisting it in opposite directions until it is released; snap off the tail flippers (the tiny tidbit of meat in these is edible) and then push your index or third finger up into the tail shell and push the meat till it comes out the top---very easy.
Step 6
Peel the strip off the tail which exposes the area of the intestinal tract that you must remove totally all the way down to the tail tip. The strip that you remove to expose this is edible so save it in your stash.
Step 7
Pull the shell off the body and you will see the green tomalley (liver) and maybe the red coral. I don't eat these, but you can use them in a chowder if you choose.
Step 8
Pull the small legs off and you will be able to suck the meat out as you gently and slowly, with your teeth, work the meat out; there is meat in the body between the gills etc. but I don't bother with this. It is a lot of work for "not much meat"; my husband sometimes does this and I think it is such a waste of time when I am ready to get to the "real stuff".
Step 9
Now you are ready to dip into the delicious, yummy butter.
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