Where We Be
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| Fresh Lobster -- Bar Harbor, Maine |
| Robin transfers the cooked lobster from the pot to the sink (filled with cold water) |
| Robin's cousin Chuck checks the lobster pot after ten minutes or so to see if they look done |
It's a funny thing, but in all the time we've spent
in Maine, we've never cooked our own lobster.
We've always felt too...well...squeamish about
tossing them into the pot. But when we learned
that Robin's cousin Chuck from California was
staying in Sunset Cottage, and that he was an
old hand at boiling lobster, we asked if he could
show us the ropes. Of course the big plus of
boiling your own lobster is the price: it only
costs about $4 to $5 per pound to do it yourself.
We joined Chuck over at Sunset Cottage and
took turns picking up a lobster and dropping it
into the pot. We put the lid on quick and tried
not to think too much! The pot could hold two or
more lobsters at a time. We boiled them for
about 12 minutes total (these were 1¾-pound
soft-shells; you'd want to boil hard-shells a
minute or two longer). Then we took them out,
set them in cold water for a minute, "picked"
the meat, and stored it in the fridge. Later that
day, we sauteed the lobster meat on the stove
and served it with drawn butter. Tasty!
in Maine, we've never cooked our own lobster.
We've always felt too...well...squeamish about
tossing them into the pot. But when we learned
that Robin's cousin Chuck from California was
staying in Sunset Cottage, and that he was an
old hand at boiling lobster, we asked if he could
show us the ropes. Of course the big plus of
boiling your own lobster is the price: it only
costs about $4 to $5 per pound to do it yourself.
We joined Chuck over at Sunset Cottage and
took turns picking up a lobster and dropping it
into the pot. We put the lid on quick and tried
not to think too much! The pot could hold two or
more lobsters at a time. We boiled them for
about 12 minutes total (these were 1¾-pound
soft-shells; you'd want to boil hard-shells a
minute or two longer). Then we took them out,
set them in cold water for a minute, "picked"
the meat, and stored it in the fridge. Later that
day, we sauteed the lobster meat on the stove
and served it with drawn butter. Tasty!
| This is the "picked" lobster meat. We stored it in the fridge then sauteed it on the stove later that day. Just serve with melted butter. |