Maine lobster

If you visit Maine, especially the coast, don't miss lobster. In fact lobster, and all seafood could not come any fresher. Fishing is one of the principal activities in Maine and fishing boats dot the ports and harbors of most small coastal towns.

Whole Maine lobster recipe

A medium sized lobster, steamed or boiled just out of the water makes an indescribable meal. Lobster has a very special, slightly sweet taste and a succulent texture, being juicy and tender, yet firm.

Ingredients

Procedure

1. Fill the kettle with enough water to cover the lobster -or lobsters.
2. Add 1 tsp salt for every quart of water -1 tsp salt for every liter of water.
3. Cover and bring to a boil.
4. Drop the lobster, head first, into the kettle and cover again.
5. Count 12 minutes from the moment the water boils again.
   

1. Line the kettle with seaweed -about ½ lb.
2. Place your steamer tray.
3. Add enough water and bring to a boil.
4. Add lobster, or lobsters, and cover.
5. Steam for 15 minutes. Discard seaweed before serving.
   

1. Best served right away or still warm.
2. Separate the tail from the body with the help of a sharp knife. Pull the claws and crack them to be able to pull the meat out.
3. Garnish with lemon wedges and melted butter. If eating the lobster cold, serve mayonnaise on the side.

Recipe type

Fall, holiday, light meal, lunch, main dish, main meal, dinner, spring, winter

Cooking Tips

A fresh lobster this size doesn't need anything more than melted butter on the side. Fancy sauces and other elegant lobster dishes were designed for larger lobsters as their meat is not so fine.

For more people, you will need 1 lobster per person - 1½ lb each one. Follow the same procedure, adding water and salt as required.

Some foodies maintain lobster should be boiled in sea water,

If you are going to eat the lobster cold, let it cool down in the cooking liquid.