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♦ WEDNESDAY, OCTOBER 4, 2006
2B
From sea to shining sea
Maine, where the lobster is king
By CHARLOTTE
PERKINS
Journal Lifestyle Editor
When it comes to scenery,
Maine is famous for its rocky
coast, cut by glaciers in the
last Ice Age, for its light
houses and for its Aroostook
County potatoes.
But most of all, Maine
is famous for seafood of all
kinds - but especially lob
ster. In good weather, it’s
the home of the lobster
shack, where hungry diners
eat their freshly boiled or
steamed lobsters off sheets
of newspaper, dipping the
meat in cups of melted but
ter and having fresh corn
on-the-cob as a side.
During the long winter,
lobster-lovers can retreat to
country inns and fine res
taurants for a cuisine built
around the bounties of the
sea.
If you’re longing for a
Maine lobster, the Maine
Lobster Promotion Council,
provides a list of compa
nies that ship fresh iobsters
overnight to any part of the
country. For a wealth of
information, visit http://
www.mainelobsterpromo.
Baked Stuffed
Maine Lobster
Tails
This dish, traditionally
made with fresh lobster,
may be prepared with frozen
Maine lobster tails and eight
ounces of raw shrimp as a
substitute for the knuckle
and claw meat.
2 lobster tails
4 tablespoons butter
1 cup onion, finely
chopped (about 1 medi
um)
2 tablespoons finely
chopped fresh parsley
1 teaspoons Old Bay
seafood seasoning
2 tablespoons fresh
lemon juice
2 cups crumbled Ritz
crackers
Saute the peeled, cleaned
raw shrimp with the onion.
In a pot of boiling salted
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These lobsters are steaming alongside corn-on-the-cob.
The two go together beautifully, especially when there’s
plenty of melted butter for each.
How to cook a
lobster
Steaming Lobster
The ratio of lobsters
to the pot is important;
a 4-5 gallon pot is ideal
for steaming 6-8 pounds
of lobster. Put 2 inches of
seawater or salted Water
in the bottom of a large
kettle. Set a steaming rack
inside the pot and bring
to a rolling boil over high
heat. Put in the live lob
sters, one at a time, cover
the pot, and start timing.
Re-arrange the lobsters
halfway through cooking.
Cooking times - (based
on the lobster-to-pot
ratio mentioned above)
1 pound: 10 minutes
1-1/4 pounds: 12 minutes
1-1/2 pounds: 14 minutes
1- pounds: 16 minutes
2 pounds: 18 minutes
2- pounds :22 minutes
3 pounds: 25-30 minutes
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Maine is famous for its fresh lobster around the world.
water, cook the lobster tails
for five minutes. Remove
them from the pot to a bowl
of ice-water to cool.. Using
a sharp knife, split the tails
lengthwise down the center
on the shell-side of the lob
sters.
Keeping the shells intact,
remove the tail meat from
the shell. Reserve.
To prepare the stuffing:
Melt the butter in a skil
let over medium heat. Add
the onion, and saute with
the shrimp until shrimp
are cooked. Add chopped
parsley, seafood seasoning
and lemon juice. Remove
the pan from heat and let
cool. Stir in the reserved
5 pounds: 40-45 minutes
Boiling lobster
Fill a large pot with water.
Allow 3 quarts of water per
1-1/2 to 2 pounds of lobster.
Add 1/4 cup of salt for each
gallon of water. Bring the
water to a rolling boil. Put
the live lobsters in the pot
one at a time, do not cover,
and start timing immedi
ately. Stir the lobsters half
way through cooking.
Cooking times - (based
on the lobster-to-water
ratio mentioned above)
1 pound: 8 minutes
1-1/4 pounds: 9-10 minutes
1-1/2 pounds: 11-12 minutes
1- 12-13 minutes
2 pounds: 15 minutes
2- pounds: 20 minutes
3 pounds: 25 minutes
5 pounds:3s-40 minutes
Grilling
Par-boil your lobsters
in a large pot of boiling
water for five minutes.
Remove the lobsters and
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Maine’s famed rocky coast has caused plenty of shipwrecks, but it’s also a haven for lobster traps.
lobster meat. Gently stir in
the cracker crumbs. Spoon
the stuffing into the lobster
tails and refrigerate until
ready to bake. Bake stuffed
lobster tails in a preheated
425-degree oven until the
stuffing is crisp and golden,
about 15 - 20 minutes. Serve
with lemon wedges. Makes 2
servings.
Maine Lobster
Club Sandwich
4 cups Maine lobster
plunge into a large bowl
of cold water to stop the
cooking. Drain the lobsters
and store in a refrigerator
if you do not plan to grill
them right away.
Place a lobster on its back
on a cutting board. Using a
large sharp knife split the
lobster down the middle.
Remove the black vein
from the tail, the tomalley
from the body and the sand
sac located near the head.
Repeat with the remaining
lobsters. Baste the lobster
meat with some oil or but
ter.
Grill the lobsters flesh
side down for five to six
minutes, or until the flesh
is just beginning to look
opaque.
Turn the lobsters over,
baste with more oil and
continue to cook for 4 to
5 minutes longer, or until
the lobsters are cooked
through.
FOOD
meat, cooked, cut into 1-
inch pieces
1/4 cup celery, peeled,
finely diced
1/4 cup green onions,
finely chopped
1 Tablespoon parsley,
chopped
1/2 cup lemon mayon
naise
24 slices whole grain or
country style bread
4 cups baby arugula
Jade’s Sandwich Shoppe
1201 Sunset Ave. • Perry Plaza
Hours: Mon, Tue, Thurs, Fri. 11am-7pm • Wed 11am-2:3opm
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4 tomatoes, sliced
24 slices bacon, cooked
2 avocados, sliced
Combine the lobster meat,
celery, green onions, and
parsley in a bowl. Add 1/4 cup
of the lemon mayonnaise.
Mix well and season with
salt and pepper. Set aside.
Toast the bread. Generously
spread one side of each piece
of bread with lemon mayon
naise. Top one slice of bread
478-987-2428
Remember For Your Convenience ’
WE RE OPEN EVENINGS! .Tj
•Hot & Cold Sandwiched
(Many to Choose)
Judy’s Choice This Week:
Reuben w/ pickles & chips -$5.25
•Hot Soups (Made Fresh Daily)
. Cup-$2.50 • w/meal-$1.50
•Kids Menu Available
plus Salads • Desserts • Drinks
HOUSTON DAILY JOURNAL
Maine Office of Tourism
Maine Office of Tourism
with the arugula, 2 slices of
tomatoes, and bacon. Place
a toasted piece of bread on
top. Add the avocado slices
and lobster mixture on top
of that. Place the other piece
of toast on top, and secure
with wooden toothpicks.
Cut the sandwich diagonal
ly into 2 pieces. Place on
the plate with the sandwich
open about 30 degrees so the
guest can see the filling.
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