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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 . : ■' ft ? ? J * '4fr . ,/d « Maine Office of Tourism 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 f' ' , | jffcprt»r TMM .7t -■*4* I 45?. - v rs v. ** T * 5 8M }■' T*'.' 7 f - I pOOj. taw .>?? :> r> , \ ffi-- ■ i 'ihr , * • M .' • |% v, | {c.? »*' ’/ Up 1 |J| jJjH,Jp , .... fmß&k MMt *■ jp*“ m V?S\ H H BH JHDHfmi * I -•—r*i*.*s#* H. - BB ;• sf? HHBBkiwHffmitTifthh dCv —-A l . WsSsSmSk ■ HI '• I£| lf " 1 1 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 •' : '■•- ' > . | 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 Vjf V -JX m<r -M 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. «**.■ 00038837