Lobster has a very special, slightly sweet taste and a succulent texture, being juicy and tender, yet firm. A medium sized lobster, steamed or boiled just out of the water makes an indescribable meal.
Boiled lobster the Maine way
- Fill the kettle with enough water to cover the lobster -or lobsters.
- Add 1 tsp salt for every quart of water -1 tsp salt for every liter of water.
- Cover and bring to a boil.
- Drop the lobster, head first, into the kettle and cover again.
- Count 12 minutes from the moment the water boils again.
Steamed lobster Maine style
- Line the kettle with seaweed -about ½ lb.
- Place your steamer tray.
- Add enough water and bring to a boil.
- Add lobster, or lobsters, and cover.
- Steam for 15 minutes. Discard seaweed before serving.
Garnish and serve
- 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.
- Garnish with lemon wedges and melted butter. If eating the lobster cold, serve mayonnaise on the side.
It is best served right away or still warm. 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.