As recipe’s go I don’t think this one could be any more
simple. We love Lobster however it is not something we can afford to do on a
regular basis. Lobster is not native to our area so there is no going down to
the docks and buying them off the boats.
A lot of people here in the Mid-Atlantic will put different
spices in the boil and that is what I was going to do with this dish. Before
cooking for Donnas’ birthday I called a friend of mine who lives in Maine and ask him what
do the locals do up there. He said simply steam or boil in water with sea salt.
That is it. If cooking potatoes, place them in first because they will take
longer to cook. For these size Lobsters I only needed to steam them for around
25 minutes.
One thing that I did do was to add one cup of white wine
into the sea salt and water mix. The Lobsters went in first, then during the
last eight minutes of cooking I added the clams, shrimp, and corn.
This was served up with a garlic butter and white wine
reduction.
The best advice I can give for cooking Lobster is do not
mess it up by adding a ton of spices like Old Bay Maine say no, go for the hard shell.
You can put what you like in the boil, our fav was simply
Lobster with 50 clams, corn and shrimp. Whatever you like and can get fresh. If
I had a crayfish supplier I would throw them in the mix as well.
Purchasing Lobsters may be your biggest challenge. They are
pricey and for good reason. I was still a member of a restaurant supply company
from back when I had my BBQ smoke house, I got these crustations from them at
wholesale. If you shop the discount clubs you probably can find a deal on some
frozen tails.
Lastly one of the great things about cooking this boil is
the leftover stock. Use it for making seafood soups and you will thank me!!
Chow, and happy birthday Donna!
Jim Baugh
JBO TV
