I love lobster!
I have a thing for lobster. I think it's the best! When I vacation in Cape Cod I adhere to the "lobster a day" plan. In some form, I eat lobster every day while I am there. It's a dirty job, but somebody has to do it.
I took this photo from the dock on Nantucket and it has been the wallpaper on my computer for a few years now. Reminds me of lobsters and Nantucket every day.New England is known for their lobster rolls. I like recipes that do not call for a lot of mayo. More lobster and less mayo - that's the ticket.
I found the absolute BEST place to get lobster rolls on Cape Cod last summer. Try The Clam Shack at 227 Clinton Ave., Falmouth Harbor, MA. You can sit outside and watch the boats coming and going and the fishermen unload their catch. Perfect lobster rolls and a great view.
LOBSTER ROLL
Ingredients:
· 2 lobsters, about 1 1/4 pounds each, or about 2 cups coarsely chopped cooked lobster
· 1/2 cup diced celery
· 4 tablespoons mayonnaise, or to taste
· 1/4 teaspoon salt
· dash Creole or Cajun seasoning, optional
· freshly ground black pepper, to taste
· 3 to 4 split toasted buns, New England style if you can get them
Preparation:
Have your grocer steam the lobsters or follow directions for a boiled lobster.Combine coarsely chopped lobster with remaining ingredients. Arrange lettuce in the buns then add lobster mixture. Serve with fries or chips, along with sliced dill pickle. Makes 3 to 4 lobster rolls.
A lobster weather vane from the Emporium of Nantucket.
Lobster rug from L.L. Bean
Pillow from Williams Sonoma Home
Very cute baby lobster in a pot.
Tommy Hilfiger sheets
Patti and I eating our lobsters on the "lobster a day" vacation plan.
This is a wonderful lobster recipe. Sometimes I think it is a crime to do anything to lobster other than eat it plain with a little butter. But...this recipe for pan roasted lobster is VERY YUMMY and definitely worth trying.
PAN ROASTED LOBSTER
Pre-cooking the lobster for 1 minute makes the job of cutting them in half easier. Alternatively, have your fish-monger split the live lobsters in half and don’t blanch them.
4 SERVINGS
Four 1-1/4 lb. live lobsters
¼ c. tsp. saffron threads, crushed
¼ c. dry white wine
5 tbs. olive oil
1 medium fennel bulb – trimmed, halved, cored, and thinly sliced
1 medium onion, thinly sliced
4 scallions, white and tender green, thinly sliced
1 garlic clove, thinly sliced
½ cup chicken stock or canned broth
Salt and pepper
5 tbs. cold unsalted butter, cut into pieces
1. In a large pot of boiling water, blanch the lobsters until they start to turn pink, about 1 minute. Drain and let cool. In a small bowl, cover the saffron with the white wine and let steep for at least 30 minutes.
2. Heat 2 tbs. of the olive oil in a large nonreactive skillet. Add the fennel, onion, scallions and garlic and cook over moderately low heat, stirring, until tender, about 20 minutes. Add the saffron mixture and boil over moderately high heat until the wine evaporates. Add the stock and boil until reduced by a third. Season with salt and pepper.
3. Meanwhile, preheat the oven to 450. Halve each lobster lengthwise. Removed the brain sac, sand sac, tomalley and roe, if necessary. Crack the claws well all over.
4. In a large, heavy-bottomed roasting pan set over 2 burners, heat the remaining 3 tbs. oil until almost smoking. Add the lobsters, cut side down, and cook over moderately high heat until the meat is browned, about 3 minutes. Transfer to the oven and roast for about 5 minutes, or until the meat is cooked through. Transfer the lobster to a platter, season the salt and pepper and keep warm.
5. Re-warm the fennel mixture. Removed from the heat and stir in the butter, a little at a time, until the sauce is thickened. Season with salt and pepper. Divide the fennel mixture among 4 large plates and arrange the 2 lobster halves on each. Enjoy!
