2015-08-14 / Columns

Cooking on Purpose

Celebrate summer with good ol’ lobster
By Connie Wendell Special to the Post

August is a great time for us to celebrate summer with lobster and also help our local lobstermen in their quest for fair prices.

Now is the time to help and now is the time to eat lobster.

For some of you, cooking lobster is second nature, and for others it is a very daunting experience.

Well, don’t be intimidated. Just like anything that is new, take it step by step and you will fare very nicely and in short order it will be second nature to you too.

I have included some old favorite family recipes. I hope you try every one of them and enjoy.

Maine lobster stew

Boil two one-pound lobsters and remove meat immediately, saving also the tomalley (the liver), the coral and the thick white substance from inside the shell.

Using a heavy kettle, simmer the tomalley in ½ cup butter for about 8 minutes. Then add lobster meat cut in bite-size pieces. Cook all together slowly using a low heat for about 10 minutes.

Remove from heat and cool slightly.

Then add very slowly, 1 quart of whole milk, stirring constantly.

Allow the stew to stand, refrigerated for at least 5-6 hours or overnight before reheating for serving.

Serves four.

Maine boiled lobster

Have 2 inches of boiling water in a large kettle. Add 1 or 2 tablespoons salt, depending on the number of lobsters and size of kettle.

Plunge live and kicking lobsters in, head downward. Cover kettle, bring quickly back to steaming point. Time 16 to 18 minutes for 1-pound size and 18 to 20 minutes for 1¼ to 1½ pound lobsters.

Remove from water and place each lobster on its back to drain. Serve hot with melted butter and lemon if you desire. Lobsters are great cold, serve with mayonnaise.

Lobster Newburg

2 cups lobster meat cut in medium-sized pieces; 4 tablespoons butter; 1 tablespoon flour; 1 cup light cream; 2 egg yolks, beaten; 1 tablespoon lemon juice; and ¼ teaspoon salt and paprika.

Melt 3 tablespoons butter, add lobster meat and cook slowly to start the pink color, use a low heat for doing this. In another saucepan, melt the remaining tablespoon of butter, add flour, salt and a dash of paprika.

Add cream, stirring constantly, cook over low heat until thickened. Remove from heat, turn into beaten egg yolks. Turn back into pan and return to heat, stir again until thickened. Add the heated lobster and lemon juice, serve at once on toast points.

Serves four.

Lobster Thermidor

8 tablespoons butter; ½ pound mushrooms, sliced; 3 tablespoons flour; 2 cups heavy cream; ¼ cup dry sherry; 4 cups cooked lobster meat; salt; and 1/3 cup freshly grated parmesan cheese.

Preheat oven to 450 degrees. Butter a shallow baking dish. Melt 5 tablespoons of the butter in a saucepan. Add the mushrooms and cook until they are softened.

Remove and set aside. Melt the remaining 3 tablespoons butter, stir in the flour and cook until smooth and blended.

Slowly stir in the cream and cook over low heat, stirring until the sauce is smooth and thickened, add the sherry and cook 1 minute more.

Remove from the heat and add the lobster and salt to taste. Spoon into the baking dish, sprinkle with cheese and bake about 10 minutes, until the cheese is melted and lightly browned.

Serve with steamed rice.

Serves eight.

Enjoy your lobster and until next time – keep Cooking on Purpose.

Connie Wendell can be reached at conniewendell27@gmail.com.

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