Lobacious Lobster Time

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Dad, Deborah & Lobster Time‘Tis the season to dig in… and not just to your backyard garden, if you are fortunate enough to have the space for one.  We mean it’s time to dig in to the most sweet and succulent lobster available in the North, South, East, or West.  While I personally enjoy the flavors and textures of all varieties of lobster, the absolute sweetest and most tender are known as Maine lobsters.  They come from the cold waters of the North Atlantic, so not all of these gems are truly from Maine.  However, if a menu calls it a Maine lobster, you can be sure it comes from the cold waters and will be the best.

We love gathering as a family and steaming up a couple big pots of these beauties.  My husband picked up a couple of huge lobster pots and gas burners.  He and my Dad pulled off a most amazing lobster birthday party for my sister, but we try to steam lobsters often throughout the summer.

You don’t need to do anything fancy.  And, if you don’t have outdoor gas burners, you truly can do this on a kitchen stove.  Simple, simple, simple.  Don’t over think anything here.  You could start with steamers (soft-shell clams) if you’d like.  Figure a half pound per person, if you just want a taste as an appetizer.  If you have folks attending who love steamers, you best plan a pound per person, even as an appetizer!  Otherwise, just go straight to the lobsters!  Serve fresh corn on the cob, either steamed or grilled, and a little cole slaw on the side, and be done with it.  Seriously.  Less is more when you are doing up such a delicacy as lobster.  Let your guests savor the flavor without getting overstuffed on sides and extras.  Simply serve with melted butter.

A couple good tips.  ALWAYS salt your steaming water; try to use sea salt, if possible.  It is readily available in supermarkets and will really boost the flavor of the lobsters.  They grew up in sea-salted water, remember.  Tip number two is to use salted butter.  Period.

Sometimes, despite our heartiest appetites, some lobster meat is leftover.  Here’s a Super Simple newburg recipe my Mom developed back in 1970.  While, I’ve updated it, the original was hers.

Super Simple Seafood Newburg

1970  Created by Glenna Burnham

Combine 4 cans shrimp soup with 1-1/2 cups milk or cream; heat.

Add 1-2 c fresh mushroom slices, sautéed in butter (or microwaved for 1 minute with butter)

Then add 6 c of various seafood: lobster, shrimp, scallops, crab, etc.

Add salt, pepper and sherry to suit your taste.

Serve on toast points, in toast cups or in baked pastry shells.

Makes 10-12 servings.

Kiss Lips croppedKISS Tip:  Don’t let the sherry overwhelm all the other wonderful flavors.  Add only about a tablespoon, and do it at the very end, just before serving.

The above recipe is from Fifty Years of Fabulous Family Favorites.   There are other great lobster recipes, including Lobacious Lobster Pie, Super Simple Creamy Seafood, Café Martin Seafood Newburg, and Shrimp, Crab & Lobster Tart.  It also has a superb recipe for coleslaw, by the way, among the nearly 300 recipes.  Enjoy… with love and laughter.

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About Cathy Burnham Martin

Author of 14 books, and counting! As a lifelong corporate communications geek, I enjoy a highly eclectic career, ranging from the arts and journalism to finance, telecommunications, and publishing. Along with my husband, I have passions for entertaining, gardening, volunteering, active and visual arts, GREAT food, and traveling. I believe that we all should live with as much contagious enthusiasm as possible... Whether we're with friends or family, taking people along for the ride is more than half the fun.
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