Now let me preface by saying I’m a complete lobster novice. Raised in California, I don’t own a shred of seersucker and have never even cracked a cooked lobster without adult supervision. And thus begins my post: things I have learned about lobster.
Second: they don’t really freeze, they just kind of chill out a little. When I slipped off the claw bands, he grabbed the bag and held on for dear life. In a tug-of-war, lobsters win every time. Lobster 2: Liz 0.
The good news is, he emerged from his bath all bright red and steamy. I triumphantly twisted of his tail… and found myself covered in lobster goop. Didn’t see that one coming. Lobster 3: Liz 0.
In the end, the roll was totally worth the trouble… though next time around, I’ll stick with pre-steamed, both for food and for photos!
meat from 1 lobster
1/2 celery rib, minced
1 tablespoon crème fraiche (or mayo)
1 teaspoon chives, chopped
squeeze lemon juice
salt and pepper
1 tablespoon butter
hot dog bun
In a small bowl, combine lobster meat with celery, crème fraiche, chives, lemon, and salt and pepper to taste. Melt the butter in a small saucepan and toast roll until golden brown. Stuff with lobster mixture, and enjoy.
(I am not going to attempt to tell you how to cook a live lobster, because clearly I’m not fit to give anyone advice on that front.)The Celluloid Pantry: Lobster Wrangling and Annie Hall (1977) • How to Kill a Lobster (Humanely) • Sense of Place: The Flavors of New England
(Images: Liz Vidyarthi)