Lobster has become synonymous with luxury, so it’s hard to imagine that during colonial times it was regarded as “poverty food,” fit to be served only to children, prisoners and indentured servants. In fact, eventually servants in Massachusetts had enough — they went on strike for better working conditions, one of which was the demand that they not be forced to eat lobster more than 3 times a week!
Clearly, times have changed. Now lobster, with its sweet, tender meat, is a perfect centerpiece for special meals and special occasions: engagements, anniversaries, celebrations. For an unforgettable evening, serve lobster.
As even culinary amateurs know, lobster is best purchased live. Don’t be concerned if the creatures in the lobster tank don’t quite look like your last lobster dinner, though. Live lobsters are normally greenish-black on top and orange below, with accents of blue on the joints of their claws. Once cooked, they’ll take on the appetizing bright red color you expect.
Sources
East Coast.
Availability
Lobsters are available from March to December, but tend to be most plentiful during the summer months.
Cooking Tips
- Lobster can be boiled, broiled, steamed or even grilled.
- When boiling lobsters, use a kettle large enough to hold 1-2 lobsters and 3 quarts of water per lobster. (You may want to add 1 tbsp of salt per quart.) When water comes to a rolling boil, submerge live lobsters one at a time and return water to a boil. Lower heat to simmer and boil until done, usually 8-14 minutes. The tails should begin to float toward the surface once the lobsters are cooked.
- Be careful not to overcook lobster or the meat may lose its flavor or texture.
- Lobsters will turn bright red color well before the meat is thoroughly cooked inside, though, so it’s not a good indicator of doneness. Instead, monitor the internal temperature — lobster is cooked at 180ºF (80ºC).
- Cooked lobster meat should be firm, white and opaque
