I won a giveaway from MyGourmetConnection for some lobsters a few weeks ago! Yeah me!!! I was so excited as I have been missing Boston it seems like all summer. I lived there for 5 years about 7 years ago and absolutely fell in love with the area and all that goes on, especially the seafood. It was perfect timing too as my best friend’s birthday was the 17th and she’d never had a whole lobster before so it was beyond time.
I got an email from my friend a few days before when she realized the lobsters would be live when they got here. She was really concerned about how we were going to cook them if they were alive. The lobsters came from Maine Lobsters Direct and they arrived in perfect condition. They were asleep as they say but the ice packs were still in good shape and the box really cold. I live in Florida where we are still really hot so from Maine I consider this a win-win. As you can see they were in an insulated cooler, covered with foam drenched in salt water to keep the lobsters in good shape. Never ever put live lobsters in fresh water or they will die immediately.
They come with a recipe book but I was just steaming them so it was pretty much a no brainer. You do want to pay attention to the cooking times as if you overcook the lobster the meat will be tough.
I did make a new dipping sauce to dip the lobster pieces in as my friend and her husband both like hot. So I used equal parts of clarified butter and Sriracha sauce. I just heated it in the microwave for 30 seconds to warm it, they loved it.
Now I am not sure how close you looked at the table covering. I asked my friend if they had any newspapers that they could bring for the table. It makes the clean up so easy. So I waited until they got here and asked where the newspapers were. It seems Alex decided we could use garbage bags! Yes indeedy, those are garbage bags on our table for our lobster dinner. It makes me laugh every time I think of it.
Here are some general rules of thumbs on cooking times.
Chicks – which are what these were weight between .95- 1.19 lbs. – Boil 8 minutes To Steam 9 minutes
Medium weight between 1.2 – 1.4 lbs. – 10 minutes to Boil 12 Minutes to Steam
Large weight 1.5 – 1. 8 – To Boil 14 minutes To Steam 15 Minutes
Delicious Maine lobster! Lobster Dinner with baby new potatoes and corn.
- 1 lobster for each person
- 2 oz. butter for each lobster
- equal amounts of Sriracha Sauce if using for the butter
- 2 - 3 new potatoes for each person
- 1 ear of corn per person
- To make the butter, add the butter to a small pan to melt it. Bring it to a simmer. In a few minutes you should see the milk solids start to fall to the bottom of pan. Let simmer a few more minutes, without browning the butter. Pour the butter out of the pan into a small bowl and leave the butter solids in the pan. If you are going to do the Sriracha Sauce Butter, measure the butter and add an equal part of the Sriracha sauce. Just before eating, microwave for 30 seconds to warm it.
- Cook the potatoes before doing the lobsters. I add the corn to a boiling pot of water after I do the lobsters.
- See the cooking times above for either steaming or boiling.
- If boiling put a steamer bottom on the bottom of the pan. Fill 2/3 full. Add lobsters and cover. Cook depending on time for the size of your lobsters.
- If steaming, I do my potatoes first in the pan and cook until almost done. Make sure there is about 2 inches of water in the pan. Lay the lobsters on top of the potatoes. Cover tightly. Cook for time for the size of your lobsters.