Steamed Lobster

live Maine Lobsters
water*
salt (sea salt if available)
large pot or canner

Put 2 to 4 inches of water in pot, amount of water depends on size of pot. And, yes that's all you need, remember your steaming them! Add about a tablespoon or so of salt to the water. Cover and bring to a hard boil. Quickly put lobsters in the pot right side up and try to keep tails curled under. Cover and cook for 20-25 mins. note that shedders (soft shelled lobsters) only about 20 mins. whereas hardshells about 25, especially if they're larger lobsters (2.5 - 5 lbs.) Remove from heat and dump into sink. They're ready to eat as soon as you can handle them. Be careful! Even if the shells are cool enough to handle, the juices inside can still be very hot!

* If fresh, clean sea water is available, cook your lobsters in it rather than fresh water. It makes them much tastier! Also, fresh, clean seaweed or rockweed gives them a good flavor as well. Just enough to cover them in the pot.

Just a note about curling the tails under. By doing so, you can test for freshness after cooking. Holding the cooked lobster upside down, gently straighten the tail then let it go. It should curl back up, for the most part. If it does not, the meat is crumbly and not good to eat! This can happen with very weak or dead lobsters.

Variation; add 2-4 tablespoons of balsamic vinegar to your pot when adding the lobsters.

Serve with melted butter or vinegar, a bag of potato chips, and a wicked cold CocaCola!

Classic Lobster Rolls

1lb. Maine Lobster meat (cooked)
3-4 tbsp. Mayo
pinch of pepper
1/2 stick butter melted
6 or 8* hot dog rolls**
*depending on how full you want them
**the kind that are flat on the sides,
not rounded like a sub roll.

Preheat skillet, griddle, or hot plate to medium. Tear or cut Lobster meat into bite size pieces. Mix Lobster meat, mayo, and pepper, then set this "salad" aside. Brush sides of rolls with melted butter, then toast on hot skillet, griddle, or hot plate til golden brown on both sides. Remove roll and fill with desired amount of lobster salad. If you prefer, rolls can be lined with some fresh lettuce.

variation: add minced celery to your salad mixture.

Enjoy!

Lobster Salad

1/2 lb. Maine Lobster meat (cooked)
2 tbsp. Kraft Mayo
pepper to taste
a pinch of seasoned salt(optional)
a pinch of garlic powder(optional)
a small splash of white zinfandel wine(optional)
*only about a teaspoon of wine is needed

Tear or cut meat into bite sized pieces. Mix all ingredients. Serve on Romaine lettuce and sprinkle with paprika.

Lobster Casserole

1+ lbs. Maine lobster meat cooked
1 beaten egg
1-1.5 c. warm 1/2 and 1/2 cream
2 c. crushed ritz crackers
1/2 c. melted butter
salt and pepper to taste
minced onion (optional and to taste)

Shred lobster meat or cut into small pieces. Mix all ingredients and transfer to a buttered glass baking dish. Top can be sprinkled with crumbled potato chips of your favorite flavor.

Bake at 350 for 45 mins. to 1 hour