“I really want a lobster, but I don’t know what to do with it!”
Everyday, the professionals in our seafood departments are asked many questions about lobsters. How do I cook it? How do I eat it? Where do they come from? Do you have any recipes? How long can I keep a lobster until I have to cook it? How do I store it once I get it home? It’s shellfish, so it has to be bad for you, right? How many should I buy?
Buying, storing, cooking and eating a lobster is actually a very simple process with a delicious and satisfying outcome. Our Seafood Managers are always happy to talk with you about our wonderful seafood varieties. Seafood is actually the easiest and quickest protein to prepare whether it is fish fillets, fish steaks or shellfish. In my home state, only about 1% of total grocery store sales are seafood sales. At the same time, we also know that way more than 1% of restaurant sales come from the seafood menu! Why? It’s because so many people love seafood but are afraid to cook it because they think they will mess it up. So, let’s talk about lobsters and take the fear out of this fun, delicious meal that you would love to prepare at home for your family. I mean, how many of us can afford to take our family out for a lobster dinner anyway?
First, here is a bit of history. Early Native Americans sometimes used lobsters to fertilize their crops. This happened way back in the 1600’s. Lobster catches were very plentiful back then. In colonial times, there are reports that lobsters were being served only to the poor, prisoners or servants. Historians have even found documents in which servants demanded that lobster not be served more than three times per week. In the 1840’s, New England society started demanding lobster. This was the true beginning of the specialization of lobstering as a harvest. At that time, five pound lobsters were considered small. By the 1880’s, the average lobster was down to a pound in size. This decline proved the need for laws protecting the lobstering industry. Today, there are many “lobster pounds” along the coastline. They are used to help preserve lobsters and help the species thrive.
Live Maine lobster is the most popular of all lobster. It has a sweet, delicate flavor and is considered a delicacy that crosses many cultural boundaries. When buying a lobster from our stores, look for the lobsters that they are the most lively. Most of our lobsters weigh between 1 and 1.75 pounds. This is enough for an entrée for one person. The lobsters will be placed into a bag for easy transportation to your home. Please don’t roll the bag down and tighten it up – the lobsters must be able to breath. If you must store them temporarily, the lobsters should last up to 24 hours in your refrigerator in the bag provided. You may open the bag.
Now, you’re ready to cook your lobsters. I suggest preparing the rest of your meal so that it is just about ready before starting your lobsters. Steaming is the most popular and easiest way to prepare your lobsters. I use my largest pot in the kitchen. Place 2-3 inches of water in the pot. Add several tablespoons of salt. (Don’t think negatively about the salt! It helps to maintain the true essence of the lobster flavor.) Cut the rubber bands and remove them from the claws. This ensures that the rubber will not affect the sweet lobster taste. Wait until the water is boiling. Then, place the lobsters in the pot (claws first) and cover the pot. Cook for 13-14 minutes. Lobsters are done when they are bright red and you can pull out one of the antennae very easily. Lobsters have no vocal cords so it is not true that you can hear them scream!!! Lobsters have only two nerves; one is for smell and the other is for feeling around for food.
Now, for the best part: eating your lobsters! (I hope you cooked some new red potatoes and corn on the cob as side dishes.) Simply twist the claws and remove them. Next, twist the tail and remove it. Use a pair of sturdy scissors to cut through the shell off all parts and pull out the delicious meat. It’s OK to laugh at each other while eating lobster; that’s half of the fun. Dip the lobster into melted butter for an even richer flavor. Yum! Some people love the juice that is trapped inside; they suck it out by the eight side legs of the lobster. Others like the “tomale” of the lobster. It is the green-colored liver. (Pregnant or nursing women are warned not to eat the tomale because lobsters filter contaminants from their body through the liver.)
Lobster is not only delicious, but it is quite nutritious as well! It has less fat, calories and cholesterol than beef, pork and – yes – chicken, too. Lobsters contain beneficial amounts of omega 3 fatty acids. Omega 3’s help reduce hardening of the arteries and the risk of heart disease. Lobster also provides vitamins such as A, B12, B6, B3 (Niacin) B2 (riboflavin) as well as other valuable minerals and nutrients such as calcium, iron, zinc, amino acids and potassium.
Wow! What are you waiting for? Get to our seafood department today and pick up a couple of lobsters for dinner tonight!
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