Many hard core New Englanders have their own tried and true methods of cooking their lobsters to perfection. In general, the method of choice is to steam them in a big lobstah pot with a few inches of water. Bertha Nunan, of Nunan’s Lobster Hut near Kennebunkport, ME, says “The secret to cooking lobster is not to murder them. Give them a nice, slow respectable way out.” !! Bertha fills a pot with 2″ of water (whether it’s for 1 lobster or 14), she pours salt 3 times around the inside of the pot and one big blast in the middle to arrive at the perfect amount. When the water comes to a boil, Bertha puts the lobsters in, covers the pot so it’s good & tight, and steams them for 20 minutes. “Not a minute less and not a minute more.”
Another way to do it is to bring 1 1/2-2″ of water to a rolling boil, gently put the lobsters in head first, one at a time, cover tightly and return to a boil as quickly as possible and then start your timer.
Lobster weight : Cook Time
1 1/4 lb : 7-8 min 1 1/2 lb : 8-10 min 2 lbs : 11-12 min 2 1/2 – 3 lbs : 12-14 min 5 lbs : 20-22 min
Some Rhode Islanders have been know to toss a few celery stalks in the pot; it apparently takes that fishy or sea-weedy taste out of the lobster… it could be an old wives tale (or in this case, Mr. Dick Torrey’s recipe) or just another ritual involved in cooking the “best lobstah evvah!” If someone else is doing all the work to cook an edible lobster… who really cares! This is an exception, however:
How not to cook a lobster
Couldn’t resist this picture… Corning Museum of Glass is having GlassFest this Memorial Day weekend if you are looking for something fun to do… you just might find a really well done lobster there!
Also, don’t forget to keep entering HuePhoria Facebook contests and we will continue to add your names to our email list for Lobster wine glass raffles on the 27th!!!
Cheers, and don’t forget LOTS of butter.
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