Archives for category: Cooking

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.


A video that our intern, Tricia, made for our Thanksgiving dinner yesterday.

Please, let us know what you think about the video in the comment session below. We will love to hear from you. 🙂 It is a heart warming video. Isn’t it?

PS Also join us on our turkey poll?

I haven’t had the opportunity to try a fried turkey yet, so I am sticking with what I know yet again this year.  The thought of dunking a fresh free range turkey into a cauldron of hot oil isn’t as comforting as painstakingly preparing a fresh free range turkey and gently sliding it into the oven for a few hours.  I like everything about roasting a turkey on Thanksgiving Day:  the cooking, the wine, the aromas,  the anticipation of the best meal of the year, the football games, more wine, being with family and friends, playing games, and those crazy kitchen conversations (that are usually a side effect of the wine!).  I’m not so sure that the frying of a turkey would bring the same atmosphere… I am worried that the quality time would get lost in this warp speed method.  However!  I am not opposed to trying it out one day.

Let’s talk turkey!  Tell me what you think I should know about frying one (for example:  where do I put all of that gross oil after I’m done frying?), and then please cast your vote on my turkey poll. Thank Hue!