There are two different lobsters found in Maine, hard shell and soft shell. Hard shell lobsters are lobsters that have not shed their shell. You can tell if they are hard shell by looking under their claws. If there are black spots then it's hard shell lobster. Hard shell lobsters also have more meat.
Soft shell lobsters are lobsters that have recently shed their shell. There is not a lot of meat in a soft shell lobster but the meat is sweeter than a hard shell lobster.
Interesting, huh?!
One of the popular ways to eat lobster in Maine is in a lobster roll. On my recent trip to Maine, one of the locals told me about the best place to eat a lobster roll, The Clam Shack in Kennebunkport, Maine. That was my first experience with a lobster roll but after having more at other places in Maine, I think the local was right.....THE BEST PLACE FOR LOBSTER ROLLS!!!
I will never try and make a lobster roll myself. I would totally ruin it. When I think of cooking lobster, I remember the scene in "Julie & Julia" where she puts the live lobster in the pot and it keeps trying to get out. Will forever keep me from ever trying to cook a lobster. But if you are the daring sort, then here is a recipe for Lobster Bisque from Down East Magazine that looks delish! Bon Appetit!!
Lobster Bisque
2 medium lobsters, undercooked
2 cups water
1 quart milk
6 tablespoons butter
2 tablespoons flour
2 cups oyster crackers rolled to a dust
1 teaspoon salt
few grains cayenne
Remove meat from shell and large claws and pass through fine grinder. Break body and small claws, cover with water, bring slowly to boiling point, and cook 20 minutes. Drain and add liquor to milk and scald. Melt butter; stir in flour and cracker crumbs; gradually stir in hot liquid and cook 5 minutes, stirring till smooth and thickened. Add seasonings and lobster meat, and heat thoroughly. Add remaining butter and serve. Serves 6.
**Sources: maine-lobster.com, deathandtaxing.com (images), down-east.com
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