Good morning!
With the lobster fishery underway it’s time to think of a good feed of Fresh Atlantic Lobster, fresh from the lobster pot to boat to plate and locally sourced.
That all sounds pretty good to me, a delicious meal harvested locally, a sustainable , economically viable recourse, buying local lobster it’s a win win !
Well first off I want to share a little story with you. When I was a kid and my Dad would bring home a feed of lobster or even a couple after being out as a deck hand with my uncle, he would show us how to put the lobster to sleep. Simply place the lobster ,claws down and tail up, gently stroke the lobsters tail until it becomes motionless and we kids thought it was asleep, it was pretty cool. I have included a picture of the placement below .
Now that we have those crustaceans how are we going to prepare them ?
Everyone has their own favorite way of preparing lobster , steamed with drawn butter id a basic favorite.
” Muttled Lobster ” is an OLD Time favorite, simply fry lobster add some flour and water to make a sort of gravy and there you have it, it’s not for everyone ” Just sayin ”
By far the maritime favorite is Creamed Lobster / Hot Lobster !
Lay the toast butter up. Start by adding some lobster mixture, including the juice (which is the best part), over the toast. Add the second slice of toast on top, then cover with the lobster mixture. Hot lobster goes well with mashed potatoes, carrots, and peas.
Creamed lobster was created by Clara Harris, a local restaurant owner, over 50 years ago.
HERE is the only Recipe you will need !
Photo Credit : Laura Muise
Share with me your favorite way to cook them .
