What would summer in Maine be without lobster? I’m not sure I can answer this question considering that the concept is entirely foreign to me.
A couple of weekends ago, I made the trip up to celebrate my parents 40th wedding anniversary. The night before the big festivities, and after two long days of preparation, we settled in for a classic Maine lobster dinner. Plain and simple – boiled and served with drawn butter for dipping. Add some corn on the cob on the side and it was a perfect meal.
Also, for future reference, eating a lobster dinner outdoors is pretty much mandatory. It’s always easier to clean up the inevitable mess and if it’s summer in Maine, so why not eat outside?
Fill a large pot with enough salted water to cover the lobsters. Bring to a boil and add the lobsters one by one. Cook for 5 minutes for the first pound and then 2-3 minutes more for each additional pound (For example, if you have three pounds of lobster, cook for 9-11 minutes). The lobsters are done when they are bright red or, for the technically minded, reach an internal temperature of 140 degrees.
Serve with drawn butter for dipping.