Maine Lobster
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.
Hmmm, there’s nothing better than fresh lobster from Maine!
Agreed.