When cooking a lobster at home, serve on pie plates.
Photo Credit : Brenda Darroch
Summertime is synonymous with seafood in New England. Save some cash this year by cooking lobster at home using these 5 tips that take the guesswork out of preparing and serving this classic coastal staple.
COOKING LOBSTER AT HOME | OUR BEST 5 TIPS
REMOVE THE RUBBER BANDS
If you’ve ever noticed that lobster claws sometimes have a rubbery flavor, they were probably cooked with the rubber bands still attached. If you’re comfortable handling live lobsters, try this: Holding the lobster away from your body, use a knife with a long blade to slide the rubber bands off the claws right before you drop the lobster into the pot. You’ll notice a big difference in the taste.
STEAM, DON’T BOIL
To prevent lobsters from losing flavor or becoming waterlogged, follow the late Bertha Nunan’s instructions on the best way to steam a lobster.
SERVE LOBSTER ON PIE PLATES
Cracking open a lobster can be a messy business. Pie plates are deep enough to hold the lobster and catch anything that drips out when you crack it open. This will save time when you clean up after the meal.
Learn the easy way to crack open a lobster.
COLLECT SHELLS IN A BOWL
When you set the table, put out a large bowl to hold the empty shells.
PICK THE LEFTOVERS
Wondering what to do with leftover lobster? As soon as the meal is over, pick the meat from any remaining lobsters and refrigerate in an airtight container. Toss with a bit of mayo the following day and serve on a toasted bun.
This post was first published in 2013 and has been updated.
Brenda Darroch
Brenda Darroch is a contributor to NewEngland.com. She lives in Kennebunk, Maine.