HOW TO BOIL MAINE LOBSTER
Fill a large pot with water. Add 2 tablespoons of salt to each quart of water.
A good rule of thumb is to allow 2 1/2 quarts of water per lobster. Bring water to a hard boil and place lobster in boiling water and cover.
Once the water returns to a boil, time 1- 1 1/2 lb hard shelled lobster for 15 minutes and over 1 1/2 lbs for 18-20 minutes. Reduce the time for new or soft shelled lobsters by approximately 3 minutes.
Generally, if the antennae pulls out easily then the lobster is done.
LOBSTER CASSEROLE
3 tablespoons butter
1 pound cooked lobster meat
3 tablespoons flour
3/4 teaspoon dry mustard
3 slices white bread, crusts removed, torn into small pieces
2 cups rich milk, cream or half & half
3 tablespoons dry sherry (not cooking sherry), optional
Salt and pepper to taste
TOPPING
3 tablespoons butter
1 cup panko (Japanese style) bread crumbs
In a small saucepan, melt butter, add panko crumbs and mix well to coat. Top the lobster casserole with this mixture.
Cut cooked lobster meat into bite size pieces and in a saucepan, warm slowly in butter to coat the lobster meat. Do not cook too long or too fast as the meat will toughen. Remove lobster meat. Add flour mixed with seasonings to the fat in pan. Add rich milk slowly. Cook, stirring constantly until thickened. Add lobster meat and bread pieces. Turn into buttered casserole. Add topping. Bake at 350 degrees for about 30 minutes or until bubbly and delicately browned. Serves 4.
Notes: It takes about 6, 1 1/4 lb lobsters picked out, to get about 1 lb of lobster meat.
The sherry takes this recipe to another level of deliciousness!
We have also sauted some shallots in butter before adding the flour and rich milk.
Enjoy and experiment!
LOBSTER MAC AND CHEESE
Kosher salt
Vegetable oil
1 pound elbow macaroni
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere or Swiss cheese, grated (4 cups)
8 ounces extra sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
1 1/2 pounds cooked lobster meat
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Preheat the oven to 375 degrees
Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to package directions. Drain well.
Meanwhile, heat the milk in a small saucepan, but do not boil it. In a large pot, melt 6 tablespoons of butter* and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat add the Gruyere or Swiss, Cheddar, the pepper, and nutmeg.
Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.
Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30-35 minutes, or until the sauce is bubbly and the macaroni is browned on top.
6-8 servings.
Courtesy of Ina Garten
Notes: * at this point I add some shallots and garlic to the butter and cook until shallots are translucent, then add the flour.
This step is totally optional.