Monday, July 16, 2012
It's a small tragedy that my mother is landlocked because she adores seafood. My dad, on the other hand, is happy as a clam to be situated close to the best red meat money can buy. When my dad came to visit me in Boston, he was charged with bringing back some lobster for my mom. That was all she wanted. Lobster. I poo-pooed the idea. I'm not sure she understood the reality of cooking lobster at home. It either comes in a plastic bag already cooked or still alive. She didn't quite get it, and even though she was mad at first, I think I made the right call.
She got some delayed gratification on her birthday a couple weeks ago. My sister stopped by Absolutely Fresh Seafood and picked up some enormous lobsters, which cost about three times as much as they do on the East Coast but whatever. They were still delicious, salty, sweet and fresh. The trouble was getting them into the pot.
Avoid the water they did not. In better hands, things would have gone better. I regret to say that neither culinary school nor a three-month stint in Boston (and plenty of lobster) made me much good at grabbing these boys. For starters, I just couldn't touch them. I had to use a glove. Not that the gloves would protect me from their claws or pokey legs or overall grossness, but it was an effective placebo. The other problem we encountered was that my mom doesn't have a pot deep enough for lobsters. We had to use my Dutch oven for the two smaller ones, who had to be squeezed under the lid like a fat lady in a cat suit. It was not what I would call pleasant. But in the end, my mom was happy and we had a delicious meal.
Steamed Lobsters: serves 2
Fill a large stock pot with a couple inches of water and bring to a simmer. Place lobsters into the simmering water. Cover with a lid and steam for 18 minutes. Remove from heat and let cool for five minutes. Melt butter and go to town.