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How to eat like a local...Lobster is simple to prepare and can be enjoyed hot or cold.<br />
The traditional method is to cook lobster in boiling salt water from the ocean. We prefer<br />
to use tap water and add the salt, or locally crafted beer or wine for added flavor.<br />
Cooking Lobster at Home<br />
Purchase your lobster from a lobster pound,<br />
grocery store or a local fisherman right off the<br />
docks. Cook your lobster within a few hours of<br />
purchasing it. It must be cooked alive. To ensure<br />
your lobster is alive check for movement. Pull<br />
its tail back to see if it springs back to the curled<br />
position. It should be feisty. Before cooking,<br />
ensure that the elastic bands securing the<br />
claws have been removed.<br />
Lobster can be boiled or steamed. We prefer steaming as it is more gentle, yielding<br />
slightly more tender meat. It preserves a little more flavor and it’s more forgiving on<br />
the timing front. It’s harder to overcook a steamed lobster.<br />
Here is our recipe for a Good Ole fashioned Lobster Boil:<br />
1.Choose a pot large enough to hold all the lobsters comfortably; do not crowd them.<br />
A 4- to 5-gallon pot can handle 6 to 8 pounds of lobster.<br />
2. Put 2 inches of seawater, salted water or your favourite local beer (from any of<br />
these fine local breweries: Garrison, Uncle Leo’s, Propeller, Granite Brewery, Hell Bay<br />
or Boxing Rock) in the bottom.<br />
3. Set a steaming rack inside the pot and bring to a rolling boil over high heat.<br />
4. Add the live lobsters one at a time, cover the pot, and start timing. Halfway through,<br />
lift the lid (careful — the steam is hot) and shift the lobsters around so they cook<br />
evenly. Make sure the pot does not boil dry.<br />
5. Cook for 10 minutes for the first 1 lb (500 g) and 3 minutes for each additional<br />
1 lb (500 g) approximately. The lobster is cooked when it is bright red and the legs<br />
pull away from the body with ease.<br />
6. Melt some butter for dipping, roll up your sleeves, put on a bib and prepare to get<br />
messy! For a great selection of lobster bibs and utensils go to The Teazer on Main St.<br />
Ideally lobster is eaten on the beach around a bonfire, with friends, a few guitars,<br />
fiddles and a glass of Risser’s Breeze wine from Petite Riviere Vineyards.<br />
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