5 Lobster Recipes to Try This SummerAug 05, 2022 04:17PM ● By Virginia Dean
According to historians, lobster has been eaten by humans since prehistoric times. Large piles of lobster shells near areas populated by fishing communities attest to the crustacean’s popularity during this period. More recently, lobster didn’t achieve popularity in North America until the mid-19th century when New Yorkers and Bostonians developed a taste for it. Commercial lobster fisheries flourished, and recipes evolved into such global dishes as Lobster a l’Americaine (France), Aragosta alla Catalana (Italy), Fra Diavolo (New York), Curried Lobster (Jamaica), Astakomakaronada (Greece), and just plain Maine lobster.
There are hundreds more sumptuous recipes featuring lobster, but here are five that will take your seafood feast to the next level. All ingredients can be purchased fresh and locally at Crossroad Farm Stand in Norwich and at The Woodstock Farmers' Market, Norwich Farmers Market, and The Lebanon Farmers' Market. Lobsters can be purchased at the three areas The Co-op (White River, Hanover, and Lebanon); and most large chain grocery stores such as Shaw’s and Price Chopper. Enjoy!
For the best results, fresh, live lobster and good quality buns are a must. Look for live crustaceans from Maine that come with all their claws and antennae intact, and make sure to butter and toast the fresh buns on a griddle before filling and serving. You will need a large pot, cast-iron skillet, and a small saucepan. Follow the link and click here.
The recipe for this luxurious bisque is based on one in La Cuisine by Raymond Oliver. Champagne goes especially well with cream-based soups like this one because the wine’s effervescence offers a pleasing contrast with its silky texture. A full-bodied rose champagne would be the ideal accompaniment. Follow the link and click here.
Lobster Spaghetti (Spaghetti All’Astice)
One of the best ways to showcase fresh lobster is in this simple Venetian dish, where it’s tossed with garlic, fresh ripe tomatoes, and white wine. Click the link here.
Seawater-Poached Beach Lobster with
Lemon Brown Butter
The quintessential taste of Canada’s Maritimes, lobster is often poached just enough to firm and release the near-raw meat from the shell before adding various creative flavors and flourishes to finish. Simply poach in fresh seawater and serve with lots of melted brown butter. Follow the link here.
For the pure, simple joy of tasting the clawed crustacean, boil the lobsters in seawater, but salted water works just as well. You’ll need four live medium Maine lobsters to serve four and cook for five minutes per pound. Don’t forget the lemon! Follow the link here.