Monday, June 28, 2010

Lobster Feast

On Friday, we got a special delivery straight from Maine (Thanks Mom and Dad W!): 4 beautiful live maine lobsters.  Look at the size of those claws!!
We simply steamed all four of them together for 15 minutes and they were perfectly done.  They were incredibly fresh and sweet with a perfectly succulent texture; not at all rubbery or dry. 
 They tasted fabulous on their own, but we also made two dipping sauces for some variety: a rice vinegar and thinly sliced ginger and a lemon clarified butter sauce.  To make the lemon clarified butter, you just melt 1-2 sticks of butter in a pot over medium low heat, pour it into a glass measuring cup and allow it to sit for 5 minutes so that the milk solids condense to the bottom and just add the top clear portion above the milk solids to the zest of one lemon and mix it all together.  Both sauces were nice in their own way; the vinegar and ginger was very fresh and bright and the lemon butter was a little richer.  In addition, we boiled some farmer's market corn on the cob for a side vegetable, and had a simple mixed herb greens and heirloom cherry tomato salad with red wine vinaigrette.  For wine, we had a vinho verde from Portugal; a slightly sparkling white wine, which goes so well with seafood, particularly lobster.  It was a delicious meal and we were all stuffed!

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