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LOBSTER!
by
Dave Sacerdote
Calificación: 4.0
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%20and%20I%20do%20it%20this%20way:%3C/p%3E%3Cp%3EI%20use%20a%20large%20roasting%20pan%20with%20a%20rack%20in%20the%20bottom%20and%20a%20lid.%20%20I%20put%20a%20couple%20inches%20of%20water%20in%20the%20bottom%20of%20the%20roaster%20and%20put%20it%20over%20high%20heat%20on%20the%20stovetop.%3C/p%3E%3Cp%3EWhen%20the%20water%20is%20at%20a%20full%20rolling%20boil,%20I%20put%20in%20the%20lobster(s),%20on%20their%20back,%20onto%20the%20rack%20and%20cover%20the%20roaster%20tightly%20with%20its%20lid%3C/p%3E%3Cp%3ELobsters%20should%20steam%20for%2013%20minutes%20for%20the%20first%20pound,%20plus%203%20minutes%20per%20pound%20for%20every%20pound%20thereafter.%20%20So,%20my%204%C2%BD-pound%20bug%20steamed%20for%2023%20minutes%20and%20it%20came%20out%20awesome.%20(13%20minutes%20for%20the%20first%20pound%20+%209%20minutes%20for%20the%20next%20three%20pounds%20+%201%C2%BD%20minutes%20for%20the%20last%20half%20pound%20=%2023%C2%BD,%20rounded%20down%20to%2023%20minutes%20for%20the%20hell%20of%20it.%20Who's%20kitchen%20timer%20measures%20in%20half-minute%20intervals%20anyway?)%3C/p%3E%3Cp%3ETake%20the%20bugs%20out%20of%20the%20steamer,%20set%20them%20in%20a%20bowl,%20and%20allow%20them%20to%20cool%20for%20a%20few%20minutes%20before%20serving%20or%20shucking.%3C/p%3E%3Cp%3EI%20got%20about%20a%20pound%20and%20a%20half%20of%20lobster%20meat%20from%20the%204-and-a-halfer,%20plus%20half%20a%20cup%20or%20so%20of%20tomalley%20and%20some%20white%20lobster%20fat%20(I%20chill%20the%20tomalley%20and%20fat,%20then%20blend%20them%20together%20and%20use%20them%20for%20a%20spread%20on%20toast%20for%20breakfast%20-%20or%20you%20can%20use%20tomalley%20to%20flavor%20melted%20butter%20for%20popcorn.)%20%20I%20used%20the%20meat%20to%20make%20foot-long%20lobster%20rolls.%3C/p%3E%3Cp%3Eversion,%20but%20I%20didn't%20have%20enough%20mayo%20in%20the%20house%20for%20a%20bunch%20of%20footlongs,%20so%3C/p%3E%3Cp%3Ethis%20time%20I%20made%20the%20butter%20version%20instead.%3C/p%3E%3Cp%3EIncidentally,%20there%20seems%20to%20be%20quite%20a%20controversy%20about%20lobster%20rolls.%20%20No%20matter%20where%20you%20go%20in%20New%20England,%20a%20lobster%20roll%20is%20usually%20a%20top-sliced%20hot%20dog%20role%20piled%20high%20with%20dressed%20lobster%20meat.%20The%20disagreement%20centers%20around%20what%20the%20meat%20is%20dressed%20with.%20In%20Connecticut,%20it%20is%20most%20common%20to%20find%20%22hot%22%20lobster%20rolls,%20dressed%20with%20melted%20butter.%20%20In%20most%20other%20maritime%20New%20England%20states,%20%22cold%22%20lobster%20rolls%20are%20found,%20dressed%20with%20mayonnaise.%20%20Butter%20purists%20claim%20that%20adding%20mayo%20makes%20it%20%22lobster%20salad%22%20not%20a%20%22lobster%20roll;%22%20meanwhile%20mayo%20fans%20know%20that%20mayo%20rolls%20are%20everywhere%20in%20Maine%20(aka%20Lobster%20HQ)%20and%20if%20mayo%20is%20delicious%20enough%20for%20Maine%20it's%20delicious%20enough%20for%20them%20too.%3C/p%3E%3Cp%3EPersonally,%20I%20enjoy%20lobster%20rolls%20both%20cold%20and%20hot.%20But%20when%20I%20make%20them%20at%20home,%20I%20usually%20make%20cold%20lobster%20rolls,%20dressed%20with%20mayo,%20because%20that's%20what%20I%20usually%20had%20when%20I%20was%20growing%20up%20in%20Massachusetts.%20%20I'd%20be%20interested%20to%20learn%20which%20way%20you%20prefer%20your%20lobster%20rolls%20-%20let%20me%20know%20in%20the%20comments.%3C/p%3E){kind=link}