Chowder used to be our standby playoff food. Nothing is more New England than clams and potatoes and cream. Unfortunately, our arteries have grown a bit old for chowder (which must, must be made with cream). So this past weekend, we prepared for the playoff game by stopping at Harbor Fish Market and picking up some lobsters (little guys and gals). And as kick off approached, we fired up the lobster cooker and tossed those bad boys in.
|I'm a lefty! I'm a righty!|
Dory is skeptical of them.) He is particular about how they're cooked. Never boil them. Steam them, best accomplished by filling your pot with just over an inch of water and using a steamer or something else in the pot to hold the lobsters over the water. When the water is really boiling, toss in your lobsters (we leave the bands on) and cover it well. Watch the pot; otherwise it boils over and makes a smelly mess. Leave your lobsters in the pot for 16-18 minutes (depending on how many, how large they are, and whether they're soft-shell or hard-shell). The real test of whether they're done is their color -- they should be bright red, no brown or green showing. When done, eat with a bowl of the hot water to rinse off the tamale (the green stuff on the tail), and if your cardiologist isn't looking, some melted butter (but really, lobster doesn't need it). Serve with beer or Vinho Verde (my very, very favorite wine).
|A male. The very top pair of swimmerets are larger than on females.|
|The before photo. Their antennae have been removed (before we got them).|
|After. On it's way to ensuring the Patriots' victory. Like a pagan sacrifice to the gods to bring rain.|