Broiled Lobster: Spilled Milk #101
The lemon, the garlic, the butter: This dish is just ridiculously good and so, so simple.
Lobster is the quintessential New England delicacy and has been a part of the region's food culture for centuries. With their sweet and succulent meat, lobsters are a prized seafood enjoyed by locals and visitors alike. However, the lobster's rise to culinary fame was not always so straightforward.
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The lobster was once considered a food for the poor — when it wasn’t used as fishing bait! During the colonial era, lobsters were so plentiful that they used to wash up on the beaches in heaps, where residents would gather them in buckets and carts. Lobster was so abundant and cheap that it was a popular food to serve to prisoners.
It wasn't until the mid to late 19th century that lobster began to be regarded as a luxury food item. The development of the railroad system made it possible to transport live lobsters quickly and efficiently, allowing the seafood to reach markets outside of New England. As the demand for lobster grew, the price of this once humble food began to rise.
Today, lobsters are a symbol of culinary excellence in New England. Maine, in particular, has a strong association with lobsters and has built an entire industry around it. Maine lobsters are some of the most sought-after in the world, with the state exporting more than 100 million pounds of lobsters each year.
Despite its popularity, the lobster industry has faced numerous challenges over the years, from overfishing to environmental degradation. In recent years, there has been a renewed focus on sustaining the industry's growth and ensuring the lobster's conservation. Regulations on lobster harvesting have been implemented, which helps to maintain a healthy lobster population. Initiatives have also been undertaken to introduce more sustainable fishing practices and to reduce the impact of climate change on the lobster industry.
I love talking about the history of lobster in New England, a story of humble beginnings and culinary transformation. From a food for the poor to an acclaimed delicacy, the lobster has taken an important place in New England cuisine. Today, with sustainable fishing practices and conservation efforts, the lobster industry continues to thrive and remains a vital part of New England's food culture.
So let’s broil some. Here’s my technique, and a few tips:
I get my lobsters from Maine Lobster Now.
Steam your lobsters first. Put a small skewer up the tail of each lobster before you steam them, so the tails lie flat when you broil them. Remove the skewer after you steam them.
Make your compound butter while the lobsters cool. I blitz butter with chopped shallots, scallion, herbs, lemon juice and a garlic clove or two.
Split the lobsters and season them with the butter.
Broil for 5-7 minutes and serve.
Tarragon is just not used enough. One of my favs. Looks absolutely delicious esp on this hot almost summer day! Particularly with that tarragon , compound butter “spackle “ ☺️
Boy, does that bring back memories. When we were teens, my dad and brother each had private licenses in MA, allowing us a total of 20 traps each season (though we never went above 15). We would bring in about 300 lobster/season, so gave A LOT away. The poodle got lobster. But the funniest memory (to go along with what Patricia did, sharing the fun memory) was watching my mom prep baked stuffed lobsters, which were a big thing back then. There was no steaming or boiling in advance - she thought that just messed it up. So ... picture this ... 5' tall blonde Italian lady with a very big knife (thnk the small size of machete). Large cutting board. Lobsters. Now, our beach house kitchen was a central gathering place as food was going in and out and to the picnic and dining tables, and so on .. so inevitably there were the uninitiated present, chatting away. Without warning anyone, while chatting away and barely acknowledging what she was doing, mom would lay a live lobster on its back, stick the knife in hard where the video has "cut one," tip down, then immediately
slam the knife down to the cutting board, bisecting the lobster. I cannot tell you how many people ran nearly screaming from the room. We used smooth beach stones to hold down the tails to prevent curling while baking.
I started sophomore year at Vassar with my arm in a sling from an injury from hand pulling traps - minor surgery on my right hand required. That first week of school was generally lots of finger food and beer ... it was quite the challenge. The tiny scar that you can still barely see is a badge of honor.
And now I am allergic to lobster (karma?) Still cook it for family, though, and I love the smell of lobster sauce cooking for hours on the stove. Damn, I miss it. Thanks for sharing your technique ...