One of the benefits of living in Stonington Maine is the availability of lobsters, right off the boat. All my life I have enjoyed fresh lobster either from one of our local fisherman friends or from the docks of the Stonington Coop. We pay a fraction of what most people pay in restaurants and the process of cooking and preparing them has become a rite of passage with my family.
Dad taught me how to properly eat a lobster. You need to be outside of course, because eating lobster is messy. Showers should be scheduled for after dinner, because you will no doubt be covered in smelly lobster by the time you are done. I prefer to crack open the claws first, then the tail and the body. You have to get all the meat out of the body, the legs, the fins, everything. Dad used to eat the tamale (liver) on potato chips. I don’t often do that, but some people do.
The key is proper preparation. I don’t ever eat a lobster in a restaurant. I cook them outside, over the fire pit, in a contraption assembled for the purpose. Sea water is crucial – we get a bucket of seawater (and seaweed) and bring it to a boil over the fire pit. Then we drop the bugs (the locals tend to call them bugs) into the sea water, cover with seaweed and cook for about 15 minutes until they are red.
I know we are spoiled living here, but it is a true indulgence. Fresh Maine lobster right off the boat in Stonington, Maine is wonderful. I try to treat all of our visitors to the whole process. 🙂
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