Lobsterfest Image 1 In less than two weeks, we will be heading off to one of my favorite places on earth. The tiny island of Martha’s Vineyard (located off the coast of Massachusetts). We have been vacationing there for over a decade. What makes Martha’s Vineyard so special is year after year it always feels the same. Yes, shops and restaurants open and close, but the wonderful New England feel and our family routine remains the same. It’s tradition – we bike, we beach (collecting sea glass and periwinkles) and every year we try to eat lobster in some form and ice cream every single day. It is vacation after all, and no … we are not counting calories.

Now, if you’ve never cooked lobster before, it can be quite intimidating. Most people don’t like the idea of placing a live lobster into a pot of boiling water (me included!), but once you get over the initial fear, the rewards are plentiful. The following is a simple recipe for cooking lobster, along with some of our favorite ways to serve them up. Happy summer!


Serves: 6

What you need: measuring spoons/cups, extra- large stock pot, small sauce pan, spoon, tongs, lobster crackers & seafood forks

  • 6 lobsters (approx. 1 1/4 – 1 1/2 lbs)
  • 2 sticks of salted butter (clarified)

Fill a large stock pot with water, add 2 tbs of salt and bring to a boil. Place the live lobsters (yes, I know it’s not fun, but must be done) into the pot – with six you may have to work in batches – and cook for about 15 minutes. The shells will turn to a bright red color and the tail will curl up indicating they are done.

Tip: If you don’t want to boil your own lobsters, most fish markets/mongers or supermarkets that sell lobster will steam them for you while you wait. Go to the fish counter first and order your lobsters (ask for them to be steamed, split & cracked). When you are done shopping go back and collect them. Couldn’t be easier!

To Serve:

  • Classic Boiled/Steamed – Right on the plate alongside a ramekin filled with warm clarified butter (don’t forget the lobster bib, cracker, seafood fork and pick).
  • Lobster Cocktail – Cooked, chilled and out of the shell alongside some spicy cocktail sauce and lemon wedges.
  • Classic Lobster Roll – Cooked, chilled, out of the shell, chopped and tossed with mayo, celery, onion. Placed atop a toasted buttered hot dog bun – I want one now!
  • Devils on Horseback – Cooked, chilled, out of the shell, chopped in uniform bite size pieces. Wrap in cooked bacon (secured with a toothpick) and re-heated in the oven or on the grill till bacon is crisp and lobster meat is just warmed through. You could even substitute some parma ham for the bacon. Delicious.

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