Sometimes you just have to gasp!!! Look what was delivered to our doorstep this evening just after the evening meal was cooked and about to be put on our table. Four utterly brilliant and lively 1.5 pound North American lobsters that had been flown in from Canadian waters, still in their packing box and now on a bed of ice. Despite the 1-2 day trip, they were lively and feisty still. We have friends that come from an incredibly dedicated foody family. And like us, they relish the thought of a particular meal, dish or specialty; and obsess over how to make it even more perfect – sometimes it is lechon skin, other times the thinnest of lumpia wrappers, still others classic Pinoy fare and then shift to the best Kobe Beef the Japanese have ever produced. Letâ€™s just say they know their food. And these friends know I simply cannot resist a â€œcatchâ€ of this sortâ€¦and so they were being extremely generous by sending over four amazing lobsters. Diet be damned this evening, that’s for sure. I set aside our planned dinner and started boiling up a pot of water. Boiled for just under 10 minutes, these babies were sublime. The meat was incredibly tender yet juicy, the simple dip of melted butter and some lemon juice with a touch of salt, a classic match.
Homarus americanus (American Lobster) are characterized by its humongous claws, which are not only weapons, but possess a lot of â€œdark meat.â€ While Maine is the the Northeastern U.S. state that is most synonymous with lobsters, it turns out that the bulk of commercial lobster catches of this variety come from Canada, specifically from the Gulf of St. Lawrence, according to Alan Davidson. These lobsters differ from what are called “spiny lobsters” here and elsewhere in the tropics because the latter warmer water dwellers have no large claws. While I love local lobsters fresh from the sea, I have to say that I categorically prefer the meat of a fresh North American lobster. Of course I havenâ€™t tasted the legendary blue lobsters from off of the French coast that are supposed to be noticeably more delicious than their North American cousins, but the North American species trump the local ones, in my opinionâ€¦ If you are my age, you may remember the memorable scene in the cheesy movie Flashdance where Jennifer Beals eats a lobster at a restaurant in the most sensual way, I have never forgotten itâ€¦
We were unable to finish the lobsters this evening so I have saved some of the meat to make another dish tomorrow. Our crew also boiled up the lobster shells and made it into a wickedly extravagant broth with noodles. Nothing wasted at all. When cooking lobsters, be careful not to overcook them as they get toughâ€¦ there is a fine line between not cooked and just barely cooked. Iâ€™m sure there are rules about how long you should be cooking a particular size of lobster but I just wing itâ€¦ these evening, the 1.5 pound lobsters took roughly 8-10 minutes each to cook. And to our generous friends, many thanks for this totally unexpected, but most appreciated, crustacean bounty!!!