Cape Cod Lobster

The temperature hit 102 degrees yesterday–a record for Providence. Fortunately, we were headed to Cape Cod where it was at least a little cooler, with the promise of a break in the heat wave. After we got settled into the rental house and took a bike ride on the Cape Cod Rail Trail, we discovered a fish market on the pier at Rock Harbor and lobsters as fresh as they come.

I had a little Annie Hall moment with the lobster, as usual. This is where I get the menfolk to drop the live lobsters in the pot while I slap the lid on. Ten minutes later, the lobsters are bright red and ready to attack. And I do mean attack. In our house, we take a stubborn New England pride in attempting to dismember our lobsters with our bare hands. The owner of the house must have felt the same way, as there was not one lobster cracker in the place! These guys were hardshells, though, and the claws and knuckles required some hacking with a sharp knife before we could crack them. The rest was child’s play, and pretty soon the table was covered with shells and we were all ready for a shower.  

Nobody ever wants to eat anything but the lobster, but I put a plate of raw vegetables on the table and it got eaten while they were waiting for the lobsters to cook.

For those unfamiliar with barehanded lobster eating, I found this handy How to eat a lobster guide on Great Maine Vacations.com. The guide gives directions for cracking lobsters at home and in a restaurant, although I completely disagree with this premise. When I go to a restaurant, why should I do all the work and get covered with lobster goo? It’s lazy man’s lobster for me.

Here’s the “recipe” for four lobster lovers.

Ingredients:
Four 1 and 1/4 to 1 and 1/2 lb. live lobsters (you can save a little money by requesting culls, which are essentially lobster “seconds”)
One stick butter, melted

Fill a large pot with about six inches of water. Cover and bring water to a boil. Remove the lid, quickly slide lobsters in, and cover so you don’t have to witness the horror. When the water returns to a boil, lower the heat a bit so the pot doesn’t boil over. The water should still be bubbling. Set the kitchen timer for 10 minutes. When done, remove from the heat, drain the pot, and serve with drawn butter and lots of napkins.

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One thought on “Cape Cod Lobster

  1. As the one who is designated to drop the lobster into the roiling, boiling water pot I feel it appropriate to first name the lobster prior to dropping out of respect. Please note- the names must be gender neutral or convertable as the lobster’s sex is not easily identifiable until boiled and eaten. Names such Taylor, Kerry or Chris (Christopher or Christine) work especially well!

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