Tuesday, August 4, 2015
The outside lobster pots were loaded when we visited Stewman's Lobster Pound recently on our trip to Bar Harbor. When I'm out to a restaurant, my summer menu selection usually gravitates towards a meal that I can't get at home. Lobsters are easy to prepare. For me, the most difficult 'mountain to climb' in the enjoyment of this Maine succulent delicacy is the price per pound. It fluctuates quite a bit throughout the year, usually peaking during the summer tourist season. Here they are cooked over a wood-fired oven. At home, the recipe is simple: fill our lobster pot about 3/4 full of water, bring to a boil, look away and drop in the soon to be tasty crustaceans into the steaming water for about 20 minutes. They enter a dull greenish hue and come out bright red. Regardless to what PETA dishes out, you will hear no screams, and it's a pretty painless operation for Mr. and Mrs. Lobster. Next, sit back and enjoy the feast. The tail and the claws contain the most meat. Whether you've got a hard or soft shell, melt some butter, crack them open and let the pleasurable activity commence.
Out the other night, we did partake in couple of lobster rolls at the Harraseeket Lobster Pound.
Do it yourself or let someone else prepare them.
The results will both be scrumptious!
Pass the butter, please.