Lobster can be the easiest and at the same time the most spectacular summer dinner. Boil or steam it in salt water. Then, use the same water to cook your sweet summer corn and red potatoes. You can even split them in half and finish on your grill with a brushing of herbed butter. Anyway you cook it, lobster is always a welcomed summer guest.
For less work and more meat, buy larger lobsters that you can cut in half and finish on the grill. Start by filling a steamer pot with 2 inches of water. Add 2 tablespoons of sea salt per each quart of water unless you have salt water nearby. Place the lobsters in the pot head first and cover. A lobster pot is a great hostess gift and you can pick one up at the Cookery Dock in Greenport at 132 Main Street.
Steam the lobsters for 8 minutes for one lb plus an additional 3 minutes per additional lb. You’ll know they’re done when they turn bright red. If you are going to finish them on the grill, only cook half way or until medium orange.
Have an ice bath ready in which to plunge the lobsters. If you don’t “shock” them, they’ll continue cooking which will result in a rubbery texture. When ready to serve, cut in halves lengthwise, crack the knuckles and claws, brush with herbed butter and throw on grill for 2 minutes, which is how we do it at Cuvee Bistro. Remove and stack on a beautiful platter. Serve with potatoes and corn on the cobb.
Serve with Pindar’s fruity Sauvignon Blanc and have plenty of sparking water and ice for refreshing spritzers.
