Nothing Says 'Summer Eating' Like A Delicious Lobster (Poll)
Columnist Bob Leo offers his recipe for baked stuffed lobster.
Homarus Americanus commonly known as American Lobster, is at its peak season.
This ancient creature has been fossilized as far back as 2.5 million years ago. The heaviest of all crustacean, it has been known to reach over 40 pounds. Only found in the cold shallow waters of the North Atlantic, its terrain extends from Labrador, Canada to the Jersy Shores. It is a solitary creature that hunts at night.
Basically a bottom feeder, they will eat just about anything from clams to crabs to decaying fish to its own mother. Yes, lobsters are known cannibals. At one point in American history lobster was so abundant, they were raked off the beaches and fed to prison inmates.
Oh, how times have changed! Considered a delicacy, lobster prices have hit the roof. Between over fishing and the Mass. Water Resource Act, which mandated cleaner harbors , lobsters stocks are seriously depleted. Competition from southern American, Californian and European markets have sent many of our tasty crustaceans on one way vacations to restaurants in exotic locations.
Yet, what would summer be with out a big, steaming bright red succulent lobster and a bowl of sweet, creamy drawn butter!
I love a backyard lobster bake complete with corn on the cob and steamed clams -- one of my favorite all time meals (although I have alot of favorite all time meals).
If I really want to go all out I'll bake stuff a lobster with seafood and tamale stuffing. Tamale is virtually a lobsters intestines and by itself is kinda green and slimy, but, mixed with the right ingredients it adds a rich ocean flavor that just can't be duplicated.
So (I'm sure by now you guessed it), here is my personal recipe for baked stuffed lobster:
First you must take a live and kicking lobster and starting at the throat split it right down the middle with a sharp heavy knife. Don't feel bad, lobster is very low on the food chain with the brain the size of pin head. They are ecto-skelatol and have no nerves so they don't feel too much. Then with a spoon scoop out the tamale and reserve. Reach in and pull out the little sack that contains the lobster's organs. It's very small but slightly toxic if it bursts, this is why lobsters are cooked alive.
Now, in a mixing bowl crush up a sleeve of Ritz crackers, squeeze in some lemon juice add a little drawn butter, mix in the tamale, and dice some shrimp, scallops, lobster meat or any firm meaty type fish. Stuff the mixture back into the lobster and bake at 350 degrees for about 20 to 30 minutes. Place a rock or something heavy on the lobsters tail to prevent it from curling up. It sound like a lot of work but if your a lobster lover like I am, it's worth it.
Bon apetit !