Lobster Trap Fishing and Shanty Feasting

This beautiful picture was taken in New Harbor, Maine.

In the early morning or at dusk in the evening, or on a cloudy day, it is common to see a haze over the area...I can feel it's cooling mist looking at this picture.

While you can find lobster boats that are shiny new and clean, I'm drawn to these old boats, that have served their owners for so many years. They take you back and remind you that this is a way of life in Maine that has existed for many MANY years.

You may think of a glamorous dinner out for two by candlelight when you think of a lobster dinner, but in Maine, some of the best lobster we've eaten have been in places like this, rustic, but nice. You'll find similar places all over Maine. It was fun to find this picture as it's a place we've been on more than a few occasions. We like to spend our time in the Acadia National Park area and Bar Harbor.

When you can't travel to Maine, the next best thing is to purchase live lobster either online (yes, you can do that!) or at a local fish market. Our supermarket sells them during certain times of the year. We seek out HARD SHELL lobster, soft shell lobsters have just shed their shells and haven't yet grown into them, so look bigger than the meat they contain. Cooking them is usually my husband's job, he knows how to do it quickly and efficiently so the lobster doesn't know what's hit him.

You're going to need a LARGE pot, these are sold as "Lobster Pots".

1. Fill the pot enough to cover the lobster(s)
2. Add Sea Salt to taste
3. Bring the water to a HARD boil, you want that water to be REALLY HOT!
4. Drop the lobster(s) in head first, and put on the lid.
5. Boil 10 minutes for a 1 lb lobster, and add a few minutes, about 3, for each additional pound in your pot (so know the total weight in the pot before cooking).
6. Remove the lobster with large tongs or other suitable kitchen utensil.
7. Drain well and serve HOT.

Your once green lobster will now be a brilliant red, and delicious.

The classic way to serve in the simple lobster shacks and restaurants in Maine is with a side of melted butter and corn on the cob, we do the same.

Though this picture shows a fancy dish served at a nice restaurant, Lobster Bisque is usually served quite simply in Maine, nothing fancy about it at all, except the taste.

Here's just one recipe, there are many variations...you can find more at cooks.com.

You need:

1 lobster, 1 to 2 lb.
2 ribs celery
1 shallot, minced
1 c. butter (1/2 lb.)
1 c. chopped onion (1 med.)
2 c. half and half (or milk)
Lobster broth
1 tsp. paprika
1/2 tsp. Old Bay Seasoning (optional)
1/2 to 1 c. sherry
1 tsp. concentrated chicken stock or 1 cube chicken bouillon
Salt, white pepper
1 c. flour
3 c. reserved lobster broth

1. Cook the lobster as we described earlier...only add the celery to the water before cooking.
2. Remove lobster, strain broth (let lobster cool), set aside.
3. In a large saucepan, melt butter, then sauté onion and shallot until soft and translucent. Add half and half plus some of the lobster broth, reserving 3 cups for later use.
4. Heat milk mixture thoroughly, then add paprika, sherry, chicken stock, Old Bay Seasoning, salt and pepper. In bowl, mix together the flour and reserved 3 cups of lobster broth. Heat until thickened.
5. Meanwhile, remove meat from lobster and add to the bisque. Allow bisque to simmer (do not boil) for 15 minutes, stirring occasionally.
6. Garnish each bowl with chopped parsley.

Variation: You can use 1 1/2 tablespoons Minor's Lobster Base instead of lobster broth; eliminate the chicken bouillon.

Variation 2: Instead of using lobster, use an equivalent amount of crab meat. Use Minor's Crab Base instead of lobster broth and chicken bouillon. Instead of Lobster Bisque, you'll now have Crab Bisque!

Variation 3: Instead of using lobster, use an equivalent amount of peeled, de-veined and chopped shrimp. Use Minor's Shrimp, Seafood, or Clam Base instead of lobster broth and chicken bouillon. Instead of Lobster Bisque, you'll now have Shrimp Bisque!

Makes 3 quarts.

This picture has my mouth watering!

To make it northeast style, simply take a top-slit hot dog roll, lightly toasted so it's just crisp, fill with lobster meat, hot or cold will work, your preference, and "season" with hot melted butter...the kind that you get as a side with a whole lobster. Just pour over the lobster lightly.

There are other variations on this recipe, but this one doesn't take away from the taste of the lobster.