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Steamed Lobster

August 10, 2012

I still need to share “before-and-after” pictures of the kitchen, because, while still very basic, it’s a huge improvement. However, I just walked into the kitchen and decided that a sink full of dishes and and pots on the stove wouldn’t make for the best photo.

When one has to fetch and boil water just to wash dishes, one is less likely to do it after each and every meal.


But just let me tell you that you can actually sort of cook in here now! We are still trying to keep it simple, of course. We met our neighbors the other night. They live off-grid by choice, and use a propane refrigerator (two, in fact). We’re considering looking into one to make life a little easier, but in the meantime, the no-refrigeration thing forces us to cook more simply, with more limited ingredients.

Fortunately, that can still be delicious.

We took a drive down to Rockland to check out the farmer’s market yesterday, and picked up some great cherry tomatoes to munch on, and a fragrant bunch of basil destined for dinner later this weekend. (All the while mumbling about all the gorgeous basil I planted and left behind when we moved. Grumble.)

We enjoyed an early lunch of a small wood-fired pizza with artichokes, fresh tomatoes and pancetta from the wood-fired-pizza-oven-on-wheels-that-frequents-the-markets (I KNOW, I was amazed too) and followed it with a few scoops of locally made ice cream, all while watching the fog slowly burn off the harbor. (I know, I know…such a tough place to live.)

On our way through town heading back home, we passed a sign for lobsters, fresh off the dock, $3.60 per pound. Being the cheapest we’ve seen advertised anywhere since arriving in Maine, we quickly made the decision to go buy some ice and come back for a few.

It was a good decision.

I did a quick search for cooking directions, and the general consensus seems to lean toward steaming as the preferred cooking method, as it yields a more tender lobster, makes it harder to overcook them, and preserves more flavor.

Simply heat a few inches of salted water in a pot until boiling, add the lobsters, cover, set a timer, and walk away. Lobsters weighing 1.25 pounds get 14 minutes, one-and-a-half pounders get 16. Our lobsters fell somewhere in between, so I set the timer on my phone for 15 minutes.

They were good. Really good.

Keeping in mind our limited cold-storage, we did not have any butter on hand. These guys didn’t need any.

I washed mine down with a summer ale from Geary’s (brewed in Portland), and turned on the Bills game via satellite radio on my phone. So grateful for technology.

We have a few lobsters left, so tonight I’m going to make classic lobster rolls with grilled corn on the cob.

Food blogger/professional photographer/master chef I am not, but I thought it might be fun to document a few of the meals we prepare in this would-be-kitchen without the luxuries I’ve grown so used to. (Okay, and it’s fun to shove my easy access to inexpensive lobster in your faces. Nyah nyah.)

In the meantime, these remaining boxes aren’t going to unpack themselves, and it’s actually cool enough to move around and work today. (Darn.)

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