IT’S A LOBSTER FEST!
Serves: 4
IT’S A LOBSTER FEST!
Ready in: 3 HourTotal time: 3 Hour
Some say that The World's Finest Lobster Comes from Maine...that claw-heavy creature with snow-white flesh that seems made for melted butter. So tie on a bib and get up close and personal with a whole lobster, grilled or steamed; it’s the epitome of summer feasting. Live lobsters need to be kept alive and fresh until they're cooked to prevent deterioration. You can store them briefly in the fridge or a lobster tank.
Ingredients
- SEE THE INSTRUCTIONS BELOW
Instructions
- Combine the lobster, cucumber mayonnaise, and tarragon. Add the scallions. Season with salt and pepper. Cover with plastic wrap and chill for 30 minutes to 1 hour. Preheat a large, heavy skillet over medium-low heat. Lightly butter both sides of each bun. Place them in the pan and cook for about 2 minutes until golden brown. Turn the buns over and toast the other side. When the buns are ready, stuff them with the chilled lobster salad. Serve at once.
SELECTING LIVE LOBSTERS
- COLOR: Maine lobsters are usually greenish brown or black in color but can also be blue, yellow, red, or even white. The color of a lobster's shell does not affect its flavor or texture.
- ACTIVITY: Look for lobsters that move around and hold their claws upward and their tails straight. Claws should never hang limply and the tails should never curl underneath its body.
- SHELLS: Black marks or holes in the lobster's shell are the result of wear and tear and usually indicate an older lobster that hasn't recently shed its shell. Marks are not harmful in any way.
STORING LOBSTER:
- Ideally, live lobsters should be cooked the same day they're delivered. However, they can be kept for one additional day when stored properly. In a fridge, keep lobsters as cold as possible in an open container such as a cardboard box. Pack them with seaweed or damp newspaper to keep them moist but not wet. Never store them on ice or tap water, as the fresh water kills them.