An afternoon at the beach and a lobster dinner. That, for me, is the quintessential way to spend a day. Throw in some quality time with my amazing kids and I’m a happy mama. I begin the day by packing up tuna sandwiches, iced tea, salt and vinegar chips, some cherries and nectarines. We hit the sand and spread out chairs and blankets, armed with plenty of good reading material (books, the Sunday Times) and our ipods, of course. Don’t forget the Kadima set. When we’ve all had our fill of fun and sun, we swing by the lobster farm on the way home to pick up a some 1 3/4 pound lobsters. Oh, and because they look so good, a dozen oysters please. Gotta get home and get that water boiling…my mouth is watering already.
Steamed Lobster Dinner
Ha! I always think of the lobster scene from Annie Hall when I make this meal. Now, call me cruel, but I’ve long gotten over my squeamishness when it comes to cooking lobsters. I think my passionate desire to eat them far outweighs any sympathy I might have had for these spiny creatures. This luxurious meal is a breeze to cook and the payoff is so delicious. It does help to have certain equipment–a very large pot (like my 12 quart stockpot) can easily hold 4 lobsters this size. You could also use 2 smaller pots and split them up. Fill with about 4 inches of water, add a few tablespoons of sea salt, a half sheet of seaweed (nori) if you have it, and a beer. Bring the liquid to a boil and add the lobsters to pot head first.
The lobster farm had some gorgeously huge oysters today. As soon as we got home, I gave them a rinse and then stuck them in the freezer–the extreme cold shocks them and makes their muscles relax so they are easier to open. Put on protective gloves and with a sharp oyster knife, dig the tip into the pointy end of the oyster. Julia Child’s voice pops in my head, reminding me to turn the blade of the knife to “pop the top” of the oyster shell. Once that shell cracks open, you can slide the blade along the edge to separate top from bottom.
A perfect complement to luscious oysters is this spicy cocktail sauce. And it’s easy to throw together: start with about 1/4 cup ketchup, add 1 tablespoon horseradish, 1 teaspoon worcestershire sauce, a few drops of hot sauce, and a tablespoon or two of spicy chili paste, like Sambal Oelek, which is now readily available in supermarkets. Add some lemon and lime juice to taste. Squeeze fresh lemon over the oysters and top with the cocktail sauce. Let the slurping begin!
The perfect ending to a perfect day. Once our lobsters were steamed and the butter was melted, we were ready to sit down to our feast. Be sure to set the table with seafood crackers and those tiny forks so you can get into every cranny. Plate the lobsters, and serve with a ramekin of melted butter and a half lemon. And don’t forget to crack open an ice cold beer. To cap off this perfect meal, a bowl of Maldon Salted Caramel ice cream. Ah, but that’s a recipe for another time….
