How to have a lobster boil this summer

These days we think of lobsters as expensive food served at fancy restaurants. However, did you know that up until the beginning of the last century, lobsters were the feast of the fishermen, and a cheap source of protein for the poor coastal population? Try something fun and easy this summer, such as a lobster boil. There is nothing more enjoyable on a hot summer day than eating lobster outside at a picnic table, without worrying about creating spills and making mess.

How to buy a lobster:

Summer is a great time to eat lobster when it is widely available and the price is the cheapest. Look for your grocery store specials or buy a few from your local fish market. Look for the lobsters that are alert and moving in the fish tank. Ask the fishmonger to shoo them, or swirl the water and buy the fastest moving ones.

Although you can store lobsters in a cardboard box container in the fridge overnight, it is best to cook them right after purchasing it out of the water.

How to boil a lobster:

Cooking lobster is easier than you think. The hardest thing psychologically is to submerge them into hot water while they are still alive. If this is an issue, ask the store if they can steam them for you and come pick them up hot when you have all other ingredients for the dinner ready.

Fill the biggest pot you have with enough water to fully cover your lobsters. If the pot is not big enough to accommodate all the lobsters you have, you can boil them in batches (the same water can be re-used). Add enough salt to taste like sea water. You can put a bunch of dill weed for flavor on the bottom of the pot. Bring water to a boil. Do not remove the elastic bands from the pincers, because they are strong enough to break your finger. This is important: submerge lobsters in boiling water heads first. If you put the lobsters in the hot water tail first, they will still be alive, and will flap vigorously, splashing boiling water all over you! Bring the water back to a boil. Allow 12 minutes of cooking in the boiling water for the first pound of weight, and additional 1 minute for each additional quarter pound. Basically, your 1.5 lb lobster should be ready in 14 minutes. Be careful not to overcook the lobster, because the meat will taste tough and rubbery.

How to serve a lobster:

The best way to eat lobster is outside at the picnic table. Spread a disposable plastic table cloth, that you will be able to throw out (get one from the Dollar store), or a clear plastic sheet. Boil red potatoes, corn on a cob, and broccoli. Make your favorite salad. Old Bay seasoning (found in a spice isle of most supermarkets) goes well with seafood. Melt butter for dipping and cut lemon into wedges.

Give your guests bibs (you can buy or cut them out of plastic bags) and lobster crackers. If there are not enough crackers, you can crack the claws with a hammer before serving lobster.

For drinks, it is best to serve cold beer or white wine at your lobster boil on a hot summer day.

The best part of a clean up after your lobster boil is wrapping the disposable table cloth together and throwing it out!