As we dive into exploring the great foods of New England, it all culminates to the king of the sea—Maine lobster! This anticipated catch will make its traditional splash at DLM for Lobstermania, May 29, as it does every year the Saturday before Memorial Day. Thousands of fresh lobsters make their way to us from the brisk waters of Maine from our lobstering friends at Ready Seafood for this annual tradition. Choose live and embark on a cooking adventure at home! Or, if you’d rather skip that part, well, that’s ok, as we’ll also have pre-cooked whole lobster available, too.
Remember that Lobstermania starts at 9 a.m. and once they’re gone, they’re gone! Here is how it works:
Step 1: Pre-pay for your lobster at any register in stores on Saturday, May 29, starting at 9 a.m. Live lobsters are $16 each and cooked lobsters are $19 each.
Step 2: After you pay inside, your cashier will hand you a lobster card to correlate with whether you are getting “live” or “cooked” whole lobster. Head outside to the Lobstermania outdoor station to get your Maine lobster.
Step 3: Present your Lobster Card at the Lobstermania station. We will fulfill your order!
An Annual Tradition
Each year for decades, folks have made a tradition out of Lobstermania, a much welcomed springtime feast!
Although we’ve always known that Lobstermania was special, these past few years have reminded us just how important and fun food traditions like this are in our lives. We also have been reminded how special friendships are, too, like ours with the folks at Ready Seafood in Maine. Not only are they all-around great people, but they catch with sustainability in mind to ensure lobster for many years to come. Although we will miss our lobstering friends this year at Lobstermania, we are grateful to continue featuring this bounty from the brisk waters of Maine!
HOW TO COOK LOBSTER
- In a large pot, bring 2 inches of salted water to a rolling boil over high heat.
- Drop in the live lobsters. Leaving rubber bands on is optional, but safer.
- Quickly cover and return to a boil.
- When the pot starts steaming, cook for approximately 12 to 15 more minutes.
- Get a big pot and fill with fresh water about 2/3 full.
- Add 1 to 2 Tbsp of salt per gallon of water. Bring to a boil and add lobsters.
- Start the timer when the water comes back to a boil. You can figure 6-7 minutes for a 1.25-lb lobster, 7-9 minutes for 1.5-lb lobster, and 10-12 minutes for a 2-lb lobster.
*Remember, sometimes the lobster may be undercooked even if the shell is entirely red. Double check that the meat is a creamy white color with no translucent areas. Give a good tug on one of the antennae. If it pops off, the lobster is done. You can also insert an instant read thermometer into the underside of the tail. It should read 135-140°F.
HOW TO REHEAT LOBSTER
- Wrap lobsters individually in foil. Place in a 350°F oven on a cooking sheet, belly up, and heat until warm. Or, place the foil-wrapped
lobsters on the grill to warm.
HOW TO EXTRACT MEAT
FROM THE TAIL
- Twist it off the body of the lobster and bend the tail fins upward until they snap. With your finger or a chopstick, push the tail meat out.
- Similar to de-veining shrimp, make a shallow cut down the center top to expose the intestinal tract and remove it.
FROM THE KNUCKLE AND CLAWS
- Twist off or cut with shear the knuckles and claws from the body in one piece. Separate the knuckles from the claws. Crack open the knuckles with the back of a chef’s knife or shears and remove meat.
- Bend the small part of the claw up and down until it snaps. Gently pull away this small shell, leaving the meat inside still attached to the big part of the claw.
- With shears or the back of a chef’s knife, crack open the claw and remove the meat in one piece. Make sure to remove the wide fin of cartilage from inside the claw meat.