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Boiling is the most popular and simplest way of preparing a Maine lobster. Live lobsters are plopped into a large pot of boiling water seasoned with sea salt and cooked depending on the size of the lobster — the bigger the lobster, the longer the cooking time.
Once the lobster is in the water, it’s important to time the cooking so it doesn’t overcook, as the meat will be tough and rubbery. Also, lobsters need to be treated humanely. Hence, placing the lobsters in the freezer for 30-60 minutes before cooking is recommended so they fall asleep.
MOST ICONIC Boiled Maine Lobster
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MAIN INGREDIENTS
Lobster roll is a Maine specialty consisting of cooked lobster meat that is, ideally, drizzled with melted butter and placed into long hot dog rolls. Additionally, the sandwich might include lettuce, lemon juice, salt, and black pepper. Traditional accompaniments include potato chips or french fries on the side.
Some claim that lobster roll first appeared at Perry's in Milford, Connecticut, while others claim it was first prepared at Red's in Wiscasset, Maine. Regardless of the origins, the entire state of Maine continues to honor the tradition by offering more version of lobster rolls than the first inventor could have possibly imagined, starting an endless debate over how it should be made and who makes the best rolls.
MOST ICONIC Lobster Roll
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One of New England cuisine staples, the Maine-style lobster roll consists of a chilled lobster salad tucked into New England-style split-top buns. The lobster salad, at its basic, is made with knuckle and claw meat that is dressed in mayonnaise and mixed with finely chopped celery, seasoned only with salt and pepper.
Variations typically include ingredients like lemon juice, mustard, and chives. Because the buns are buttered and toasted, the result is a lobster roll with contrasting texture and flavor: a warm, buttery, toasted bun vs. a cold, crunchy lobster salad.
MOST ICONIC Maine-style Lobster Roll
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The first type of lobster roll to exist, the Connecticut-style lobster roll, is characterized by the fact that it's warm; both the lobster meat and the roll are. The lobster meat is steamed or boiled, tucked into a toasted and warm New England-style bun, and then drizzled over with drawn butter.
Typically, knuckle and claw meat, but sometimes tail as well, are preferred, and there is very little seasoning, usually only salt, pepper, and lemon juice. Variations will typically include ingredients, herbs, and spices like chives, dill, and paprika.
Lobster fra diavolo is an Italian-American dish, a blend of American ingredients with the Italian-style of cooking, where a lobster in a spicy red tomato sauce is paired with pasta. The origins of the dish are still debated; some claim it’s a completely American invention, while others trace it back to southern Italy.
MOST ICONIC Lobster Fra Diavolo
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Langosta de Puerto Nuevo is a traditional lobster dish originating from Puerto Nuevo in Baja California. The dish is usually made with a combination of lobster, butter, salt, pepper, and oil or lard. The lobster is cut in half, seasoned with salt and pepper, and then fried in a mixture of butter and oil or lard until golden brown on both sides.
Once done, the lobster is often served with rice and beans and a dip consisting of tomatoes, garlic, salt, and bird’s eye chili peppers. Tortillas and lemon wedges are typically served on the side as well.
Curried lobster is a flavorful Jamaican dish consisting of lobster pieces, tomato, garlic, onion, water, and seasonings such as curry powder, hot peppers, thyme, and cumin. It should be noted that tropical, Caribbean lobsters are quite different than regular North American lobsters as they are more spiny and have no claws, along with a subtle difference in flavor.
The dish is slowly cooked until the gravy thickens. It is recommended to garnish the dish with finely chopped coriander.
MOST ICONIC Curried Lobster
This American classic consists of lobster tail chunks, clarified butter, cream, egg yolks, Madeira wine, and cayenne pepper. It was invented in 1876 by Charles Ranhofer, a chef at Delmonico's in New York City, although some claim that the dish was invented by Ben Wenberg, Ranhofer's friend, but there is still not any actual proof for those claims.
The dish was quite popular in the 1880s, when it was the favorite lobster specialty on Coney Island. Today, lobster Newburg is traditionally served warm on a plate, while the creamy, flavorful sauce is poured on top.
MOST ICONIC Lobster Newburg
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