This article is dedicated to my father who was a lobster lover, a lobster chef and a lobster connoisseur.
James F. Brighton July 4, 1943-August 18, 2012
I would love to eat lobster everyday. But risk getting tired of eating lobster? No way.
Here writing this article, I am actually dreaming of lobster. Seriously reminiscing about these bright red sea creatures, served hot and whole on the plate, delicately opened and the meat dipped in a butter sauce. If you have had the privilege of eating fresh cooked lobster you also know how a lobster lover can dream about the taste and fun of enjoying a lobster dinner. Each summer here at the Jersey Shore we make it a point to have one lobster meal together. But this summer we actually ate lobster twice. The hardworking lobster farmers up in Maine had to work around the clock this summer to make a living, the lobstermen getting practically nothing per pound for their catch. And for the consumer the lobster was so cheap we could have eaten it almost every day. The lobster fishermen were getting $1.35 a pound for their catch, so for us it was a bargain at $4.99 a pound for live lobsters. And we took advantage of this.
We ate so much delicious food over our vacation, but our lobster meals were super high on the memory list
There is this ceremony with sharing a lobster meal. Cooking these live crustaceans, sitting around the table with each person presented with a live lobster to open. And the opening of the lobsters? An art and pure fun. The taste? Unbelievable. Especially if you like to dip each hot piece of lobster meat into the ramekins filled with a buttery lemon sauce. There is the opening of the lobster claw and watching the water drip down the plate. Pulling some meat out and dipping it in the sauce. And did you know that the meat in the claws taste different from the meat in the tail? Each person has their own taste preferences on tail or claw meat, but I love it all!
The recipe redux challenge and the theme of a most memorable vacation meal
Year after year our lobster memorable meals add to our memory bank of some great vacation meals together. So when I read the theme for this month’s recipe redux challenge, I knew I had to write about lobster. The challenge was to describe our most memorable vacation meal with a recipe to go with it. I use a recipe from a lobster lover from Boston who explains how to boil and eat lobster. You can also steam or grill them. My recipe is below and if you would like to see some pictures with explanations on how to open a lobster, read this article: “How to Boil and Eat a Lobster”
Nutritional value of lobsters
Lobster not only taste delicious, it also has health benefits that are hard to find in other foods. When choosing lobster, it should be from fresh unpolluted waters. The lobster we ate was caught in Maine, coming from the cleaner parts of the Atlantic Ocean. I trust that Maine lobsters will be on the lower side for the environmental toxins that we see in some shellfish and fish.
Lobster is also high in lean protein and low in fat. That is why it is okay to dip fresh lobster meat in a light butter sauce! The sauce adds that flavor and keeps the meal still healthy. Lobster contains heart healthy omega 3 fatty acids and these other vitamins and minerals:
- High in zinc, an immune boosting mineral
- High in phosphorus which helps to strengthen teeth and bones
- Contains vitamin B-12, important for red blood cells and nerve cells
- Contains copper, a protector against disease such as cardiovascular disease and arthritis
- Contains selenium, which protects cells against oxidative damage from free radicals
Dipping lobster meat in a light sauce is optional, but it sure tastes good
Lobster is high in lean protein and low in fat. It is one of those “once in a while” foods. If you love to dip your lobster meat in a melted butter sauce, go ahead. If you want to just stay au natural this is okay too. The version I like is to melt butter and mix it with some extra virgin olive oil. This makes the taste still “oh la la” yum but also adds an extra healthier touch with using olive oil which is high in monounsaturated fats and is heart healthy. At the table I squeeze fresh lemon into my butter-olive oil sauce and then dip ‘away’. I used to be an au natural girl but have since moved into luving to dip!
What a pleasure and privilege to enjoy a meal like this.
Enjoy my healthy lobster recipe!
Freshly Cooked Lobster Served With A Lemon Light Butter Sauce
|Prep time||10 minutes|
|Cook time||20 minutes|
|Total time||30 minutes|
|Meal type||Main Dish|
- 1 Live Lobster per person
- Fresh Squeezed Lemon Juice
- 1 tablespoon Extra virgin olive oil (1 tablespoon per lobster)
- 1 Large Pot of Salted Water (Depending on quantity of lobsters, may need 2 pots)
- 1 tablespoon Melted Butter (1 tablespoon per lobster)
The light dipping sauce is optional. Some prefer their lobster au natural. But don't feel guilty dipping into this lemony sauce, lobster is high in lean protein and low in fat and using olive oil makes it heart healthy! Watch the cooking time carefully, under or over cooking lobster can ruin it.