Tips From the Pros--Red Hook Lobster Pound Says: Lobster's Cheap... So Grill It, Baby!

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Photo by foodistablog @ Flickr
Lobster prices have, er, tanked along with the economy, which just might be the silver lining we've all been waiting for.

The Red Hook Lobster Pound is selling its fresh Maine lobster for a bargain $10.25 per pound. So, while everyone else is sucking down dogs this weekend, why not class up your Fourth of July with fresh-caught soft-shell lobster?

Susan Povich, who co-owns the Red Hook Lobster Pound with her husband, Ralph Gorham, says the season for soft-shell lobster has just started, so if you're buying hard-shell lobster, it's probably been sitting around in a fridge somewhere for awhile.

"Lobster is inexpensive now because there isn't a huge demand. And that's due to the recession," says Susan. "When you're buying lobster, make sure none of the body or shell is damaged. There should be no punctures, no cuts. And you better make sure it's lively with clear eyes. I wouldn't advise buying lobster that's been out of water."

Susan herself isn't much of a fan of grilling lobster, as it can easily turn out overcooked. But Ralph has a trick or two up his sleeve. Susan gave us her husband's recipe for poaching live lobster on the grill:

Ingredients

1 one-and-a-half-pound lobster
2 cloves garlic, minced
1 tbsp butter
2 sprigs thyme
1/2 cup white wine

Place the lobster in the freezer for about 10 minutes in order to put it into a sort of coma. Using a 16-inch (at least) piece of heavy duty aluminum foil, make a pouch for the lobster by wrapping it and folding up the sides tightly. Combine the rest of the ingredients in the pouch with the lobster, along with about 1/4 cup of water. Make sure that the lobster's tail is tucked under inside the pouch.

Place the pouch on a preheated grill set to a medium setting (if your grill has settings). Close the lid. Steam the lobster on the grill for 8-10 minutes. Be sure not to overcook it. Take it off the grill and let it sit for another 10 minutes before serving.

"There's no reason, in hard financial times, that people shouldn't be able to enjoy luxury foods," Ralph Gorham likes to say. "Just do it at home. That's why we started this crazy lobster business during a recession. Lobster shouldn't be a luxury anyway."

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