Two years ago this week I posted my first recipe on this blog. The blog was in its second week of existence, and after a few terrible rambling posts I found myself brave enough to share an original recipe. Although it didn’t take too much in the way of guts, as only family and close friends were reading at that point.
Then and now pictures of Little Guy and Me.
My first recipe was carefully chosen to show where I was from and where I was now. Born in Baltimore, but now living in New England, Old Bay Steamed Lobster was a natural starting point. I’ve made this recipe many times, and I have tried tweaking it every now and then. Every time I do, I wish I had stuck with the tried and true. Lobster meat flavor is not overpowered by the scent and hint of Old Bay flavor here. The mix of lemon and wine create a sort of court bouillon for the lobster and the resulting flavor is divine. I still eat this like traditionally lobster with melted butter and lemons. Occasionally, I toss a pinch of Old Bay into the butter for an extra punch of celery salt flavor.
Which do you prefer, hard or soft shell lobsters? Is there a lobster too big to cook? How can you tell a male from a female lobsters? When is the best time to buy lobsters? For answers to all those and other questions on lobsters, click on this link from the Gulf of Maine Research Institute.
Two years from now where will this blog be? I don’t know, but I do know I’ll still be making lobster this way. Happy Birthday little blog; we’ve come a long way!
I’d love to hear from you. If you’re a blogger, what were your first posts like? Do you celebrate blog birthdays (or am I the only one strange enough to do that?)
Old Bay Steamed Lobsters
Reprinted from my original post
Old Bay was created for seafood. Even though crab is the classic, Old Bay goes with just about anything that swims. I love the hint of flavor it lends to Lobster in this recipe. I call for two lobsters, but if you have more than two lobsters you don’t need to double anything. As long as you have about 1 to 1 1/2 inches of liquid at the bottom of your pot, you have enough liquids.
2 – 1 1/2 lb lobsters
2 cups water
2 tablespoons Old Bay
1 clove garlic, peeled
1/2 cup white wine
2 tablespoons salt
1 bay leaf
1 lemon, halved
3 tablespoons butter, melted
In a large pot, combine the water, Old Bay, garlic, wine, salt and bay leaf. Squeeze the juice of the 1/2 the lemon into the pot, adding the rind and pulp after squeezing.
Bring the mixture to a rapid boil.
Add the lobsters and cover tightly.
Bring back up to a boil and steam for 15 minutes (add five minutes for every half pound over 1 1/2 pounds). The lobsters are ready when they are bright red. Serve with the melted butter and remaining lemons.