The king of crustaceans can be divided into two groups: large clawed lobsters and spiny lobsters. The first is the great American lobster, often called Maine lobster. Although it is found from Newfoundland to the Carolinas, most of the catch comes from Maine and Massachusetts. It can grow to 40 pounds, but anything over 8 pounds is now rare, most being sold in the 1 to 3 pound range. Semi-dormant through the winter, “pen” Canadian lobsters are available through early spring before the legal season begins. After the summer molting, fall brings another season of prized hard shell lobsters from New England.
Spiny claw-less lobsters, also called rock lobsters, are caught in warm waters around the world; the American catch mostly from Florida, Southern California and Hawaii. These tails are available frozen year round. Imported tails from South Africa and Brazil are large succulent tails of the highest quality, also available frozen year round.
Messy to eat, but delicious!
- 2 - 1 ½ lb lobsters
- 4 tablespoons virgin olive oil
- ¼ cup fresh chopped parsley
- 1 can whole plum Italian tomatoes
- 1 tablespoon oregano
- ¼ cup bread crumbs
- 1 ½ teaspoon garlic powder
- Salt and fresh pepper
- 2 tablespoon fresh grated Romano cheese
Clean and gut (if desired) lobsters and cut completely in half, cracking claws. In large baking pan lay lobsters and sprinkle with olive oil. Coarsely chop tomatoes and pour with juice over lobsters. Sprinkle on remaining ingredients. Bake in 350 oven for 25 – 30 minutes, turning on broiler for the last two minutes to brown top. Serve with good crusty bread for dipping. Serves two.
Although boiling is an easy method, steaming retains the natural juices of the lobster within the shell.
In large pot place rack above 1-2 inches of water. Bring water to boil, place lobsters on rack and cover, steaming for 10 minutes per pound. Serve with lemon and melted butter.
Alternately, in microwave: In large zippered plastic bag, put one lobster, half a lemon and fresh seaweed if available. Microwave on full for 6 minutes for 1 pound lobster, 10 minutes for a two pound lobster.
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