Maine

Tails of Maine Lobster

What’s Cooking in Gail’s Kitchen? Here Come the Holidays: Tails of Maine Lobster! There’s an upside to living through a pandemic. Practically everything is available to order from computer-to-doorstep. And that includes Maine hard shell lobsters, especially when you live in a state that is landlocked. Of course, you still have to do a little homework by reading reviews and asking questions on Live Chat websites. We found talking directly to a customer service representative can answer a lot of confusing questions and bring clarity. In turn, you never know when an actual salesperson of the company will offer an unexpected special to entice the purchase further. I guarantee you, it’s absolutely worth the time. The results are simply delicious.

TAILS OF MAINE LOBSTER

Ingredients:

2 6-ounce frozen lobster tails, thawed

2 tablespoons sea salt

1 cup unsalted butter

1 lemon, for zest

1 lemon, quartered for garnish

Instructions:

Before cooking the lobster tails, make the clarified butter. In a small, heavy bottomed saucepan, warm the butter over medium-low heat. Do not stir. Allow the butter to melt without turning brown. Gradually a white foam will appear on the surface. Allow the melted butter to stand for 5 minutes. Tilt the saucepan to carefully spoon the white foam off the top. This may take several steps. Strain the clarified butter through a cheesecloth to remove any milk solids. This will discard any brown bits on the bottom of the pan. Transfer clarified butter back to the saucepan to keep warm. Divide the lemon zest into single-serving dipping bowls. Set aside. To make the lobster tails, bring a pot of water to a boil. Reduce heat to a soft boil and add sea salt. Drop tails in one at a time. Cook the lobster for 5 minutes. Set a timer to avoid overcooking. The lobsters will be bright red when done. Using metal tongs and a large strainer, take the tails out of the boiling water. Transfer to two dinner plates. Pour the clarified butter over the lemon zest in the dipping bowls. Garnish with lemon wedge. Serve immediately.

Doug’s Seafood in Bonita Springs, Florida

Dining Outside the Home: Doug’s Seafood in Bonita Springs, Florida! Drive a little off the beaten path for a quaint little fish house, part seafood market, that feels as though it has transported you off the coast of Maine. Perhaps that is due to the owner, Captain Doug, who made his living from lobster boats for over 20 years before gravitating to Florida. The extensive menu offers buttery lobster, fried clam strips, grilled shrimp, and outstanding chowders. But that’s not all. Try the fresh catch, blackened and seasoned to perfection. The authenticity of this eatery may seem humble and cozy, but rest assured, the staff is waiting with open arms to share the essence of Maine’s seafood culture.

Tails of Maine Lobster

What’s Cooking in Gail’s Kitchen? After the Holidays: Tails of Maine Lobster! There’s an upside to living through a pandemic. Practically everything is available to order from computer-to-doorstep. And that includes Maine hard shell lobsters, especially when you live in a state that is landlocked. Of course, you still have to do a little homework by reading reviews and asking questions on Live Chat websites. We found talking directly to a customer service representative can answer a lot of confusing questions and bring clarity. In turn, you never know when an actual salesperson of the company will offer an unexpected special to entice the purchase further. I guarantee you, it’s absolutely worth the time. The results are simply delicious.

TAILS OF MAINE LOBSTER

Ingredients:

2 6-ounce frozen lobster tails, thawed

2 tablespoons sea salt

1 cup unsalted butter

1 lemon, for zest

1 lemon, quartered for garnish

Instructions:

Before cooking the lobster tails, make the clarified butter. In a small, heavy bottomed saucepan, warm the butter over medium-low heat. Do not stir. Allow the butter to melt without turning brown. Gradually a white foam will appear on the surface. Allow the melted butter to stand for 5 minutes. Tilt the saucepan to carefully spoon the white foam off the top. This may take several steps. Strain the clarified butter through a cheesecloth to remove any milk solids. This will discard any brown bits on the bottom of the pan. Transfer clarified butter back to the saucepan to keep warm. Divide the lemon zest into single-serving dipping bowls. Set aside. To make the lobster tails, bring a pot of water to a boil. Reduce heat to a soft boil and add sea salt. Drop tails in one at a time. Cook the lobster for 5 minutes. Set a timer to avoid overcooking. The lobsters will be bright red when done. Using metal tongs and a large strainer, take the tails out of the boiling water. Transfer to two dinner plates. Pour the clarified butter over the lemon zest in the dipping bowls. Garnish with lemon wedge. Serve immediately.