In the meantime, the Maryland crab method of piling a bunch on top of a picnic table covered with newspapers DOES work. Dump out the lobsters, pass around the hammers to crack the shells and eat anything soft except for the brain and that dark line of stuff in the middle of the tail.

Butter sweetens the lobster meat!

Back soon with a “How to eat Lobster” updated video!

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Boiling a lobster is the most common method of preparation and we’ll show you how to do it step-by-step below.

• Add1-2 inches of water a to a large boiling pot.
• If you have fresh seaweed add the seaweed to the bottom of the pot.
• Bring pot up to a high boil.
• Clip the rubber bands off the live lobster.
• Pick up Lobster and quickly place head first in boiling water.
• Cover, and boil for 15-18 mins. The lobster shells will be bright red & the tails will be curled when they are done.
• The lobster is done when it turns red, and you can easily pull off an antena.

While the lobsters cook, make the lemon butter. Heat the butter in a small pot over low heat. Warm it up gently so the milk solids begin to cook and sink to the bottom of the pot, Keep a close watch because once the milk solids collect and fall, they burn really easily. Strain the clear butter into a small serving cup, leaving the solids behind, and give a squeeze of lemon juice.

Lobster Cooking Times

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1/4 cup lemon juice
1 tablespoon vegetable oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, finely chopped
4 halibut or tuna steaks, about 1 inch thick (about 2 pounds)
1/4 cup chopped fresh parsley
1 tablespoon grated lemon peel

In shallow glass or plastic dish or resealable food storage plastic bag, mix lemon juice, oil, salt, pepper, and garlic. Add fish; turn several times to coat with marinade. Cover dish or seal bag and refrigerate 10 minutes.

Remove fish from marinade; reserve marinade. Broil five minutes on each side, turning once and brushing with marinade, until fish flakes easily when tested with a fork. OR, Cover and grill fish on preheated grill 4 to 6 inches from medium heat 10 to 15 minutes, turning once and brushing with marinade, until fish flakes easily when tested with a fork.

Discard any remaining marinade. Sprinkle fish with parsley and lemon peel before serving.

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Stir together the oil, scallions and garlic in a large shallow glass bowl or casserole dish. Cover the bowl with plastic wrap and poke a few holes in the plastic. Microwave on High until fragrant, about 1 minute. Stir in the tomatoes, olives, and oregano. Cover, and microwave on High until the flavors are blended, about 3 minutes.

Spray a shallow microwavable dish with nonstick spray. Place the cod in the dish in one layer. sprinkle the fish with the salt and pepper. Cover the dish with wax paper, and microwave on High until the fish is just opaque in the center, about 6 minutes. Spoon the tomato sauce over the fish.

Suggestion: Serve with boiled potatoes

Purchase Suggestions:

• Fresh Frozen Maine Haddock
• Fresh Frozen Maine Cod

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Combine the lemon zest, oil, rosemary and garlic on a large, shallow platter or a tray large enough to hold the swordfish steaks in a single layer. Add the swordfish, sprinkle with salt and pepper and turn to coat with the marinade. Cover and marinate in the refrigerator for 1 to 2 hours.

Brush the grill or broiler pan with a thin film of oil. Just before serving time, preheat the grill or broiler. Transfer the swordfish to grill or broiler pan, reserve the marinade left on the platter. If broiling, adjust the oven rack so that the tops of the fish are about 3 inches from the heat source. Grill or broil until lightly browned, 5 to 8 minutes, depending on the intensity of the heat. Using a spatula, carefully turn each steak. Spoon any marinade and pieces of lemon zest and rosemary onto the tops of the steaks. Broil until lightly browned and the center of the fish is opaque when tested with the tip of a knife, about 5 to 8 minutes. Serve garnished with capers and lemon wedges.

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In a small skillet heat the olive oil. Add the garlic and shrimp and sauté for a minute or just until the shrimp turns opaque. Add the white wine and boil down until evaporated. Sprinkle on fresh bread crumbs enough to hold the mixture together. Transfer to a bowl and stir in cheese, capers and basil; season with salt and pepper.

Preheat a grill or the oven to 375 degrees. Season the swordfish slices with salt and pepper. Sprinkle the shrimp stuffing over the slices, to within 1/2 inch of edge and pat into the fish. Roll up and tie into rolls or secure with toothpicks. (If this is too hard to handle, then put stuffing over one slice, and top it with other half like a sandwich; secure with toothpicks.) Put rolls, or “sandwiches”, on a baking sheet and bake or grill for 10 to 15 minutes or until flesh is firm to the touch. Serve immediately garnished with lemon and olives.

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Steep garlic in the vegetable oil by adding both at room temperature to a sauté pan. Bring to a boil, then remove the pan from heat and let sit for 10 minutes. Add all of the remaining ingredients except the fish. Let the marinade cool, then add the fish. Marinate for 6 to 8 hours, refrigerated. Season with salt and pepper. Preheat grill. Grill the fish on both sides until cooked through.

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Rub ground pepper into swordfish steaks and let sit for 5 minutes. In a medium bowl, combine orange slices, onion, cilantro and olive oil. Heat heavy skillet over medium high heat and add oil. Add swordfish steaks and cook on either side until well browned about 3 minutes per side. Spoon orange, onion, cilantro and oil mixture on top of steaks and serve.

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In a bowl combine juice of the lime, ginger, garlic and onion. Add olive oil and season with salt and pepper. Place swordfish steak in baking pan and pour marinade over fish. Coat and let sit for 1530 minutes. Remove fish from pan and grill in cast iron pan or on grill for about 3 minutes per side

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Combine all ingredients except pasta and shrimp. Cook pasta and shrimp separately (do not overcook Maine shrimp).

Combine hot pasta, shrimp, and remaining ingredients; heat thoroughly and serve immediately.

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