Late Summer Lobster Bake!
at Alewives Brook Farm & W.H. Jordan Farm
Whats's Fresh by Annie Upton
If you are tired of the usual Labor Day Barbeque featuring
hamburgers, cheese burgers and hot dogs, how about turning to our
local bounty and grilling Lobsters or Fish? I found two easy recipes
to turn your usual boiled lobster or baked fish into a backyard delight.
Read more......
at Alewives Brook Farm & W.H. Jordan Farm
Whats's Fresh by Annie Upton
If you are tired of the usual Labor Day Barbeque featuring
hamburgers, cheese burgers and hot dogs, how about turning to our
local bounty and grilling Lobsters or Fish? I found two easy recipes
to turn your usual boiled lobster or baked fish into a backyard delight.
Read more......
| What's in Season? Lobsters, Fish, Corn, Blueberries, and Panoply of Summer Vegetables |
 |  |  |  |  |  |  |
| Cape Farm Alliance Ensuring Cape Elizabeth's Farming Future |
| Peas |
| Strawberries July |
| Lettuce |
| Parsnips April |
| Asparagus May |
| Rhubarb June |
| Spinach June |
Grilled Lobsters
(Adapted from Kim Knox Beckius, New England Travel Guide columnist for About.com)
Select live lobsters that weigh between 1-1/2 and 2 pounds.
In a large pot, bring about two gallons of water to a boil. Parboil two lobsters at a time in a covered pot
for five to seven minutes. Remove lobsters from the pot, turn them upside down on a cutting board, and
slice them in half lengthwise from the tail to the top of the head. Use a sharp knife to split the claws only
on the side that will be turned up on the grill. Place each half lobster, shell side down, on a grill that has
been pre-heated to medium temperature. Baste the exposed lobster meat with melted butter or oil and
sprinkle with salt and pepper.
For added flavor, use seasoned oils, or add garlic, herbs and spices or the juice of a lemon or lime to
the butter. Cover lobsters with a metal pie plate or a shallow roasting pan to ensure quick and even
cooking. Remove the cover periodically to baste the lobsters and to check cooking progress.
Grill lobsters for about 10 minutes. Be sure to check the meat at the thickest part of the tail in order to
determine that lobsters are completely cooked. When the meat is white and opaque, your grilled
lobsters are ready to eat. Serve grilled lobster with melted drawn butter and a slice of lemon.
(Adapted from Kim Knox Beckius, New England Travel Guide columnist for About.com)
Select live lobsters that weigh between 1-1/2 and 2 pounds.
In a large pot, bring about two gallons of water to a boil. Parboil two lobsters at a time in a covered pot
for five to seven minutes. Remove lobsters from the pot, turn them upside down on a cutting board, and
slice them in half lengthwise from the tail to the top of the head. Use a sharp knife to split the claws only
on the side that will be turned up on the grill. Place each half lobster, shell side down, on a grill that has
been pre-heated to medium temperature. Baste the exposed lobster meat with melted butter or oil and
sprinkle with salt and pepper.
For added flavor, use seasoned oils, or add garlic, herbs and spices or the juice of a lemon or lime to
the butter. Cover lobsters with a metal pie plate or a shallow roasting pan to ensure quick and even
cooking. Remove the cover periodically to baste the lobsters and to check cooking progress.
Grill lobsters for about 10 minutes. Be sure to check the meat at the thickest part of the tail in order to
determine that lobsters are completely cooked. When the meat is white and opaque, your grilled
lobsters are ready to eat. Serve grilled lobster with melted drawn butter and a slice of lemon.
| CAPE FARM ALLIANCE CAPE FARM ALLIANCE CAPE FARM ALLIANCE CAPE FARM ALLIANCE CAPE FARM ALLIANCE CAPE FARM ALLIANCE CAPE FARM |
| Corn |
| Squash |
