Twice-Cooked Lobster


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It is true that The tastiest creatures come from the bottom of the sea. So, when it’s time to celebrate a tournament win or the delivery of a new boat, there’s no congratulatory meal quite like Maine’s cash crustacean twice-cooked and stuffed! 

Start by submerging a live Maine lobster in a large pot of boiling water. I chose a two-pounder, which is known as a deuce. At the six-minute mark, transfer the lobster to a waiting ice bath. This is vital and ensures the flesh is easily removed from the shell.

With the lobster chilling, melt a half stick of unsalted butter over medium heat and soften two tablespoons of fresh chopped shallot and garlic. A squeeze of fresh lemon juice, pinch of sea salt and fresh ground black pepper tie it together.     

To prepare the chilled lobster, twist the claws off where the legs meet the body. Using kitchen shears, sever the chelipeds lengthwise and remove all flesh. Lay the carcass right side up and carefully carve open the top of the carapace from head to tail, creating an open vessel. Pinch out and chop the delectable tail meat alongside the claw meat. Rinse the shell thoroughly before plating.        

Finish the butter sauce with two tablespoons of fresh chopped parsley and an equal amount of fresh tarragon. As it simmers, whisk in two tablespoons of heavy cream. Gently fold in the chopped lobster and remove from heat. A few more minutes are all it takes for the lobster to finish cooking and the sauce to thicken. Stuff the shell and enjoy!