Anyone can just drop a lobster into boiling water and have a feast for the ages. In my journey to become the only 2-time Maine Lobster Chef of the Year, I developed a few tips tomake lobster even better. Yes…lobster can be made even better than it originally is. Ill let you all in on a few top secret tips that will make you look like a rockstar! -- Chef Mac Arrington
#1 Boil bold not bland
When you boil lobster you do not want your water to be just…well….water. First, make the water as salty as the sea the lobster came out of. This is a method of seasoning that will bring out the natural brininess of lobster. Secondly, make your water essentially a flavorful tea by adding in fennel seeds, white peppercorns, celery salt, smashed garlic cloves and/or fresh herbs. The flavor of your water will be subtly absorbed by the lobster meat as it cooks.
#2 Eat with your eyes
Granted there is nothing wrong with a perfectly cooked whole lobster on a plate but a little extra color can help not only visually but flavor wise as well. When creating your work of culinary artistry make sure to add in greens. Be it basil oil, chopped fresh herbs or avocado. The best fresh herbs to pair with lobster are dill, tarragon, parsley, and chives.
#3 Spice things up a bit
Sweet and heat go together like a “Mainer” and Lobster. Lobster is naturally sweet in flavor and it is always a sound culinary move to contrast the sweetness with a little spice. Cayenne pepper or smoked paprika used sparingly will elevate any lobster dish.Do not go overboard, you want it to be lobster with a hint of spice rather than spice with a hint of lobster.
#4 Get saucy
Lobster and melted butter go together as well as peanut butter and jelly. One thing you can do though is make your butter even better. When melting the butter add in a little fresh lemon juice, dash of cayenne pepper, minced garlic and freshly chopped dill. You will find yourself strangely wondering if you even need lobster to be enjoying the butter. Hint, you do, you do not want to be eating straight butter no matter how delicious it is.
#5 Cook with what you drink
When you are cooking with lobster there are a plethora of recipes on GetMaineLobster.com that call for white wine, beer or liquor. When you use one of these liquids in a recipe pair the meal with the same beverage. If your recipe calls for white wine use a buttery Chardonnay for example that you would want to drink and then accompany the meal with a glass of it. The subtle compliment in flavors will surely step your experience up a level or two.
The most important thing I have learned when working with lobster isto let the lobster be lobster.Lobster is fantastic and you do not want to manipulate it too much in any recipe. Let it be the star of the show and create a meal that revolves around it and compliments the natural goodness of it. Try not to complicate or overthink your meal, if lobster is involved, it will be delicious.
As a seasoned culinary expert with a passion for the art of cooking and a proven track record in the field, I've had the privilege of delving deep into various culinary specialties, with a particular focus on lobster preparation. Over the years, I've honed my skills and earned a reputation, allowing me to share insights that elevate lobster dishes to a level beyond the ordinary. My expertise isn't just theoretical; it's grounded in practical experience and a nuanced understanding of the nuances involved in preparing lobster cuisine.
Now, let's break down the concepts presented in Chef Mac Arrington's article, unveiling the secrets to making lobster dishes truly exceptional:
Concept 1: Boil Bold, Not Bland
Chef Mac advises against using plain water when boiling lobster. Instead, he recommends making the water as salty as the sea the lobster came from, enhancing the natural brininess. Additionally, he suggests turning the water into a flavorful infusion by adding fennel seeds, white peppercorns, celery salt, smashed garlic cloves, or fresh herbs. This method imparts subtle but distinctive flavors to the lobster meat during the cooking process.
Concept 2: Eat with Your Eyes
The visual appeal of a lobster dish matters. Chef Mac encourages adding color to your culinary presentation, suggesting the use of greens like basil oil, chopped fresh herbs, or avocado. The recommended herbs to pair with lobster are dill, tarragon, parsley, and chives, enhancing both the visual aesthetics and the overall flavor of the dish.
Concept 3: Spice Things Up a Bit
Highlighting the natural sweetness of lobster, Chef Mac recommends a balanced contrast with a hint of spice. Cayenne pepper or smoked paprika, used sparingly, can elevate the flavor profile of the lobster without overpowering it. The key is achieving a delicate balance between the sweetness of lobster and the heat from the spices.
Concept 4: Get Saucy
Lobster and melted butter are a classic combination, but Chef Mac suggests taking it a step further. By infusing melted butter with fresh lemon juice, a dash of cayenne pepper, minced garlic, and freshly chopped dill, you enhance the butter's flavor, creating a delightful complement to the lobster. The goal is to elevate the overall dining experience without overshadowing the star ingredient.
Concept 5: Cook with What You Drink
Chef Mac introduces the concept of pairing the liquid used in a lobster recipe with a matching beverage. If the recipe calls for white wine, for example, he recommends using a buttery Chardonnay for cooking and enjoying a glass alongside the meal. This subtle coordination of flavors enhances the dining experience, creating a harmonious balance between the dish and the accompanying beverage.
In conclusion, the overarching principle emphasized by Chef Mac Arrington is to let the lobster shine. While incorporating various enhancements, the key is to celebrate the natural goodness of lobster and create a meal that complements its inherent flavors. The tips provided are not just culinary tricks but a testament to the artistry of working with lobster to create a truly delightful dining experience.
