A LOBSTER BOIL OCCASION

IMG_9098

By Claudia White

In Nova Scotia, boiled dinner can be different things to different people, but it always involves cooking everything in one pot. For many, it means a pot loaded with chunks of corned beef, cabbage, potatoes, carrots and onions, while for others, one-pot cooking can be the classic autumn dish, Hodge Podge — a creamy blend of butter, cream and seasonal vegetables.

For me, in the summer, my one-pot cooking involves fresh seafood. There’s nothing more satisfying than being at a cottage with a cooler of beer and rosé wine ready and a feed of fresh seafood and corn cooked and served outdoors. Often times we just spread some newspaper over a picnic table, set out the freshly cooked lobster, some bowls of potato salad and coleslaw, and let everyone dig in. It’s not always elegant, but then again when eating lobster by the water, are you really concerned with daintiness? I didn’t think so.

All In, Lobster Boil

Ingredients

  • 15 L water, salted
  • 2 heads garlic
  • 2 lemons, sliced
  • 4 live lobsters, 1.25 lbs each
  • 4 ears corn, husks removed, halved
  • 2 lbs mussels, placed in cheesecloth, tied
  • 2 lemons, cut into wedges 

Directions: Place water, seasoning, garlic and lemon slices in a very large stock pot. Bring to a boil. Add the lobsters — head first — to the pot. Remove the elastic bands from their claws just before adding to the pot. Cover and cook for 6 to 7 minutes. The lobster should be bright red. Add corn and lower mussels in cheesecloth into the pot and cook for another 4 to 5 minutes. Remove the lobster, corn and mussels. Serve on a large platter, or scatter over newspaper. Add wedges of lemon and serve with crusty bread, drawn butter and cold beer and rosé wine.

IMG_9120---No-Line

DRAWN TO BUTTER

Who isn’t drawn to butter?

The rich, creamy character of butter makes almost everything taste better, especially fresh seafood. A simple drawn butter is delicious with most seafood, especially crustaceans such as lobster and crab, but if you want to add a little extra flavour, consider pouring your freshly melted butter over some citrus zest and other seasonings. Place the seasoned butter in the refrigerator. When ready to use, melt in the microwave or on the stove top and serve with your favourite seafood.

Jazzed Up Drawn Butter

Melt 1 pound of butter over a medium-low heat for about 15 minutes. At this point, there should be a foam on top and the milk solids should have sunk to the bottom. Skim the white foam off the top and then carefully pour the clear butter into a bowl. Refrigerate until ready to use. When ready, simply melt butter in microwave, or in a pot, and serve with fresh seafood. Add a little extra flavour to your drawn butter routine by adding some citrus zest and other ingredients, just before placing your butter in the fridge. Some ideas include lemon and dill, lime and ginger, and orange and basil. For the lemon and dill, add the zest of 2 lemons and 3 tablespoons of chopped fresh dill to the butter. For the lime and ginger, add the zest of 2 limes and 2 tablespoons minced ginger and finally, for the orange and basil, add the zest of 1 orange and 3 tablespoons chopped fresh basil.

IMG_9208

COASTAL BREWS

Beer has long been associated with the sea and its connection to water. India Pale Ale was famously developed to last the long voyage from England to India and similarly Guinness developed a higher-alcohol, hoppier version of Stout, called Foreign Extra Stout, to make the long journey from Ireland to such far-flung locations as the Caribbean. Is it any wonder that in a Maritime province such as Nova Scotia we have such a robust beer culture?

Occasions Recommends

  • Tatamagouche North Shore Lagered Ale, 4 x 473 ml, $16.95
  • Hell Bay English Ale, 6 x 355 ml, $14.50
  • Spindrift Coastal Lager, 4 x 473 ml, $13.99

IMG_9166

WORLDLY POTATO SALADS

Potato salad is a classic lobster side dish. While, here in Nova Scotia, we often serve creamy styles, the world of potato salad is incredibly diverse. Add a little international flare to your spuds routine with our recipes of worldly potato salads.

American-Inspired Potato Salad

Place 3 pounds fingerling potatoes in large pot of salted water. Bring to a boil and cook for 10 to 12 minutes or until tender. Let cool. Combine 1 cup mayonnaise, 1 tablespoon grainy mustard, and the zest and juice of 1 lemon to make a dressing. Place potatoes, 2 stalks celery (chopped), half a red onion (diced), 3 diced gherkin pickles and 3 boiled eggs (chopped) in a bowl. Add dressing and toss. Season with salt and pepper. Garnish with 1/4 cup of chopped fresh parsley.

  • 8 to 10 Servings
  • Prep Time: Less than 30 minutes
  • Total Time: Less than 1 hour 

Italian-Inspired Potato Salad

Toss 3 pounds new potatoes (halved) with 1/4 cup extra virgin olive oil and 2 teaspoons sea salt. Place on a foil-lined baking sheet, lightly greased with olive oil. Roast in oven preheated to 400°F for approximately 40 minutes, or until potatoes are cooked through and slightly crispy. Meanwhile, sauté 1/2 cup cubed pancetta until crispy on all sides. When potatoes are finished, transfer to a bowl. Add pancetta, another 1/4 cup extra virgin olive oil, juice and zest of one lemon, and 1/4 cup finely chopped fresh rosemary; toss. Season with pepper.

  • 8 to 10 Servings
  • Prep Time: Less than 30 minutes
  • Total Time: Less than 1 hour

German-Inspired Potato Salad

Place 3 pounds potatoes (halved) in large pot of salted water. Bring to a boil and cook for 12 to 15 minutes or until tender. While the potatoes are boiling, cook 6 slices smoked bacon until crispy. Remove bacon with slotted spoon and transfer the bacon to a plate covered in paper towel to remove any excess grease. Dice the bacon. Reduce heat to medium-low and add the 1 small onion, diced. Cook until the onion is soft and slightly caramelized. Add 2 tablespoons white vinegar, 2 tablespoons white sugar and 1 clove garlic (minced). Bring back to a boil and reduce by half. Add the cooked potatoes, reserved bacon and 1/4 cup chopped fresh tarragon. Toss to combine. Season with salt and pepper to taste. Serve warm.

  • 8 to 10 Servings
  • Prep Time: Less than 30 minutes
  • Total Time: Less than 1 hour

Swedish-Inspired Potato Salad

Start by making a mustard sauce. Combine 1/4 cup grainy mustard, 2 tablespoons prepared horseradish, 2 tablespoons white vinegar, 2 tablespoons dill, 1 1/2 teaspoons mustard powder, 1 tablespoon vegetable oil and 1 tablespoon sugar. Stir to combine. Meanwhile, place 3 pounds new red potatoes (quartered) in large pot of salted water. Bring to a boil and cook for 12 to 15 minutes or until tender. Transfer to a bowl and while still warm add the mustard sauce, along with 3 tablespoons capers and 1/4 cup chopped fresh dill. Season with salt and pepper. Serve with a bowl of sour cream on the side.

  • 8 to 10 Servings
  • Prep Time: Less than 30 minutes
  • Total Time: Less than 1 hour

IMG_9199---No-Line

REEL IN A ROSÉ

Remember the old adage of white meat with white wine, and red meat and red wine. While we now eschew segmenting wines pairings according to colour, pink-hued rosé wines do tend to match quite admirably with pink-fleshed fish and shellfish. Try dry, light-bodied styles of rosé, such as Provence rosé and rosé made from Pinot Noir with light shellfish such as shrimp. Match light, off-dry styles such as Loire styles and other Cabernet Franc-based rosé, such as Nova Scotia’s own Benjamin Bridge Cabernet Franc Rosé, with salmon sashimi and salt-cured salmon. Try the fullest styles such as Bordeaux Rosé and Merlot-based rosé such as Kim Crawford Pansy from New Zealand with fuller pink-fleshed fish such as grilled salmon or lobster.

Occasions Recommends

  • Kim Crawford Pansy! Rosé,New Zealand, $19.99
  • Yvecourt Bordeaux Rosé,France, $14.79
  • Benjamin Bridge Cabernet Franc Rosé, Nova Scotia, $24.99

 

HOW TO EAT LOBSTER

By Kathy Jollimore

  1. This is a non-messy approach but be forewarned that when it comes to eating lobster, Ms. Manners says it’s OK to don the quintessential lobster bib. At the very least, throw down some newspaper just in case.
  2. Hold the lobster in one hand and twist the claws off of the body with the other hand.
  3. Crack the claws and each knuckle using lobster shears or a nut cracker. Remove the meat with a lobster pick or your fingers.
  4. Separate the body from the tail by twisting in opposite directions.
  5. Remove the tail flaps and suck out the meat and juices. Insert a fork where the tail flaps were and push out the tail meat in one piece.If desired, eat the roe (eggs). If it is black, cook it until it is red or discard.
  6. Separate the outer shell of the body from the softer underside. Remove the legs and suck out the meat and juices using your teeth. If desired, eat the tomalley (liver).
  7. Crack open the underside to expose the rib meat. Pull out the thin shells separating the meat.
  8. Most importantly, add chopped garlic to melted butter and dip, dip, dip!
Share on Facebook0Tweet about this on Twitter0Share on Google+0Pin on Pinterest3