Today we celebrate the "crowd-pleasing crustacean" that has an interesting history.
According to nationaltoday.com, "the lobster's rags-to-riches transformation only came about once a railway started serving the meat as an exotic item to its unknowing passengers. With railroads darting across the country, it didn't take long for word to spread about this delicacy, which was foreign to all but those hailing from the Northeast."
FUN FACT: "Their anatomy is wild. Lobsters grow forever, taste with their legs, and chew with their stomachs. Still not convinced? Lobsters can also regenerate limbs, and can create up to 100 pounds of force per square inch between their clamping claws."
In honor of today, here is a few ways you can pay homage:
📍Have a Lobster Feast
📍Take a Trip to Maine and check out the Maine Lobster Museum in Bar Harbor.
📍Try this recipe: LOBSTER NEWBURG DIP
INGREDIENTS
1 loaf (16 oz/450 g) French baguette
1/4 cup (50 mL) finely chopped fresh parsley
2 tbsp (30 mL) butter, melted
2 garlic cloves, peeled
2 tbsp (30 mL) finely chopped shallot
1 tbsp (15 mL) olive oil
1/4 cup (50 mL) sherry
1 can (10.75 oz or 284 mL) cream of shrimp soup
1/4 cup (50 mL) milk
1/2 tsp (2 mL) salt
1/8 tsp (.5 mL) ground cayenne pepper
8 oz (250 g) cream cheese, softened
2 (3-4 oz/90-125 g) uncooked lobster tails in shells
Additional finely chopped fresh parsley and cayenne pepper (optional)
DIRECTIONS
Preheat oven to 400°F (200°C). Slice baguette into 1/2-inch-thick (1-cm) slices; cut slices into quarters. Combine bread, parsley and butter in Stainless (6-qt./6-L) Mixing Bowl. Bake bread on Large Sheet Pan 10-12 minutes or until golden brown. Slice garlic using Garlic Slicer. Cook garlic, shallot and oil in (2-qt./1.9-L) Saucepan over medium heat 3-4 minutes or until shallot is tender. Add sherry; bring to a simmer. Whisk in soup, milk, salt and cayenne. Add cream cheese; whisk well and remove from heat.
Place Stainless Steamer into (4-qt./3.8-L) Saucepan; add 3 cups (750 mL) water and bring to a boil. Reduce heat to a simmer. Place lobsters in Steamer; cover and steam 6-8 minutes. Remove meat from lobster tails; coarsely chop and reserve 1/4 cup (50 mL). Add remaining lobster meat to dip. Pour dip into Mini-Baker. Bake 6-8 minutes or until hot. Garnish with reserved lobster meat, additional parsley and cayenne, if desired. Serve with bread.
Yield: 2 1/2 cups (625 mL)
24 servings of 2 tbsp (30 mL) dip with 3 bread cubes
Nutrients per serving:
Calories 120, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 20 mg, Carbohydrate 13 g, Protein 5 g, Sodium 350 mg, Fiber 1 g
U.S. Diabetic exchanges per serving:
1 starch, 1 fat (1 carb)
Your Pampered Chef Cook's Tips:
Steaming is a quick and easy way to prepare lobster tails. To remove lobster meat from shell, cut down center of top and bottom of shell with Professional Shears.
Make-Ahead: Dip can be made 1 day ahead. Prepare dip as directed through Step 1. Pour dip into Mini-Baker and refrigerate. When ready to serve, bring baker to room temperature and prepare lobster as directed. Stir in cooked lobster; bake at 400°F (200°C) for 30 minutes or until hot.
STAINLESS STEEL MIXING BOWL: #1735
LARGE SHEET PAN:#1771
GARLIC SLICER: #100908
2 QT SAUCEPAN: #2735
STAINLESS STEAMER: #100118
4 QT SAUCEPAN: #100734
MINI-BAKER: #100898
PROFESSIONAL SHEARS: #1088
Don't have these item on hand, don't panic. Pick them up here⬇️
ACTION STEP: This rich, flavored pack dip is sure to be a hit, so invite your friends and family over and let me know in the comments how it turned out or kick your kitchen up a notch by booking your cooking show here:
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