How to Cook Lobster Like A Local

There are a few things you should know about a lobster boil in New Brunswick. First and foremost, it is an integral part of the upbringing, for only about half our population. The other half still can’t figure out what all the fuss is about. The second thing you should know is that in NB, very few of us eat a lobster in a restaurant, why would we?  As children we learn that the best lobster is always made at home and celebrated as an event.

Lobster hasn’t always been the high flying, jet-setting crustacean it is today. Can you imagine the first person to pick one of these guys out of the shallow waters and decide to eat it? Me neither, but am I glad they did.

There was very little representing a lobster fishing industry until the decline of shipbuilding, when many people turned to fishing as a new source of income. When the first Europeans arrived in the 1600s, lobster could be found on the shore at low tide and caught by hand. You could throw a net into the shallow water and be sure to catch a few. What a difference 400 years makes. Lobster continued to be so plentiful through the first half of the 20th century that it was considered low value, and a poor man’s food. Lobster was regularly ground down for fertilizer.
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Today, the best way to enjoy lobster is like a local does, freshly boiled in salt water. So scroll down to find out everything you’ll need to enjoy your next lobster boil on the beach.

What you’ll need:
Lobster – we start with 2 lobster per person, but whatever floats your boat *We recommend getting your lobster from North Market Seafood. Located inside the Saint John City Market, NMSF has been serving Saint John some of the freshest seafood for over 60 years!
Lobster pot and cover (AKA corn boil pot or turkey fry pot) – at least 25L, all metal, can be put on the fire, use the included strainer if you have it, it will make your life so much easier!
Saltwater – either pull it from the sea, or add 1 cup of salt to your pot of water
Bricks and a grill – you’ll want to build a bbq for your boiling pot. The space beneath the pot should be at least 1 cubic foot to allow enough room for your fire, coals, and stoking
Shocking tub – a large plastic or metal tub filled with fresh water, shouold be large enough to hold all your lobster after cooking
Bag of ice – for the shocking tub, keep in a Styrofoam cooler until it’s time for the lobster to come out
Long BBQ Tongs
Large metal tool – we use an old axe, you need the cold steel to keep the pot from boiling over

Preparation:

1. Build your firepit and BBQ. If you can, build this the day before and light a starter fire to warm up the ground and get a small bed of coals and ashes for the lobster boil. Your BBQ rack should 12-18 inches above the base of your fire.
2. Get a good fire going and then set your grill and covered lobster pot filled with water on the BBQ supports. It should take bout an hour for the water to come to a boil. During this time, continue to build the fire, and prepare your kindling for the actual boil. You will need enough kindling to fill your fire space.
3. You’ll know the water is boiling when you start to see steam escaping the pot. Remove the cover and one by one, pick up your lobster, snip the elastic bands on the claws, and place the lobster HEAD FIRST into the boiling water. A 20L pot will hold about 8 lobster, do not over crowd the pot, you’re better off cooking the lobster in two or more batches.
4. While one person puts the lobster in the pot, someone else should be in charge of stoking the fire, it must come back to a boil as quickly as possible.
5. Cook the lobster for 15 minutes, starting your timer once the pot returns to a boil. Use your axe, or other large steel tool, to keep the pot from boiling over, by regularly immersing it in the pot during the cooking time.
6. Just before removing the lobster from the pot, add the bag of ice, along with fresh water, to the shocking tub.
7. Your lobster are cooked once they turn a bright orange-red and float to the surface. Remove the lobster and place immediately in the shocking tub. The cold water stops the cooking and also allows the lobster meat to pull away from the inside of the shell, making it easier to eat.
8. Serve your lobster with the classic accompaniment of Caesar salad, potato salad, garlic bread, and garlic butter.

Thomas’ White Wine Garlic Butter for Lobster and Mussels
Ingredients:
1c. Butter, melted
2-3 cloves Garlic
1/4c. Dry white wine
Juice of 1 lemon approx. 1tbsp
¼ tsp Pepper
½ tsp Dried basil (optional)
Bring an extra small pot and set it next to the fire to melt the butter. Then add 2-3 cloves of crushed garlic, allowing the garlic to steep in the melted butter.
When the garlic becomes fragrant add the lemon juice and white wine. Stir frequently and heat to a simmer, but do not boil. Add pepper and dried basil to taste. Serve in small dishes alongside your favourite shellfish.