Most people who read this blog regularly know I plan to move to the state of Maine (hopefully sometimes next year); so I was tickled to receive a newsletter in my e-mail box titled Lobster Tales from Lobster Anywhere. Aside from having quite a few seafood items on special, the Maine-based company also offers recipes – the following as an alternative to Thanksgiving turkey:

 

Baked Stuffed Lobstah (as said in Maine-speak)

1 Lobster (1¼ to 1½ lbs)

 

Stuffing

Cubed white bread (about 6 slices)

½ C breadcrumbs

½ C diced onion

½ tsp. minced garlic

½ tsp. chopped parsley (fresh or dry)

6 Bay scallops

1 medium shrimp, cut into chunks

¼ LB butter (1 stick)

½ C water

¼ tsp. Old Bay Seasoning

¼ tsp. salt

¼ tsp. pepper

¼ tsp. lemon juice

 

For Stuffing: In large saucepan, melt butter. Add onion and garlic. Cook slowly. Add shrimp chunks and scallops. Cook for 2 minutes. Add the rest of the ingredients. Mixture should form into stuffing. Stuffing Lobster: Cut the lobster lengthwise, but not all the way through. Remove intestine, (orange material). The lobster is normally still alive at this point. If you choose to you can place the lobster in fresh water for fifteen minutes. This will humanly kill the lobster and then you can begin to cut it in half. Pack stuffing into length of lobster. Drizzle stuffed lobster with melted butter. Bake on a cookie sheet in the oven at 350° F until the lobster turns red and stuffing is golden brown. About fifteen-twenty minutes. Serves two.

 

I’ve eaten lobster many times in the past, but there is no way I could take a live one and throw it into boiling water – much less cut into one still breathing. To each his own – but I think I will remain blissfully unaware and get whatever lobster I choose to eat in the future already packaged at the grocery store.