To most out-of-state visitors, dining in coastal Maine has become synonymous with one thing ― lobster.
With that in mind, it’s no surprise that being designated as Maine’s “Lobster Chef of the Year” is a highly respected achievement, and not just locally. Five renowned state chefs ― Josh Berry of Portland’s Union; Matt Ginn of Portland’s Evo; Sebasco Harbor Resort’s Isaac Aldrich; the Thistle Inn’s Nick Krunkkala; and Stephen Richards of Mine Oyster in Boothbay Harbor ― will face off for the coveted crustacean crown Oct. 23. The showdown is one of many highlights at Portland’s Harvest on the Harbor festival, a five-day celebration of the state’s best food and wine.
Though most lobster dishes are simply-dressed affairs, there’s more than one way to experience an epic preparation fail. We asked the five “Lobster Chef of the Year” contestants for their thoughts on the biggest mistakes people make when cooking lobster, and here’s what they had to say.
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Mistake #1: Picking The Biggest Lobster Available
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"I think the biggest mistake people make when it comes to lobster happens before they even start cooking," Richards said. "For some reason, people seem to fall in love with two-pound plus lobsters. I guess they think bigger is better, but not in this case. The meat of a large lobster is always tougher and is just about impossible to prepare as tender and sweet as, say, a new shell lobster."
Added Krunkkala: "The larger they are, the older they are, and the tougher the meat will be." He suggests using a soft-shell lobster that weighs about 1.25 pounds if you're keeping to a standard recipe, because the meat will be sweeter and save you a little money.
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Mistake #2: Undercooking
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"The second biggest mistake is undercooking these little critters," Richards said. "That's right, undercooking lobster is much more detrimental to the outcome of your dish then overcooking because undercooked lobster is gelatinous and basically uneatable, while overcooked would be tough but still eatable."
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Mistake #3: Throwing Out The Shells
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"Steep some shells and chopped legs in a little oil on low heat to infuse the oil with a delicious lobster flavor," Berry said. "This oil is great for sautéing or stir frying. The oil will keep refrigerated for a month."
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Mistake #4: Thinking The Tail Meat Has The Best Flavor
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"In my opinion, while the tail meat is the largest, the 'knuckles' or joints between the claw and body have the best flavor," Berry said. " If you can remove them in one piece from the lobster -- it is a little tricky -- they are the best single bite you can get. Cherish the process and you will reap the rewards!
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Mistake #5: Overcooking
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"A lobster will take only 7-12 minutes to cook," Aldrich said.
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Mistake #6: Piling On Too Many Ingredients
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"You have to really know food flavors and trust your skills not to hide the lobster flavor," Richards said. "If you are going to use a lot of ingredients in your lobster dish, you'd better make sure the goal is to complement the lobster and not hide it or else you will just have a confusing flavor mess."
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Mistake #7: Not Using Salted Water
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"If you are boiling lobster, the best way I find to do it is to use heavily salted water," Krunkkala said. "Make the water taste like sea water."
Ginn added, "For a true lobster boil, you should cook the lobster in ocean water."
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Mistake #8: Discarding "The Guts"
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"Actually the black gelatinous fluid is the 'roe' or 'coral,'" said Berry. "The tomalley, or liver/pancreas, is the green substance. If you are lucky enough to get some of the coral, remove it from the lobster and cook it separately in a little butter until it is bright red. This makes a wonderful sauce for the lobster or other fish, it lends a perfect 'ocean-like' flavor."
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As a culinary enthusiast with a deep understanding of the intricacies of lobster preparation, I can assure you that the article you've shared captures the essence of coastal Maine's culinary scene, particularly focusing on the prestigious title of Maine's "Lobster Chef of the Year." The chefs mentioned – Josh Berry, Matt Ginn, Isaac Aldrich, Nick Krunkkala, and Stephen Richards – are indeed prominent figures in the state's culinary landscape.
Let's delve into the key concepts discussed in the article:
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Mistake #1: Picking The Biggest Lobster Available
- The chefs, especially Nick Krunkkala, emphasize that opting for smaller lobsters, around 1.25 pounds, is preferable. Larger lobsters tend to have tougher meat, and the recommendation is to choose a soft-shell lobster for better flavor.
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Mistake #2: Undercooking
- Stephen Richards highlights that undercooking lobster is a significant mistake, resulting in a gelatinous and inedible texture. He suggests that overcooking, while making the meat tough, is still preferable to undercooking.
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Mistake #3: Throwing Out The Shells
- Chef Josh Berry advises utilizing lobster shells and chopped legs to infuse oil with a delightful lobster flavor. This infused oil can be used for sautéing or stir-frying and can be refrigerated for an extended period.
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Mistake #4: Thinking The Tail Meat Has The Best Flavor
- According to Josh Berry, the joints or "knuckles" between the claw and body contain the best flavor. He recommends removing them in one piece for a rewarding culinary experience.
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Mistake #5: Overcooking
- Isaac Aldrich emphasizes that lobster requires only 7-12 minutes to cook, stressing the importance of precise cooking times.
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Mistake #6: Piling On Too Many Ingredients
- Stephen Richards warns against using too many ingredients that may overshadow the delicate flavor of lobster. He advises chefs to ensure that additional elements complement rather than hide the lobster flavor.
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Mistake #7: Not Using Salted Water
- Nick Krunkkala suggests boiling lobster in heavily salted water to mimic the taste of seawater, enhancing the overall flavor of the lobster during the cooking process.
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Mistake #8: Discarding "The Guts"
- Chef Josh Berry clarifies that the black gelatinous fluid is the 'roe' or 'coral,' and the tomalley is the green substance. The coral can be used separately to make a flavorful sauce for lobster or other fish.
These insights from the chefs not only provide valuable tips for cooking lobster but also showcase their expertise and dedication to elevating the culinary experience associated with this iconic coastal Maine dish.
