For many years of my life, every summer brought a trip to Maine. Beginning way back in 1992, when I visited my older sister, Jill, who was spending all summer at sleep-away camp (the all-girls, electricity-free enclave in Poland, Maine, where my mom had gone) and ending in 2010ish, when the last of my best-friends-forever camp buddies finally gave up their counselor positions to get “real jobs,” I made the drive, and occasionally, the flight, to the best state in the union. The cold mornings, calm lakes perfectly suited for waterskiing, and goofy camp antics are what comprise the bulk of my memories.
As for the food? Well, camp cuisine isn’t all that enticing, but every Wednesday we went out for homemade ice cream, and at the end of each summer, the camp treated us to an enormous lobster feast, and those two eating events were awesome enough to make up for the rest. Years when I wasn’t a camper bound to campus, we always made a point of heading off site, to Harraseeket, in Freeport, where we ordered lobster feasts: fries, corn, fried clams, and just-cooked local lobsters. We put on bibs, cracked the shells to reach the meat, and dipped every bite in drawn butter.
Imagine, then, what it’s like to be a person who adores Maine, who makes up for days of brown bag lunching by breaking the budget at Ed’s Lobster Bar on a regular Wednesday, and who has never cooked her own lobster. That’s a stretch, eh? But that’s me. Or, that was me.
That’s why it’s something of an epiphany to find out that lobsters are more affordable than they used to be, and that they can be shipped, live, across the country by FreshDirect, the sponsor of this post. (Check them out here. They’re hosting a Lobster Party and have launched the first-ever Lobster Hotline [1-844-4LOBSTA] to help answer your lobster prep questions, provide recipes, and tell lobster jokes.) To eat a really great lobster, it turns out, you don’t have to be on the coast of Maine. You can be in your kitchen in New York City or wherever. Only difference: you are now responsible for sticking a live Homarus lobster (that’s the substantial kind we get here on the East Coast in summer, with sweet meat and easy-to-crack shells, which FreshDirect sends straight from the Maine docks where they’re brought in) into boiling water. This, however, was nowhere near as frightening as I thought it would be. Water boiling, lobster in, lobster out, and done. I shuddered for maybe a second when I grabbed those poor doomed crustaceans, but I got over it long before I made a much more comfortable plunge, of sweet lobster tail meat into melted butter.
Which is all to say that the result–truly fresh lobsters paired with corn, salad, steamers, and butter–made for a jovial and kind of epic weeknight dinner that took me both back to childhood evenings in Maine and forward to new planes of seafood deliciousness.
This post is sponsored by FreshDirect, who provided lobsters and compensation. Check out their sale on Homarus lobsters from Maine, and don’t miss tips for prepping lobster and recipes from Chef Anne Burrell at freshdirect.com/lobsterparty – also, follow along with #FDLobsterParty. Rirst time customers can get $25 off a $75 with the code FDLobster.* Thanks for supporting the sponsors that keep Big Girls, Small Kitchen delicious!