|Nantucket Lobster Shack courtesy of Chris Frailey
Since I was a boy summering on Nantucket, Massachusetts, lobster has always been one of the great joys on summer. This deliciously delicate meat has rules attached to it: It must be bought live and never overcooked or it will toughen up. It is best served moist and flavorful and that’s what this recipe allows. In our family, we loved it. Thanks to our proximity to lots of lobster, it was a very affordable luxury. So we ate it frequently and we even have a lobster tale in our family lore.
|A cottage very similar to ours which was called
“The House in the Lane”
My younger sister, Ann, was an animal rights advocate before anyone ever uttered the name PETA. On the last day of one our idyllic Nantucket summers, Ann took it upon herself to free Louie, or whatever she had named a particular lobster, from a large brown paper bag of the crustaceans. She let the lobster loose under the back seat of the Jeep we rode around the island in. Since there were always tons of friends and relations around, the missing lobster was thought to be part of a miscount of some kind. But nobody really thought much about it.
But back to a far more delicious memory: Daniel Boulud’s recipe. Daniel Boulud is one of my heroes. We’ve already featured his Chop Chop Gingered Shrimp salad on these pages. This second recipe might lead you to believe that Chef Boulud grew up next to the sea. To the contrary, the Chef grew up on a farm outside Lyons, France. But his culinary career has taken him everywhere from Copenhagen to Singapore. And along the way he has certainly learned his way around seafood.
Heat a 5-quart Dutch oven or large pot over medium heat and add the bacon. Cook, stirring, for 2 minutes, then add the bratwurst and continue to cook until browned.
Cover and continue to steam for about 4 minutes or longer, until all the mussels and clams have opened. Use a turkey baster to moisten and glaze the top of the seafood and vegetables with the juice at the bottom of the pan. Sprinkle with the chopped parsley; place the reserved lobster head in the center for garnish, and serve family style. Serves 6-8.