Saturday marked our first trip to the Hingham Farmer’s Market for this season. It’s still early. They did have some of the season’s first produce including some asparagus and lettuces. However, the great thing about the Hingham market is the variety of other items available.
My son flipped out over the caramel corn. We had to quickly eat a bunch of the bag we bought so he wouldn’t eat it all!
Hands down our favorite part about going to the Hingham Farmer’s Market is the live lobster. There were several lobstermen there selling fresh lobster. Lane’s Lobster was our favorite. These two lobbys were dinner that night, and they were some of the sweetest I’ve ever had. Both of them together were only 20 dollars too!
Old Bay Steamed Lobsters:
Old Bay was created for seafood. Even though crab is the classic, Old Bay goes with just about anything that swims. I love the hint of flavor it lends to Lobster in this recipe. I call for two lobsters, but if you have more than two lobsters you don’t need to double anything. As long as you have about 1 to 1 1/2 inches of liquid at the bottom of your pot, you have enough liquids.
2 – 1 1/2 lb Lobsters
2 cups water
2 tablespoons Old Bay
1 clove garlic
1/2 cup White Wine
2 tablespoons Salt
1 Bay Leaves
In a large pot, combine the water, Old Bay, garlic, wine, salt and bay leaves. Squeeze the juice of the lemon into the pot, then toss the rest of lemon in too. Bring to a rapid boil. Add lobsters, cover tightly and steam for 15 minutes (add five minutes if your lobsters are 2 pounds, and don’t buy a lobster larger than 2 pounds as it will be too tough and chewy). The lobsters are ready when they are bright red. Serve with melted butter and lemons.