Boiled Lobster

There was a time when lobsters were so plentiful on the Maritime coast that they washed ashore in heaps and were fed to prisoners and servants. Times changed — today the lobster is the region’s crown jewel, but the old, honest way of cooking it never did: a big pot of heavily salted water, and nothing else.

Boiled lobster needs no decoration, just melted butter and lemon and a stack of napkins. The meat comes out sweet, briny and tender, and cracking into a freshly cooked lobster at a picnic table by the water is as close to a Maritime summer as a meal gets.

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