It’s Independence Day, and since the Food Safety News team is spread out across the country, we’re having another “virtual potluck” for our first 4th of July celebration.
Our first virtual potluck was held on Memorial day this year and was a huge success so we’re hoping for a nice follow-up today.
Michelle is bringing lobster, Dan is bringing ribs, Denis is bringing his mom’s Jell-O salad, Suzanne is bringing banana bread and mud pie, and Helena is bringing an arugula and goat cheese salad. We’re sharing our recipes here, so you can join in our virtual potluck or use them at your next one.
Note: Food Safety News is observing Independence Day on July 5. We will return to our regular publishing schedule Tuesday.
Have a safe 4th of July!
The Food Safety News team.
Michelle’s Perfect New England Lobster
Since I’m from New England, my friends and family always celebrate the 4th of July with lobster. This recipe will keep everyone coming back for more.
For the best lobsters, go to a fresh fish market or better, get them straight off the boat, but you can also find perfectly good lobsters at your local supermarket’s fish section.
Go for the movers & shakers in the lobster tank – the active lobsters are the healthiest and most likely the freshest.
Plan to cook them the day you purchase them.
Before cooking, keep in the bag in the fridge, make sure they get enough air so they don’t die before cooking.
Fill a large pot about two-thirds full with salted water
Once the water comes to a rolling boil, place the lobster in the pot and cover with a tight-fitting lid. *You may have to hold the lid there or place something heavy over it for a couple minutes.
1 lb lobsters – cook for 15 minutes
1 1/2 lbs – 2 lb lobsters – cook for 20 minutes
2 1/4 lbs – 3 lb lobsters – cook for 35-40 minutes
When cooked, lobsters should go from the brownish color to bright red
Serve immediately after removing from the water.
Remember to have bibs/towels, lobster crackers to crack the claws, and plenty of melted butter & lemon on hand.