Lobster Week

Posted by APomme on Jun 18, 2012 in Blog

When I get a chance to play golf or go on a boat with good people, take the boat out and put some lobsters on the grill, get the ice-cold beer and the cigars – that’s heaven here on earth.
Bernie Mac

Jeremy Sewall is considered one of the best chefs in New England. He spent his childhood summers in Maine feasting on clams and lobsters. So he is definitely the one who can tell us a lot about New England seafood.

Come to Lineage, the restaurant in Brookline, from Friday, June 22nd to Sunday, June 30^th (Except for June 27^th) because chef-owner Jeremy Sewall will be hosting another Lobster Week here. You will eat Lobster Minestrone Soup, Mini Lobster Rolls or Butter Poached Lobster Gnocchi. All lobsters are from the chilly waters of York, ME and were pulled by Sewall’s cousin Mark.

It’s located at 242 Harvard Street in Brookline.

Steamed Lobster with Lemon Thyme Butter from Jeremy Sewall (Food and Wine):

Ingredients:

- 2 sticks unsalted butter
- Finely grated zest and juice of 2 lemons
- 8 large lemon thyme sprigs
- 1/4 cup kosher salt, plus more for seasoning
- 2 quarts water
- 2 pounds seaweed or 4 large heads of romaine, large outer leaves only
- Eight 1 1/2-pound lobsters

In a small saucepan, combine the butter, lemon zest, lemon juice and lemon thyme and melt the butter slowly over low heat. Season lightly with salt, cover and set aside.

In each of 2 large pots, bring 1 quart of water to a boil. Add 2 tablespoons of the salt and enough seaweed to each pot to form a bed that rises above the water. Arrange half of the lobsters in each pot on top of the seaweed. Cover and steam over high heat until the lobsters are bright red all over, 8 to 10 minutes.

Transfer the lobsters to a platter. Reheat the butter and discard the thyme sprigs. Serve the lobsters with the butter for dipping.

Make Ahead: The lemon thyme butter can be refrigerated overnight. Reheat gently.

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