Winner, Winner, Lobster Dinner

Judging by the headlines, this hasn't been the best week to be a lobsterman (or lobsterwoman). Hell, it hasn't been the best year to be one.

Prices hit rock bottom last year and haven't bounced back. This week's shooting off Matinicus has resulted in a "cooling-off" period (read, no fishing for two weeks). There's even been talk of a tie-up, which is the lobster-fishing equivalent of a work stoppage.

Hardly cause (or claws, as the case may be) for celebration. So what can you do about it? Buy Maine lobster — and lots of it. That's what we've been doing this summer — we usually serve it steamed with Houlton Farms Dairy butter or dressed with a dab of mayo in a lobster roll. Since lobster is a luxury, we're usually just fine with those options. But since we've eaten so much of it this summer, we're ready for a change, such as Madeira Sauteed Lobster on Angel Hair Pasta from "Recipes from a Very Small Island" by Linda Greenlaw and her mom, Martha.

To prepare: Boil water and cook 1 pound angel hair pasta to al dente. While pasta is cooking, melt 1 stick butter and 4 tablespoons olive oil in a large, wide skillet. Add 1 chopped medium onion and cook over medium heat until softened, about 5 minutes. Add 4 finely chopped garlic cloves and 4 cups chopped cooked lobster meat (about four 1 1/4-lb. lobsters) and cook, stirring, 3 to 4 minutes. Add 1/4 cup madeira or medium-dry sherry and cook for 1 minute. Add another 1/4 cup madeira or sherry and season the sauce with salt and pepper to taste. Add sauce to cooked, drained pasta, toss and serve. Makes 4 servings.

We can't guarantee this dish will solve the lobster industry's problems anytime soon, but we do know this: it'll add a little variety to your menu.

For more inspiration, visit the Maine Lobster Council.


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