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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