Lobster Boil.

I am still having a hard time wrapping my head around the fact that it is already September 14, 2016. Forget the year, I've come to the point of accepting that I graduated from high school ten years ago. I've accept that children of today don't know who Kelly Kapowski and Zack Morris are. I've accepted that my Tamagotchi and died and gone to 1990s heaven. But what I am having a hard time accepting is the simple fact that it is September. Where has the summer gone? 

For the past few years, my parents have started the tradition of doing a lobster boil every Labor Day Weekend. So, with a little convincing and bribing, my mother convinced me to take the train up from the city and spend a little down time in the suburbs. 

My favorite part of this new tradition has been including my two nieces. I remember the first year we did the boil, they were so hesitant of the live lobsters. Yes, we purchase live lobsters - is there any other way? The girls would sit on the kitchen floor, feet away from the lobsters, looking on with intrigue and wonderful, but not enough to get close. Slowly they have become enthralled. Even to the point of naming and playing with the lobsters. This year we had Spunky, Greeny, Anabelle, and Winston, to name a few. Talk about truly teaching them the circle of life. 


| Lobster Boil |


  1. Choose a pot large enough to hold all the lobsters comfortably; do not crowd them. 

  2. Fill with water, allowing 3 quarts of water per 1-1/2 to 2 pounds of lobster.

  3. Add 1/4 cup sea salt for each gallon of water.

  4. Bring the water to a rolling boil.

  5. Add the live lobsters one at a time, and start timing immediately. Do not cover.

  6. Stir the lobsters halfway through cooking.

  7. Let the lobsters rest for 5 minutes or so after cooking to allow the meat to absorb some of the moisture in the shell.