by Daniel Meyer
[Why didn’t I think of this? – mb]
If you can get fresh lobsters, chances are that you can also get fresh seaweed. A nice fishmonger should be able to order some for you, or an enterprising mother can just wade into the ocean and bring it home in a bucket. This is exactly the project that my mom decided take on for the 4th of July (I’m only writing about this now because I just had some pretty tasteless lobster and it reminded me how good my mom’s was).
I got a phone call from my mom (Anne) at 8:00 on a Friday morning while I was working at the farmers’ market. She was calling from the Atlantic Ocean, wading just off the coast of Cape Cod, where she was gathering seaweed for cooking lobsters. She brought it home in a plastic trashcan, and kept it soaking in water for a few days until it was time for her to cook 4th of July dinner.
She made a hot fire on the grill, laid a bed of seaweed directly over the fire, put whole lobsters on top, then covered them with the rest of the seaweed. They took about twice as long to cook as boiling or traditional steaming, but the results were stellar. The seaweed imparts a little brininess into the sweet lobster meat, and makes the backyard smell like a campfire at the bottom of the sea.
If you can get your hands on some seaweed (or just seawater for boiling), I would highly recommend giving your lobsters this royal treatment before the Summer is out.