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35 CRACKING into that hard outer shell to tuck into the succulent sweet meat makes eating a lobster ever so sweet. The prestige attached to lobster only makes the experi- ence more and more desirable. However, lobsters were not al- ways the pricey dish they are to- day, and when the United States was getting its first European set- tlers, the succulent crustacean was deemed a poor man's dish due to the abundance that washed up on the beaches in piles of up to two feet high. As they were cheap to harvest they became a staple diet for the poor man living in the costal villages. By the mid 1800s the disdain for the lobster waned and fishermen in Maine began to export lobsters as far as they could travel. Overfishing reduced the lobster bed so severely that strict conservation measures pushed the price of the lobster to those we know today. Though lobsters are best eaten whole, boiled, steamed or grilled, the meat can be stretched in bisques, sauces, spreads and cas- seroles to make the most of the rich flavour. They should be served whole if boiling or steaming and halved when placed on the grill. Being served with a whole lobster for the first time may be intimidat- ing, though with a little bit of prac- tice it makes the dining experience all the more exciting. You will need a specialised lobster cracker and a lobster pick to get through the hard shell and extract the tender, juicy meat. Lobsters come in two varieties – the spiny lobster, or the rock lobster found in warmer waters of the Mediterranean, Caribbean, Australia, New Zealand and other Pacific island waters and clawed lobsters found in Europe, includ- ing the Mediterranean and North America. The spiny version is very differ- ent from their clawed counterparts, with very long antennae which they use to protect themselves from predators. The clawed lobsters are generally known to have more white meat and large claws, though spiny lobsters pack more meat in their tails. Live lobsters should be cooked the same day they are purchased, though can be stored for a short while in the fridge. Lobsters should be kept as cold as possible in an open container, such as a card- board box packed with newspaper or seaweed to keep them moist. Never store them on ice or in tap water as the fresh water will kill them. maltatoday, SUNDAY, 16 JULY 2017 Fine food of the week Food Ingredients • 4-6 tablespoons butter, room temperature • 1 teaspoon chilli paste • ½ cup Mascarpone cheese, softened • 2 spring onions, thinly sliced (white and green parts) • ¼ cup tomatoes, small dice • 4 slices country-style white bread • 4 thin slices provolone cheese • ½ cup rocket • 1 cup cooked lobster, coarsely copped Method 1. In small bowl stir together butter and chilli paste and set aside. 2. In medium bowl stir together Mascarpone, spring onions and tomatoes. 3. Spread mascarpone mixture over each bread slice, evenly divid- ing. 4. Top mascarpone on 2 slices with 2 provolone slices followed by the rocket, evenly dividing. 5. Arrange lobster in even layer over the rocket, then top with re- maining Provolone slices followed by remaining bread slices, mascarpone-side-down. 6. In large nonstick pan, melt 2-3 tablespoons butter over medium heat. 7. Place sandwiches in skillet and spread remaining butter over sandwich tops. 8. Cook sandwiches until bottom bread is golden brown, about 3 mins. 9. Using a spatula, carefully flip sandwiches, pressing down gently. Continue cooking for an additional 3 mins, or until both sides are golden brown and filling is warm and melted. Recipe of the week Lobster grilled cheese Cracking into a lobster Spiny lobsters pack more meat in the tails