Edward Muskie's Boiled Maine Lobster
4 live Maine lobsters (each weighing 2 lbs.)
6 quarts ocean water (or salted water, allow 1 tbsp. salt to each quart of water)
Bring water to rolling boil; plunge live lobsters into boiling water, feet first. Cover and simmer 15 minutes for a 2-lb. lobster. Do not overcook. Remove from water with tongs; place on its back on a chopping block. Split it lengthwise down the middle with a heavy knife from head to tail. Remove intestinal vein and sac at back of head. Do not throw away the grayish-green liver or coral-colored roe. Crack claws before serving. Serve with warm melted butter (with or without lemon juice) or mayonnaise. Serves 4.
Thoughts: Lobster should be very fresh and tastes best when it is fresh out of the ocean. For a more highly flavored court bouillon, add freshly ground black pepper, a bay leaf and a pinch of thyme to the stock.
Edward Muskie's New England Boiled Dinner
4-5 lbs. corned brisket of beef
Cold water to cover
1/2 bay leaf
5 whole peppercorns
Pinch each: basil, thyme, parsley
6 turnips, peeled, sliced
8 medium potatoes, peeled
8 whole carrots. peeled
4 parsnips, peeled
10 small onions, peeled
1 green cabbage, cored, cut in wedges
Place beef in a deep kettle and cover with cold water. Add bay leaf, peppercorns, herbs, but no salt. Bring water to a boil. Skim off fat. Cover and simmer 3-4 hours. Add all the vegetables except cabbage and cook 20 minutes longer. Add cabbage wedges and cook until tender (about 20-25 minutes). Serve beef on hot platter surrounded with vegetables. Serve with mustard pickles, horseradish and hot buttered bread. Serve broth for soup. Serves 8.