Martha Stewart advocates for cooking lobster with hard liquor, such as vodka or tequila, for added flavor during boiling or steaming. She humorously suggests that a drink might ease the lobster's fate. Additionally, for serving lobster, she recommends using pull-apart dinner rolls instead of traditional hot dog rolls, enhancing both the dish's presentation and flavor, especially for those with limited lobster meat. This advice reflects her extensive knowledge of preparing lobster, a staple of her Maine summers.
As the liquor evaporates, it leaves behind an added depth of flavor, which seeps into the meat of the lobster along with any salt you may have tossed in.
If you were going to be boiled alive, wouldn't you want a drink first?
Stewart's method of preparing lobster rolls involves pull-apart dinner rolls that are split at the top, brushed with copious amounts of butter, and warmed briefly in the oven.
This is a particularly great option if you don't have much lobster meat and are looking to stretch it to create a fun appetizer.
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