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Today, June 15th, is National Lobster Day. In reverence of this tasty occasion, editorial assistant Matthew Moore recounts his first lobster-cooking experience.  

Jim Morrison and Robby Krieger (so named at the behest of my friend Tiffany) arrived at my desk in a box labeled "Shipped Overnight From Maine".

I couldn't contain my excitement. After alerting several coworkers what was now on the lunch menu, I rushed Jim and Robby down to the Test Kitchen. As was appropriate, I flipped on "This is the End" by The Doors, recruited the formidable tutelage of TK chef Adam Hickman, and got to prepping.

First, a large stock pot, filled about halfway up with hot tap water (to expedite the boiling process), a cup of white wine (flavor), and a pack of Maine Sea Salt (expedite boiling and add flavor). While waiting for that mixture to come to a rolling boil, Adam instructed me in the ways of butter clarification, what with this being my maiden voyage into cooking crustaceans. After what seemed like decades, the water came to a nice boil. It was now time to say my hellos—and goodbyes—to Jim and Robby.

Skewers were inserted in the base of the tails to prevent them from curling up during cooking. Thanks were given for their providing sustenance, and then into the water the lobsters went. Fourteen minutes in the stock pot (about 10 minutes/lb.) later and—voila!—bright red, boiled lobster perfection for all. I followed these helpful tips on extracting the meat, and then we were in business. Lobster dipped in clarified butter = divine morsels of melt-in-your-mouth happiness. Total time spent with cook and preparation: 30 minutes. End results: priceless.

Get your lobster fix on this National Lobster Day by boiling as I did, making a nice lobster chowder, or preparing the American-as-apple-pie Picnic-Perfect Lobster Rolls (recipe below). Pair with one of these whites for a pallet-pleasing combination, and enjoy!

Kaiken Terroir Series Torrontes 2012This Argentine white, made from 100% Torrontes grapes, is refreshing and great with lobster. It's bright, slightly tart, and pleasantly crisp on the finish, with fruity and floral aromas.

Montes Limited Selected Sauvignon Blanc 2013Notes of passion fruit and pineapple greet the nose as you sip this clear, light Chilean sauvignon. It's incredibly bright and gives the impression of a delightful mineral water masquerading as a fruit-forward go-to on those really hot midsummer days.

  • 1/3 cup chopped celery
  • 1/2 teaspoon grated lemon rind
  • 2 tablespoons chopped green onions
  • 1 tablespoon finely chopped fresh tarragon
  • 3 tablespoons canola mayonnaise
  • 1 1/2 tablespoons fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground red pepper
  • 3/4 pound lobster meat, steamed and chopped
  • 4 (1 1/2-ounce) New England-style hot dog buns, toasted