While spending a week in Maine, enjoying both Boiled Lobster and Lobster Rolls, I decided to come up with a different way to eat lobster. I have previously done Lobster Ravioli (which were awesome), but one of my favorite things to make are Pierogies – and thus, the Lobster Pierogi was created.
What I basically did was make a Lobster Roll type filling, and put it in my perfected Pierogi Dough, and cooked them the way I would my normal Pierogies.
The result? Amazeballs.
So amazing that my husband and I were trying to figure out a way to sell them…... hmm maybe a future Urban Cookery venture?
This was a long process (especially since I cooked the lobsters myself). You can always get your lobsters pre-cooked or even just buy lobster meat if that’s something that's available to you…but for me, I like cooking my own lobster - I feel like it's a right of passage to eat Lobster.
Since I was in Maine, and it’s the Summertime, the lobster they have available are Soft Shell Lobsters (which are not only delicious but super easy to crack and get the meat out of). Here’s my table of how to cook lobsters depending on the weight/shell type:
· First Rule: Use 2.5 quarts of water for each lobster
· Second Rule: With that, use 1 Tablespoon of salt per quart of water
· Bring the water to a boil, put the lobsters in, cover the pot, and begin to time your lobster cooking session.
· For Soft Shell Lobsters: Cook for 15 minutes for a 1.5 - 2lb lobster
· For Hard Shell Lobsters: Cook for about 25 minutes for a 2 - 2.5lb lobster
Sara's Favorite Dough
My go-to dough for Samosas, Pierogies, etc
Lobster Pierogi Filling
Fresh Lobster for the perfect Pierogi filling!