Get your claws on this Mother’s Day with lobsters and filets from the Naperville Jaycees
The Naperville Jaycees are selling live lobsters and filets for Mother’s Day and the order deadline is Wednesday, May 9. The lobsters and filets may be picked up this Saturday at Centennial Beach from 12 to 6PM. Lobsters and filets may be ordered by visiting the Jaycees website.
Live lobsters are $20 each and $25 cooked. Filets are $13 each and $15 cooked.
Lobsters are a traditional American delicacy and highly prized for their sweet succulent meat. Homarus Americanus from Maine weighing 1 1/4 to 1 1/2 pounds are generally regarded the best eating lobsters in the world. They are traditionally steamed or boiled whole and served with melted butter.
Positively Naperville recommends to buy the precooked lobsters if you have not cooked them before. To reheat the lobster prior to serving, gently steam the lobster meat for a couple minutes and serve with melted butter. Live lobsters can be cooked in a pot of salted boiling water for about 15 minutes.
Lobster inspiration and financial genius may be found by watching the following video.
How to easily cook a filet
Preheat oven to 400° F
- Season the filets with salt and pepper liberally on both sides (Casey’s Foods offers a traditional butcher’s seasoning which is perfect for steaks.)
- Heat a cast iron pan in the oven for five minutes. Take it out and place it on a stove-top burner on high. Turn the oven down to about 350° F.
- Cast iron pans are traditional are quintessentially American. They are cheap, conduct heat well, will last a lifetime and cost less than $20.
- Drizzle a little olive oil in the pan and then place the filets in the pan for about 2-3 minutes a side getting a nice sear on each side. Place the pan with the filets back in the oven to finish cooking for about 4-7 minutes. Cook to medium rare or use a meat thermometer to check the steaks, about 130° F.
- Take the steaks from the pan and let them rest for about five minutes on a plate covered with aluminum foil. This is crucial. If the steaks are cut into right away, the juices will run everywhere and the steak will become tough.