ONE TON OF AWARD-WINNING CABOT® CREAMERY BUTTER WILL BE SERVED AT THE 65TH ANNUAL MAINE LOBSTER FESTIVAL AUGUST 1-5 IN ROCKLAND
Cabot, VT - (July 27, 2012): When it comes to lobster, nothing tops the Maine Lobster Festival - unless it's butter... Cabot Butter that is! More than one ton of Cabot Creamery Cooperative's award-winning butter will grace the more than 20,000 pounds of Maine lobster that will be served at the 65th Annual Maine Lobster Festival, August 1-5 in Rockland, Maine.
Entering its fifth year as the official butter sponsor of the Maine Lobster Festival, Cabot has now donated more than 10,000 pounds of its premium butter to the world-famous festival. In fact, it would take 10 cows producing milk for 250 days to produce the 25,000 gallons of milk needed to make that much butter. But no worries, the 100 farm-family owners of Cabot living in Maine, along with 1,100 fellow farm-family owners from the rest of New England and upstate New York, easily produce enough milk in just one day to make the butter needed for the Maine Lobster Festival - - that and many times more!
"There's nothing on earth like fresh caught Maine Lobster served with Cabot butter," says Cabot New England Market Manager, Chris Pierson. "Cabot Butter brings out the true, natural flavor of Maine lobsters harvested from the cold Atlantic waters. Our Maine farm-family owners, who by the way comprise fully one-third or Maine's remaining dairy farms, are proud to be a sponsor of the Maine Lobster Festival for the fifth straight year, and we look forward to serving our butter to everyone who attends."
Once again this year, Cabot will sponsor the Maine Lobster Festival's "Maine Eating Tent" which seats hundreds of lobster lovers. One of Maine's best-known summer traditions, the Maine Lobster Festival will be held August 1 through 5 at Rockland's Harbor Park. The annual event draws more than 100,000 people over five days and features food, nationally known entertainment, competitions, a cooking contest, arts and crafts and much more. For more information visit, www.mainelobsterfestival.com.
For those who can't make it to the festival, our farm-family owners suggest you try one of these two delicious lobster and Cabot butter recipes.
Makes 4 main course or 6 first course servings
2 (1-pound) lobsters
1 quart heavy cream
12 ounces Cabot Extra Sharp Cheddar, brought to room temperature
1 tablespoon Cabot Unsalted Butter
1 clove garlic, minced
16 ounces uncooked durum semolina small pasta shells
2 tablespoons chopped fresh Italian flat-leaf parsley
1 cup dry homemade breadcrumbs
1. In large pot, bring 2 quarts water to boil. Add lobsters and cook for 9 minutes. Remove lobsters, reserving cooking water.
2. When lobsters are cool enough to handle, remove meat in large pieces and set aside.
3. Return shells and bodies (heads and tamale included) to pot, adding enough water to cover if needed. Boil shells until liquid is reduced to about 1/2 cup. Strain broth into clean container, discarding shells.
4. In another saucepan, simmer cream until reduced to 3 cups. Remove from heat. Cut cheese into chunks and stir into cream until melted. Stir in lobster broth.
5. In large pot of boiling, salted water, cook pasta until al dente.
6. Meanwhile, preheat broiler. Cut lobster into large dice.
7. Melt butter in skillet; add lobster and garlic and cook, stirring, just until lobster is heated through.
8. Drain pasta and combine with lobster, cheese sauce and parsley; pour into shallow baking dish and top with breadcrumbs. Place under broiler just until crumbs are nicely browned.
Recipe courtesy of chef/owner Leo Ledoux, Mio Bistro, Dorset, VT.
Makes 12 appetizer or 6 main course servings
1 cup milk
2 large eggs
1 1/2 tablespoons canola oil
1 teaspoon seafood seasoning, such as Old Bay
1 teaspoon sugar
3/4 cup King Arthur Unbleached All-Purpose Flour
1/2-1 pound cooked lobster meat
8 ounces Cabot Seriously Sharp Cheddar, grated (about 2 cups)
Browned Garlic Butter
12 tablespoons Cabot Salted Butter (1 1/2 sticks)
1 teaspoon minced garlic
1 tablespoon minced fresh parsley
To make crepes:
1. Preheat oven to 350°F.
2. In medium bowl, combine milk, eggs, oil, seafood seasoning and sugar; mix well. Whisk in flour a little at a time, stirring just until batter is smooth with no lumps.
3. Lightly oil skillet (4-inch pan works well for appetizer crepes and 8-inch pan for main-course crepes, but any size will do). Gently wipe skillet with paper towel so it is still coated but no visible oil remains.
4. Place skillet over medium heat; when hot, add batter, about 1 tablespoon for small crepes and 2 tablespoons for large. Working quickly, tilt pan and use back of spoon to guide batter so it thinly coats entire bottom.
5. When edges of crepe begin to brown and batter starts to set, about 30 seconds, gently flip crepe over with thin metal or silicone spatula. Cook crepe for several seconds longer, then remove to platter to cool. Repeat with remaining batter, not allowing finished crepes to touch while cooling.
6. To assemble crepes, place some of lobster toward one side of each crepe; sprinkle with some of cheese and roll crepe up around filling. Place filled crepes on baking sheet and warm in oven for about 5 minutes or just until cheese starts to melt.
To make browned garlic butter:
1. While crepes warm, place butter in small saucepan over medium heat; when almost melted, increase heat to medium-high and add garlic.
2. Stir or swirl pan until butter begins to foam and starts to color. Stir in parsley and continue cooking until butter is very foamy and light brown in color. Remove from heat, stir for a few more seconds and spoon over warm crepes.
ABOUT CABOT CREAMERY COOPERATIVE
Cabot Creamery Cooperative has been in continuous operation in Vermont since 1919, and we make a full line of cheeses, yogurt, sour cream, cottage cheese, and butter. Best known as makers of "The World's Best Cheddar," Cabot is owned by 1200 dairy farm families located throughout New England and upstate New York. For additional information on Cabot Creamery, visit: www.cabotcheese.coop