When my cousin and aunt first suggested a TV show, I wasn't sure it would work but if there is one thing constant about Murder, She Wrote (besides the whole murder thing) it's that Jessica Fletcher is proudly from Maine. So this one involved looking at a lot of Maine lobster recipes.
Like a lot.
Lobster isn't something they dress up much in Maine, it turns out. They don't need to, it's awesome as is. But lobster on popcorn? How would that work?
Ultimately, I went for a flavor profile that took both the lobster roll and lobster chowder concepts into account. Both very classic and somewhat similar in how they treat their lobster with creamy, zingy and savory elements. All-in-all, I think the lemon and vinegar make the most difference. It's a very subtle difference, but it's a tang that makes this recipe different from a typical salt and butter combo.
Cabot Cove Popcorn
1/2 c. popcorn
3 T canola oil
1T butter
1 tsp cream cheese
1/2 tsp lemon juice
1/8 tsp vinegar
1/2 tsp salt
1/4 tsp garlic
1/4 tsp onion powder
1/4 tsp dried tarragon
1/8 tsp cayenne
Directions
Add the oil and popcorn kernels to a heavy 3- to 4-quart saucepan with a lid. Shake the pan to coat the kernels with oil. The kernels should cover the bottom of the pan in a single layer.
Cover the pan and place it over medium high heat. When the corn begins to pop, lift it slightly from the heat and shake the pan every so often (does not have to be continuous), holding the lid in place, until the popping begins to slow, about 3 to 4 minutes. Pour into bowl or bag big enough to toss further ingredients.
Add the oil and popcorn kernels to a heavy 3- to 4-quart saucepan with a lid. Shake the pan to coat the kernels with oil. The kernels should cover the bottom of the pan in a single layer.
Cover the pan and place it over medium high heat. When the corn begins to pop, lift it slightly from the heat and shake the pan every so often (does not have to be continuous), holding the lid in place, until the popping begins to slow, about 3 to 4 minutes. Pour into bowl or bag big enough to toss further ingredients.
Combine butter, lemon juice, vinegar and cream cheese in a microwavable ramekin with a cover. Heat in microwave for 15-30 seconds, until the butter has melted. Mix with small whisk or fork (Fair warning: it might look like baby spit up...but it spread over the popcorn just fine). Pour over popcorn and toss or stir until covered evenly.
Combine dry seasonings (salt, garlic salt, onion powder, dried tarragon, cayenne) and season to taste.
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