Thanksgiving Lobster Recipe with Seasonal Nutmeg and Chestnut Flavorings

No holiday is more New England than Thanksgiving. The holiday dinner is based on Pilgrim lore.  So adding  a first course of steamed Maine lobster served in the shell with nutmeg vinaigrette and chestnut puree would add a wonderful dimension to the Thanksgiving tradition.  Not to mention being a big hit for guests and family.
Happy Thanksgiving from Lobsters Online
The lobster recipe is from Boston celebrity Chef Todd English who is on the record for being a big fan of Thanksgiving day lobster.  The recipe first appeared in Food and Wine Magazine.  It is recommended that the nutmeg vinaigrette and chestnut puree be prepared the day before.  The lobster recipe calls for 10 1-1/4 pound live lobsters steamed, and then halved with the lobster meat served in the shell.
Steamed lobster on a cutting board
Steamed Lobster
The recipe will serve 20 people.
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  • MAKE-AHEAD
  • 2 cups chicken stock or canned low-sodium broth
  • 2 cups apple cider
  • shallots, minced
  • 3 bay leaves
  • 2 tablespoons sherry vinegar
  • 1/2 cup heavy cream
  • 1 1/2 teaspoons freshly grated nutmeg
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • Two 15-ounce cans whole chestnuts packed in water, drained
  • 3 tablespoons pure maple syrup
  • 2 tablespoons unsalted butter
  • 1/2 cup crème fraîche or sour cream
  • Salt and freshly ground pepper
  • 4 large scallions, chopped
  • 2 tablespoons chopped parsley
  • Ten 1 1/4-pound steamed lobsters, halved
  • 1/4 pound mixed young salad greens 
  1. In a large saucepan, combine 1 cup of the stock with the cider, shallots, bay leaves and sherry vinegar. Boil over high heat until        reduced by half, about 25 minutes. Add the heavy cream and nutmeg and simmer over moderate heat until slightly thickened, about 5 minutes. Remove from the heat.
  2. In a medium saucepan, heat the vegetable oil. Add the onion and cook over moderate heat until softened. Add the remaining 1 cup of stock and the chestnuts and simmer until the liquid reduces by a third, about 4 minutes. Remove from the heat and add the maple syrup and butter. Transfer the contents of the saucepan to a blender and puree until smooth. Blend in the crème fraîche. Transfer the puree to a clean saucepan and season with salt and pepper. Cover and keep warm.
  3. Gently reheat the nutmeg vinaigrette. Add the scallions and parsley and season with salt and pepper.
  4. Cut the lobster tail meat into 1-inch chunks and replace it in the tail sections of the lobsters. Spoon half of the chestnut puree in the center of each of 2 large platters. Arrange the lobster halves around the puree. Spoon the warm nutmeg vinaigrette over the lobsters, garnish the platters with the greens and serve at once.

MAKE AHEAD The lobster recipe can be prepared through Step 2 and refrigerated overnight. Finish the vinaigrette and rewarm the chestnut puree before serving.

SELECTING A WINE The natural saltiness of lobster, as with any seafood, will amplify the flavor of a big fruity Chardonnay.  Go with a first course Chardonnay that is gently touched with fruit, and mostly un-oaked.

Lobsters-Online.Com

Pilgrims Had Lobster on First Thanksgiving

Add Maine Lobster to your Thanksgiving feast.While the New England Lobster feast is a year round tradition older than America itself, New England seafood was a part of the first Thanksgiving. According to historical lore, the pilgrims first learned about the lobster from Native Americans.

Pilgrim Thanksgiving Feast with Lobster
Pilgrim Feast Lasted Five Days

In a letter home to England in 1621, the Pilgrim Edward Winslow wrote of how they fished, hunted and brought in the harvest to set out a feast for the entire pilgrim company and guests, including the Indian King Massasoit and 90 Indians. Winslow wrote that the feast lasted for five days. The Winslow letter was published in England in 1622 causing great excitement and helping to start the tradion of a Thanksgiving feast.

So while turkey has center stage today, the pilgrims first feast gave the lobster clambake a starring role with the turkey. For many New Englanders, the lobster is an alternative part of Thanksgiving.

The story is told about how seven Nationally known Boston Chefs eschewed the turkey one year and took the pilgrim lobster tradition to their Thanksgiving Holiday table. An article in Food and Wine Magazine published more than a decade ago tells the story of how the chef’s and their families got together at Lydia Shire’s (Biba, Towne Stove) farmhouse home in Weston, Massachusetts and created a “potluck extravaganza” to revolutionize Thanksgiving dinner.

Chef Todd English (Olives, Figs) brought the lobster and served it in its shell with a warm, creamy nutmeg vinaigrette and a chestnut puree. Every chef contributed, including Jody Adams (Rialto), Gordon Hamersley (Hammersley Bistro), Susan Regis (Biba), Chris Schlesinger (East Coast Grill), and Jasper White (Jaspers, Summer Shack). The menu included the lobster, cod, oysters, pumpkin soup, turkey and more.

Happy Thanksgiving Lobstger

While this menu would be overwhelming for most home kitchens, the tradition of holiday feasts with all the wonderful seafood from the cold, clean New England waters can be part of any family celebration this year. Thanksgiving Dinner can be extra special by serving fresh lobster and shellfish. The best part is you no longer have to go to Plimouth Plantation, Cape Cod or Maine to enjoy Maine lobster. Thanks to an online retail lobster delivery service,  live Maine lobster can be shipped overnight to any home in the United States.

Let’s eat lobster!

© Lobsters-Online.Com 2017

Boston Lobster Fra Diavolo Recipe Sets the Standard

Lobster Fra Diavolo, the dish by which all other seafood dishes are judged!  Be forewarned, preparing this seafood feast it not for the feint of heart. But the wonderful culinary rewards are worth it.

To introduce our dish, you should know that “Diavolo” is Italian for devil.  As a culinary term it is used to describe a tomato based sauce that is liberally spiced, with “Fra Diavolo” the Italian term for brother devil: a spicy sauce prepared with linguine and fresh seafood.

Boston Lobster Fra Diavolo with clams and mussels
A Boston Favorite: Fra Diavolo with Lobster, Clams and Mussels

Our dish calls for preparing a homemade lobster stock made from fresh Maine Lobster. A favorite of Boston’s North End, the Boston Lobster Fra Diavolo recipe will feature lobster, clams and mussels and take four and one-half (4 ½) hours to prepare both the homemade lobster stock and the sauce. The recipe will serve four to six people.

The first step is to prepare the lobster stock.  This begins by blanching the live lobsters, cracking the claws and tails and removing the meat.  Set the lobster meat aside. Please see the directions for the lobster stock preparation below.

Ingredients

Boston Style Lobster Fra Diavolo: 

  • 3 fresh, hard-shell Maine lobsters, 1 ¼ pound each, blanched with meat from the claws and tails removed to add to sauce
  • 1 pound linguine
  • 12 littleneck clams, scrubbed
  • 16  mussels, de-bearded and scrubbed
  • 6 tablespoons extra-virgin olive oil
  • ¾  cup small diced onion
  • 2 teaspoons shallots
  • 3 tablespoons minced garlic
  • 4 tablespoons tomato paste
  • 1 ½ cup lobster stock
  • 1 teaspoon salt
  • 2 tablespoons chopped fresh parsley leaves
  • Fresh basil leaves, to garnish
  • ¼ cup crushed red pepper flakes to taste
  • 3 cups canned tomato sauce

Directions Boston Lobster Fra Diavolo:

Bring 1-gallon of salted water in large pot to a boil and add the pasta to the pot. Partially cook for 5 minutes, drain and drizzle with olive oil. Set aside.  While cooking the pasta, place a 14-inch sauté pan over medium-high heat and add the olive oil. Once the oil is hot, add the onions to the pan and cook until caramelized, about 2 minutes. Add the garlic and shallots and sauté until fragrant, about 30 seconds. Add the red pepper flakes and sauté about 30 seconds.  Add the tomato sauce and tomato paste. Cook the ingredients until reduced by half, about 5 minutes.

Add the clams to the pan, cover and cook about three minutes.  Add the mussels to the pan, cover and cook about three minutes. Add the lobster to the pan and cook for two minutes. Add the parsley to the pan. Add the partially cooked pasta to the pan.  Add 1 ½ cup of the lobster stock and continue to cook. Toss the pasta in the sauce until al dente, about four to five minutes. Season the pasta with the salt and toss again.  Garnish with fresh basil and serve.

Ingredients

Lobster Stock: 

  • Par boil lobster for five minutes, cool and remove meat from claws and tails
  • Add lobster body, cracked claw and tail shells
  • 1/8 cup vegetable oil
  • 2 celery ribs, cut in quarters
  • 2 tomatoes, chopped coarsely
  • 1 yellow onion, peeled and quartered
  • 1 carrot, peeled and coarsely chopped
  • 2 fresh thyme sprigs
  • 1 small fennel bulb
  • 1 small  head garlic
  • Salt and freshly ground black pepper

Directions Lobster Stock

Heat vegetable oil in large stock pot. Add the empty lobster claw and tail shells and stir. Cook for 5 minutes. Add the carrots, celery, tomatoes and thyme. Cut the fennel and garlic bulbs in half and add to the pot. Cover ingredients with two inches of water. Bring pot to a boil, then reduce the heat and simmer until mixture is reduced by half (about 4 hours). Add salt and black pepper to season. Strain stock and set liquid aside.

Wine Selection

The recipe screams to be served with a sparkling Rose Champagne or a light, traditional Chianti.

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Steaming or boiling lobster. Which is best?

Steaming or boiling lobster?  That is the question.

With the great anticipation of the return of the outdoor cooking (bye bye winter),  lobster chef’s everywhere will soon be back to pondering the same old question.
Whether “tis better to boil or steam a live lobster.  What’s the best lobster recipe?
Two pound steamed Maine lobsters on a plate
Two Pound Steamed Maine Lobsters
 Boiling a Maine lobster is the easiest way to cook and serve a whole lobster and a boiled lobster is easier to pick clean. When you have that large picnic or party and the kettle is kept full all day with lobster, boiling is just so much easier.  But steaming a lobster often yields the best results for eating.
steamer kettle for lobster and clams
Traditional kettle for steaming clams
Here’s why:  steaming is a more gentle process of cooking the meat and it preserves more flavor and tenderness. Steaming a lobster is also more forgiving on the chef since it is harder to overcook a lobster in a steam pot.  For true lobster lovers, steaming is the way to go.
So let’s get started.
First step is to order some freshly caught, hard shell Maine lobster.  Hard shells are recommended as the lobsters are usually stronger and healthier and the hard shell lobster will have the most meat. 
Then choose a big four to five-gallon kettle or pot with a tight lid.  This size pot should be able to easily handle up to eight pounds of lobster.  Remember, don’t crowd the lobster into the pot or you will get uneven results.  It is best to have the right size pot.
Add two to three inches of sea water to the cover the bottom of the pot.  If you don’t have access to the Atlantic Ocean, don’t worry.  Use filtered fresh water and add lots of sea salt:  one to two tablespoons per quart.
Place a steaming rack inside the pot and use high heat to bring the water to a rolling boil.  If you wish, you may remove the rubber lobster claw bands.  Place the live lobster one at a time and head first into the pot and cover.  Start timing the lobster and do not overcook.
Hard Shell  Weight*
Steam:
1 pound
8-10 minutes
1-1/4 pounds
10-12 minutes
1-1/2 pounds
12-14 minutes
1-3/4 pounds
15-17 minutes
2 pounds
16-18  minutes
2-1/2 pounds
18-20 minutes
3 pounds
20-30 minutes
5 pounds
35-45 (or more) minutes

*Reduce time by 3 minutes for soft shell lobster.
Half way through the allotted cook time, open the lid and move the lobster around in the pot.  It is important to shift the lobster so they all cook evenly.  If necessary, you may add a little more water but no more salt is required.
The most important step for all lobster chefs is determining when the lobsters are done.  The first rule, do not to overcook the lobster.  A lobster shell will be bright red when fully cooked and the meat white. 
So what’s the best way to tell when the lobsters are done?
Care must be taken with large lobster as they will be red but they may not be fully cooked.  And a lobster in the top of the pot may not have cooked as fast as one at the bottom.
One popular practice is to give one of the lobster antennae a good pull while the lobster is still in the steamer pot.    If the antenna pops off, it is a good sign the lobster is done.  Another step is to use tongs to remove one lobster and cut a small slice at the bottom of the tail.  If the meat is fully changed form translucent to white, it’s done.  Note: The lobster will continue to cook for a minute even after it’s taken out of the pot, so again, do not overcook.
Allow steamed lobster to drain for a minute. You may pierce the body and tail with a knife to help drain the water.  Then serve the lobster right away with a side of melted butter and a slice of lemon.   To make eating fun and easy, serve with lobster bib and steel cracker accessory kits.

Wellfleet Oysters are the Best in the World!

We are having a family feast for Labor Day 2017.  The guests of honor, as it always is for the Labor Day Holiday, is the Wellfleet Oyster and fresh Maine Lobster.

The late Howard Mitcham, a renowned chef that called Provincetown, Cape Cod home, called the Wellfleet Oyster the best in the world. In his book, entitled “Clams, Mussels and Oysters …”  Mitcham wrote that the flavor of oysters varies widely from region to region. And as anyone who has eaten a raw Oyster knows, the flavor is complex. Oysters can be sweet, salty, earthy, or even melon.

After last Saturday, two dozen Wellfleet Oysters later, we are in complete agreement with Mitcham that the Wellfleet Oyster is the most succulent, sweet oyster in the world.   The clean, crisp, cold Cape Cod waters help produce a wonderful abundance of Wellfleet Oysters, and they are prized by locals and visitors alike.

Interestingly, the Wellfleet Oyster is a transplant from Connecticut and the Chesapeake Bay.  After Cape Cod oysters were nearly fished out in the 1800s, the Wellfleet locals introduced young southern oysters into their waters.  The oysters were fattened up on sparkling clean river estuaries and then harvested and sold in Boston.  This created the first aquaculture, as it is known today. The result was a lucrative success for the harvesters and a joy to the taste buds for the rest of us.

Experts believe the cold water and the 12-foot tides combine to help make the Wellfleet oyster plump and sweet by providing them with ample, ocean-fresh plankton.

Generations later, the flavor of a Wellfleet Oyster is as distinct as Cape Cod itself.   Today, people all over the country order Wellfleet Oysters and have the oysters delivered right to their door as fresh as if they were just purchased from a Cape Cod market.

Some people are intimidated by the challenge of opening an oyster.  And everyone has their own special technique. But there some basic steps and advice that proves true.

When selecting an oyster from a fish market bin, try to pick the ones that have a very hard shell as opposed to oysters with a brittle shell.  A hard shell usually signifies a plump, healthy oyster inside. Make sure to keep the oysters cool when you bring them home.

Oyster Knife for opening oysters
Dexter Oyster Knife

Get a good oyster knife as no other kind of knife will work.  You will need one old work glove or a heavy hand towel to hold the oyster with. When ready to open, scrub the oysters under fresh running water to remove any sand but do not immerse them in water. Place them on ice or on a flat pan in a refrigerator for 30 minutes to allow them to rest.  This will allow the oysters to relax and make them easier to open.

Hold the oyster with flat side up. Place the knife at the small end of the oyster, or the heel.  Press the knife into the heel and twist. If it is too hard to open, some folks will hold the oyster and knife vertically and then tap the base of the knife handle on a cutting board or stone.  This drives the knife with a good nudge into the muscle and makes it easer to pop open the shell.  Try not to spill the oyster juices. Once open, slice under the muscle to cut the oyster from the bottom shell and place the opened oyster shell on a plate of crushed ice.  This keeps the oyster level and cold. Serve immediately.

The traditional serving is with a side of fresh lemon, cocktail sauce and horseradish.  A robust red wine compliments the complex flavor of the Wellfleet Oyster nicely.  Most adults can eat a dozen or more, so be sure to order enough.

Be sure to check out the Wellfleet Oysterfest in Wellfleet, MA October 14th and 15th.

© Lobsters-Online.Com 2017

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Day Boat Sea Scallops a Cape Cod Seafood Treasure

 

This time of Summer the Cape Cod “Day Boat” fishermen are arriving back in port each day carrying their precious catch of seafood treasure:  the tender, sweet Cape sea scallop.  All summer these small commercial vessels – or Day Boats – harvest from Cape Cod and Nantucket Bay the precious Cape sea scallop that locals love.
Chef’s all over New England prize the delicate, Cape sea scallop for its exceptional delicious flavor and plumpness.  The day boat scallops are a true renowned delicacy.  No where else in the world can these clean, sweet, succulent scallops be found.
From June or July through early Fall the day boats will harvest the wild-caught scallops from the pristine Cape Cod and Nantucket bay waters and sell them straight to local buyers where the scallops are processed and sent out to fine restaurants and seafood retailers. As popular as Maine Lobster this time of year, the scallops are so prized by locals, that most Cape sea scallops never get the chance to leave New England Cape Cod and Boston restaurants have a long standing tradition of offering freshly caught Cape sea scallops. 

Provincetown Cape Sea Scallops. Source WorldtoTable.com

So what is the solution for those seafood lovers that can’t get to Cape Cod this summer?
  
Thanks to a Cape Cod online delivery service – Lobsters-Online.Com  fresh day boat Cape scallops can now be ordered and shipped overnight anywhere in the country.
The Lobsters-Online.Com fulfillment facility — located in Bourne, Massachusetts on Cape Cod — processes the day boat scallops by hand.
“Our sea scallops are true “day boats” sourced daily from Provincetown Harbor on Cape Cod,” said Dan Brandt, the Lobster Trap Company domestic seafood buying manager.  “The scallops are all natural, shipped dry and chemical free. They are hand shucked and shipped within 24 hours.  Our scallops are never processed, treated, or frozen ensuring they are as fresh as if you caught them yourself!”
These sea scallops are so flavorful on their own that local chefs will tell you that if you add more than two ingredients to your recipe, “it’s too much.”  Cape scallops can be baked, broiled, sautéed or fried.  Many folks simply use a hot pan with a bit of butter. Just pat the scallops dry and drop them in a hot pan and let them sizzle for a minute. (Careful: the scallops cook really fast.) 
Indeed, the day boat scallops are so highly prized by locals that they are celebrated each September at the Cape Cod Scallop Fest on Cape Cod.   This year’s event begins Sept. 22, 2017 and will be held at the East Falmouth Fair Grounds. More than 55,000 people are expected to partake in sea scallop dinners, raw bars, craft shows and non stop music. 
© LobsterOnline.Com 2017

Great Eats: Atlantic Harpoon Swordfish Are Here

Barbecue Swordfish Steak on Plate
Barbecue Swordfish Steak on Plate
This time of summer the  Atlantic Harpoon swordfish are in season.  New England fishermen call it “harpoon” season.  The fisherman, or “strikers,” head out to the Western Atlantic Ocean in small fishing boats and actually hunt the ocean surface for the swordfish. When one is spotted near the surface the striker harpoons the big fish by hand.  A fish caught this way can range from 150 to 600 pounds.

A striker goes after a Swordfish on a calm day.
Each day the daily catch is brought in and sold to local markets, and the Swordfish steaks usually end up on someone’s plate in less than 24 hours, creating an incredible New England seafood experience for enlightened connoisseurs.
The practice of harpooning swordfish predates industrial scale fishing or “long line fishing” where thousands of baited hooks hang on floated lines that can be more than 30 miles long. The long-line hooks do not discriminate between the type and size of fish caught and experts say the practice in the past has depleted swordfish stocks in some places.  International laws are now in place now to limit the catch of the long lines, and these fishermen are closely monitored.
Harpoon swordfish hunters, or “strikers,” take their catch at a much slower, more selective rate.  The strikers only go after the large fish that are well past breeding age and avoid baby swordfish in the breeding grounds.  The fish are then delivered fresh daily to markets and restaurants in New England. The selective practice presents no threat to swordfish stocks.
While swordfish are found worldwide they are only in season in New England during the summer when the water is warmer.   According to research, the big fish tend to congregate where ocean waters have sharp temperature breaks (above 58°F) and where strong ocean currents meet.  This creates a turbulent environment where there is abundant food.  Along with the strikers, sport fishermen also ply these waters with rod and tackle seeking the big Swordfish.

Whether broiled, baked, grilled or on a kabob, fresh from the ocean swordfish is a favorite of first-time seafood initiates as well as seafood connoisseurs. Swordfish has a meaty texture and mild flavor.  Swordfish also offers a low-fat, low-calorie healthy choice for all seafood lovers.  Fresh swordfish is also rich in omega-3 fatty acids and other vitamins and minerals that are good for the heart.
Atlantic Harpoon Swordfish, fresh off the dock, is among the most popular Boston and Cape Cod seafood treats. This time of summer, many downtown restaurants feature day-boat swordfish steaks. In fact, the delicious fish is almost as popular as a specialty steak in Boston steakhouses. 


The most popular fresh summer swordfish recipe  is also the simplest. Marinated and grilled.
Here is a great recipe for a one-pound, 1 ½ -inch thick fresh swordfish steak.

Mix in a bowl:
  • a teaspoon of fresh chopped basil,
  •  ½ cup of olive oil,
  •  a small clove of chopped fresh garlic,
  •  fresh ground pepper to taste.
  •  If desired, a dash of fresh lime or lemon juice may be added.
Coat the steak and let marinate for one to two hours.  Cook on a medium-high grill for four minutes on each side, or until firm to the touch.  Only flip the steak once.  Do not overcook as the swordfish will get dry very quickly.  Remove from the grill and let stand for one minute before partitioning. Leave the skin on when grilling to help keep the fish moist but remove to partition and serve.
Today fresh Atlantic swordfish can be shipped overnight by a Cape Cod online seafood retailer anywhere in the United States.  This means anyone – from Florida to Kansas – can enjoy delicious swordfish that only 24 hours earlier were swimming in the clean, crisp ocean waters off Cape Cod.
Is it dinner time yet?
© LobsterOnline.Com 2017

Enjoy a Traditional Steamer Clam Recipe From Cape Cod

The Maine lobster clambake with freshly harvested steamer clams is one of those wonderful summertime dinners that locals enjoy up and down the New England coast. But for many people, a basket of freshly cooked steamers can be a fabulous dock-side lunch or dinner all by themselves.

The steamer is a soft shell clam known by many names. Steamers can be called the Ipswich clam, the long neck clam, the belly clam, the fried clam and other not so flattering terms. The shell is soft enough to break with your fingers. Steamers are readily identified because the long neck, or snout, stick out of the shell. They are harvested from saltwater sandbars and saltwater mud flats. The clams live in the sand just below the surface and are famous for “squirting” water when people walk by, making them easy to find.

Freshly cooked steamer clams on a plate
Fresh soft shell steamer clams

The best soft shell clams are still harvested by hand and are usually available year round, except when the flats freeze. They are sold daily to markets and stored in mesh bags in large, airy coolers. Although easy to prepare, it is important to follow some basic steps.

Ipswich Steamer Clams Recipe Popular in Boston and Cape Cod

Traditional soft shell steamer clam recipe serving two to four people

Cleaning the Clams:

At least one hour before cooking, place the clams in a clean sink (no soap or other residue) and just cover the clams with cold water. Add two drops of white vinegar to the water to help the clams expel any sand they have in their shells. Stir the clams gently and let soak for 10 minutes. Drain the sink flushing any sand residue. This time without vinegar, cover the clams with cold water again, gently stir, and let soak for five minutes. Drain. Discard any clams with broken shells.

steamer kettle for lobster and clams
Traditional kettle for steaming clams

Ingredients:

White vinegar
Four pounds of freshly dug steamer clams
2 large stalks of fresh celery
2 medium yellow onions
1 stick salted butter
1 fresh lemon

Steamer Clam Preparation:

Clean steamer clams with white vinegar as described
Cut celery stalks into two inch pieces
Cut onions into two inch quarters
Cut lemon into ¼ size wedges
Melt butter and place in ramekins
Add water to large steaming kettle or lobster pot 1/4th of the way up

Cooking Steamers:

Bring to roiling boil
Place steamers, onions and celery into pot at the same time and cover
Gently stir clams twice
Cook for 12 minutes until the clam shells open (do not overcook)

Serving:

Drain broth from the kettle into ramekins.
Squeeze lemon wedges into melted butter
Remove clams from kettle and discard any unopened shells
Serve immediately

Note: Dip to wash clam in broth and then use the fingers to remove the membrane covering the neck. Most people will eat the entire clam, while some leave the neck. Dip clam in the melted butter and enjoy.  As an aside, don’t forget that day boat scallops are now in season and can be ordered for home delivery.

Recipe courtesy Aimee C. Nichols, private chef.

© Lobsters-Online.Com 2017

Grilled Baked Stuffed Lobster Best You’ve Ever Had

Get ready for Grilled Baked Stuffed Lobster and the best lobster dinner you’ve ever had. Start out with a pair of fresh four-pound live Maine lobsters, a hot charcoal grill and get ready to prepare a lobster feast you will never forget.

Just in time for Memorial Day Weekend

This recipe is best with cold water lobster, which means lobster from Maine. If you can’t buy jumbo lobster near your home, you can have Maine lobster delivered right to your door anywhere in the country from a lobster online service. This recipe is easy to prepare and takes less than an hour. The result will be the best baked stuffed lobster you have ever had.

Gather up the ingredients for a lobster feast for two to four people:

  • Two fresh four-pound Maine lobsters
  • 10 15-count large fresh sea scallops
  • Eight to 10 large raw shrimp, about ¼ pound (optional)
  • 8-16 oz. Maine crab meat (16 oz. of not using shrimp)
  • Two sticks unsalted butter
  • One lemon
  • Four shallots or 1 large red onion
  • 2 cloves of garlic
  • Parsley 3 sprigs
  • Sea salt
  • Black pepper corn
  • 1 sleeve Ritz Crackers
Fresh Maine lobster stuffed with scallops and crab meat
Baked Stuffed

Light a hooded charcoal grill to 350 degrees.  Prepare the ingredients:

  • Chop the shallots or onion into small pieces
  • Chop up the 2 cloves of garlic and mince
  • chop up the parsley
  • Slice the scallops into ¼ chunks
  • If using shrimp, peel and slice the shrimp into ¼ chunks

Prepare the lobster:

  • Place the live lobster on a flat surface, stomach side down
  • Kill the lobster by pushing a large chef’s knife into the brain
  • Remove elastics from claws
  • Using the knife, split the lobster all the way down the middle
  • Remove the intestinal sac, brain, tomalley and roe with fingers or paper towel — do not use water to rinse the lobster as this will remove the juices
  • Optionally you may save the roe and tomalley and add it to the stuffing
  • Crack the claws with the handle of the knife

    Holding Four Pound Lobster
    Four Pound Lobster

Let’s start grilling:

  • Place a large iron skillet on the grill and melt 10 tablespoons of butter
  • Add shallots (or onion) and garlic to the melted butter and cook until translucent
  • Add chopped scallops (and shrimp) and allow to warm
  • Add in the crab meat
  • Add parsley and two tablespoons of lemon juice
  • Add black pepper and salt to taste
  • Break the Ritz Crackers with your fingers and stir into stuffing mixture
  • Remove pan from grill when stuffing is warm (do not cook the stuffing)
  • Place lobsters on a baking sheet and stuff the cavities with the stuffing — make sure to fill it nice and full but do not press too hard
  • Place pans in middle of grill and spoon the stuffing with melted butter
  • Close the hood and cook 20 to 30 minutes until golden brown
  • Serve immediately with a side of melted butter and lemon wedge

Get ready for the best baked stuffed lobster you have ever had.

Check out the grilled baked stuff lobster video recipe:

 

© Lobsters-Online.Com 2016

 

 

Try this Favorite Maine lobster Steamed-in-Beer Recipe at Next Family Outing

The next time you invite the family over for a lobster outing try this traditional old-time favorite Maine lobster steamed-in-beer recipe.  It’s a fun, easy way to prepare lobster and gives the lobster a great, robust down-east flavor.

You will need a pot or steaming kettle large enough to hold six lobsters, some seasalt, beer, fresh whole lemons and butter.   That’s it.

steamed Maine lobster
Maine Lobster

Ingredients:

Get Started:

  • Add about an inch of water to the pot. (Some Mainers use only beer)
  • If you don’t have seawater, add two tablespoons of sea salt.  You need to add salt even if you use all beer.  Always add salt when cooking live lobster.

    steamer kettle for lobster and clams
    Traditional kettle for steaming lobster
  • Add two 12-oz. cans of beer, IPA beer is a good choice.  Don’t use light beer.
  • Bring the water and beer to a roiling boil over high heat.
  • Remove the rubber bands from the claws and add the lobsters head first. Cover tightly.  Wait for the pot to return to boil and start timing.
  • Steam the lobsters 14 to 15 minutes.  About halfway through, stir the lobster at least once to move the bottom lobsters to the top of the pot.
  • Melt the butter in small pan and slice the lemon into wedges.
  • When done the lobsters will be a bright red and the tails will be curled under the body of the lobster.  Remove the lobsters with tongs and pierce the body with chef’s knife to allow water to drain.
  • Serve immediately with melted butter poured in ramekins, lemon wedges and cracking utensils.

Note, if you want to cook different size lobsters you can.  For each pound, cook the lobster 13 minutes.  Then three minutes for each additional pound.  While steaming is a flexible way to prepare lobster, be careful not to overcook.

If you want to try this easy to prepare recipe and can’t go to Maine, live Maine lobster is now available for home delivery.

Check out this steamed in beer lobster video from Capt. John of Maine.  He takes you from boat to table with his easy to prepare recipe.

 

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