Just in Time Maine Lobsters Rolls for Your Super Bowl XLIX Party

Just in time Maine lobster rolls for your Super Bowl XLIX Party, a traditional New England lobster roll recipe sure to please. Yes, the very same lobster roll  that you can experience in any of the numerous lobster shacks and seafood restaurants that inhabit the New England coast line.   Nothing is better than the pure, sweet taste of lobster bursting out of a toasted New England style bun. So whether you are cheering for the New England Patriots or the Seattle Seahawks  … serve up your guests some lobster!

boston lobster roll on new england top loading bun

Boston lobster roll on New England style top loading bun

Before you get started, please note there are a couple of tricks if you want authenticity.  You must use fresh, live Maine lobster or freshly cooked Maine lobster meat (tails, claws and legs).    And if at all possible, make sure you use New England style split top hot dog buns (with the cut sides) as the roll’s flavor explodes when toasted on a grill or skillet.

For two people, order two 1 ¼ pound lobster online for home delivery or get them from your local fish market.  Steam the lobster in a large kettle with steaming rack filled with about two-to-three inches of cold water.  Add two tablespoons of sea salt and bring water to roiling boil.  Place the lobster head first into the kettle and steam about 10 to 12 minutes.

Just in time lobster roll recipe for your super bowl XLIX party

Remove the lobster and open the cooked tail, claws, knuckles and legs with a large chef’s knife.  Remove any cartilage or veins from the tail.

Alternatively you may buy freshly cooked lobster meat and skip cooking the live lobster.  It’s a time saver and if the  lobster meat is freshly cooked, the results will be the same delicious Super Bowl lobster roll bursting with flavor.  Whether you are West Coast Seattle fans, or East Coast Patriots fans, your Super Bowl XLIX party guests will love you.

Ingredients:

  • Chop the meat from two 1 ¼ pound lobster into small chunks
  • Two tablespoons of mayonnaise (one per lobster)
  • 4 lemon wedges (served on the side)
  • 1 medium stalk of celery, finely diced
  • Fresh ground pepper
  • Potato chips and pickle for serving

Preparation: 

  • Mix the lobster meat and mayonnaise in a large bowl.  Use just enough mayonnaise to coat the meat but not so much that it is holding the meat together
  • Grind in two or three grinds of pepper.  You don’t need much
  • Add in the celery and mix again
  • Cover and chill for at least an hour
  • After the mixture has chilled, pre-heat the grill or an iron skillet
  • Spread softened butter on both sides of each roll
  • Over medium heat, toast the buns on each side for 2 to 3 minutes until golden brown
  • Fill each toasted roll to overflowing and serve immediately with lemon wedge, chips and pickle
  • Note: To add a little extra spice to the Boston lobster roll recipe, chop up two scallions and add it to the mixture along with a dash of cayenne

 

 

 

 

Authentic Spaghetti Vongole Made with Fresh Littleneck Clams

Spaghetti Vongole made with fresh Little Neck clams from Cape Cod is a flavorful Italian style seafood pasta dish that is great for any occasion. Light and bursting with the clam sauce flavor, this pasta dish is a favorite in Boston.  For best results, the sauce must be made with live clams.

Native to New  England, littleneck clams are more tender than the larger quahog clams. Though the littleneck clam is often served raw on the half shell along with raw oysters and cooked shrimp, littleneck clams are the required ingredient for making authentic pasta dishes such as Spaghetti Vongole.

Authentic Spaghetti Vongole with Fresh Littleneck clams

Authentic Spaghetti Vongole with Fresh Littleneck Clams

The recipe is not difficult but care must be taken to prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished. 

Servings: 4 -5 servings 

Directions

The first step is to clean the clams.  Fill a deep pot with cold water and carefully place the little neck clams into the pot. Let the clams sit for about 15 minutes to remove any grit.  Scrub the shells under running water and set aside.

Bring a large pot of salted water to a boil, add the pasta and bring the pot to a boil again. Stirring occasionally, cook for 8 to 10 minutes or until “al dente,” tender and firm.  Drain the pasta well and return to pot.

While the pasta is cooking, heat the olive oil over medium heat in a deep pan with a lid. Add the clams, cover and cook for five minutes occasionally shaking the pan. This will allow the clam juice to simmer. Add the garlic and red pepper flakes; sauté for 2 minutes until the garlic begins to brown. Add the wine, lemon juice and half the parsley. Cover and cook, again shaking the pan periodically allowing the sauce to reduce until all the clams are opened.  Discard any clams that have not opened.

Turn the flame up to medium-high heat. Add the hot, drained spaghetti to the pan; add the butter and season with salt and pepper. Toss the pasta with the clams to coat with the sauce. Sprinkle on the rest of the chopped parsley and the toasted bread crumbs. Drizzle with olive oil and serve immediately. 

Ingredients

  • 1 pound spaghetti
  •  ¼  cup extra-virgin olive oil
  • ¼ teaspoon red pepper flakes
  • 4 garlic cloves, sliced thin
  • 2 pounds fresh  littleneck clams from Cape Cod
  •  ¾  cup dry white wine (Pinot Grigio)
  • Juice of 1 lemon
  • 3 tablespoons unsalted butter
  • Sea salt and ground black pepper
  •  ¼ cup  fresh parsley,  chopped
  • 2 tablespoons toasted and fried bread crumbs

You may also wish to try other dishes made with little neck clams such as the famous and popular Boston Lobster Fra Diavolo recipe.

© Lobsters-Online.Com 2015

What About Serving Jumbo Lobster for New Years Eve Dinner

Every New Year holiday there is heard the same debate about what size lobster to order for the New Year’s Eve dinner celebration. Do bigger lobster have more meat? Are bigger lobster tough when cooked? Are jumbo lobster priced better?

Jumbo lobster on dinner plate

Jumbo Lobster Dinner for New Year’s Eve 2012

There are differing opinions on the quality of taste between a smaller lobster and a jumbo lobster, but these opinions are based on legend and not fact. Cooked properly, a six-pound lobster will be just as delicious as a 1-1/2 pound lobster. However, care must be taken not to overcook a large lobster. Overcooked lobster meat will toughen quickly. Steaming is the most forgiving way to cook a jumbo lobster. So follow cooking instructions and tips carefully and your jumbo lobster will be just as succulent as a smaller lobster.

Fresh is Best

Among the most important factors affecting taste is freshness. Ocean fresh is best. For example, supermarket lobster that sit in tanks for weeks at a time will begin to lose weight as the claw meat shrinks. When cooked, the supermarket lobster won’t taste as succulent as an ocean fresh lobster.

The next important factor is to make sure the lobster is flavorful is to order what is called the “hard shell lobster.” Lobsters “molt,” which means they shed their shell as they grow. After molting, the lobster’s new shell is soft. During this growth period, lobsters are in a weakened condition and do not travel well. Soft-shell lobster also have less meat for their size and some people are of the opinion soft shells are not necessarily as flavorful as the hard shells. The connoisseur won’t take a chance and will usually avoid soft-shell lobster.

So the keys to succulent jumbo lobster is careful cooking, freshness and selecting hard shells, but are jumbo lobster also a good value?

Larger lobster have a higher volume-to-surface ratio, yielding a little more meat per pound. Not a big difference, but there is a difference. On a practical level, jumbo lobster have larger legs, swimmerets, body and shoulders. The meat in these parts of the lobster is considered a delicacy. The truth is, on a large lobster the meat in those places is much easier to get at then on a smaller lobster. The legs especially will have a higher volume of meat. The larger claws on jumbos will also offer up to 20% more of the very desirable sweet claw meat.

Wild Caught Lobster

The Maine lobster lives in the ocean and is still harvested much as they were in the 19th century. Lobster fishermen go out in season to collect lobster from their traps and the lobster is delivered to market daily. Since the harvest varies from month to month, lobster prices go up and down with supply and demand. Waterfront Maine lobster pounds such as the ones operated by the Lobster Trap Company allow the storage of ocean fresh lobster, helping to stabilize prices in the off season.

Big George the lobster

Jumbos begin at 2 ½ to three pounds with the weight measured wet, or right out of the tank. Some years the price-per-pound for jumbos is higher than quarters, halves and selects. Some years the price per pound is less. It just depends on the supply and the demand.

Lobsters-Online.Com ships only hand selected, fresh lobster. The hard-shell lobster are lively, healthy, and ocean fresh. By operating water-front lobster pounds in Maine, Lobsters-Online.Com is able to offer customers ocean-fresh jumbo lobster year round.

So go ahead an order some jumbo lobster for your New Year’s Eve dinner celebration. And have a Happy New Year!

© Lobsters-Online.Com 2015

Downeast Cooking Tips that “Tug” on the Christmas Lobster

No matter how you prepare them, Maine lobsters are a gourmet treat any time of year.  But at Christmas, lobster is often celebrated as the Christmas Eve dinner main course.

For some hungry family members,  the bigger the Christmas lobster is, the better. A few  jumbo lobster recipe cooking tips may help.

In just a few days Christmas Eve chefs all across the country will boil, steam, bake or grill Maine lobster.  But cooking those jumbo lobster to satisfy family members can be tricky.  Care must be taken not to overcook, or the meat will toughen. Under-cook a jumbo lobster and the lobster will not have its succulent flavor.

Given this challenge, even experienced cooks may be surprised to learn that that the lobster antennae can play a role in helping chefs determine when a whole lobster is cooked and ready to take out of the steam pot.

A steamed lobster with antenae

A tug on steamed lobster antennae can help tell chefs the lobster is ready

Steve, a former Downeast Maine lobster fisherman who now lives in North Port, Florida, recently shared with Lobsters-Online an experience he had with jumbo lobster. He says timing how long a big lobster cooks is not always accurate as those on the bottom may cook faster than those on the top.  To double check if  a lobster is done, Steve firmly stands by the practice of giving a pull on the lobster antenna.  If the antennae pops off easily, the lobster is done. If it stays on, the lobster needs to cook a little longer.

“I have cooked thousands of lobsters of all sizes.  Giving a slight tug on the antenna has worked for over 50 years for me.”

“I was a lobster fisherman back in the 70s,” Steve said.  “I have cooked thousands of lobsters of all sizes.  Giving a slight tug on the antenna has worked for over 50 years for me.”

Steve said once for his birthday  at a restaurant he ordered a giant 13-pound lobster for himself and a 10-pound lobster for his sister.

“When the waitress brought them to my table I gave the antenna  a slight tug and the whole lobster came with it,” Steve said.  “I told the waitress that they where not cooked and asked her to take them back and have them cook them some more . The cook then came out to my table with the manager and he told me that if they cook it anymore that it will be tough.”

 

Steve said he then broke the 10-pound lobster open  and showed everyone that the meat was not fully cooked.  The manager apologized and took them back to cook some more.
“I told the manager about the antenna on the lobster breaking loose when it was done,” Steve said. “He came back to my table with the lobster and I gave the antenna a tug and it came off . I opened up the lobster and cut a piece of the tail and gave it to the manager and he agreed that it was tender and that it was cooked just right .”

 

The Jumbo lobsters were delicious, he said.

 

“Cooking lobsters according to time tables does not work all the time and they can be raw or become over cooked,” he said, adding that it is also important to move the lobsters around in the pot to make sure they cook more evenly.