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.
  • 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.


Pilgrims Had Lobster on First Thanksgiving

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!

Boston Lobster Corn Chowder Recipe an October Favorite

Along comes October in New England and the tree leaves along the lobster coast are turning into an ocean of color. The days are shorter, evenings cooler and once again it’s time for a hot bowl of homemade Boston Lobster and Corn Chowder.  Made with Fresh Maine lobster and freshly harvested corn on the cob, this seasonal chowder makes a great meal for the Fall.

The Boston Lobster and Corn Chowder recipe* includes cooking a lobster stock so it will take about two hours to prepare.  The recipe will provide 4 to 6 bowls or more of chowder.  While the recipe is a favorite for the Fall when fresh corn is available, it can be made year round with seasonal corn or fresh frozen kernels.

lobster corn chowder bowl

Boston Lobster and Corn Chowder

Boston Lobster Corn Chowder Cooking Directions

Use a 10-quart stock pot filled two thirds with sea water or fresh water heavily salted,   bring water to roiling boil and add the live lobster one at a time. You only want to blanche the lobster by cooking four to six minutes.  Remove the lobster and set aside to cool.

Crack the shells with a large chef knife and pick all the meat from the tails, claws, legs and bodies. Remove the intestinal track from the cartilage and tail. Dice the meat into ¾ inch cubes, cover and refrigerate.  The bodies and left over shells will be used in the lobster stock.  The stock will take more than an hour to prepare so that must be the next step (see Lobster Stock Directions below).

While the lobster stock is simmering, husk the corn and rub with a dry towel to remove all the silk.  Carve the kernels from the cob and set aside.  Break the cobs in half and add to the simmering lobster stock.

When the stock is ready, using a six-quart pot, heat the bacon until golden brown and pour off all but one tablespoon of bacon grease.  Add butter, thyme and onion and sauté until onions are soft. Add paprika and stir about two minutes.

Add the potatoes, corn kernels and enough lobster stock to completely cover the potatoes.  Increase heat and bring pot to a boil. Cover and cook for 12 minutes until the potatoes are just softened on the outside.

Add the lobster meat and the cream and remove the pot from the heat.  Season with salt and pepper.  Allow to stand a few minutes for flavors to meld.

To serve, spoon the lobster, potatoes and corn into a large bowl and then ladle in the creamy broth.  Garnish with chives and chopped parsley.

Lobster Stock Directions

Use a six or eight-quart stock pot.  Add the lobster carcasses, shells and tomalley to the pot. Cover with water and bring to a boil. Skim any scum from the surface. Reduce heat to a fast simmer. Add the wine, tomatoes, onions, celery, carrots, garlic, thyme, bay leaves, peppercorns and fennel seeds.  Let simmer for an hour or more until the flavor is rich.  Strain the stock though a fine mesh and draw off enough to add to the chowder as required.  Any extra stock may be frozen and kept up to two months.


Boston Lobster Corn Chowder Ingredients

  • 3 1 ¼ pound live lobsters,  hard-shell
  • 3 large ears freshly harvested yellow corn
  • 4 ounces unsliced bacon with  rind removed and diced
  • 4 tablespoons unsalted butter
  • 1 large onion diced
  • 2 teaspoons paprika
  • 3 sprigs fresh thyme with leaves removed and chopped
  • 1 ½ pounds potatoes, peeled and diced
  • 1 ½ to 2 cups heavy cream
  • Sea salt and freshly ground black pepper
  • 2 tablespoons fresh chives minced

Lobster Stock Ingredients

  • lobster carcasses and shells
  • 2 quarts water
  • 1 cup white wine
  • 2 medium onions, thinly sliced
  • 2 stalks celery, thinly sliced
  • 1 cup tomatoes (fresh or canned)
  • 2 small carrots, thinly sliced
  • 4 cloves garlic, crushed
  • 4 sprigs fresh thyme
  • 2 dried bay leaves
  • 1/4 teaspoon fennel seeds
  • 1 teaspoon black peppercorns
  • Sea salt

* Traditional Lobster and Corn Chowder recipe made famous by Boston chef Jasper White.


© 2014 Lobsters-Online.Com




Ipswich Fried Clam Roll Recipe You Can Serve at Home

Ipswich Massachusetts is the where the fried clam was invented back in 1916.  According to local lore, Lawrence Woodman was deep frying potato chips when he decided to save the hot oil and fry some of his large harvest of Ipswich Steamer clams.  The rest is history and the Ipswich Fried Clam Roll is now world famous.

The Ipswich Fried Clam dinner is now served in clam shacks up and down the New England coast.  Woodman’s clam shack (not really a shack anymore) now stands in Essex, Massachusetts where each day people – locals and tourists — line up to sample the delicious plate.

Ipswich Fried Clam Roll Recipe by Lobsters Online

Golden Brown Ipswich Fried Clams on a Roll

The mystery behind the fried clam is part of what makes them so sought after.  People marvel at the flavor and wonder what tricks are used to create such a wonderful, regional specialty. But the secret truth behind the creation is that the crispy, crunchy briny flavor so loved comes from the selection of the clam.  The Ipswich clam, also known as the steamer clam, is harvested from the muddy tidal flats indigenous to Massachusetts and Maine.  The secret is that no other clam will do. Where the Ipswich clam lives is what makes it so special.

That’s because in these muddy flats the clam is fed by the ocean tides and the rivers. This helps them grow up clean and healthy. It is this special combination of mud, river flow and clean crisp sea water that creates the Ipswich clam. No other area in the world produces such a clam.

The Ipswich fishermen use rakes and pitchforks to gather the clams by hand;  the same method used 200 years ago.  They are then immediately sold to processors who hand shuck the clams and package them to be shipped fresh to clam shacks and restaurants like Woodman’s  up and down the coast.

The good news is that today you don’t have to travel to Ipswich to enjoy an Ipswich fried clam roll.  Thanks to online seafood services such as Lobsters-Online, you can have the very same Ipswich clam shipped fresh, overnight right to your door to make delicious Ipswich clam rolls.  What a great idea for your next dinner party. Go ahead and try our Fried Clam Roll recipe with homemade tartar sauce.

Golden Brown Ipswich Fried Clam Dinner Roll:

Servings: 4


1 pound freshly shucked Ipswich clams (must be fresh)

1 can evaporated milk

1 cup finely ground cornmeal (or masa harina)

1/2 cup unbleached all-purpose flour

1/2 cup pastry or cake flour

1 teaspoon salt

1 teaspoon ground white pepper

1 pound lard (or 2 cups canola oil)

1/2 cup canola oil

4 New England style hot dog buns



Tartar sauce (see recipe below for New England style homemade tartar sauce)


1. Drain clams in a colander. Place clams in large bowl with milk. Let clams sit in the milk at least 30 minutes (The longer the soak, the better).

2. In another large bowl, combine cornmeal and flours with salt and white pepper. Mix well with fingers.

3. In an electric fryer, large wok or deep frying pan, heat lard and oil to a frying temperature of 365 degrees.

4. Take a handful of clams, let excess liquid drip off, and toss clams well in flour mixture, turning often to coat thoroughly.

5. Melt butter and brush on side of hot dog rolls and lightly toast both sides of each roll in a pan or on a grill.

6. Tear lettuce leaves into small pieces.

7. If using a wok or pan, add one or two clams at a time to hot oil adjusting clams so they are evenly distributed. Do not pile clams on one another. Adjust temperature to keep oil hot.  Fry for about 1 ½ minutes, or until they are crisp and golden brown (large clams may take a few seconds longer). Remove with a slotted spoon, and drain on a paper bag or clean paper towels.  If necessary, repeat with the rest of the clams.  Add clams to rolls, sprinkle in lettuce and serve immediately with tartar sauce on the side.

8. If using an electric fryer set temperature to 365 degrees. Wait until fryer heats up, drop clams in basket and deep fry for 1 ½ – 2 minutes, until clams are crisp and golden brown. Drain clams on paper bag or paper towels.  Add clams to toasted rolls and serve immediately with tartar sauce on the side.

Tartar Sauce Ingredients:

1 cup mayonnaise

2 tablespoons drained sweet pickle relish

1 teaspoon fresh squeezed lemon juice

1/4 teaspoon salt (if desired)

1/4 teaspoon cayenne (or tabasco)

Note: Combine our clam roll recipe with our lobster roll recipe for a complete seafood feast.

Lobsters-Online © 2014