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

Ingredients:

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

Butter

Lettuce

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

Directions:

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

 

It’s Easy to Make Your Own Maine Lobster Roll

There is nothing that says sunshine and sea as the taste of a specially prepared, fresh lobster roll on a toasted New England bun. Waterfront clam and lobster shacks have been serving up lobster rolls all summer. Now, you can make your own anywhere and anytime of year.

Cape Cod, Ipswich, Massachusetts and the Maine seacoast are world famous for the lobster roll made with freshly caught lobster.  The lobster meat, cooked to sweet perfection, is served overflowing a top loading bun.  Add a side of chips, a cold beer and a sunny table, and you’re there.  The recipe may vary a bit from town to town but it always begins with freshly caught lobster.

A lobster roll from the Clam Box, Ipswich, MA

This longing for the opening of lobster-shack season was made all the more interesting when recently it was learned that Chuck Hughes, owner of  the Garde-Manger Restaurant in Montreal,  was named Food TV  Iron Chef of America, in part because of his preparation of a good old Maine lobster roll.   That’s right.  The judges went crazy for his lobster roll!


For those of you who share our passion for the lobster roll but can’t go to Maine or Cape Cod, we decided to share Chef Hughes winning lobster roll recipe.  We have only few hints to add. 


The lobster must be fresh and healthy, so only order from a reputable lobster online dealer.  Ask for a couple of females so that you can collect the lobster roe to make lobster butter.  Boil the lobster in a large pot of salted water and take care not to over cook.  Overcooking will make the meat tough.  When opening the cooked lobster, cut the meat into large chunks.  And finally, make sure to pick a quality, top-loading bun.


Remember, it’s all about the lobster!


Here is Chef Hughes recipe, adapted from his cookbook Garde-Manger:


Lobster Roll
Serves 4


For an added Iron Chef twist, feel free to add a smidgen of chopped dill.


4 lobsters, weighing about 1 1/2 pounds (675 grams) each


2 tablespoons (30 mL) best-quality mayonnaise


2 scallions, cleaned and finely chopped


Salt and freshly ground pepper


4 hotdog buns


Lobster butter (recipe follows)


In a large pot of boiling salted water, cook the lobsters for 6 minutes, and then plunge them into a bowl of ice water to stop the cooking process.


Shell the lobsters and cut the flesh into large pieces. Combine the lobster with the mayonnaise and green onions. Season the mix to taste with salt and pepper. Cover and chill until ready to serve.


When serving: Butter the buns with the lobster butter, and toast them in a fry pan until golden. Divide the lobster mix among the four buns and serve immediately.


Lobster Butter
Makes 1 pound (450 grams)


Lobster butter keeps refrigerated for one month, or can be frozen for up to three.


1 pound (450 grams) unsalted butter, softened


Roe from one female lobster


In a large fry pan, melt the butter and whisk in the (roe) eggs. The butter will be red. Pour into a container and keep refrigerated until ready to use. 

 

Lobsters Online.Com 2014

 

 

Wellfleet Oysters are the Best in the World!

We are having a family feast for Labor Day 2014.  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.

Wellfleet Oysters best in world

Wellfleet Oysters Best in World

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.

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 2013 in Wellfleet, MA October 19th and 20th.

© Lobsters-Online.Com 2014

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