Just in Time Maine Lobsters Rolls for Your Super Bowl 50 Party

Just in time Maine lobster rolls for your Super Bowl 50 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 whichever team you are cheering for  … serve up to your guests some lobster!

lobstertrap-lobsterroll-550eBefore 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.

 

Super Bowl 50 icon
Super Bowl 50

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 fans of  either team,  your Super Bowl 50 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.

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