With the Fourth of July just days away, the outdoor entertaining season with fresh Maine lobster is moving into full swing. With the lobster menu decided upon, the question that always comes up is what are the best wine and lobster pairings?
First of all, let’s answer the question that is most asked. No, you can not serve red wine with lobster. The tannin in red wine and the iodine in lobster will react, overpowering the delicate flavor of the lobster, giving the meat a metallic taste. Therefore, no red wine, not even Beaujolais or other kind of low-tannin red should be served. The Gamay of even a subtle red will over power the lobster. The only exception is Lobster fra Diavolo, when Chianti is the only choice. But that discussion is for another day.
Today we are entertaining outdoors and a traditional steamed lobster dinner is on the menu. So what wines are most enjoyable?
I will start out by saying beware of serving robust white wines such as the new types of Chardonnay that have overly vibrant fruit flavoring. The natural saltiness of lobster, as with any seafood, will amplify the flavor of a big fruity Chardonnay. So unless you are grilling your lobster, go with a Chardonnay that is gently touched with fruit, and mostly un-oaked.
Pouilly-fuisse & Lobster
For us, we prefer steamed lobster with a white burgundy such as Louis Jadot Pouilly-fuissé (2008 $18.99). This wine has wonderful Chardonnay flavors, minerals and just a bare touch of oak. The perfect pairing for enjoying the sweet, delicate taste of warm lobster dipped in melted lobster butter.
The first course should be Wellfleet oysters. They must be shucked and served as an appetizer. On a large platter covered with plenty of ice, arrange the oysters in circles with traditional New England red cocktail sauce, lemons and horse radish … the only way to serve oysters.
What wine to pair with raw oysters?
The world’s perfect oyster must be served with the perfect Champagne. We enjoy Taittinger Champagne La Francaise ($27.99). This sparkling wine has a high blend of Chardonnay grapes to yield a balance of stone fruit and crisp hints of bread crust. One sip of chilled Champagne, followed immediately by a world famous Wellfleet oyster, and your taste buds will explode. Trust me, you will love it.
Champagne & Oysters
The steamers and chowder should be served as the second course well before the lobster and paired with a zesty Chardonnay. I enjoy pairing the clams with La Crema Montery Chardonnay (2009 $20.00). This is a wine with its own fresh mineral notes and tropical aromas of lemon that will nicely pair with the sweet, ocean flavor of the steamer clams. Just chill the wine and serve.
Chardonnay & Steamers
Wellfleet Oysters and TaittingerChampagne; La Crema Chardonnay and Maine steamer clams (or shrimp); and of course, Louis Jadot Pouilly-fuissé and lobster; sweet, fresh lobster will all contribute to a memorable outdoor dining experience. The perfect pairings of three wines with three courses of all the best seafood New England has to offer will have your dinner guests abuzz. Believe us when we say, it does not get any better than this.
Just let us know what time we should be there for dinner.
How is a number-one son or daughter going to be uber cool with a gift for Dad this Father’s Day? Whether sharing the day, or sending a gift from afar, what does a good son or daughter gets for a father who thinks he has everything?
Well, think lobster. That’s what thousands of good children do!
Send Dad a lively lobster this Father’s Day!
Thanks to a Cape Cod lobster online service, Dad can now go over the top on his big day with a big box of live Maine lobster delivered right to his door. Whether in California, Colorado or Kansas City, Dad can receive an entire lobster clambake packed up and complete with jumbo live lobster, homemade chowders and freshly harvested steamer clams. There is even a cook pot available to make the gift complete.
A fabulous Fathers Day Lobster Dinner feast
The service, Lobsters-Online.Com, offers up all size liveMainelobster that only hours earlier were swimming in the cool, crisp clean waters off New England. Right from the lobster boats, onto the dock and into the modern shipping facilities, the lobster are carefully inspected prior to travel. Only select grade lobster and freshly harvested clams and oysters are chosen to make the trip.
You don’t have to go to Maine
“Each year we ship lobster clambakes to hundreds and hundreds of dads for Father’s Day. Jumbo Maine lobster – five and six pounds – have been very popular in the last couple of years,” said Wayne Howe, marketing manager for Lobsters-Online.Com. “We take great delight in the idea that perhaps somewhere in New Mexico, a Father may hear his door bell ring and there stands a delivery driver holding a specially prepared travel cooler full of lobster that only hours earlier were swimming in the Atlantic Ocean. What a super surprise.”
Popular Gift Ideas
The New England Lobster Clambake is a tradition older than America itself. According to historical lore, the pilgrims first learned about the lobster from Native Americans. The pilgrims watched Native Americans gather lobster, clams, mussels and fish and prepare them on the beach.
The Fathers Day lobster dinner clambake features live lobster, Ipswich steamer clams, mussels and Cape Cod clam chowder along with an optional enamel steel cooking pot. Jumbo five and six pound lobsters are a treat for Dads who really love their lobster. The 1.5 pound lobster is a favorite for cooking on the grill. Available fresh lobster tails make any party better. Recipes and information on how to steam lobster are free.
All Lobsters-Online.com lobsters are shipped for overnight delivery. The lobster and seafood are carefully placed in special insulated cartons. Individual compartments protect the live lobster from harming one another during their flight. The cooler is packed with gel ice packs and wet seaweed. And best of all, an order placed online by 2:30 p.m. EST can be part of a feast anywhere in the USAthe very next day.
The Memorial Day Holiday barbecue is often viewed as the traditional start of summer, that time of year when the beach, boats, friends and family all beckon to start the beginning of a great season. Why not try something special for Memorial Day 2017 by serving fresh Maine lobster cooked on the grill using our super-easy grilled lobster recipe.
Grilling whole lobster adds a lot of flavor. The grill brings out the sweet taste of the
lobster meat but also adds a whole new dimension of flavor that you won’t get if you steam or boil the lobster. Grilled lobster also complements nicely any other seafood on the grill as well as meats and grilled vegetables. Grilling whole lobster is fast and easy and will be a crowd pleaser. So let’s get started.
First, you must start with fresh Maine lobster from your fish market or favorite lobster delivery service. Be sure to ask for hard-shell lobster as opposed to soft shell, or “new shell” lobster. Soft-shell lobster meat is often to stringy to hold together on the grill and won’t taste nearly as good. Hard-shell lobster is best.
Grilled Lobster Recipe
Grilling lobster adds a lot of flavor. Try this whole lobster recipe at your Memorial Day Holiday barbecue. Cook Time: 10 minutes
1 pound butter
1/2 cup fresh basil chopped and pressed firmly into cup
salt and freshly ground pepper to taste
4 (1.25 pound) whole lobsters (hard shell)
3 tablespoons olive oil
Combine the butter, basil, and salt and pepper to taste in a food processor and blend until smooth. Pack the mixture into a medium ramekin, cover with plastic wrap and refrigerate for at least 30 minutes. Split the lobsters in half lengthwise. Bring the knife down through the tail, making sure to cut just through the meat and to leave the shell connected.
Lay the lobster open, leaving the two halves slightly attached. Break the claws and legs off and crack slightly with the knife handle. Place the claws and legs on the grill over medium low heat and cover with a pie pan. Cook the claws and legs for 4 to 5 minutes per side.
Next brush the lobster bodies with the oil and season with salt and pepper to taste. Place them flesh side down on the grill over medium heat. Grill 7 to 8 minutes. Remove the lobsters and slather with all the basil butter.
Why not also add Steamers to your Holiday Barbecue?
Coming fast, Mother’s Day 2017 is May 14th this year. So this time begin Mom’s special day with a Mother’s Day lobster brunch of homemade fresh Maine Lobster Benedict, a beautiful dish that is sure to make your Mother’s Day celebration very special indeed. As we like to say, flowers are great, but a Mother’s Day gift of lobster just tastes better.
The Maine Lobster Benedict recipe begins with fresh Maine lobster. You will need five one-pound lobsters to garner 1 pound of cooked lobster meat. You steam the lobster as usual and use a large chef’s knife to open the claws and tail to remove the meat. Of, if you prefer, you can buy one pound of freshly cooked Maine lobster meat. Just make sure the lobster is fresh.
The Maine Lobster Benedict recipe will provide four servings for a great Mother’s Day Brunch. The recipe includes preparing homemade Hollandaise Sauce:
Hollandaise Sauce Ingredients:
2 egg yolks
½ cup (1/4 pound) unsalted butter
1 tablespoon fresh squeezed lemon juice
Dash of cayenne pepper
4 English muffins
12 asparagus spears, steamed
1 pound cooked Maine lobster
1 tablespoon butter
8 eggs, poached
Prepare the Hollandaise Sauce:
Melt the butter in a double-boiler on top of the stove.
In a small bowl, whisk together the egg yolks, lemon juice, and cayenne pepper.
Whisk the egg mixture into the melted butter, stirring constantly over heat until the sauce starts to thicken.
Season to taste with sea salt.
Remove the double boiler from the heat and keep the sauce warm over the hot water.
Prepare Maine Lobster Benedict:
Split and toast the English muffins and place 2 halves on a plate.
Cut the steamed asparagus spears in half, and place 3 halve-pieces on each English part of the English muffin.
Briefly sauté the pre-cooked lobster in 1 tablespoon of butter until it is heated, and add a portion of the heated lobster to each English muffin.
Poach the eggs and top each muffin half with a poached egg.
Add a dollop of the Hollandaise Sauce on top.
Note on the Hollandaise Sauce from Chef Tom Gutow: If the butter fat and egg yolks separate and the sauce appear to curdle, add a few tablespoons of hot water from the boiler and whisk like crazy to emulsify it. This will make the sauce smooth again.
Everyone loves baked stuffed lobster. But how to prepare live Maine Lobster for broiling at home can be a challenge. It’s not a job for the feint of heart. Fresh lobsters have to be prepared just so, and this means killing the live lobster by hand with a sharp chef’s knife.
Many people are just uncomfortable with this step but experts assure us the final preparation is quick and painless for lobster. Lobsters are killed by inserting a sharp blade in the underside where the tail and body meet.
Timing is very important in preparing baked stuffed lobster. It is best to have all ingredients ready and the dinner timed. Always wait until the last minute to kill the lobsters. This ensures all the natural flavors and juices will be preserved.
Move quickly and wear gloves if you want to protect your hands from the spiny shell. If you are going to use the claw meat in the stuffing, place the lobster on its stomach and chop off the claws with a cleaver and set aside. If you are going to serve the lobster with the claws intact, skip this step and leave the claws on the lobster.
Next, place the lobster on its back, grasp the tail firmly, and insert a sharp knife into the body where the abdomen meets the tail and draw the knife towards the head. Take care not to cut all the way through the shell. Then reverse the cut, this time holding the body and drawing the knife down the tail. Do not cut the back of the lobster shell.
Now you have to split the lobster with your fingers. With the lobster on its back, press down with the fingers until the shell cracks open exposing the tail and body cavities. All the lobster is edible except the stomach, a hard sac near the head, and intestinal vein. Remove and discard the stomach and the intestinal vein. The greenish tomalley and coral roe are edible and should be collected into a small dish and set aside for the stuffing.
Melt the 8 tablespoons of butter in a sauté pan over medium heat. Add the onions and season with pepper and salt. Cook until soft but not brown. Stir in parsley and tarragon. Add the shrimp, scallops and crab. Cook for one (1) minute. Remove from heat and cool.
Recover the tomalley and roe and break into small pieces with a fork. Add it to the seafood mixture. Gently stir in the cornbread and season with salt and pepper.
If you are using the lobster claw meat in the stuffing, remove meat from the claws, cut it into ½ inch pieces and add to seafood.
If you are serving the claws with the lobster, crack each claw with the backside of a large knife. Place the lobsters on a baking sheet. Divide the seafood stuffing evenly into the body cavity of each lobster. Pack loosely so as not to affect the even cooking of the lobster.
Brush the melted butter over the exposed tail meat, stuffing and claws. Cook until the stuffing is crisp and golden, about 20 to 25 minutes. Serve immediately.
For wine pairing, we recommend a Chardonnay that is gently touched with fruit, and mostly un-oaked.
Are you ready to enjoy your Maine Lobster? Here’s a few tips on how to eat a whole Maine Lobster and have you looking like a seafood aficionado in no time.
First gather up a nutcracker (or pliers), a small fork and nut pick. After molting, a lobster will have a soft shell and be pliable. If you have a hard shell lobster, a pair of lobster scissors will make short work of cracking the claws and getting the meat out.
Before serving it is best to let a boiled or steamed lobster drain for a minute. It’s a good idea to pierce the tail at the chest of the body with a chef’s knife to allow water to drain faster. Serve the lobster hot.
A bib is recommended when cracking as you can never tell when some water is likely to spray out right onto your shirt. Make sure you have plenty of towels, too. Melt the butter and slice up some lemon. Put the bib on and you are ready.
Hold the body of the lobster with one hand and twist the claw off with the other. The claw will break off where it connects to the body.
Crack each claw along its length with the nut cracker or cut with the lobster shell open with the lobster scissors. Remove the meat from the claws by pushing the meat out from the end of the claw with the small fork or pick.
Grab the lobster body again and twist the tail from the body. Pull the flippers from the tail. Crack the tail along its length and push the meat out from one end with the fork. Remove the tail meat in one piece and discard the vein that runs along the length. Next pick the meat from the flippers.
Twist the small legs from the body and remove the meat from the legs with the pick. You can also choose to squeeze the meat from the legs with your teeth.
Next separate the shell from the body by pulling the shell apart on the underside. The shell will disconnect from the body exposing the tenderest meat of the lobster. Remove and discard the green substance called the tomalley. Remove the meat from the body and leg joints with a pick.
The rest of the lobster should be discarded.
Note: If found, the roe (red female eggs) are often considered a delicacy and used to make lobster butter or is used in the stuffing for baked stuffed lobster.
Boston — Feb 10, 2017 — This year, instead of heading out to a restaurant why not stay home and treat your lover to a steamy, sizzling Valentine’s Day lobster Day dinner with live Maine lobster, oysters, and award winning seafood chowders all delivered fresh and delicious right to your door.
So while everyone else is fighting for reservations, trying to park, waiting for their table and getting rushed by the waiter, just say “No!”
That’s right. You can have the live lobsters delivered directly from our docks right to your door anywhere in the United States. With all the best seafood New England has to offer, Lobsters-Online can provide all the ingredients for a decadently scrumptious romantic dinner for two. From oysters to lobster tails, there is plenty to choose from.
Choose an Easy Recipe
Cupid knows nothing is more romantic than preparing a wonderful live lobster dinner steamed to perfection and served with plenty of butter. Lobsters-Online.Com features plenty of helpful recipes to make cooking fun. Cupid recommends starting with a tray of world famous Wellfleet oysters plucked from the cold waters off Cape Cod. Pop them open and serve with our specially prepared cocktail sauce.
Next share our home style Lobster Trap Co. lobster bisque made with real chunks of lobster. Steam or bake the lobster – the bigger the better. Or if you prefer, order a tray of jumbo lobster’s tails that come ready to cook and serve.
Free Range Beef and Lobster Tails
Also popular this year is surf and turf packages that boast Montana free range beef filet, Maine lobster tails and creamy smooth clam chowder. The package comes with a complete lobster bib and steel cracker kit to make eating easy.
Surprise Your Lover
“You should have seen the look on my man’s face when he saw what I had ready for him for Valentine’s Day,” said a happy customer from Port Charlotte, Florida. “Don’t forget the champagne!”
So while everyone else is fighting for reservations, trying to park, waiting for their table and getting rushed by the waiter, just say “No.” Instead, treat your lover to a Valentine dinner at home with a love fest of the best lobster and oysters in the world. Cupid will be proud. And don’t forget, a lobster dinner makes a memorable Valentine’s Day gift for everyone in the family.
Quality and Freshness are number one
All our lobsters are right off the boat, on to the dock and into our giant, new facilities. Since we sell direct, no other online service can match Lobsters-Online for freshness, quality and price. Because we ship with FedEx, you can order online and enjoy beautiful, select grade lobster the very next day.
Direct from the Sea
For more than 42 years, the Lobster Trap Company has been delighting customers from Boston and Cape Cod to as far away as Hawaii with its quality seafood. With facilities in Maine and Cape Cod, the Lobster Trap Company continues to offer its online customers the highest quality and lowest price found anywhere.
A recent Harris Poll of 1,000 adults asked the question, “Is lobster the food of Romantics on Valentine’s Day?” More than 42 percent answered with a resounding “Yes.”
For a long as people can remember, it has always been a tradition that many people consider lobster the most romantic of all meals. Lobster is often the dish of choice for celebrations and holidays and now we know it extends to romance.
A spokesman was quoted by the study explaining that “Lobster is the perfect dish for a Romantic, or Special Occasion dinner out. It is an exotic delicacy that results in an intimate moment between loved ones because Lobster is hand-held and shareable. Shellfish, especially lobster, is a catalyst for connection like no other food.”
Valentines Day Lobster Dinner
Oysters are traditional delicacies that are also served as part of a romantic Valentine’s Day meal. Oysters are known to be aphrodisiacs in many cultures. A good reason why these delicate shellfish are the perfect choice for Valentines Day dinners. Raw oysters on the half shell with ice cold champagne makes the perfect appetizer.
Lobsters this year can be ordered online and are available for delivery anywhere in the united states on Valentine’s Day, February 14, 2016.
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?
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.
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!
The Christmas Eve Maine Lobster seafood dinner is an Italian-American holiday tradition that is immensely popular in New England, so much so that serving wonderful seafood dishes on Christmas Eve has been embraced by people of all heritages. The historic seven-fish dinner has given way over the years to include elaborate spreads of cold shellfish such as oysters, clams and of course shrimp. But the starring role in the Christmas Eve celebration is now reserved for fresh Maine lobsters prepared any number of ways.
My neighbors always prepare several lobster courses on Christmas Eve with the favorite a pan roasted lobster flavored with Bourbon and served sizzling hot in a creamy butter sauce. Pan roasted lobster is a little tricky to prepare but with this favorite recipe the flavor is explosive and your family and guests will love it.
This favorite pan roasted lobster recipe allows the potent bourbon flavor to mingle wonderfully with the sweetness of the lobster. The use of fresh chervil imparts a hint of anise flavor to the lobster as well. And pan roasting lobster gives it a surprisingly tender texture.
For best results, you will need a large, heavy iron sauté pan or deep skillet, metal tongs and a large chef knife. Make sure to use fresh, live hard-shell Maine lobster. Care must also be taken not to place the lobster pan too close to the heat in the oven or broiler.
The Christmas Eve pan roasted lobster recipe can be served as a main course for two or as a first course for four.
Pan Roasted Maine Lobster for Two (Based on Summer Shack Chef Jasper White Recipe)
6 tablespoons unsalted butter, sliced small and chilled
1 tablespoon chervil finely chopped (substitute parsley and tarragon mix if not available)
1 tablespoon chives finely chopped
sea salt (or Kosher)
freshly ground pepper
Preheat the broiler or oven as hot as possible (550F). Position the oven rack in the upper third of the oven.
Kill the lobster by splitting them lengthwise. Remove any tomalley and roe found. Cut off the claws where the knuckle meets the carapace. Cut the lobster halves into quarters. Including the claws, you will now have 6 pieces of each lobster. Place the pieces shell side down on a plate.
Place the tomalley and roe in a small bowl and use a fork to mash into small pieces.
Place the 12-inch pan over the highest stove surface heat possible. Allow the pan to heat for 3 to 5 minutes. Add the peanut oil and heat until it forms a film on the pan. Slide the lobster pieces, shell side down, into the hot oil. Using tongs, move the pieces to sear the shells evenly. Hold the lobster pieces m with the tongs and press the shells into the hot oil to sear. The claws need to be seared on only one side. When the shells have all turned bright red, which should take no more than 2 minutes, turn the pieces over. The oil will also be beautifully red tinged. Add the tomalley and roe to the pan.
Place the pan in the oven. If using the broiler, cook for 2 minutes. If using the oven, cook for 3 minutes. The shells should be slightly browned, even a bit charred in places.
Remove the pan from the oven and return it to the stove at maximum heat. Turn off the oven and put in your serving plates in to warm. Remember, the handle of the pan will be red-hot and will stay hot until the dish is complete. To avoid burns, wear oven mitts.
Add the shallots to the fat in the pan and stir. Add the bourbon and ignite. Shake the pan until the flames die down. Add the wine and let the liquid in the pan reduce. Turn the heat to low.
Quickly remove the pieces of lobster and place, shell side down, on warm plates. Try to “reconstruct” the lobster so that it looks similar to a split lobster. Arrange the claws so that they lean into the center of the lobster.
Return the pan to the heat and add the butter, chervil and chives. Swirl or stir the butter in the pan to create a creamy sauce. Season to taste with salt and pepper. Spoon the sauce over the lobster pieces and serve at once.
Note on wine pairings: Champagne and other sparkling wines pair beautifully with shellfish and lobster dishes that have butter. They work well with notes of anise, ginger and mild curry, as well as toasty flavors from breadcrumbs or nuts. Try a top of the line champagne with your pan roasted lobster.