Boston Lobster Fra Diavolo Recipe Sets the Standard

Lobster Fra Diavolo, the dish by which all other seafood dishes are judged!  Be forewarned, preparing this seafood feast it not for the feint of heart. But the wonderful culinary rewards are worth it.

To introduce our dish, you should know that “Diavolo” is Italian for devil.  As a culinary term it is used to describe a tomato based sauce that is liberally spiced, with “Fra Diavolo” the Italian term for brother devil: a spicy sauce prepared with linguine and fresh seafood.

Boston Lobster Fra Diavolo with clams and mussels
A Boston Favorite: Fra Diavolo with Lobster, Clams and Mussels

Our dish calls for preparing a homemade lobster stock made from fresh Maine Lobster. A favorite of Boston’s North End, the Boston Lobster Fra Diavolo recipe will feature lobster, clams and mussels and take four and one-half (4 ½) hours to prepare both the homemade lobster stock and the sauce. The recipe will serve four to six people.

The first step is to prepare the lobster stock.  This begins by blanching the live lobsters, cracking the claws and tails and removing the meat.  Set the lobster meat aside. Please see the directions for the lobster stock preparation below.

Ingredients

Boston Style Lobster Fra Diavolo: 

  • 3 fresh, hard-shell Maine lobsters, 1 ¼ pound each, blanched with meat from the claws and tails removed to add to sauce
  • 1 pound linguine
  • 12 littleneck clams, scrubbed
  • 16  mussels, de-bearded and scrubbed
  • 6 tablespoons extra-virgin olive oil
  • ¾  cup small diced onion
  • 2 teaspoons shallots
  • 3 tablespoons minced garlic
  • 4 tablespoons tomato paste
  • 1 ½ cup lobster stock
  • 1 teaspoon salt
  • 2 tablespoons chopped fresh parsley leaves
  • Fresh basil leaves, to garnish
  • ¼ cup crushed red pepper flakes to taste
  • 3 cups canned tomato sauce

Directions Boston Lobster Fra Diavolo:

Bring 1-gallon of salted water in large pot to a boil and add the pasta to the pot. Partially cook for 5 minutes, drain and drizzle with olive oil. Set aside.  While cooking the pasta, place a 14-inch sauté pan over medium-high heat and add the olive oil. Once the oil is hot, add the onions to the pan and cook until caramelized, about 2 minutes. Add the garlic and shallots and sauté until fragrant, about 30 seconds. Add the red pepper flakes and sauté about 30 seconds.  Add the tomato sauce and tomato paste. Cook the ingredients until reduced by half, about 5 minutes.

Add the clams to the pan, cover and cook about three minutes.  Add the mussels to the pan, cover and cook about three minutes. Add the lobster to the pan and cook for two minutes. Add the parsley to the pan. Add the partially cooked pasta to the pan.  Add 1 ½ cup of the lobster stock and continue to cook. Toss the pasta in the sauce until al dente, about four to five minutes. Season the pasta with the salt and toss again.  Garnish with fresh basil and serve.

Ingredients

Lobster Stock: 

  • Par boil lobster for five minutes, cool and remove meat from claws and tails
  • Add lobster body, cracked claw and tail shells
  • 1/8 cup vegetable oil
  • 2 celery ribs, cut in quarters
  • 2 tomatoes, chopped coarsely
  • 1 yellow onion, peeled and quartered
  • 1 carrot, peeled and coarsely chopped
  • 2 fresh thyme sprigs
  • 1 small fennel bulb
  • 1 small  head garlic
  • Salt and freshly ground black pepper

Directions Lobster Stock

Heat vegetable oil in large stock pot. Add the empty lobster claw and tail shells and stir. Cook for 5 minutes. Add the carrots, celery, tomatoes and thyme. Cut the fennel and garlic bulbs in half and add to the pot. Cover ingredients with two inches of water. Bring pot to a boil, then reduce the heat and simmer until mixture is reduced by half (about 4 hours). Add salt and black pepper to season. Strain stock and set liquid aside.

Wine Selection

The recipe screams to be served with a sparkling Rose Champagne or a light, traditional Chianti.

Lobsters-Online.Com

 

 

 

 

Day Boat Sea Scallops a Cape Cod Seafood Treasure

 

This time of Summer the Cape Cod “Day Boat” fishermen are arriving back in port each day carrying their precious catch of seafood treasure:  the tender, sweet Cape sea scallop.  All summer these small commercial vessels – or Day Boats – harvest from Cape Cod and Nantucket Bay the precious Cape sea scallop that locals love.
Chef’s all over New England prize the delicate, Cape sea scallop for its exceptional delicious flavor and plumpness.  The day boat scallops are a true renowned delicacy.  No where else in the world can these clean, sweet, succulent scallops be found.
From June or July through early Fall the day boats will harvest the wild-caught scallops from the pristine Cape Cod and Nantucket bay waters and sell them straight to local buyers where the scallops are processed and sent out to fine restaurants and seafood retailers. As popular as Maine Lobster this time of year, the scallops are so prized by locals, that most Cape sea scallops never get the chance to leave New England Cape Cod and Boston restaurants have a long standing tradition of offering freshly caught Cape sea scallops. 

Provincetown Cape Sea Scallops. Source WorldtoTable.com

So what is the solution for those seafood lovers that can’t get to Cape Cod this summer?
  
Thanks to a Cape Cod online delivery service – Lobsters-Online.Com  fresh day boat Cape scallops can now be ordered and shipped overnight anywhere in the country.
The Lobsters-Online.Com fulfillment facility — located in Bourne, Massachusetts on Cape Cod — processes the day boat scallops by hand.
“Our sea scallops are true “day boats” sourced daily from Provincetown Harbor on Cape Cod,” said Dan Brandt, the Lobster Trap Company domestic seafood buying manager.  “The scallops are all natural, shipped dry and chemical free. They are hand shucked and shipped within 24 hours.  Our scallops are never processed, treated, or frozen ensuring they are as fresh as if you caught them yourself!”
These sea scallops are so flavorful on their own that local chefs will tell you that if you add more than two ingredients to your recipe, “it’s too much.”  Cape scallops can be baked, broiled, sautéed or fried.  Many folks simply use a hot pan with a bit of butter. Just pat the scallops dry and drop them in a hot pan and let them sizzle for a minute. (Careful: the scallops cook really fast.) 
Indeed, the day boat scallops are so highly prized by locals that they are celebrated each September at the Cape Cod Scallop Fest on Cape Cod.   This year’s event begins Sept. 22, 2017 and will be held at the East Falmouth Fair Grounds. More than 55,000 people are expected to partake in sea scallop dinners, raw bars, craft shows and non stop music. 
© LobsterOnline.Com 2017

Great Eats: Atlantic Harpoon Swordfish Are Here

Barbecue Swordfish Steak on Plate
Barbecue Swordfish Steak on Plate
This time of summer the  Atlantic Harpoon swordfish are in season.  New England fishermen call it “harpoon” season.  The fisherman, or “strikers,” head out to the Western Atlantic Ocean in small fishing boats and actually hunt the ocean surface for the swordfish. When one is spotted near the surface the striker harpoons the big fish by hand.  A fish caught this way can range from 150 to 600 pounds.

A striker goes after a Swordfish on a calm day.
Each day the daily catch is brought in and sold to local markets, and the Swordfish steaks usually end up on someone’s plate in less than 24 hours, creating an incredible New England seafood experience for enlightened connoisseurs.
The practice of harpooning swordfish predates industrial scale fishing or “long line fishing” where thousands of baited hooks hang on floated lines that can be more than 30 miles long. The long-line hooks do not discriminate between the type and size of fish caught and experts say the practice in the past has depleted swordfish stocks in some places.  International laws are now in place now to limit the catch of the long lines, and these fishermen are closely monitored.
Harpoon swordfish hunters, or “strikers,” take their catch at a much slower, more selective rate.  The strikers only go after the large fish that are well past breeding age and avoid baby swordfish in the breeding grounds.  The fish are then delivered fresh daily to markets and restaurants in New England. The selective practice presents no threat to swordfish stocks.
While swordfish are found worldwide they are only in season in New England during the summer when the water is warmer.   According to research, the big fish tend to congregate where ocean waters have sharp temperature breaks (above 58°F) and where strong ocean currents meet.  This creates a turbulent environment where there is abundant food.  Along with the strikers, sport fishermen also ply these waters with rod and tackle seeking the big Swordfish.

Whether broiled, baked, grilled or on a kabob, fresh from the ocean swordfish is a favorite of first-time seafood initiates as well as seafood connoisseurs. Swordfish has a meaty texture and mild flavor.  Swordfish also offers a low-fat, low-calorie healthy choice for all seafood lovers.  Fresh swordfish is also rich in omega-3 fatty acids and other vitamins and minerals that are good for the heart.
Atlantic Harpoon Swordfish, fresh off the dock, is among the most popular Boston and Cape Cod seafood treats. This time of summer, many downtown restaurants feature day-boat swordfish steaks. In fact, the delicious fish is almost as popular as a specialty steak in Boston steakhouses. 


The most popular fresh summer swordfish recipe  is also the simplest. Marinated and grilled.
Here is a great recipe for a one-pound, 1 ½ -inch thick fresh swordfish steak.

Mix in a bowl:
  • a teaspoon of fresh chopped basil,
  •  ½ cup of olive oil,
  •  a small clove of chopped fresh garlic,
  •  fresh ground pepper to taste.
  •  If desired, a dash of fresh lime or lemon juice may be added.
Coat the steak and let marinate for one to two hours.  Cook on a medium-high grill for four minutes on each side, or until firm to the touch.  Only flip the steak once.  Do not overcook as the swordfish will get dry very quickly.  Remove from the grill and let stand for one minute before partitioning. Leave the skin on when grilling to help keep the fish moist but remove to partition and serve.
Today fresh Atlantic swordfish can be shipped overnight by a Cape Cod online seafood retailer anywhere in the United States.  This means anyone – from Florida to Kansas – can enjoy delicious swordfish that only 24 hours earlier were swimming in the clean, crisp ocean waters off Cape Cod.
Is it dinner time yet?
© LobsterOnline.Com 2017

Enjoy a Traditional Steamer Clam Recipe From Cape Cod

The Maine lobster clambake with freshly harvested steamer clams is one of those wonderful summertime dinners that locals enjoy up and down the New England coast. But for many people, a basket of freshly cooked steamers can be a fabulous dock-side lunch or dinner all by themselves.

The steamer is a soft shell clam known by many names. Steamers can be called the Ipswich clam, the long neck clam, the belly clam, the fried clam and other not so flattering terms. The shell is soft enough to break with your fingers. Steamers are readily identified because the long neck, or snout, stick out of the shell. They are harvested from saltwater sandbars and saltwater mud flats. The clams live in the sand just below the surface and are famous for “squirting” water when people walk by, making them easy to find.

Freshly cooked steamer clams on a plate
Fresh soft shell steamer clams

The best soft shell clams are still harvested by hand and are usually available year round, except when the flats freeze. They are sold daily to markets and stored in mesh bags in large, airy coolers. Although easy to prepare, it is important to follow some basic steps.

Ipswich Steamer Clams Recipe Popular in Boston and Cape Cod

Traditional soft shell steamer clam recipe serving two to four people

Cleaning the Clams:

At least one hour before cooking, place the clams in a clean sink (no soap or other residue) and just cover the clams with cold water. Add two drops of white vinegar to the water to help the clams expel any sand they have in their shells. Stir the clams gently and let soak for 10 minutes. Drain the sink flushing any sand residue. This time without vinegar, cover the clams with cold water again, gently stir, and let soak for five minutes. Drain. Discard any clams with broken shells.

steamer kettle for lobster and clams
Traditional kettle for steaming clams

Ingredients:

White vinegar
Four pounds of freshly dug steamer clams
2 large stalks of fresh celery
2 medium yellow onions
1 stick salted butter
1 fresh lemon

Steamer Clam Preparation:

Clean steamer clams with white vinegar as described
Cut celery stalks into two inch pieces
Cut onions into two inch quarters
Cut lemon into ¼ size wedges
Melt butter and place in ramekins
Add water to large steaming kettle or lobster pot 1/4th of the way up

Cooking Steamers:

Bring to roiling boil
Place steamers, onions and celery into pot at the same time and cover
Gently stir clams twice
Cook for 12 minutes until the clam shells open (do not overcook)

Serving:

Drain broth from the kettle into ramekins.
Squeeze lemon wedges into melted butter
Remove clams from kettle and discard any unopened shells
Serve immediately

Note: Dip to wash clam in broth and then use the fingers to remove the membrane covering the neck. Most people will eat the entire clam, while some leave the neck. Dip clam in the melted butter and enjoy.  As an aside, don’t forget that day boat scallops are now in season and can be ordered for home delivery.

Recipe courtesy Aimee C. Nichols, private chef.

© Lobsters-Online.Com 2017

Get the Dad Who Thinks He Already Has Everything Something Really Lively this Fathers Day

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.

© Lobsters-Online.Com 2017

 

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.
—————————————————————
  • MAKE-AHEAD
  • 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.

Lobsters-Online.Com

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!

© Lobsters-Online.Com 2016

Lobster Real American Comfort Food

Yes, fresh lobster from New England is a well known delicacy, but did you know lobster is really good for you?  Rich in protein, Vitamin B-12, Phosphorus and Zinc, lobster is also low in fat and calories and has zero carbohydrates. Lobster is also an excellent source of lean protein.   All told, lobster is real American comfort food and an incredibly healthy food.

 

Lobster also contains Omega-3 fatty acids, which according to the American Heart Association, are associated with good heart health.
The experts at the National Institute of Health list lobster as having fewer calories and saturated fats than both chicken and turkey.  Here is a breakdown of a 3.5 ounce serving of each.
                       CHOLESTEROL    CALORIES     FATS
Maine Lobster          72 mg              98              0.1 g
Skinless Chicken        85 mg           173             1.3 g
Skinless Turkey        86 mg           140               0.4 g

 

New England restaurants from Maine to Rhode Island prepare lobsters in any number of elaborate ways.   Baked stuffed, lobster salads, lobster ravioli, lobster chowder and more are among the specialties. However, most New England folks rely on the tried and true ways: Steamed (or boiled), grilled or broiled. 

 


For lobster lovers, a fresh, steamed lobster has the best taste.   Hard shell or new shell, lobster requires careful cook timing for best flavor. Cooking either too long or too short can turn the meat mushy or tough and greatly affect flavor.  Perfectly cooked, the claw and tail meat is tender, sweet and delicious.   If all this make you hungry, remember you don’t have to go to Maine.  Today you can have live, fresh lobster delivered right to your front door anywhere in the country.

 

Here are the nutrients and the percentage of daily requirements found in a 3.5 ounce lobster tail.

 

Lobster
Nutritional value per 100 g (3.5 oz)
410 kJ (98 kcal)
0 g
0 g
0 g
0.59 g
0.107 g
0.091 g
0.16 g
20.5 g
0 mg (0%)
4 mg (267%)
4 mg (27%)
2 mg (40%)
4 mg (308%)
Folate (Vit. B9)
2 μg (1%)
0 mg (0%)
6 mg (1%)
2 mg (16%)
8 mg (2%)
15 mg (2%)
0 mg (0%)
15 mg (150%)
Percentages are relative to US Recommendations for adults.
Source: USDA Nutrient Database

 

So what does one need to know when enjoying their next Maine? Lobster is is a beneficial source of plaque reducing Omega-3 fatty acids (which are healthy for the heart), extremely low in fat, very high in protein,  The same portion of skinless chicken has 130% more fat while the same portion of lean beef has 500% more fat.

 

And for those who prefer organic food, lobster is at the top of the list. They are harvested in the wild where they feed on a smorgasbord of fresh seafood. The Lobster diet consists of live fish, live crabs, live clams and live mussels. In all, lobster have a very healthy diet which which is why they are a beneficial food for humans.
For cooking information, check out our tips on how to cook live Maine Lobster.
© Lobsters-Online.Com 2016

Mothers Day Lobster Dinner Tradition Goes the Distance

 

Every year  Henry Johnson would take his mother out for a Mothers Day lobster dinner.  But this year, Mom is retired and living 1300 miles away in Naples,Florida.   Getting together on Mother’s Day was not going to be possible.
mothers day may 10th 2015
Johnson said he needed a way to keep the Mothers Day lobster-dinner tradition going.
So Johnson went online to see if he could find a seafood restaurant in Naples offering gift certificates.   But knowing his mother, Lillian Johnson, was a lobster gourmet, he was not sure he could find a restaurant offering the jumbo lobster his mother preferred.
The web search for a lobster-dinner gift certificate delivered a surprising result, according to Johnson. His Google page yielded a Cape Cod, Massachusetts Lobster delivery service that offered to send fresh, live Maine Lobster overnight to Naples, Florida.   And not just any lobster, but jumbo Maine Lobster.  The delivery service – Lobsters-Online.Com — also offered freshly harvested steamer clams and oysters.
Johnson said he was “thrilled” with the idea of sending his seafood loving mother a box of live Maine lobster on Mother’s Day.
After a few minutes of shopping the web site, Johnson selected two four-pound lobsters, a bushel of steamers and the Lobster Trap Co. homemade style Lobster Bisque. The Lobsters-Online.Com service offered a satisfaction guarantee, which was important to Johnson.
“What could be a better surprise,” Johnson said.  “Mom will be sitting at home, and the door bell will ring, and a box of live lobster will be delivered right to her door.”
Johnson said his mother is one of those Lobster aficionados who grew up in Maine, went to school in Boston and raised a family in Connecticut.  His mother’s only complaint about Florida has been that it is difficult to obtain locally fresh New England Lobster and shellfish.
“Mom knows how to cook and eat a lobster like a professional,” Johnson said. “She knows how to make lobster butter with the lobster roe and how to twist the small legs and flippers to get the even the small meat out.”
Sending live lobster on Mother’s Day, Johnson said, will go a long way toward keeping their Mother’s Day lobster dinner tradition going.
Lobsters-Online.Com has been serving up Mother’s Day lobster gift boxes for more than a decade.  Every lobster gift box includes only select-grade lobster fresh from the clean, crisp waters of New England.  The lobsters are placed in boxes with special individual compartments to protect them in transit.  The special box is placed inside a frozen-gel packed cooler and layered with wet seaweed.  The package is then shipped FedEx overnight delivery to ensure the lobster arrives fresh, alive and healthy.
Lobster gift boxes may be ordered by 2:30 p.m. EST for next day delivery.  Delivery is available Tuesday through Saturday.
© Lobsters-Online.Com 2016

Maine Lobster Roll Recipe Simply the Best

It’s hard to improve upon the traditional Boston and Maine lobster roll recipe. The lobster roll  that you can experience in any of the numerous lobster shacks and seafood restaurants that inhabit the Massachusetts coast line.  Sometimes simple is just simply the best and there is just no reason to change anything.  Nothing is better than the pure, sweet taste of lobster.

As the old adage says, “if it ain’t broke, don’t fix it.”

But there are a couple of tricks if you want authenticity.  You must use fresh, live Maine lobster.  And if you want an overflowing lobster roll you can eat with a fork, plan on one 1 ¼ pound lobster per roll.  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.

Boston lobster roll on New England style top loading bun

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.

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.

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

 

©Lobsters-Online.Com 2015