Maine Lobster Recipes, Fish Stories and News from Lobsters-Online.Com
Category: Boston and Cape Cod
The Bay State is home to thousands of fishermen, seafood restaurants and great chefs.Fresh local Lobster, day boat scallops, harpoon swordfish, clams and oysters are the staples of seafood lovers from Boston to Cape Cod.
Everyone who has ever been to Tuscany has fallen in love with its history, charm, and, of course, its FOOD! Italian Tuscan style recipes have made their way all over — even to Cape Cod — so try this Tuscan Style grilled lobster recipe just in time for Father’s Day 2014.
Visitors to Italy often learn that the Italian food they eat there often does not look, or taste, the same as it does back home. But the regional distinctions and flavors of Italy often translate very well to dishes prepared using our wonderful New England seafood. From a Boston fine dining Ristorante to a seacoast resort, New Englanders love their seafood prepared with the flavors of Italy.
We are fortunate to have Chef Dan from the Lobster Trap Restaurant in Bourne, Mass share his recipe for Tuscan Style grilled whole lobster. This Italian style dish has been given just the right Cape Cod touch. Be sure to start with fresh, live hard-shell whole lobster. Preparing whole live lobster for the grill can be a bit intimidating for first timers, but trust us, the results are worth it. So go ahead and try Chef Dan’s Tuscan Style grilled lobster recipe. And enjoy!.
Feb. 25, 2013 — Lobsters-Online starts the New Year with a deep breath as the prior Christmas and New Year holiday period is our busiest time of the year for shipping live lobster. During the six-week holiday period folks from all over the country use the lobster shipping service to order New England seafood for their dinner celebrations. From Michigan to Florida, Georgia to California, the orders were shipped to families in every state in the country.
Just wanted to send a note of appreciation as we close out 2011 with another great lobster, shellfish, seafood dinner. — Don P., Parker Colorado
Many Lobsters-Online customers are what we affectionately term ex-patriots, or more narrowly, former residents of New England. And while they have left the Northeast and have ended up living in various places, all these people have one thing in common. They miss their Maine lobster, shellfish and other New England seafood treats.
Lobsters-Online always enjoys when we hear back from our former New England natives. Today seemed like a good time to share a few of their much appreciated comments:
“I recently ordered two 5 lb lobsters for my husbands 65th birthday. I have to tell you that he was very surprised and they were absolutely excellent. We are both from Connecticut and now live in Florida. Floridians have no idea what real lobster is until they try Maine lobster. You gave us not only a wonderful meal but brought back memories of New England. I have put your name on Facebook to all my friends so you will be getting more orders. Thank you so much. And Happy New Year.” – Maxine D,Spring Hill Florida.
“Just wanted to send a note of appreciation as we close out another great lobster, shellfish, seafood dinner. This is either our third or fourth order in just this past year and your products and services are consistently excellent. My wife is a native New England “coastie” and these meals go a long way toward keeping the beatings (on me) to a minimum for my dragging her to Colorado. Have a great New Year.” — Don P., Colorado
“Just a note to thank you again for taking such great care with my order this past Christmas season. I have been sending a gift to my parents for several years from your company. However, this year they were absolutely thrilled as I sent them live lobster, and your New England lobster chowder. Thank you for taking such good care … start to finish. It is so nice to know that you continue to do an incredible job.” — Steve L., Tampa Bay, Florida
“This is our third year ordering from your service. This year we ordered the jumbo lobster tails for Christmas Eve dinner along with your chowders. The tails were big, fresh and delicious. We baked and stuffed them with crab following my mother’s recipe. She is from Maine, and knows good lobster when she sees it. A good time was had by all. Thank you again for your service.” — Annette P., Punta Gorda, Florida.
Off season, winter keeps the lobster boats close to home, and only the biggest lobster suppliers can be prepared to make sure there is plenty of lobster available all winter. The Lobster Trap Company works hard year round to continue to be able to supply ocean fresh lobster to customers.
What does all that snow mean for lobster lovers?
They do this by building natural environment environment salt water lobster pounds that can hold millions of pounds of fresh lobster. This keeps the lobster strong and healthy until they are ready to make their trip to the folks.
“We filled our Maine and Canadian pounds with enough lobster to keep filling the FEDEX planes thru the rain, sleet and snow of this year’s terrible winter, just to make sure our customers stay full – and get their fill — of their favorite crustaceans!” Said Dave Madden, Lobster Trap Company vice president of sales.
Lobster Trap operates four lobster pounds located in Machiasport and Steuben Maine, providing access to 4,000,000 pounds of live lobster. The company also operates storage facilities throughout Canada providing holding capacities in excess of 2,000,000 pounds. All this means great lobster eating year round, even when the fishing season ends.
So while the snow may be falling, the lobster keeps flying.
Boston — (Oct. 2, 2012) – Lobsters-Online.Com today announced the anniversary of its 15th year of selling live lobster with overnight delivery to retail customers all across the United States, making it the oldest Lobster web site in continuous operation.
Launched in 1997, the retail lobster web site became an instant success with its first live-lobster sale coming from a Florida retiree who had recently moved to Tampa from Connecticut and was missing New England lobster.
First Sale in Minutes
“I saw the first e-mail alert and couldn’t believe a sale had come in. We just couldn’t stop smiling,” said Wayne Howe, the founder of Lobsters-Online. “It seemed almost unbelievable that someone found the web site so fast. Back then, e-commerce was supposed to be only for the big retail players. Yet here we were, a small business able to take a credit card online, authorize it, and then deliver live seafood overnight to anywhere in the country.”
“We have thousands and thousands of satisfied customers who buy from us every year,” Howe said.
Lobsters-Online.Com has served hundreds of thousands of customers and has shipped millions of dollars worth of lobster and seafood. Sales have increased an average of 25 percent per year since the year 2000.
Logan Clark, CEO of the LobsterTrap Company, headquartered in Bourne, Massachusetts on Cape Cod, formed the partnership with Lobsters-Online in 2001. The 35-year-old Lobster Trap Company is among the largest seafood wholesalers in the country and it boasts sparkling, brand new plant facilities capable of storing thousands of pounds of lobster in seawater tanks.
Lobster Trap in Maine and Cape Cod
Today the Lobster Trap Company boasts its own lobster boat docks and facilities in Machiasport, ME; Steuben, ME; and Cape Cod. This ensures that all Lobsters-Online.Com lobsters are fresh off the boats, onto the docks and into the Lobster Trap Company facilities. There are no middlemen to drive up the price or delay shipping.
Featuring all the best seafood New England has to offer – including hard to find jumbo lobster — the Lobsters-Online.Com web site is open 24 hours a day with fresh live lobster available year round. Customers that order by 2:30 p.m. EST can receive their lobsters the very next day. Deliveries are available Tuesday through Saturday.
Calvin the rare calico lobster was saved from a Cambridge, MA Restaurant lobster pot this week after the chef took notice of the lobster’s yellow and orange spotted shell. Instead of serving him up, they decided to name the guy and put him safely aside. A calico lobster is exceedingly rare, about 1 in 30 million.
The 1.5 pound lobster, dabbled in yellow, was found at Jasper White’s Summer Shack Restaurant in Cambridge when they were cleaning out a 1,200 gallon lobster tank. It is believed to have been caught off Winter Harbor, ME.
How it escaped notice before this is anyone’s guess.
According to the Boston Globe, Chef Jasper White was drawn to the singular lobster with the yellow spots: “We happened to be cleaning the tank and I happened to be there. One of my guys said, ‘Chef, look at this lobster,’ and from across the room I knew it was special.”
White estimates the rare lobster had been touched at least four times by human hands prior to being rescued. Normally all the lobster in the tank end up on a dinner plate. Jasper said he buys about 350,000 pounds of lobster annually for his restaurants.
The lucky lobster’s calico shell is caused by the inconsistent distribution of the pigment layers that usually combine to make uncooked lobsters look brown. Lobsters come in many colors, including brown, orange, blue and white — the most rare. Still a calico lobster is exceedingly rare.
Fenway Park celebrates its 100th Anniversary today, making it among the oldest major league baseball stadiums in the country. What better way to join in the celebration than to go in search of the “world famous Fenway Park Lobster Roll.”
No longer a peanuts, popcorn and Cracker Jack menu, the Fenway Park food offerings in recent years have gone from hot dogs and beer to Sushi and Vodka drinks. Boston Mayor Thomas Menino while at Fenway recently dined on on a plate of shrimp, lobster, oysters, sushi, chicken and fruit.
Watch Out Hot Dogs
Fast catching up in popularity to the famous Fenway Frank, is the handmade Fenway Lobster Roll, Fenway chefs said. Made with fresh Maine Lobster, the lobster is cooked just prior to the start of each home game.
“The Fenway hotdog is still king,” Abell told a reporter. “but the lobster rolls are catching up. Every game we sell thousands of them.”
According to Fenway Park Senior Executive Chef Ron Abell, they will sell about 1,000 pounds of lobster during a typical game. That’s a lot of cooked lobster meat for use in creating the lobster rolls.
“The Fenway hot dog is still king,” Abell told a reporter. “but the lobster rolls are catching up. Every game we sell thousands of them.”
People love them.
“This was a shocker, but it was one of the best lobster rolls that I’ve had … Every bite included a large chunk of lobster,” according to a GreatestLobsteroll.Com review.
A visitor can spend $19 for a Fenway Lobster Roll in the expensive seats, or $13 on the concourse. Or you can follow the World Famous Fenway Lobster Roll recipe and make yours at home.
While the recipe seems simple, there are some critical ingredients required to be able to reproduce the Fenway Lobster Roll at home.
Abell starts with one fresh, hard shell, two-pound Maine lobster. A female lobster is preferred. He cautions that all ingredients should be added sparingly so as not to overpower the delicate flavor of the lobster and the toasted bun. Here are the directions and ingredients to makes two lobster rolls.
Two pound hard shell Maine lobster
2 tablespoons local farm market chives
1 teaspoon fresh chopped Tarragon
1 stalk chopped Celery
Two tablespoons fresh Vermont butter
New England style hot dog buns with cut sides and open top
Add the live lobster to a kettle of roiling salted water and boil for 12 minutes. When cooked, remove the lobster and pierce the claws and tail shell with a large chef’s knife to allow water to drain.
Pull the tail from the body. With the fingers on the underside of the tail shell, crack the shell, split it apart and remove the meat. Slice the back of the tail meat and remove the intestinal vein from the tail and discard. Remove any Roe (eggs) and set aside. Dunk the tail in cool water to wash.
Next, crack the claws and knuckles with the chef’s knife. Remove the meat.
Chop the lobster meat into chunks and place in a mixing bowl.
Chop the local farm market chives and add to bowl
Chop tarragon and add to bowl
Add mayonnaise to taste
Chop celery and add to bowl
Add a touch of sea salt
Heat griddle and melt two tablespoons fresh Vermont butter
Toast until golden brown the New England rolls on sides and bottom
Fill rolls to overflowing with lobster mixture
Serve immediately with a garnish of coleslaw on the side
As an option, Roe may be added to softened butter and spread on roll.
We now know what a lobster does inside a lobster trap, thanks to “The Lobster Trap Cam” in Halifax harbor.The live lobster trap web cam was recently placed inside a lobster trap in the popular Nova Scotia fishing town so the curious could go online and watch.The cam shows the lobster that wander into the trap to have a free meal on the bait and then can’t get out.
Today on the Lobster Trap Cam the lobster in the trap is quite active, facing the camera, snapping the big crusher claw, and pressing itself into a corner. A large crab moves threateningly from the side of the trap and amazingly, appears to be going after the bigger lobster until the crab decides to leave. The remarkably clear Canadian harbor water gives web visitors an unusual view of life at the bottom.Fish, urchins and starfish can be seen passing through the trap.The picture refreshes every two seconds, with the visiting lobster in the starring role.
A live lobster appears on a web cam on the bottom of Halifax harbor.
The cam is jointly operated by Murphy’s On the Water and Nova Scotia Webcams.Murphy’s is a Halifax restaurant and tour boat operator. They report that the Lobster Trap Cam is going viral with more than 65,000 hits.
While the lobster in the trap may be a star, the truth is, there is little chance that this particular lobster will end up in a hot pot.A spokesman for the webcam said the lobster are pulled up in the trap and released after “three or four days.”So while this one will get away, rest assured there are plenty more lobster where this one came from, and many of those lobsters will end up on a stove.
Much of the lobster eaten in the UScomes from Canada.In fact, the lobster industry is just as important to the Nova Scotia economy as it is to the Maine economy.It has been no secret that lobster fishermen this year are again hoping for a record catch.According to state of Maine government data collected from the fishermen, landings were weak in the spring due to the cold weather but now appear to be catching up.Maine lobstermen landed a record 94.7 million pounds in 2010 so that is the mark to beat in 2011.
One of the reasons that Mainelobster is so abundant is that many of the lobster’s natural enemies are no longer around in any numbers, according to Robert S. Steneck, a marine biologist at the University of Maine.For example, Cod fish, which eat baby lobster, are largely gone from the ecosystem. Facts that lobster fisherman are not sad over.Dr. Steneck is quoted saying that reintroducing Cod fish to the ecosystem would be like “bringing the wolves to your flock.”
While the curious may watch the Lobster Trap Cam, September is a busy time for the lobster industry, with the Labor Day Holiday setting the pace for increased demand.This time of year, “Shedders,” or soft-shell lobster, are popular with local folks in Maine and Massachusetts. Hard Shell lobster is stronger than soft shell lobster and lives longer out of water so they can be shipped further.Live lobsters can also be shipped right to people’s homes anywhere in the US thanks to an online lobster service.
Now, thanks to the Lobster Trap Cam and home lobster delivery, a family sitting at a dinner table in Kansascan enjoy a meal of fresh Maine lobster while watching the lobster’s cousin cavort on the web for Lobster Trap Cam.
With July temperatures warming up the Maine seacoast, lobsters are once again in their lively season making them easier to catch and the daily haul more plentiful, resulting in new low summer-season lobster prices.
That is because the more the lobster moves around in the beautiful Atlantic Ocean; the more likely they are to stop by to investigate some fisherman’s lobster trap.This also means it is more likely the lobster will also end up as the guest-of-honor in someone’s lobster pot.
And how cool is it that this good news of new low prices comes right at the best time of year for outdoor entertaining.Now backyard lobster chefs everywhere can all look like heroes without breaking the budget.
Lobster Clambake at low Summertime prices.
Lobsters are lethargic in colder water but as the summer sun warms up the coastal waters they begin to become more active.This time of year the lobster are busy hunting for new food sources, looking for new homes to hide in and on the lookout to mate. A tasty free meal in a fisherman’s trap is often too hard for a busy lobster to resist.
All along the Maine and Massachusetts seacoast, locals and tourists are enjoying lobster dinners at low seasonal prices.For lobster lovers who can’t get to Maine, don’t worry.There is a Cape Cod lobster service that will ship fresh, live lobster right off the boat direct to the consumer anywhere in the country.
Today seafood lovers can order fresh lobster, clams, oysters, scallops, fish and all the best seafood New England has to offer and have it shipped overnight direct to their front door.This month lobster prices are 15-to-20 percent less than just a month ago.For example, a hard to find four-pound live lobster can be ordered on the web at Lobsters-Online.Com for $44 plus shipping.
For many people, now is the time to take advantage of summer prices and plan that family lobster clambake.Some folks even have lobster shipped to their favorite vacation destination.Indeed, summer is the time to celebrate lobster as often as possible.
All the signs are in place for another record Maine lobster catch.
According to a report from the Maine Department of Marine Resources (DMR), more than 93 million pounds of lobster were caught in Maine’s waters during 2010. This giant catch represents an estimated increase of 12 million pounds of lobster from the previous 2009 record of 81 million pounds.
So here’s to another good season, and plenty of good eating.
June 15, 2011 is National Lobster Day.So foodies everywhere, let’s celebrate. Whether the lobster is grilled, steamed or baked, the result is always going to be the same:Absolutely scrumptious.
National lobster day is the prefect day to host a lobster clambake at your house.Invite all the Dads and Grads, the neighbors and the rest of the family and cook up a storm.Start your own tradition.
For New England, the lobster clambake has been a tradition longer than America has been a country.
History tells us that the Pilgrims watched Native Americans gather lobster, clams, mussels and fish and prepare them on the beach.The Native Americans dug a sand pit and lined it with hot rocks and coals. They added the lobster and clams to the pit and covered them in fresh, wet seaweed and more hot rocks, steaming the lobster and shellfish in seawater.
Lobster Clambake Source: M. Cellania
If digging a clambake pit is not your thing, just go ahead and get a big pot and steam or boil them.They will be just as delicious.
What to look for in selecting live lobster to prepare?Most important, make sure they are fresh.
Everyone knows the world’s best lobster come from Maine and Massachusetts. But what good is that if your table is in Kansas?Don’t worry; you don’t have to go to Maine.There is a service on the web that will deliver live Maine lobster right to your front door anywhere in the United States.Order your lobster with all the best seafood the cool, crisp waters of the Atlantic Ocean can offer.
For a more intimate celebration, start your dinner with some fresh Oysters from Cape Cod.Serve the oysters paired with chilled champagne or white wine, a good Chardonnay is best.Follow up with jumbo shrimp cocktail. Steam the lobsters, and crack the claws and tails ahead of time with a large knife to make eating easier.Serve with butter and lemon on the side. Don’t forget the candles.
National Lobster Day celebrates the fact that lobster is the largest of all the seafood harvest in New England.Popular world wide and known as a delicacy, Lobster makes any occasion more fun. So let’s celebrate.
The day after Mother’s Day is the unofficial start of the Maine lobster season, when just about every lobster boat fit to go to sea, goes to sea. Last year’s 93-million-pound record catch will be hard to duplicate this year, but folks in the industry see plenty of signs another great Maine lobster season is ahead.
Already reports from Maine shrimpers and other observers are showing large numbers of baby lobster showing up uninvited in their nets. And near shore, lobster fishermen report they are seeing high counts of baby lobsters in their traps. The little guests (baby lobster) are returned to the sea to grow, but their high numbers suggest a healthy harvest this year.
Lobster boat leaves Stueben, ME lobster pound.
A sunny warm spring helps to warm the shoreline waters which brings the adult lobster back in to feed where they are easier to catch.So the warmer the spring, the faster lobster fishing season gets off to a start.For lobster lovers awaiting their barbecues and lobster clambakes, the start of the lobster fishing season is always good news.
One challenge facing the lobster industry is the high price of fuel and bait. High fuel prices and bait take a bite of the profits for the fisherman. At the same time, fishermen fear that high gasoline prices leave folks less money to spend on going out to dinner, on vacations and for just plain buying lobster. So the fishermen hope for both a good harvest and a strong market.
To help manage supply and demand, the lobster dealers load up during peak fishing season by storing freshly caught lobster in large, natural seawater lobster pounds capable of holding millions of pounds of lobster. This allows lobster fisherman to catch lobster while they are active in the summer and fall, and still meet market demands year round.
The Lobster Trap Co. operates four pounds and two buying stations located in Machiasport and Steuben Maine, providing access to 4,000,000 pounds of live lobster. These subsidiaries are known as BBS Lobster Trap. In addition, the company operates numerous storage facilities throughout Canada providing holding capacities in excess of 2,000,000 pounds. The Lobster Trap Company’s Cape Cod shipping facility offers more than 100,000 lbs of holding capacity. Located in Bourne, MA the state of the art facility has fresh ocean water flowing through refrigerated tanks and returning to the ocean cleaner than when it came in.
All of this ensures Lobsters-Online.Com customers the freshest supply of healthy, live Maine lobster ready to be shipped overnight to homes all across the country. With lobster fishing season going into high gear, Lobsters-Online.Com will continue to offer all the best seafood value New England has to offer.