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

Grilled Baked Stuffed Lobster Best You’ve Ever Had

Get ready for Grilled Baked Stuffed Lobster and the best lobster dinner you’ve ever had. Start out with a pair of fresh four-pound live Maine lobsters, a hot charcoal grill and get ready to prepare a lobster feast you will never forget.

Just in time for Memorial Day Weekend

This recipe is best with cold water lobster, which means lobster from Maine. If you can’t buy jumbo lobster near your home, you can have Maine lobster delivered right to your door anywhere in the country from a lobster online service. This recipe is easy to prepare and takes less than an hour. The result will be the best baked stuffed lobster you have ever had.

Gather up the ingredients for a lobster feast for two to four people:

  • Two fresh four-pound Maine lobsters
  • 10 15-count large fresh sea scallops
  • Eight to 10 large raw shrimp, about ¼ pound (optional)
  • 8-16 oz. Maine crab meat (16 oz. of not using shrimp)
  • Two sticks unsalted butter
  • One lemon
  • Four shallots or 1 large red onion
  • 2 cloves of garlic
  • Parsley 3 sprigs
  • Sea salt
  • Black pepper corn
  • 1 sleeve Ritz Crackers
Fresh Maine lobster stuffed with scallops and crab meat
Baked Stuffed

Light a hooded charcoal grill to 350 degrees.  Prepare the ingredients:

  • Chop the shallots or onion into small pieces
  • Chop up the 2 cloves of garlic and mince
  • chop up the parsley
  • Slice the scallops into ¼ chunks
  • If using shrimp, peel and slice the shrimp into ¼ chunks

Prepare the lobster:

  • Place the live lobster on a flat surface, stomach side down
  • Kill the lobster by pushing a large chef’s knife into the brain
  • Remove elastics from claws
  • Using the knife, split the lobster all the way down the middle
  • Remove the intestinal sac, brain, tomalley and roe with fingers or paper towel — do not use water to rinse the lobster as this will remove the juices
  • Optionally you may save the roe and tomalley and add it to the stuffing
  • Crack the claws with the handle of the knife

    Holding Four Pound Lobster
    Four Pound Lobster

Let’s start grilling:

  • Place a large iron skillet on the grill and melt 10 tablespoons of butter
  • Add shallots (or onion) and garlic to the melted butter and cook until translucent
  • Add chopped scallops (and shrimp) and allow to warm
  • Add in the crab meat
  • Add parsley and two tablespoons of lemon juice
  • Add black pepper and salt to taste
  • Break the Ritz Crackers with your fingers and stir into stuffing mixture
  • Remove pan from grill when stuffing is warm (do not cook the stuffing)
  • Place lobsters on a baking sheet and stuff the cavities with the stuffing — make sure to fill it nice and full but do not press too hard
  • Place pans in middle of grill and spoon the stuffing with melted butter
  • Close the hood and cook 20 to 30 minutes until golden brown
  • Serve immediately with a side of melted butter and lemon wedge

Get ready for the best baked stuffed lobster you have ever had.

Check out the grilled baked stuff lobster video recipe:

 

© Lobsters-Online.Com 2016

 

 

Try this Favorite Maine lobster Steamed-in-Beer Recipe at Next Family Outing

The next time you invite the family over for a lobster outing try this traditional old-time favorite Maine lobster steamed-in-beer recipe.  It’s a fun, easy way to prepare lobster and gives the lobster a great, robust down-east flavor.

You will need a pot or steaming kettle large enough to hold six lobsters, some seasalt, beer, fresh whole lemons and butter.   That’s it.

steamed Maine lobster
Maine Lobster

Ingredients:

Get Started:

  • Add about an inch of water to the pot. (Some Mainers use only beer)
  • If you don’t have seawater, add two tablespoons of sea salt.  You need to add salt even if you use all beer.  Always add salt when cooking live lobster.

    steamer kettle for lobster and clams
    Traditional kettle for steaming lobster
  • Add two 12-oz. cans of beer, IPA beer is a good choice.  Don’t use light beer.
  • Bring the water and beer to a roiling boil over high heat.
  • Remove the rubber bands from the claws and add the lobsters head first. Cover tightly.  Wait for the pot to return to boil and start timing.
  • Steam the lobsters 14 to 15 minutes.  About halfway through, stir the lobster at least once to move the bottom lobsters to the top of the pot.
  • Melt the butter in small pan and slice the lemon into wedges.
  • When done the lobsters will be a bright red and the tails will be curled under the body of the lobster.  Remove the lobsters with tongs and pierce the body with chef’s knife to allow water to drain.
  • Serve immediately with melted butter poured in ramekins, lemon wedges and cracking utensils.

Note, if you want to cook different size lobsters you can.  For each pound, cook the lobster 13 minutes.  Then three minutes for each additional pound.  While steaming is a flexible way to prepare lobster, be careful not to overcook.

If you want to try this easy to prepare recipe and can’t go to Maine, live Maine lobster is now available for home delivery.

Check out this steamed in beer lobster video from Capt. John of Maine.  He takes you from boat to table with his easy to prepare recipe.

 

© Lobsters-Online.Com 2017

 

 

 

Try Our Memorial Day Holiday Barbecue Grilled Lobster Recipe

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

Fresh Maine lobster on the grill
Grilled whole Maine lobster

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

Ingredients:

  • 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

Preparation:

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?

Fresh Steamers and Little Necks

Cooked basket of Maine Steamer Clams
Maine Steamer Clams with Butter

Tender Sword Fish Steaks

As we all travel this Memorial Day Weekend 2016 to be with friends and family and sit down to enjoy our meals, be sure to remember our veterans and those service members still serving so far away.

© Lobsters-Online 2017

Mother’s Day Maine Lobster Benedict Brunch Recipe

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.

Maine lobster benedict recipe for Mothers Day 2012
Maine Lobster Benedict (Courtesy Lobster From Maine)

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
  • Sea salt
Other Ingredients
  • 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. 

© Lobsters-Online.Com 2017

How to Prepare Live Maine Lobster for Broiling

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.

Boston baked stuffed lobster recipe
A properly prepared Boston Baked Stuffed Lobster

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.

Famous Boston Baked Stuffed Lobster Recipe (Jasper White)

Ingredients:

  • Two,  2-pound hard shell, select-grade lobsters
  • ¼ cup dried cornbread, crumbled
  • 8 tablespoons unsalted butter
  • 3 tablespoons unsalted butter melted for brushing
  • 1 onion, medium, finely diced
  • 2 sprigs tarragon leaves coarsely chopped (about 2 tablespoons)
  • 2 sprigs Italian parsley, coarsely chopped (about 2 tablespoons)
  • 2 ounces raw shrimp, peeled and cut into small ½ inch pieces
  • 2 ounces fresh sea scallops, cut into ½ inch pieces
  • 2 ounces crab meat, picked clean of cartilage
  • Sea Salt
  • Fresh ground black pepper

Directions:

Preheat oven to 425 degrees F.

Prepare the lobster for broiling and set aside.

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.

© Lobsters-Online.Com 2017

 

What About Serving Jumbo Lobster for New Years Eve Dinner

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?

Jumbo eight pound live Maine lobster
Jumbo Eight Pound Lobster

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.

Big George the lobster
Jumbo Lobster Service

 

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!

© Lobsters-Online.Com 2016

Pan Roasted Christmas Eve Maine Lobster Dinner a Family Tradition

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.

Pan roasted Maine Lobster Dinner Recipe
Pan Roasted Lobster

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)

  • 2 live, 2 pound hard-shell Maine lobsters (must  be hard shell)
  • 2 tablespoons peanut oil
  • 2 shallots (1 ½ ounces),  diced
  • ¼ cup bourbon (or cognac)
  • 3 tablespoons dry white wine
  • 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

Directions

  1. Preheat the broiler or oven as hot as possible (550F). Position the oven rack in the upper third of the oven.
    1. 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.
    2. Place the tomalley and roe in a small bowl and use a fork to mash into small pieces.
    3. 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.
    4. 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.
    5. 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.
    6. 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.
    7. 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.
    8. 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.

© Lobsters-Online 2016

Downeast Cooking Tips that “Tug” on the Christmas Lobster

No matter how you prepare them, Maine lobsters are a gourmet treat any time of year.  But at Christmas, lobster is often celebrated as the Christmas Eve dinner main course.

For some hungry family members,  the bigger the Christmas lobster is, the better. A few  jumbo lobster recipe cooking tips may help.

In just a few days Christmas Eve chefs all across the country will boil, steam, bake or grill Maine lobster.  But cooking those jumbo lobster to satisfy family members can be tricky.  Care must be taken not to overcook, or the meat will toughen. Under-cook a jumbo lobster and the lobster will not have its succulent flavor.

Given this challenge, even experienced cooks may be surprised to learn that that the lobster antennae can play a role in helping chefs determine when a whole lobster is cooked and ready to take out of the steam pot.

A steamed lobster with antenae
A tug on steamed lobster antennae can help tell chefs the lobster is ready

Steve, a former Downeast Maine lobster fisherman who now lives in North Port, Florida, recently shared with Lobsters-Online an experience he had with jumbo lobster. He says timing how long a big lobster cooks is not always accurate as those on the bottom may cook faster than those on the top.  To double check if  a lobster is done, Steve firmly stands by the practice of giving a pull on the lobster antenna.  If the antennae pops off easily, the lobster is done. If it stays on, the lobster needs to cook a little longer.

“I have cooked thousands of lobsters of all sizes.  Giving a slight tug on the antenna has worked for over 50 years for me.”

“I was a lobster fisherman back in the 70s,” Steve said.  “I have cooked thousands of lobsters of all sizes.  Giving a slight tug on the antenna has worked for over 50 years for me.”

Steve said once for his birthday  at a restaurant he ordered a giant 13-pound lobster for himself and a 10-pound lobster for his sister.

“When the waitress brought them to my table I gave the antenna  a slight tug and the whole lobster came with it,” Steve said.  “I told the waitress that they where not cooked and asked her to take them back and have them cook them some more . The cook then came out to my table with the manager and he told me that if they cook it anymore that it will be tough.”

 

Steve said he then broke the 10-pound lobster open  and showed everyone that the meat was not fully cooked.  The manager apologized and took them back to cook some more.
“I told the manager about the antenna on the lobster breaking loose when it was done,” Steve said. “He came back to my table with the lobster and I gave the antenna a tug and it came off . I opened up the lobster and cut a piece of the tail and gave it to the manager and he agreed that it was tender and that it was cooked just right .”

 

The Jumbo lobsters were delicious, he said.

 

“Cooking lobsters according to time tables does not work all the time and they can be raw or become over cooked,” he said, adding that it is also important to move the lobsters around in the pot to make sure they cook more evenly.

 

© 2016 Lobsters-Online.Com

Christmas Eve Baked Stuffed Lobster Recipe Dazzling with Pine Nuts, Dried Apricots and Rosemary

Looking to wow the family with your traditional Christmas Eve lobster dinner?  Try this baked-stuffed lobster recipe dazzling with pine nuts, dried apricots and rosemary for a fantastic gourmet holiday feast.

Christmas Eve baked stuffed Maine Lobster
Christmas Eve Baked Stuffed Maine Lobster

Make sure you start with ocean fresh lobster from Maine.  Order for home delivery from your favorite online lobster delivery service.  Then gather up the following ingredients.

Let’s Get Ready:

  • 4 1 ½ lb Live Maine lobsters
  • 1 stick butter
  • 1/3 cup pine nuts
  • 1/3 cup finely diced dried apricots
  • 10 oz. brioche, cut into ¾” cubes
  • 1 ½ cups diced celery, diced onion, diced fennel
  • Dash dried red pepper flakes
  • ¼ cup chopped fresh parsley
  • Salt and pepper to taste
  • 16 sprigs rosemary

Let’s Start Cooking: 

In a large (16-quart) cook pot, bring 3 cups of water to a roiling boil. Place lobsters one at a time head first into the pot and cover tightly with lid. Cook for seven (7) minutes, making sure to stir the lobster once or twice. Remove the lobsters and set aside and let cool.  Save the liquid in the pot.  Once cool, use a large chef knife to open the claws and remove the meat. Set meat aside and discard the shells. Twist the body from the tail and slice open the body and remove the insides leaving just the outer shell.  Remove the legs from the body shell. Save the shell. Use chef’s scissors to cut the outer edges of the underside of the tail and remove the meat. Discard the cut tail shell piece and save the tail shell. Clean the lobster meat over a bowl to save the juices.  Strain 3 cups of the liquid from the pot into the bowl.  Dice all the lobster meat except for four of the claws.  Leave  4 of the 8 claws whole.

Prepare the stuffing

Bring oven to 350 degrees and toast the brioche until golden brown, about seven to 10 minutes. In a large sauté pan melt the butter over medium heat. Add the pine nuts and apricots and cook, stirring frequently. Cook until apricots have darkened and the pine nuts have toasted to deep brown.  Add in the onion, celery and fennel and stir. Cook for three to five minutes until the celery begins to soften.  Add the red pepper flake, fresh ground pepper, parsley and a pinch of salt.  Add the toasted brioche and toss the mixture.  Add three cups of the reserved liquid and combine with mixture.  Cook over low heat until the bread has absorbed the liquid, about three to five minutes.  Add the diced lobster meat to the mixture and toss to combine.  Keep the stuffing warm.

Position the Lobster Shells

Next position the lobster tail shells and body shells on a sheet tray.  Fill each shell with a generous portion of the warm stuffing.  Place the rosemary aside each shell.  Pre-heat broiler to medium-high and cook for seven to 10 minutes until golden brown.  Then add the four claws, one atop each lobster, and cook one more minute.  Serve immediately.

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