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.

© Lobsters-Online.Com 2016

A Traditional Christmas Eve Baked Stuffed Lobster Tail Recipe Sure to Please

For families all across the country, the traditional Christmas Eve dinner is celebrated with lobster as either the main course or a first course. This year, for many chefs,  baked stuffed lobster tails will take center stage.

Here is a traditional baked stuffed lobster tail recipe, courtesy of Chef Christopher Russel of Boothbay Harbor, Maine.  Russell is a former Maine Lobster Council Chef of the Year.

 

 

Plan on one  1-1/2  pound-lobster per person, or if convenience dictates,  fresh or frozen lobster tails may be purchased instead of whole live lobster.

INGREDIENTS:

(4 servings, cook time 20 minutes,  preparation 25 minutes, total meal in 45 minutes)

4 live Maine lobsters, each 1-1/2 pounds *
8 Tablespoons butter
2 Cups finely chopped onions (about 2 medium)
4 Tablespoons  fresh parsley finely chopped
2 Teaspoons Old Bay seafood seasoning
4 Tablespoons fresh squeezed lemon juice
4 Cups Ritz crackers crumbled (6 ounces)

DIRECTIONS:

Boil salted water in a large kettle or pot. Cook the whole lobsters for 5 minutes. Remove lobsters and place in an ice water tub to cool.  Crack and pick the meat from the claws, knuckles and body. Chop lobster meat into bite-sized pieces. Set aside. Split the tails lengthwise down the center with a sharp knife, being sure to keep the shell-side of the lobsters facing up. Make sure to keep the shells intact. Remove the tail meat from the shell and remove the intestinal track from the meat. Then carefully insert the whole tail meat back into the shell.

For the stuffing, melt the butter in a skillet over medium heat. Add the chopped onion. Sauté until soft. Stir in the parsley, Old Bay seasoning and lemon juice. Remove the skillet from heat and let cool. Stir in the chopped lobster claw and knuckle meat. Gently add in the cracker crumbs and stir. Using a spoon, add the the stuffing into the lobster tails. Refrigerate the lobster tails until ready to bake. When ready, preheat the oven to 425-degrees .  Bake the tails until the stuffing is golden and crisp,  about 15 – 20 minutes. Serve immediately with wedges of lemon and let the dinner party begin!

NUTRITIONAL:

Per serving:

658 calories

46 grams protein

37 grams carbohydrates

36 grams fat

1196 mg. sodium

2 grams fiber

* Instead of whole lobster, the dish may also be prepared with frozen Maine lobster tails. Boil water and just blanch the tails and carefully remove the meat, leaving the shell intact. Substitute 16 ounces of raw Maine crab meat or shrimp instead of the lobster knuckle and claw meat. Sauté the crab meat or shrimp with the onion and finish preparing the stuffing and the lobster tails as directed.5

© Lobsters-online 2016

 

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

Boston Lobster Corn Chowder Recipe a Fall Favorite

Along comes October in New England and the tree leaves along the lobster coast are turning into an ocean of color. The days are shorter, evenings cooler and once again it’s time for a hot bowl of homemade Boston Lobster and Corn Chowder.  Made with Fresh Maine lobster and freshly harvested corn on the cob, this seasonal chowder makes a great meal for the Fall.

The Boston Lobster and Corn Chowder recipe* includes cooking a lobster stock so it will take about two hours to prepare.  The recipe will provide 4 to 6 bowls or more of chowder.  While the recipe is a favorite for the Fall when fresh corn is available, it can be made year round with seasonal corn or fresh frozen kernels.

lobster corn chowder bowl
Boston Lobster and Corn Chowder

Boston Lobster Corn Chowder Cooking Directions

Use a 10-quart stock pot filled two thirds with sea water or fresh water heavily salted,   bring water to roiling boil and add the live lobster one at a time. You only want to blanche the lobster by cooking four to six minutes.  Remove the lobster and set aside to cool.

Crack the shells with a large chef knife and pick all the meat from the tails, claws, legs and bodies. Remove the intestinal track from the cartilage and tail. Dice the meat into ¾ inch cubes, cover and refrigerate.  The bodies and left over shells will be used in the lobster stock.  The stock will take more than an hour to prepare so that must be the next step (see Lobster Stock Directions below).

While the lobster stock is simmering, husk the corn and rub with a dry towel to remove all the silk.  Carve the kernels from the cob and set aside.  Break the cobs in half and add to the simmering lobster stock.

When the stock is ready, using a six-quart pot, heat the bacon until golden brown and pour off all but one tablespoon of bacon grease.  Add butter, thyme and onion and sauté until onions are soft. Add paprika and stir about two minutes.

Add the potatoes, corn kernels and enough lobster stock to completely cover the potatoes.  Increase heat and bring pot to a boil. Cover and cook for 12 minutes until the potatoes are just softened on the outside.

Add the lobster meat and the cream and remove the pot from the heat.  Season with salt and pepper.  Allow to stand a few minutes for flavors to meld.

To serve, spoon the lobster, potatoes and corn into a large bowl and then ladle in the creamy broth.  Garnish with chives and chopped parsley.

Lobster Stock Directions

Use a six or eight-quart stock pot.  Add the lobster carcasses, shells and tomalley to the pot. Cover with water and bring to a boil. Skim any scum from the surface. Reduce heat to a fast simmer. Add the wine, tomatoes, onions, celery, carrots, garlic, thyme, bay leaves, peppercorns and fennel seeds.  Let simmer for an hour or more until the flavor is rich.  Strain the stock though a fine mesh and draw off enough to add to the chowder as required.  Any extra stock may be frozen and kept up to two months.

 

Boston Lobster Corn Chowder Ingredients

  • 3 1 ¼ pound live lobsters,  hard-shell
  • 3 large ears freshly harvested yellow corn
  • 4 ounces unsliced bacon with  rind removed and diced
  • 4 tablespoons unsalted butter
  • 1 large onion diced
  • 2 teaspoons paprika
  • 3 sprigs fresh thyme with leaves removed and chopped
  • 1 ½ pounds potatoes, peeled and diced
  • 1 ½ to 2 cups heavy cream
  • Sea salt and freshly ground black pepper
  • 2 tablespoons fresh chives minced

Lobster Stock Ingredients

  • lobster carcasses and shells
  • 2 quarts water
  • 1 cup white wine
  • 2 medium onions, thinly sliced
  • 2 stalks celery, thinly sliced
  • 1 cup tomatoes (fresh or canned)
  • 2 small carrots, thinly sliced
  • 4 cloves garlic, crushed
  • 4 sprigs fresh thyme
  • 2 dried bay leaves
  • 1/4 teaspoon fennel seeds
  • 1 teaspoon black peppercorns
  • Sea salt

* Traditional Lobster and Corn Chowder recipe made famous by Boston chef Jasper White.

 

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