Just in Time Maine Lobsters Rolls for Your Super Bowl 50 Party

Just in time Maine lobster rolls for your Super Bowl 50 Party, a traditional New England lobster roll recipe sure to please. Yes, the very same lobster roll  that you can experience in any of the numerous lobster shacks and seafood restaurants that inhabit the New England coast line.   Nothing is better than the pure, sweet taste of lobster bursting out of a toasted New England style bun. So whichever team you are cheering for  … serve up to your guests some lobster!

lobstertrap-lobsterroll-550eBefore you get started, please note there are a couple of tricks if you want authenticity.  You must use fresh, live Maine lobster or freshly cooked Maine lobster meat (tails, claws and legs).    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.

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.

 

Super Bowl 50 icon
Super Bowl 50

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.

Alternatively you may buy freshly cooked lobster meat and skip cooking the live lobster.  It’s a time saver and if the  lobster meat is freshly cooked, the results will be the same delicious Super Bowl lobster roll bursting with flavor.  Whether you are fans of  either team,  your Super Bowl 50 guests will love you.

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

 

 

 

 

Authentic Spaghetti Vongole Made with Fresh Littleneck Clams

Spaghetti Vongole made with fresh Little Neck clams from Cape Cod is a flavorful Italian style seafood pasta dish that is great for any occasion. Light and bursting with the clam sauce flavor, this pasta dish is a favorite in Boston.  For best results, the sauce must be made with live clams.

Native to New  England, littleneck clams are more tender than the larger quahog clams. Though the littleneck clam is often served raw on the half shell along with raw oysters and cooked shrimp, littleneck clams are the required ingredient for making authentic pasta dishes such as Spaghetti Vongole.

Authentic Spaghetti Vongole with Fresh Littleneck clams
Authentic Spaghetti Vongole with Fresh Littleneck Clams

The recipe is not difficult but care must be taken to prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished. 

Servings: 4 -5 servings 

Directions

The first step is to clean the clams.  Fill a deep pot with cold water and carefully place the little neck clams into the pot. Let the clams sit for about 15 minutes to remove any grit.  Scrub the shells under running water and set aside.

Bring a large pot of salted water to a boil, add the pasta and bring the pot to a boil again. Stirring occasionally, cook for 8 to 10 minutes or until “al dente,” tender and firm.  Drain the pasta well and return to pot.

While the pasta is cooking, heat the olive oil over medium heat in a deep pan with a lid. Add the clams, cover and cook for five minutes occasionally shaking the pan. This will allow the clam juice to simmer. Add the garlic and red pepper flakes; sauté for 2 minutes until the garlic begins to brown. Add the wine, lemon juice and half the parsley. Cover and cook, again shaking the pan periodically allowing the sauce to reduce until all the clams are opened.  Discard any clams that have not opened.

Turn the flame up to medium-high heat. Add the hot, drained spaghetti to the pan; add the butter and season with salt and pepper. Toss the pasta with the clams to coat with the sauce. Sprinkle on the rest of the chopped parsley and the toasted bread crumbs. Drizzle with olive oil and serve immediately. 

Ingredients

  • 1 pound spaghetti
  •  ¼  cup extra-virgin olive oil
  • ¼ teaspoon red pepper flakes
  • 4 garlic cloves, sliced thin
  • 2 pounds fresh  littleneck clams from Cape Cod
  •  ¾  cup dry white wine (Pinot Grigio)
  • Juice of 1 lemon
  • 3 tablespoons unsalted butter
  • Sea salt and ground black pepper
  •  ¼ cup  fresh parsley,  chopped
  • 2 tablespoons toasted and fried bread crumbs

You may also wish to try other dishes made with little neck clams such as the famous and popular Boston Lobster Fra Diavolo recipe.

© Lobsters-Online.Com 2016

Tips for Cooking Fresh Maine Lobster Tails On a Gas Grill

Fresh lobster tails on the grill are perfect for just about any occasion. However, cooking lobster tails on the grill requires careful attention to timing and movement. Cooking over the dry heat of a gas grill can dry the lobster meat out or cause it to cook it unevenly. Lobster tails on the grill should be rotated on the grill to make sure the tail meat cooks evenly. And the tails should be turned only once. Start cooking the lobster tail with the flesh side down. Then for the last three minutes flip the lobster onto the shell side.

Maine lobster tail on a plate
Fresh Maine Lobster Tail Garnished with Lemon Slice and Asparagus

Preparation:

Split the lobster’s tails in half lengthwise and press the flesh open. Add the ingredients to a mixing bowl and stir. Brush the oil sauce onto the flesh side of the lobster tail. Pre-heat the grill to medium-high temperature. Place tails on the grill flesh side down and cook for seven minutes. Four minutes on the flesh side and three minutes on the shell side. Do not over cook. Remove the tails from the heat and serve immediately.

Prep Time: 13 minutes
Grill Time: 7 minutes
Total Time: About 20 minutes
Servings: Serves 3 to 6 (depending on how lucky your guests are)

Ingredients:

  • 6 4-to-6 oz fresh lobster tails (make sure they are fully thawed if previously frozen)
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 1 tablespoon fresh dill
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper

As an option, garnish with fresh lemon slice and serve with grilled asparagus.  Grilled fresh lobster tails; outdoor entertaining at its best.

© Lobsters-Online.Com 2015

Broiled Maine Lobster Tails with Clarified Butter for Mother’s Day

Broiled fresh Maine lobster tails with clarified butter for Mother’s Day is an affordable and easy meal to prepare and can go a long way toward making this Mother’s Day celebration a really special occasion. And the good news is that even if you have never tried before, broiled Maine lobster tails are so easy to prepare at home it is almost impossible to mess up.

Sometimes Smaller is Better 

When broiling lobster tails for the first time, please note size does matter … a smaller tail (4 oz.)  can be the way to go. Larger tails take longer to cook and care must be taken not to overcook or the large tail can become tough.  Broiling smaller tails is much more forgiving. Smaller tails are also a bargain and can usually be bought and delivered for less than $10 a tail. Compare to the cost of a whole lobster at $20 to $30 or more.

broiled maine lobster tail with clarified butter
Broiled Maine Lobster Tail with Clarified Butter

The concept behind the broiled lobster tail with clarified butter is that the lobster can be the star of the meal or it be combined with a filet or other steak to make a surf and turf dinner. The choice is up to the chef.

Clarified Butter

The Clarified lemon butter  is the key to making this lobster-tail dish absolutely delicious. It’s well worth the additional work so don’t cut any preparation corners here.

So now let’s get started on a meal for a Mother’s Day Celebration:

Time: 25 minutes
Serves: 2-4

Ingredients

(4) 4-oz Maine lobster tails, thawed

1 1/2 cups unsalted butter (about 3 sticks)

Juice of 2 medium lemons

½  Tsp ground black pepper

Preparation
1. Cut the top of each shell all the way down the center with kitchen shears. Stop cutting just before the fan tail.  Insert fingers gently into the shell incision to loosen the meat. Gently pull the meat and fan it on top of the shell. Set tails aside.

2. Cut and squeeze lemon juice into a bowl.

3.  Place butter into a medium sauce pan. Heat over medium-high heat until the butter begins to turn white and foam. The milk solids will begin floating to the top. With medium sized spoon, skim off the milk solids and discard. Repeat the skimming until there are no more milk solids. Stir in lemon juice and add ground black pepper. Lower the heat to keep butter mixture warm.

4. Baste the lobster tails with the warm, clarified lemon-butter mixture. Place the remaining butter in ramekins.

5. Preheat broiler oven. If using a temperature gauge, broiler should be pre-heated to about 425 degrees.

4. Place lobster tails on broiler pan and adjust pan so the tails are about 6-9 inches away from the broiler flame. Broil for 3-4 minutes (longer if using larger tails). Keep a close watch and take care not to overcook. The lobster tails are done when the shell turns bright red and the meat has turned an opaque white.

5. Serve immediately with a ramekin of clarified lemon butter.

© Lobsters-Online.Com 2015

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

 

 

 

 

 

 

Ipswich Fried Clam Roll Recipe You Can Serve at Home

Ipswich Massachusetts is the where the fried clam was invented back in 1916.  According to local lore, Lawrence Woodman was deep frying potato chips when he decided to save the hot oil and fry some of his large harvest of Ipswich Steamer clams.  The rest is history and the Ipswich Fried Clam Roll is now world famous.

The Ipswich Fried Clam dinner is now served in clam shacks up and down the New England coast.  Woodman’s clam shack (not really a shack anymore) now stands in Essex, Massachusetts where each day people – locals and tourists — line up to sample the delicious plate.

Ipswich Fried Clam Roll Recipe by Lobsters Online
Golden Brown Ipswich Fried Clams on a Roll

The mystery behind the fried clam is part of what makes them so sought after.  People marvel at the flavor and wonder what tricks are used to create such a wonderful, regional specialty. But the secret truth behind the creation is that the crispy, crunchy briny flavor so loved comes from the selection of the clam.  The Ipswich clam, also known as the steamer clam, is harvested from the muddy tidal flats indigenous to Massachusetts and Maine.  The secret is that no other clam will do. Where the Ipswich clam lives is what makes it so special.

That’s because in these muddy flats the clam is fed by the ocean tides and the rivers. This helps them grow up clean and healthy. It is this special combination of mud, river flow and clean crisp sea water that creates the Ipswich clam. No other area in the world produces such a clam.

The Ipswich fishermen use rakes and pitchforks to gather the clams by hand;  the same method used 200 years ago.  They are then immediately sold to processors who hand shuck the clams and package them to be shipped fresh to clam shacks and restaurants like Woodman’s  up and down the coast.

The good news is that today you don’t have to travel to Ipswich to enjoy an Ipswich fried clam roll.  Thanks to online seafood services such as Lobsters-Online, you can have the very same Ipswich clam shipped fresh, overnight right to your door to make delicious Ipswich clam rolls.  What a great idea for your next dinner party. Go ahead and try our Fried Clam Roll recipe with homemade tartar sauce.

Golden Brown Ipswich Fried Clam Dinner Roll:

Servings: 4

Ingredients:

1 pound freshly shucked Ipswich clams (must be fresh)

1 can evaporated milk

1 cup finely ground cornmeal (or masa harina)

1/2 cup unbleached all-purpose flour

1/2 cup pastry or cake flour

1 teaspoon salt

1 teaspoon ground white pepper

1 pound lard (or 2 cups canola oil)

1/2 cup canola oil

4 New England style hot dog buns

Butter

Lettuce

Tartar sauce (see recipe below for New England style homemade tartar sauce)

Directions:

1. Drain clams in a colander. Place clams in large bowl with milk. Let clams sit in the milk at least 30 minutes (The longer the soak, the better).

2. In another large bowl, combine cornmeal and flours with salt and white pepper. Mix well with fingers.

3. In an electric fryer, large wok or deep frying pan, heat lard and oil to a frying temperature of 365 degrees.

4. Take a handful of clams, let excess liquid drip off, and toss clams well in flour mixture, turning often to coat thoroughly.

5. Melt butter and brush on side of hot dog rolls and lightly toast both sides of each roll in a pan or on a grill.

6. Tear lettuce leaves into small pieces.

7. If using a wok or pan, add one or two clams at a time to hot oil adjusting clams so they are evenly distributed. Do not pile clams on one another. Adjust temperature to keep oil hot.  Fry for about 1 ½ minutes, or until they are crisp and golden brown (large clams may take a few seconds longer). Remove with a slotted spoon, and drain on a paper bag or clean paper towels.  If necessary, repeat with the rest of the clams.  Add clams to rolls, sprinkle in lettuce and serve immediately with tartar sauce on the side.

8. If using an electric fryer set temperature to 365 degrees. Wait until fryer heats up, drop clams in basket and deep fry for 1 ½ – 2 minutes, until clams are crisp and golden brown. Drain clams on paper bag or paper towels.  Add clams to toasted rolls and serve immediately with tartar sauce on the side.

Tartar Sauce Ingredients:

1 cup mayonnaise

2 tablespoons drained sweet pickle relish

1 teaspoon fresh squeezed lemon juice

1/4 teaspoon salt (if desired)

1/4 teaspoon cayenne (or tabasco)

Note: Combine our clam roll recipe with our lobster roll recipe for a complete seafood feast.

Lobsters-Online © 2014

 

Try This Tuscan Style Grilled Lobster Recipe for Father’s Day

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!.

Tuscan Style Grilled Lobster Recipe for Father’s Day

© Lobsters-Online.Com 2014

Authentic Lobster Seafood Paella Recipe for Any Occassion

We first encountered seafood Paella on the Mediterranean coast where the Valencians prepared the authentic rice dish with clams and mussels still in the shells and served the meal sizzling hot from a paella pan.  The dish had been cooked over a hot wood-fire grill which gave the Bomba rice a delicious, smokey crunch.

Once back home, we “Americanized” the recipe by adding ocean fresh Maine lobster to the traditional clams and mussels creating a spectacular Lobster Seafood Paella.

Valencian Seafood Paella is a wonderful dish known all through the Mediterranean as a traditional peasant meal cooked over a wood fire grill and served from the pan. The presentation is spectacular and the recipe delicious and easily scaled for any size dinner party. The wonderful presentation of the lobster, shellfish, rice and vegetables create a dish suitable for any occasion. While the wood fired grill is the traditional cooking method, any outdoor grill or indoor stove top can be used.

Seafood Paella with Maine Lobster
Seafood Paella with Maine Lobster

Ingredients for dinner for four (scale for more people):

  • 4 1-Pound Lobsters (or  larger)
  • 2  pounds Medium Shrimp
  • ½ cup Extra-Virgin Olive Oil
  • 2 medium Spanish Onions, peeled and chopped
  • 6  cloves Garlic, peeled and chopped
  • 2  pounds Ripe Plum Tomatoes, chopped
  • ½  Red Bell Pepper, chopped
  • ½ cup Dry White Wine
  • ¼  cup  Fresh Squeezed Lemon Juice
  • 1 ½  cups Parsley Leaves, chopped
  • 1 teaspoon Ground Black Pepper
  • 1 teaspoon Salt
  • 2  cups Bomba (Calasparra) Paella Rice (or other light brown, small to medium light grain rice)
  • 1 tablespoon Crushed Saffron
  • 20  Fresh Littleneck Clams washed and scrubbed
  • 20  Fresh Mussels, scrubbed and beards removed
  • 1 ½ Cups Fresh (Or Frozen) Green Peas

 

Directions:

  1. In a large kettle, bring 6 quarts of salted water to a rolling boil.  Blanch the lobsters two at a time over high heat.  Cook until bright red — about 6 minutes. Transfer lobsters to a plate and set aside.
  2. In the same kettle, add shrimp and cook until pink — about two minutes. Remove with a slotted spoon and let cool in a bowl.
  3. When cool, peel the shrimp and add the shells to the boiling water. Place the peeled shrimp aside and cover.
  4. Twist the tails and claws from lobsters. Use a large chef’s knife to cut the lobster tails in half lengthwise.  Crack the claws with the knife. Remove sac from bodies. Set the lobster aside and cover.
  5. Reduce heat to low and simmer shrimp-shell mixture to make two quarts of fish stock for paella, about 30 minutes (Add water if necessary) Strain liquid and set aside.
  6. When fish stock is ready, warm olive oil in 13-inch paella pan (15-inch if available)  over medium heat.
  7. Add onion and garlic to pan and sauté five minutes until onion is translucent.
  8. Add tomatoes, peppers, lemon juice, and white wine and simmer about one minute. Stir in pepper and salt. Stir in parsley.
  9. Stir in 1 quart fish stock and add rice. Stir in saffron. Heat to boiling, reduce heat and simmer until all the liquid is absorbed, about 15 to 20 minutes.
  10. Add a second quart of fish stock.  Stir in clams, mussels, shrimp and lobster (tails, claws and bodies). Stir in peas.
  11. Stirring occasionally, cook until all the clams and mussels are open, about five to seven minutes.  Discard unopened clams and mussels.
  12. Bring paella pan to the table and place on a heat-safe pad and serve immediately.

If you like this Lobster Seafood Paella recipe you may also wish to try our Boston Style Lobster Fra Diavolo recipe, the king of all spicy lobster dishes.

© Lobsters-Online.Com 2014

Fenway Park Celebrates 100 Years as We Search for the Perfect Fenway Park Lobster Roll

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.”

Fenway Park 100th Year Anniversary
Fenway Park Celebrates 100th Year Anniversary

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.

world famous fenway park lobster roll
Fenway Park Lobster Roll from the Concourse. Courtesy GreatestLobsteRoll.Com

“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.

Fenway Lobster Roll Secrets for Next 100 Years

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.

Ingredients:

  • Two pound hard shell Maine lobster
  • 2 tablespoons local farm market chives
  • 1 teaspoon fresh chopped Tarragon
  • 1 stalk chopped Celery
  • Mayonnaise
  • Sea Salt
  • Two tablespoons fresh Vermont butter
  • New England style hot dog buns with cut sides and open top

Directions

  • 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.

 

Lobsters-Online.Com

Original Lobster Dish Recipe Wanted

 

Calling all chefs — It’s that time of year to put your best original lobster dish recipe down on paper.  The Maine Lobster Council announced today that it is now accepting submissions for its Annual Maine Lobster Chef of the Year Competition.
The Lobster Chef Competition is a roll-up-your-sleeves cook-off that is part of the Harvest on the Harbor Festival celebrated in Portland, Maine in late October.  When you add “bold and innovative” to “fresh and local,” you’ve described the spirit of the event, according to festival organizers.  All recipes must be original and include Maine Lobster.  And based on past submissions, these folks do not fool around. 
A quick reading of past recipes is enough to bring both cooks and seafood lovers to their feet with a cheer. 

2010 Winner Lobster Tail Arugula  (Source: Maine Lobster Council)
The 2010 winning recipe was Herb Grilled Maine Lobster Tail on Arugula with Chive Ricotta Gnocchi &Corn Milk.   The recipe was from Chef Kelly Patrick Farrin from the Azure Café in Freeport, Maine.  At Azure, Chef Farrin boasts creative Italian cuisine using fresh Maine Lobster and other local ingredients.  Farrin was educated at the New England Culinary Institute (NECI) in Essex, Vermont.
The deadline for submissions is June 30, 2011, and must include a written original recipe and photo of the dish.  Judges will select the finalists and there will be a $1,000 prize to the winner of the cook-off.
The Maine Lobster Council promotes the cook-off as part of the larger event sponsored by the Portland Convention & Visitor’s Bureau. The finalists will compete for the title before an audience of 200 lobster enthusiasts, journalists and industry representatives.  The audience will watch each of the chefs demonstrate their recipes, taste a sample of each and will vote for their favorite.
Last year, more than 5,000 people attended the three day event.  But if you are not planning on being in Maine for the festival, well perhaps a little of Maine can come to you to help out you out with your own favorite lobster recipe.
“No matter where the cook calls home, fresh Maine lobster is the key ingredient to all winning lobster recipes,” said Wayne Howe, manager of the LobsterOnline web site.  “Since 1997 we have been providing chefs of all types, from Boston to Hawaii, with live lobster and New England seafood.  From our docks and facilities in Maine and Cape Cod, we can ship to chefs everywhere.”
“Simply order today by 2:30 p.m. and live lobster can be at your door the next day,” Howe said.  “That will help to make all chefs winners.”

LobsterOnline.Com