Yes, fresh lobster from New England is a well known delicacy, but did you know lobster is really good for you? Rich in protein, Vitamin B-12, Phosphorus and Zinc, lobster is also low in fat and calories and has zero carbohydrates. Lobster is also an excellent source of lean protein. All told, lobster is real American comfort food and an incredibly healthy food.
Lobster also contains Omega-3 fatty acids, which according to the American Heart Association, are associated with good heart health.
The experts at the National Institute of Health list lobster as having fewer calories and saturated fats than both chicken and turkey. Here is a breakdown of a 3.5 ounce serving of each.
CHOLESTEROL CALORIES FATS
Maine Lobster 72 mg 98 0.1 g
Skinless Chicken 85 mg 173 1.3 g
Skinless Turkey 86 mg 140 0.4 g
New England restaurants from Maine to Rhode Island prepare lobsters in any number of elaborate ways. Baked stuffed, lobster salads, lobster ravioli, lobster chowder and more are among the specialties. However, most New England folks rely on the tried and true ways: Steamed (or boiled), grilled or broiled.
For lobster lovers, a fresh, steamed lobster has the best taste. Hard shell or new shell, lobster requires careful cook timing for best flavor. Cooking either too long or too short can turn the meat mushy or tough and greatly affect flavor. Perfectly cooked, the claw and tail meat is tender, sweet and delicious. If all this make you hungry, remember you don’t have to go to Maine. Today you can have live, fresh lobster delivered right to your front door anywhere in the country.
Here are the nutrients and the percentage of daily requirements found in a 3.5 ounce lobster tail.
So what does one need to know when enjoying their next Maine? Lobster is is a beneficial source of plaque reducing Omega-3 fatty acids (which are healthy for the heart), extremely low in fat, very high in protein, The same portion of skinless chicken has 130% more fat while the same portion of lean beef has 500% more fat.
And for those who prefer organic food, lobster is at the top of the list. They are harvested in the wild where they feed on a smorgasbord of fresh seafood. The Lobster diet consists of live fish, live crabs, live clams and live mussels. In all, lobster have a very healthy diet which which is why they are a beneficial food for humans.
Down home American comfort food – fresh Maine Lobster and macaroni – combined to create a high-class dish that is bursting with flavor and a winter lobster dish favorite. Follow this recipe to make a glorious Lobster Mac & Cheese Casserole that will have your family and guests swooning.
The lobster mac and cheese dish starts with a selection of four of your favorite cheeses, Campanelle pasta and a hard-shell, two pound or larger, live Maine Lobster.
Begin by poaching the lobster. Add two to three quarts of water and two tablespoons of sea salt to a kettle or large pot. Bring the water to a roiling boil, add the lobster, reduce heat to medium, cover and cook for three to five minutes until the meat is just firm and opaque. Remove the lobster and let drain. Save the water in the pot. Using a chef’s knife, open the tails and claws and remove the lobster meat. Cut into bite size chunks. Save the claw and tail shells. Set the poached lobster meat aside.
Using the same water and pot, bring water to a boil again and stir in the macaroni. Add lobster claw shells and save the tail shell. Reduce heat to medium and cook the pasta uncovered about six to eight minutes (half the time specified on the box). You want to undercook the pasta otherwise it will be mushy after baking. Drain the pasta in the sink, rinse in cool water and set aside.
Pre-heat oven to 350 degrees.
The next step is the sauce. Melt two tablespoons of butter in a sauce pan over low to medium heat. Add in diced onion and cook until onion is translucent, about four minutes. Scoop the onions from the pan and set aside. Add the saved lobster tail shell; add the minced garlic, chopped shallot and light cream (or milk) to the sauce pan. Simmer gently for 20 minutes. Scrape the garlic, onions and shallots from the pan and set aside. Remove and discard the lobster tail shell. Add in three more tablespoons of butter. Stir in the flour and whisk until thickened.
Stir in all four kinds of shredded cheese to the thickened cream sauce. Heat until the cheeses are melted and smooth. Season with salt and pepper. Add in the macaroni and lobster chunks and toss. Stir in the onions, garlic and shallots.
Add heated macaroni mixture to a four quart casserole and smooth the cheese across the top. Sprinkle with panko (or buttered) bread crumbs. Bake in oven until the top is golden brown and the sauce is bubbly, about 12 to 15 minutes.
1 (1 pound) campanelle pasta or other tubed macaroni
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.
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
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.
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.
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.
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.
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.
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.
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
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
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.
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:
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
Tartar sauce (see recipe below for New England style homemade tartar sauce)
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.
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!.
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.
Ingredients for dinner for four (scale for more people):
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.
In the same kettle, add shrimp and cook until pink — about two minutes. Remove with a slotted spoon and let cool in a bowl.
When cool, peel the shrimp and add the shells to the boiling water. Place the peeled shrimp aside and cover.
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.
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.
When fish stock is ready, warm olive oil in 13-inch paella pan (15-inch if available) over medium heat.
Add onion and garlic to pan and sauté five minutes until onion is translucent.
Add tomatoes, peppers, lemon juice, and white wine and simmer about one minute. Stir in pepper and salt. Stir in parsley.
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.
Add a second quart of fish stock. Stir in clams, mussels, shrimp and lobster (tails, claws and bodies). Stir in peas.
Stirring occasionally, cook until all the clams and mussels are open, about five to seven minutes. Discard unopened clams and mussels.
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.
Fenway Park celebrates its 100th Anniversary today, making it among the oldest major league baseball stadiums in the country. What better way to join in the celebration than to go in search of the “world famous Fenway Park Lobster Roll.”
No longer a peanuts, popcorn and Cracker Jack menu, the Fenway Park food offerings in recent years have gone from hot dogs and beer to Sushi and Vodka drinks. Boston Mayor Thomas Menino while at Fenway recently dined on on a plate of shrimp, lobster, oysters, sushi, chicken and fruit.
Watch Out Hot Dogs
Fast catching up in popularity to the famous Fenway Frank, is the handmade Fenway Lobster Roll, Fenway chefs said. Made with fresh Maine Lobster, the lobster is cooked just prior to the start of each home game.
“The Fenway hotdog is still king,” Abell told a reporter. “but the lobster rolls are catching up. Every game we sell thousands of them.”
According to Fenway Park Senior Executive Chef Ron Abell, they will sell about 1,000 pounds of lobster during a typical game. That’s a lot of cooked lobster meat for use in creating the lobster rolls.
“The Fenway hot dog is still king,” Abell told a reporter. “but the lobster rolls are catching up. Every game we sell thousands of them.”
People love them.
“This was a shocker, but it was one of the best lobster rolls that I’ve had … Every bite included a large chunk of lobster,” according to a GreatestLobsteroll.Com review.
A visitor can spend $19 for a Fenway Lobster Roll in the expensive seats, or $13 on the concourse. Or you can follow the World Famous Fenway Lobster Roll recipe and make yours at home.
While the recipe seems simple, there are some critical ingredients required to be able to reproduce the Fenway Lobster Roll at home.
Abell starts with one fresh, hard shell, two-pound Maine lobster. A female lobster is preferred. He cautions that all ingredients should be added sparingly so as not to overpower the delicate flavor of the lobster and the toasted bun. Here are the directions and ingredients to makes two lobster rolls.
Two pound hard shell Maine lobster
2 tablespoons local farm market chives
1 teaspoon fresh chopped Tarragon
1 stalk chopped Celery
Two tablespoons fresh Vermont butter
New England style hot dog buns with cut sides and open top
Add the live lobster to a kettle of roiling salted water and boil for 12 minutes. When cooked, remove the lobster and pierce the claws and tail shell with a large chef’s knife to allow water to drain.
Pull the tail from the body. With the fingers on the underside of the tail shell, crack the shell, split it apart and remove the meat. Slice the back of the tail meat and remove the intestinal vein from the tail and discard. Remove any Roe (eggs) and set aside. Dunk the tail in cool water to wash.
Next, crack the claws and knuckles with the chef’s knife. Remove the meat.
Chop the lobster meat into chunks and place in a mixing bowl.
Chop the local farm market chives and add to bowl
Chop tarragon and add to bowl
Add mayonnaise to taste
Chop celery and add to bowl
Add a touch of sea salt
Heat griddle and melt two tablespoons fresh Vermont butter
Toast until golden brown the New England rolls on sides and bottom
Fill rolls to overflowing with lobster mixture
Serve immediately with a garnish of coleslaw on the side
As an option, Roe may be added to softened butter and spread on roll.
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.”