A recent Harris Poll of 1,000 adults asked the question, “Is lobster the food of Romantics on Valentine’s Day?” More than 42 percent answered with a resounding “Yes.”
For a long as people can remember, it has always been a tradition that many people consider lobster the most romantic of all meals. Lobster is often the dish of choice for celebrations and holidays and now we know it extends to romance.
A spokesman was quoted by the study explaining that “Lobster is the perfect dish for a Romantic, or Special Occasion dinner out. It is an exotic delicacy that results in an intimate moment between loved ones because Lobster is hand-held and shareable. Shellfish, especially lobster, is a catalyst for connection like no other food.”
Valentines Day Lobster Dinner
Oysters are traditional delicacies that are also served as part of a romantic Valentine’s Day meal. Oysters are known to be aphrodisiacs in many cultures. A good reason why these delicate shellfish are the perfect choice for Valentines Day dinners. Raw oysters on the half shell with ice cold champagne makes the perfect appetizer.
Lobsters this year can be ordered online and are available for delivery anywhere in the united states on Valentine’s Day, February 14, 2016.
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.
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 .”
“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.
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.
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.
The recipe will serve 20 people.
2 cups chicken stock or canned low-sodium broth
2 cups apple cider
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
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.
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.
Gently reheat the nutmeg vinaigrette. Add the scallions and parsley and season with salt and pepper.
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.
While the New England Lobster feast is a year round tradition older than America itself, New England seafood was a part of the first Thanksgiving. According to historical lore, the pilgrims first learned about the lobster from Native Americans.
In a letter home to England in 1621, the Pilgrim Edward Winslow wrote of how they fished, hunted and brought in the harvest to set out a feast for the entire pilgrim company and guests, including the Indian King Massasoit and 90 Indians. Winslow wrote that the feast lasted for five days. The Winslow letter was published in England in 1622 causing great excitement and helping to start the tradion of a Thanksgiving feast.
So while turkey has center stage today, the pilgrims first feast gave the lobster clambake a starring role with the turkey. For many New Englanders, the lobster is an alternative part of Thanksgiving.
The story is told about how seven Nationally known Boston Chefs eschewed the turkey one year and took the pilgrim lobster tradition to their Thanksgiving Holiday table. An article in Food and Wine Magazine published more than a decade ago tells the story of how the chef’s and their families got together at Lydia Shire’s (Biba, Towne Stove) farmhouse home in Weston, Massachusetts and created a “potluck extravaganza” to revolutionize Thanksgiving dinner.
Chef Todd English (Olives, Figs) brought the lobster and served it in its shell with a warm, creamy nutmeg vinaigrette and a chestnut puree. Every chef contributed, including Jody Adams (Rialto), Gordon Hamersley (Hammersley Bistro), Susan Regis (Biba), Chris Schlesinger (East Coast Grill), and Jasper White (Jaspers, Summer Shack). The menu included the lobster, cod, oysters, pumpkin soup, turkey and more.
While this menu would be overwhelming for most home kitchens, the tradition of holiday feasts with all the wonderful seafood from the cold, clean New England waters can be part of any family celebration this year. Thanksgiving Dinner can be extra special by serving fresh lobster and shellfish. The best part is you no longer have to go to Plimouth Plantation, Cape Cod or Maine to enjoy Maine lobster. Thanks to an online retail lobster delivery service, live Maine lobster can be shipped overnight to any home in the United States.
This time of summer the Atlantic Harpoon swordfish are in season. New England fishermen call it “harpoon” season. The fisherman, or “strikers,” head out to the Western Atlantic Ocean in small fishing boats and actually hunt the ocean surface for the swordfish. When one is spotted near the surface the striker harpoons the big fish by hand. A fish caught this way can range from 150 to 600 pounds.
A striker goes after a Swordfish on a calm day.
Each day the daily catch is brought in and sold to local markets, and the Swordfish steaks usually end up on someone’s plate in less than 24 hours, creating an incredible New England seafood experience for enlightened connoisseurs.
The practice of harpooning swordfish predates industrial scale fishing or “long line fishing” where thousands of baited hooks hang on floated lines that can be more than 30 miles long. The long-line hooks do not discriminate between the type and size of fish caught and experts say the practice in the past has depleted swordfish stocks in some places. International laws are now in place now to limit the catch of the long lines, and these fishermen are closely monitored.
Harpoon swordfish hunters, or “strikers,” take their catch at a much slower, more selective rate. The strikers only go after the large fish that are well past breeding age and avoid baby swordfish in the breeding grounds. The fish are then delivered fresh daily to markets and restaurants in New England. The selective practice presents no threat to swordfish stocks.
While swordfish are found worldwide they are only in season in New England during the summer when the water is warmer. According to research, the big fish tend to congregate where ocean waters have sharp temperature breaks (above 58°F) and where strong ocean currents meet. This creates a turbulent environment where there is abundant food. Along with the strikers, sport fishermen also ply these waters with rod and tackle seeking the big Swordfish.
Whether broiled, baked, grilled or on a kabob, fresh from the ocean swordfish is a favorite of first-time seafood initiates as well as seafood connoisseurs. Swordfish has a meaty texture and mild flavor. Swordfish also offers a low-fat, low-calorie healthy choice for all seafood lovers. Fresh swordfish is also rich in omega-3 fatty acids and other vitamins and minerals that are good for the heart.
Atlantic Harpoon Swordfish, fresh off the dock, is among the most popular Boston and Cape Cod seafood treats. This time of summer, many downtown restaurants feature day-boat swordfish steaks. In fact, the delicious fish is almost as popular as a specialty steak in Boston steakhouses.
The most popular fresh summer swordfish recipe is also the simplest. Marinated and grilled.
Here is a great recipe for a one-pound, 1 ½ -inch thick fresh swordfish steak.
Mix in a bowl:
a teaspoon of fresh chopped basil,
½ cup of olive oil,
a small clove of chopped fresh garlic,
fresh ground pepper to taste.
If desired, a dash of fresh lime or lemon juice may be added.
Coat the steak and let marinate for one to two hours. Cook on a medium-high grill for four minutes on each side, or until firm to the touch. Only flip the steak once. Do not overcook as the swordfish will get dry very quickly. Remove from the grill and let stand for one minute before partitioning. Leave the skin on when grilling to help keep the fish moist but remove to partition and serve.
Today fresh Atlantic swordfish can be shipped overnight by a Cape Codonline seafood retailer anywhere in the United States. This means anyone – from Florida to Kansas – can enjoy delicious swordfish that only 24 hours earlier were swimming in the clean, crisp ocean waters off Cape Cod.
With the Fourth of July just days away, the outdoor entertaining season with fresh Maine lobster is moving into full swing. With the lobster menu decided upon, the question that always comes up is what are the best wine and lobster pairings?
First of all, let’s answer the question that is most asked. No, you can not serve red wine with lobster. The tannin in red wine and the iodine in lobster will react, overpowering the delicate flavor of the lobster, giving the meat a metallic taste. Therefore, no red wine, not even Beaujolais or other kind of low-tannin red should be served. The Gamay of even a subtle red will over power the lobster. The only exception is Lobster fra Diavolo, when Chianti is the only choice. But that discussion is for another day.
Today we are entertaining outdoors and a traditional steamed lobster dinner is on the menu. So what wines are most enjoyable?
I will start out by saying beware of serving robust white wines such as the new types of Chardonnay that have overly vibrant fruit flavoring. The natural saltiness of lobster, as with any seafood, will amplify the flavor of a big fruity Chardonnay. So unless you are grilling your lobster, go with a Chardonnay that is gently touched with fruit, and mostly un-oaked.
Pouilly-fuisse & Lobster
For us, we prefer steamed lobster with a white burgundy such as Louis Jadot Pouilly-fuissé (2008 $18.99). This wine has wonderful Chardonnay flavors, minerals and just a bare touch of oak. The perfect pairing for enjoying the sweet, delicate taste of warm lobster dipped in melted lobster butter.
The first course should be Wellfleet oysters. They must be shucked and served as an appetizer. On a large platter covered with plenty of ice, arrange the oysters in circles with traditional New England red cocktail sauce, lemons and horse radish … the only way to serve oysters.
What wine to pair with raw oysters?
The world’s perfect oyster must be served with the perfect Champagne. We enjoy Taittinger Champagne La Francaise ($27.99). This sparkling wine has a high blend of Chardonnay grapes to yield a balance of stone fruit and crisp hints of bread crust. One sip of chilled Champagne, followed immediately by a world famous Wellfleet oyster, and your taste buds will explode. Trust me, you will love it.
Champagne & Oysters
The steamers and chowder should be served as the second course well before the lobster and paired with a zesty Chardonnay. I enjoy pairing the clams with La Crema Montery Chardonnay (2009 $20.00). This is a wine with its own fresh mineral notes and tropical aromas of lemon that will nicely pair with the sweet, ocean flavor of the steamer clams. Just chill the wine and serve.
Chardonnay & Steamers
Wellfleet Oysters and TaittingerChampagne; La Crema Chardonnay and Maine steamer clams (or shrimp); and of course, Louis Jadot Pouilly-fuissé and lobster; sweet, fresh lobster will all contribute to a memorable outdoor dining experience. The perfect pairings of three wines with three courses of all the best seafood New England has to offer will have your dinner guests abuzz. Believe us when we say, it does not get any better than this.
Just let us know what time we should be there for dinner.
How is a number-one son or daughter going to be uber cool with a gift for Dad this Father’s Day? Whether sharing the day, or sending a gift from afar, what does a good son or daughter gets for a father who thinks he has everything?
Well, think lobster. That’s what thousands of good children do!
Send Dad a lively lobster this Father’s Day!
Thanks to a Cape Cod lobster online service, Dad can now go over the top on his big day with a big box of live Maine lobster delivered right to his door. Whether in California, Colorado or Kansas City, Dad can receive an entire lobster clambake packed up and complete with jumbo live lobster, homemade chowders and freshly harvested steamer clams. There is even a cook pot available to make the gift complete.
A fabulous Fathers Day Lobster Dinner feast
The service, Lobsters-Online.Com, offers up all size liveMainelobster that only hours earlier were swimming in the cool, crisp clean waters off New England. Right from the lobster boats, onto the dock and into the modern shipping facilities, the lobster are carefully inspected prior to travel. Only select grade lobster and freshly harvested clams and oysters are chosen to make the trip.
You don’t have to go to Maine
“Each year we ship lobster clambakes to hundreds and hundreds of dads for Father’s Day. Jumbo Maine lobster – five and six pounds – have been very popular in the last couple of years,” said Wayne Howe, marketing manager for Lobsters-Online.Com. “We take great delight in the idea that perhaps somewhere in New Mexico, a Father may hear his door bell ring and there stands a delivery driver holding a specially prepared travel cooler full of lobster that only hours earlier were swimming in the Atlantic Ocean. What a super surprise.”
Popular Gift Ideas
The New England Lobster Clambake is a tradition older than America itself. According to historical lore, the pilgrims first learned about the lobster from Native Americans. The pilgrims watched Native Americans gather lobster, clams, mussels and fish and prepare them on the beach.
The Fathers Day lobster dinner clambake features live lobster, Ipswich steamer clams, mussels and Cape Cod clam chowder along with an optional enamel steel cooking pot. Jumbo five and six pound lobsters are a treat for Dads who really love their lobster. The 1.5 pound lobster is a favorite for cooking on the grill. Available fresh lobster tails make any party better. Recipes and information on how to steam lobster are free.
All Lobsters-Online.com lobsters are shipped for overnight delivery. The lobster and seafood are carefully placed in special insulated cartons. Individual compartments protect the live lobster from harming one another during their flight. The cooler is packed with gel ice packs and wet seaweed. And best of all, an order placed online by 2:30 p.m. EST can be part of a feast anywhere in the USAthe very next day.
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
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
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
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?
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.
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
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.
Are you ready to enjoy your Maine Lobster? Here’s a few tips on how to eat a whole Maine Lobster and have you looking like a seafood aficionado in no time.
First gather up a nutcracker (or pliers), a small fork and nut pick. After molting, a lobster will have a soft shell and be pliable. If you have a hard shell lobster, a pair of lobster scissors will make short work of cracking the claws and getting the meat out.
Before serving it is best to let a boiled or steamed lobster drain for a minute. It’s a good idea to pierce the tail at the chest of the body with a chef’s knife to allow water to drain faster. Serve the lobster hot.
A bib is recommended when cracking as you can never tell when some water is likely to spray out right onto your shirt. Make sure you have plenty of towels, too. Melt the butter and slice up some lemon. Put the bib on and you are ready.
Hold the body of the lobster with one hand and twist the claw off with the other. The claw will break off where it connects to the body.
Crack each claw along its length with the nut cracker or cut with the lobster shell open with the lobster scissors. Remove the meat from the claws by pushing the meat out from the end of the claw with the small fork or pick.
Grab the lobster body again and twist the tail from the body. Pull the flippers from the tail. Crack the tail along its length and push the meat out from one end with the fork. Remove the tail meat in one piece and discard the vein that runs along the length. Next pick the meat from the flippers.
Twist the small legs from the body and remove the meat from the legs with the pick. You can also choose to squeeze the meat from the legs with your teeth.
Next separate the shell from the body by pulling the shell apart on the underside. The shell will disconnect from the body exposing the tenderest meat of the lobster. Remove and discard the green substance called the tomalley. Remove the meat from the body and leg joints with a pick.
The rest of the lobster should be discarded.
Note: If found, the roe (red female eggs) are often considered a delicacy and used to make lobster butter or is used in the stuffing for baked stuffed lobster.