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

Pilgrims Had Lobster on First Thanksgiving

Add Maine Lobster to your Thanksgiving feast.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.

Pilgrim Thanksgiving Feast with Lobster
Pilgrim Feast Lasted Five Days

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.

Happy Thanksgiving Lobstger

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.

Let’s eat lobster!

© Lobsters-Online.Com 2017

Great Eats: Atlantic Harpoon Swordfish Are Here

Barbecue Swordfish Steak on Plate
Barbecue Swordfish Steak on Plate
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 Cod online 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.
Is it dinner time yet?
© LobsterOnline.Com 2017

The Best Wine and Lobster Pairings For Outdoor Entertaining

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?

Fresh Maine lobster cooked on a plate with white wine
An un-oaked Chardonnay is best with Fresh Maine Lobster
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 Taittinger Champagne;   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.

© 2017 LobsterOnline.Com

 

Get the Dad Who Thinks He Already Has Everything Something Really Lively this Fathers Day

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.

© Lobsters-Online.Com 2017

 

Try Our Memorial Day Holiday Barbecue Grilled Lobster Recipe

The Memorial Day Holiday barbecue is often viewed as the traditional start of summer, that time of year when the beach, boats, friends and family all beckon to start the beginning of a great season.  Why not try something special for Memorial Day 2017 by serving fresh Maine lobster  cooked on the grill using our super-easy grilled lobster recipe.

Grilling whole lobster adds a lot of flavor.  The grill brings out the sweet taste of the

Fresh Maine lobster on the grill
Grilled whole Maine lobster

lobster meat but also adds a whole new dimension of flavor that you won’t get if you steam or boil the lobster.  Grilled lobster also complements nicely any other seafood on the grill as well as meats and grilled vegetables. Grilling whole lobster is fast and easy and will be a crowd pleaser.  So let’s get started.

First, you must start with fresh Maine lobster from your fish market or favorite lobster delivery service.  Be sure to ask for hard-shell lobster as opposed to soft shell, or “new shell” lobster.  Soft-shell lobster meat is often to stringy to hold together on the grill and won’t taste nearly as good. Hard-shell lobster is best.

Grilled Lobster Recipe

Grilling lobster adds a lot of flavor. Try this whole lobster recipe at your Memorial Day Holiday barbecue. Cook Time: 10 minutes

Ingredients:

  • 1 pound butter
  • 1/2 cup fresh basil chopped and pressed firmly into cup
  • salt and freshly ground pepper to taste
  • 4 (1.25 pound) whole lobsters (hard shell)
  • 3 tablespoons olive oil

Preparation:

Combine the butter, basil, and salt and pepper to taste in a food processor and blend until smooth. Pack the mixture into a medium ramekin, cover with plastic wrap and refrigerate for at least 30 minutes. Split the lobsters in half lengthwise. Bring the knife down through the tail, making sure to cut just through the meat and to leave the shell connected.

Lay the lobster open, leaving the two halves slightly attached. Break the claws and legs off and crack slightly with the knife handle. Place the claws and legs on the grill over medium low heat and cover with a pie pan. Cook the claws and legs for 4 to 5 minutes per side.

Next brush the lobster bodies with the oil and season with salt and pepper to taste. Place them flesh side down on the grill over medium heat. Grill 7 to 8 minutes. Remove the lobsters and slather with all the basil butter.

Why not also add Steamers to your Holiday Barbecue?

Fresh Steamers and Little Necks

Cooked basket of Maine Steamer Clams
Maine Steamer Clams with Butter

Tender Sword Fish Steaks

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

© Lobsters-Online 2017

Mother’s Day Maine Lobster Benedict Brunch Recipe

Coming fast,  Mother’s Day 2017 is May 14th this year.  So this time begin Mom’s special day with a Mother’s Day lobster brunch of homemade fresh Maine Lobster Benedict, a beautiful dish that is sure to make your Mother’s Day celebration very special indeed.  As we like to say, flowers are great, but a Mother’s Day gift of lobster just tastes better.

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

The Maine Lobster Benedict recipe begins with fresh Maine lobster.  You will need five one-pound lobsters to garner 1 pound of cooked lobster meat.  You steam the lobster as usual and use a large chef’s knife to open the claws and tail to remove the meat.  Of, if you prefer, you can buy one pound of freshly cooked Maine lobster meat.  Just make sure the lobster is fresh.

 

The Maine Lobster Benedict recipe will provide four servings for a great Mother’s Day Brunch.  The recipe includes preparing homemade Hollandaise Sauce:

Hollandaise Sauce Ingredients:

  • 2 egg yolks
  • ½ cup (1/4 pound) unsalted butter
  • 1 tablespoon fresh squeezed lemon juice
  • Dash of cayenne pepper
  • Sea salt
Other Ingredients
  • 4 English muffins
  • 12 asparagus spears, steamed
  • 1 pound cooked Maine lobster
  • 1 tablespoon butter
  • 8 eggs, poached
Prepare the Hollandaise Sauce: 
  • Melt the butter in a double-boiler on top of the stove.
  • In a small bowl, whisk together the egg yolks, lemon juice, and cayenne pepper.
  • Whisk the egg mixture into the melted butter, stirring constantly over heat until the sauce starts to thicken.
  •  Season to taste with sea salt.
  • Remove the double boiler from the heat and keep the sauce warm over the hot water.

Prepare Maine Lobster Benedict:

  • Split and toast the English muffins and place 2 halves on a plate.
  •  Cut the steamed asparagus spears in half, and place 3 halve-pieces on each English part of the English muffin.
  • Briefly sauté the pre-cooked lobster in 1 tablespoon of butter until it is heated, and add a portion of the heated lobster to each English muffin.
  • Poach the eggs and top each muffin half with a poached egg.
  • Add a dollop of the Hollandaise Sauce on top.

 

Note on the Hollandaise Sauce from Chef Tom Gutow: If the butter fat and egg yolks separate and the sauce appear to curdle, add a few tablespoons of  hot water from the boiler and whisk like crazy to emulsify it. This will make the sauce smooth again. 

© Lobsters-Online.Com 2017

A Few Tips on How to Eat a Whole Maine Lobster

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.

How to eat a whole Maine Lobster
Eating a Maine lobster is easy once you know what to do

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.

lobster scissors
Lobster Scissors
  1. 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.
  2. 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.
  3. 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.
  4. 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.

    Lobster bib and cracker kit
    Lobster Bib Kit
  5. 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.
  6. 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.

© Lobsters-Online.Com 2017

Valentine’s Day Lobster Dinner Sizzles with Oysters

Boston — Feb 10, 2017 —  This year,  instead of heading out to a restaurant why not stay home and treat your lover to a steamy, sizzling Valentine’s Day lobster Day dinner with live Maine lobster, oysters, and award winning seafood chowders all delivered fresh and delicious right to your door.

So while everyone else is fighting for reservations, trying to park, waiting for their table and getting rushed by the waiter, just say “No!”

That’s right.  You can have the live lobsters delivered directly from our docks right to your door anywhere in the United States.  With all the best seafood New England has to offer, Lobsters-Online can provide all the ingredients for a decadently scrumptious romantic dinner for two.  From oysters to lobster tails, there is plenty to choose from.

Valentine's Day lobster dinner for romantics

Choose an Easy Recipe

Cupid knows nothing is more romantic than preparing a wonderful live lobster dinner steamed to perfection and served with plenty of butter.  Lobsters-Online.Com features plenty of helpful recipes to make cooking fun.  Cupid recommends starting with a tray of world famous Wellfleet oysters plucked from the cold waters off Cape Cod.  Pop them open and serve with our specially prepared cocktail sauce.

Next share our home style Lobster Trap Co. lobster bisque made with real chunks of lobster.   Steam or bake the lobster – the bigger the better.  Or if you prefer, order a tray of jumbo lobster’s tails that come ready to cook and serve.

Free Range Beef and Lobster Tails

Also popular this year is surf and turf packages that boast Montana free range beef filet, Maine lobster tails and creamy smooth clam chowder. The package comes with a complete lobster bib and steel cracker kit to make eating easy.

Surprise Your Lover

“You should have seen the look on my man’s face when he saw what I had ready for him for Valentine’s Day,” said a happy customer from Port Charlotte, Florida.   “Don’t forget the champagne!”

So while everyone else is fighting for reservations, trying to park, waiting for their table and getting rushed by the waiter, just say “No.”  Instead, treat your lover to a Valentine dinner at home with a love fest of the best lobster and oysters in the world.  Cupid will be proud.  And don’t forget, a lobster dinner makes a memorable Valentine’s Day gift for everyone in the family.

Quality and Freshness are number one

All our lobsters are right off the boat, on to the dock and into our giant, new facilities. Since we sell direct, no other online service can match Lobsters-Online for freshness, quality and price. Because we ship with FedEx, you can order online and enjoy beautiful, select grade lobster the very next day.

Direct from the Sea

For more than 42 years, the Lobster Trap Company has been delighting customers from Boston and Cape Cod to as far away as Hawaii with its quality seafood. With facilities in Maine and Cape Cod, the Lobster Trap Company continues to offer its online customers the highest quality and lowest price found anywhere.

Lobster the food of Romantics for Valentine’s Day

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.

lobster valentine heart
Valentine’s Day, February 14, 2017

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.

Valentines Day lobster on dinner plate
Valentines Day Lobster Dinner

Lobsters this year can be ordered online and are available for delivery anywhere in the united states on Valentine’s Day, February 14, 2016.

© Lobsters-Online 2017