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

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.

What About Serving Jumbo Lobster for New Years Eve Dinner

Every New Year holiday there is heard the same debate about what size lobster to order for the New Year’s Eve dinner celebration. Do bigger lobster have more meat? Are bigger lobster tough when cooked? Are jumbo lobster priced better?

Jumbo eight pound live Maine lobster
Jumbo Eight Pound Lobster

There are differing opinions on the quality of taste between a smaller lobster and a jumbo lobster, but these opinions are based on legend and not fact. Cooked properly, a six-pound lobster will be just as delicious as a 1-1/2 pound lobster. However, care must be taken not to overcook a large lobster. Overcooked lobster meat will toughen quickly. Steaming is the most forgiving way to cook a jumbo lobster. So follow cooking instructions and tips carefully and your jumbo lobster will be just as succulent as a smaller lobster.

Fresh is Best

Among the most important factors affecting taste is freshness. Ocean fresh is best. For example, supermarket lobster that sit in tanks for weeks at a time will begin to lose weight as the claw meat shrinks. When cooked, the supermarket lobster won’t taste as succulent as an ocean fresh lobster.

The next important factor is to make sure the lobster is flavorful is to order what is called the “hard shell lobster.” Lobsters “molt,” which means they shed their shell as they grow. After molting, the lobster’s new shell is soft. During this growth period, lobsters are in a weakened condition and do not travel well. Soft-shell lobster also have less meat for their size and some people are of the opinion soft shells are not necessarily as flavorful as the hard shells. The connoisseur won’t take a chance and will usually avoid soft-shell lobster.

So the keys to succulent jumbo lobster is careful cooking, freshness and selecting hard shells, but are jumbo lobster also a good value?

Larger lobster have a higher volume-to-surface ratio, yielding a little more meat per pound. Not a big difference, but there is a difference. On a practical level, jumbo lobster have larger legs, swimmerets, body and shoulders. The meat in these parts of the lobster is considered a delicacy. The truth is, on a large lobster the meat in those places is much easier to get at then on a smaller lobster. The legs especially will have a higher volume of meat. The larger claws on jumbos will also offer up to 20% more of the very desirable sweet claw meat.

Wild Caught Lobster

The Maine lobster lives in the ocean and is still harvested much as they were in the 19th century. Lobster fishermen go out in season to collect lobster from their traps and the lobster is delivered to market daily. Since the harvest varies from month to month, lobster prices go up and down with supply and demand. Waterfront Maine lobster pounds such as the ones operated by the Lobster Trap Company allow the storage of ocean fresh lobster, helping to stabilize prices in the off season.

Big George the lobster
Jumbo Lobster Service

 

Jumbos begin at 2 ½ to three pounds with the weight measured wet, or right out of the tank. Some years the price-per-pound for jumbos is higher than quarters, halves and selects. Some years the price per pound is less. It just depends on the supply and the demand.

Lobsters-Online.Com ships only hand selected, fresh lobster. The hard-shell lobster are lively, healthy, and ocean fresh. By operating water-front lobster pounds in Maine, Lobsters-Online.Com is able to offer customers ocean-fresh jumbo lobster year round.

So go ahead an order some jumbo lobster for your New Year’s Eve dinner celebration. And have a Happy New Year!

© Lobsters-Online.Com 2016

Lobster Real American Comfort Food

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.

 

Lobster
Nutritional value per 100 g (3.5 oz)
410 kJ (98 kcal)
0 g
0 g
0 g
0.59 g
0.107 g
0.091 g
0.16 g
20.5 g
0 mg (0%)
4 mg (267%)
4 mg (27%)
2 mg (40%)
4 mg (308%)
Folate (Vit. B9)
2 μg (1%)
0 mg (0%)
6 mg (1%)
2 mg (16%)
8 mg (2%)
15 mg (2%)
0 mg (0%)
15 mg (150%)
Percentages are relative to US Recommendations for adults.
Source: USDA Nutrient Database

 

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.
For cooking information, check out our tips on how to cook live Maine Lobster.
© Lobsters-Online.Com 2016

The Best Lobster & Seafood Restaurants in Las Vegas

When most people think of Las Vegas, they tend to think of the famous American city’s casinos and its nightlife. However, if you were to take a trip to Vegas, you would quickly discover that there are many other things to do in Las Vegas than playing at one of its many unique and massive casinos. For instance, it is home to several fantastic lobster and seafood restaurants.

On a side note, to learn more about Las Vegas and other exciting casino information check out VegasMaster.com, an online portal that specializes in providing extensive info about online casinos and online gambling.

The following are three of the beat seafood restaurants you will find during your trip to Sin City:

American Fish by Michael Mina – located in the Aria Hotel Casino, this upscale restaurant offers patrons a fine dining experience in a beautiful ocean-themed atmosphere. Some of the exquisite foods you will find here include New England Lobster Roll, Mustard-Marinated Black Cod, and Cornmeal-Crusted Rainbow Trout.

 

 

Maine lobster claws, oysters and littleneck clams on a plate
Oysters and Lobsters at Aquaknox in Las Vegas

Aquaknox – at the famous Venetian Casino and hotel, you will find Aquaknox, an incredibly sophisticated seafood restaurant that provides customers with a menu that includes fresh fish that is flown in each day and skillfully prepared to create succulent dishes like Maine Lobster Bisque. Other tasty dishes include Yellowfin Tuna, Stone Crab Claws, Alaskan Halibut, and Caviar.

New England seafood tower at Mastros Ocean Club Las Vegas

Mastro’s Ocean Club – the Las Vegas version of this seafood restaurant can be found in the posh shopping mall located in the CityCenter Complex. The restaurant is situated within a curvy two-story structure that is known as “The Treehouse”. Some of its signature dishes include the Butter Cake and the iced Seafood Tower. Patrons looking for traditional seafood dishes will also find Alaskan King Crab, Broiled Live Main Lobster, Salmon, Halibut, and Tuna.

 

 

 

 

©Lobsters-Online.Com 2015

 

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

Serve a Super Bowl 2014 Boiled Lobster Dinner

Turn your 2014 Super Bowl super celebration into a seafood feast. Yes, we are talking about lobster; lots of fresh, great tasting Maine lobster for a Super Bowl lobster dinner. And lobster is easy to prepare with this simple boiled lobster recipe.

Saturday delivery of live lobster is now available in most parts of the country. So even if you are sitting out there in Seattle or San Francisco, you can still be part of the lead up.  Order the lobster online and have them delivered right to your house.  Live Maine lobster can now be part of Super Bowl celebrations all across the country.

Easy to Prepare 

Keep it simple with a traditional boiled lobster recipe.  Boiled Maine lobster is easy to prepare, fun to serve and will be a big hit with the guests.   

A steamed hard shell lobster with antenae
A tug on steamed lobster antennae can help tell chefs the lobster is ready

This year Lobsters-Online is offering the New England eight-lobster special.  When the lobster arrives on Saturday, you may keep them overnight by adding some wet newspapers and frozen gel packs to the carton. Don’t take them out of the carton to play with.    It is important they stay cool and moist until ready to cook.  If it’s below freezing outside, don’t leave the lobster in the box outside either.

When ready to prepare, just follow the directions for traditional boiled lobster:

Ingredients: 

  • 8 1 ¼  pound live lobsters
  • Sea Salt
  • Two gallons water
  • Two pounds melted butter
  • Two fresh whole lemons

Directions:

  1. Add water to large pot or kettle and bring to a roiling boil
  2. Add four table spoons sea salt
  3. Place live lobsters head first into pot and cover
  4. Stir lobster occasionally to move bottom lobsters to top so the lobsters will cook evenly
  5. Cook for 12 to 13 minutes until bright red (do not over cook as meat will toughen).  Give the antenna on one of the lobsters a yank.  If it pulls off easily, the lobsters are done.
  6. When cooked properly the lobster meat will have turned from translucent to  white
  7. Remove the cooked lobster and allow to drain for one minute.
  8. Serve with melted butter and lemon wedges on the side

Eating the lobster begins by twisting off the claws and the tail and cracking the shell to get at the meat.  Providing your guests with traditional lobster bib kits makes the job easy; the kits come with handy eating instructions.

Enjoy the game!

© Lobsters-Online.Com 2014

 

2012 Maine Lobster Season Sets 123 million Pound Record

Boston – January 10, 2013 — Maine Lobster landings for 2012 saw a record 123 million pounds of lobsters caught, an astonishing figure that is more than 450% higher than just 20 years ago and further evidence of unparalleled growth for the industry. The value of the catch has gone from $72 million in 1992 to more than $331 million in 2012.

According to experts, no other fisheries segment has seen such growth during the last two decades. These figures suggest two conclusions: One, that the appetite among seafood lovers for Maine lobster has grown quickly, and two; that sustainable fishing practices have worked to keep the industry healthy.

Maine lobster boat leaves dock
Leaving the Dock in Steuben, ME

The challenge facing the industry is that the 2012 average lobster boat price – the price paid to fishermen for lobster at the dock — is the same as it was 20 years ago. Meanwhile the price of diesel fuel has tripled along with big increases in the cost of bait and boat repairs, creating financial stress for boat owners. In 2012 there were 4,345 active commercial lobster harvesters.

Jon Carter, a Bar Harbor fisherman, told the Bangor Daily News that the volume of his catch went up last year but he still had a hard time covering his expenses. For example, bait cost about $25 per bushel in the Mount Desert Island area this past fishing season. Carter said that price is “probably 10 times higher” than the per-bushel price he paid in 1994.

The record 2012 catch began early following a mild winter and warm spring. Experts believe the unusually warm ocean waters produced early gluts of lobster that dealers and processors were unable to absorb.  The early catch was weighted towards shedders, or soft shell lobster.  The price for soft shell lobster plummeted while the price for hard shell lobster did not.  Only hard shell lobster can be shipped long distances as the new shell lobsters are too delicate to survive out of water for more than a few hours. Local prices for soft shell lobster dropped while at some point, the demand for hard shell lobster drove hard shell prices up.

Last year’s harvest, while record setting in volume, has the experts worried.

As of January 3, 2013, reports to the Maine Department of Marine Resources indicate more than 123 million pounds of lobsters have been caught in 2012, an increase of approximately 18 million pounds over 2011.

“This unprecedented preliminary landings report provides us with both an opportunity and a challenge,” said Commissioner Patrick Keliher. “We need to look closely at this abundant resource and address the challenges presented when supply exceeds demand, as it did this past year, resulting in a decreased overall value which affects the entire industry. To put this into perspective, in 2005, the industry landed 70 million pounds for $320 million.

While the lobster fishery has experienced unparalleled growth in landings, the total value is almost $331 million, a decrease of $3.7 million compared to 2011.

“We will be seeking input into the development of management measures that respond to abundant supply and its adverse impact statewide on boat price, particularly in the summer months,” added the Commissioner. “These issues are a big part of the dialogue I will be having with industry over the next month during a series of public meetings.”

The 2011 lobster landings of 104,887,598 pounds with a value of $334,690,345 were at the time the highest lobster landings and value ever recorded since DMR and National Marine Fisheries Service began keeping records. At that time, the pounds and value increased from 2010 levels by more than 8.6 million pounds and $15.7 million. For reference, 2010 landings were 96,208,807 pounds with a value of $318,891,777.

In January 2008, DMR began collecting detailed trip level records from dealers. According to the information reported to date, there were 4,345 active commercial lobster harvesters out of the 5,961 commercial license holders in 2011.

© Lobsters-Online.Com 2013

 

Traditional Gourmet Lobster Fare a Popular Maritime Heritage

Traditional gourmet lobster fare based on popular recipes gathered from towns all along coastal Maine are proving very popular with Lobsters-Online customers this Christmas season.  Many of the prepared dishes are  filled with naturally sweet Maine lobster meat, the most preferred lobster meat in the world.  From the contemporary Lobster Ravioli to the traditional lobster bisque, every ingredient in the dish is picked for its quality and ability to complement the succulent taste of Maine lobster.

lobster ravioli plate
Gourmet Lobster Ravioli

All this means that cuisine that once could only be enjoyed in coastal New England is now available for dinner tables everywhere in the country.

And for gift giving, nothing says “Made in America”  more than the locally prepared gourmet dishes made with same pride of tradition found in generations of Maine lobster fishermen. By purchasing these dishes, people are supporting an entire community’s maritime heritage.

Some of the most popular this December holiday season include these fine seafood meals: