Everyone who has ever been to Tuscany has fallen in love with its history, charm, and, of course, its FOOD! Italian Tuscan style recipeshavemade their way all over — even to Cape Cod — so try this Tuscan Style grilled lobster recipe just in time for Father’s Day 2013.
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!.
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 2013 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
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
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?
This year Mother’s Day is May 12. So this year 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 (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
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.
Finally, April is here. The time of year when many of our favorite waterfront clam and lobster shacks begin to open again for the season … and the famous New England lobster roll recipe is again on the menu. There is nothing that says sunshine and sea as the taste of a specially prepared, fresh lobster roll on a toasted New England bun.
Cape Cod, Ipswich, Massachusetts and the Maine seacoast are world famous for the lobster roll made with freshly caught lobster. The lobster meat, cooked to sweet perfection, is served overflowing a top loading bun. Add a side of chips, a cold beer and a sunny table, and you’re there. The recipe may vary a bit from town to town but it always begins with freshly caught lobster.
A lobster roll from the Clam Box, Ipswich, MA
This longing for the opening of lobster-shack season was made all the more interesting when recently it was learned that Chuck Hughes, owner of the Garde-Manger Restaurant in Montreal, was named Food TV Iron Chef of America, in part because of his preparation of a good old Maine lobster roll. That’s right. The judges went crazy for his lobster roll!
For those of you who share our passion for the lobster roll but can’t go to Maine or Cape Cod, we decided to share Chef Hughes winning lobster roll recipe. We have only few hints to add.
The lobster must be fresh and healthy, so only order from a reputable lobster online dealer. Ask for a couple of females so that you can collect the lobster roe to make lobster butter. Boil the lobster in a large pot of salted water and take care not to over cook. Overcooking will make the meat tough. When opening the cooked lobster, cut the meat into large chunks. And finally, make sure to pick a quality, top-loading bun.