Downeast Cooking Tips that “Tug” on the Christmas Lobster

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.

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

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 .”

 

The Jumbo lobsters were delicious, he said.

 

“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.

 

© 2017 Lobsters-Online.Com

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.
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  • 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

Boston Lobster Fra Diavolo Recipe Sets the Standard

Lobster Fra Diavolo, the dish by which all other seafood dishes are judged!  Be forewarned, preparing this seafood feast it not for the feint of heart. But the wonderful culinary rewards are worth it.

To introduce our dish, you should know that “Diavolo” is Italian for devil.  As a culinary term it is used to describe a tomato based sauce that is liberally spiced, with “Fra Diavolo” the Italian term for brother devil: a spicy sauce prepared with linguine and fresh seafood.

Boston Lobster Fra Diavolo with clams and mussels
A Boston Favorite: Fra Diavolo with Lobster, Clams and Mussels

Our dish calls for preparing a homemade lobster stock made from fresh Maine Lobster. A favorite of Boston’s North End, the Boston Lobster Fra Diavolo recipe will feature lobster, clams and mussels and take four and one-half (4 ½) hours to prepare both the homemade lobster stock and the sauce. The recipe will serve four to six people.

The first step is to prepare the lobster stock.  This begins by blanching the live lobsters, cracking the claws and tails and removing the meat.  Set the lobster meat aside. Please see the directions for the lobster stock preparation below.

Ingredients

Boston Style Lobster Fra Diavolo: 

  • 3 fresh, hard-shell Maine lobsters, 1 ¼ pound each, blanched with meat from the claws and tails removed to add to sauce
  • 1 pound linguine
  • 12 littleneck clams, scrubbed
  • 16  mussels, de-bearded and scrubbed
  • 6 tablespoons extra-virgin olive oil
  • ¾  cup small diced onion
  • 2 teaspoons shallots
  • 3 tablespoons minced garlic
  • 4 tablespoons tomato paste
  • 1 ½ cup lobster stock
  • 1 teaspoon salt
  • 2 tablespoons chopped fresh parsley leaves
  • Fresh basil leaves, to garnish
  • ¼ cup crushed red pepper flakes to taste
  • 3 cups canned tomato sauce

Directions Boston Lobster Fra Diavolo:

Bring 1-gallon of salted water in large pot to a boil and add the pasta to the pot. Partially cook for 5 minutes, drain and drizzle with olive oil. Set aside.  While cooking the pasta, place a 14-inch sauté pan over medium-high heat and add the olive oil. Once the oil is hot, add the onions to the pan and cook until caramelized, about 2 minutes. Add the garlic and shallots and sauté until fragrant, about 30 seconds. Add the red pepper flakes and sauté about 30 seconds.  Add the tomato sauce and tomato paste. Cook the ingredients until reduced by half, about 5 minutes.

Add the clams to the pan, cover and cook about three minutes.  Add the mussels to the pan, cover and cook about three minutes. Add the lobster to the pan and cook for two minutes. Add the parsley to the pan. Add the partially cooked pasta to the pan.  Add 1 ½ cup of the lobster stock and continue to cook. Toss the pasta in the sauce until al dente, about four to five minutes. Season the pasta with the salt and toss again.  Garnish with fresh basil and serve.

Ingredients

Lobster Stock: 

  • Par boil lobster for five minutes, cool and remove meat from claws and tails
  • Add lobster body, cracked claw and tail shells
  • 1/8 cup vegetable oil
  • 2 celery ribs, cut in quarters
  • 2 tomatoes, chopped coarsely
  • 1 yellow onion, peeled and quartered
  • 1 carrot, peeled and coarsely chopped
  • 2 fresh thyme sprigs
  • 1 small fennel bulb
  • 1 small  head garlic
  • Salt and freshly ground black pepper

Directions Lobster Stock

Heat vegetable oil in large stock pot. Add the empty lobster claw and tail shells and stir. Cook for 5 minutes. Add the carrots, celery, tomatoes and thyme. Cut the fennel and garlic bulbs in half and add to the pot. Cover ingredients with two inches of water. Bring pot to a boil, then reduce the heat and simmer until mixture is reduced by half (about 4 hours). Add salt and black pepper to season. Strain stock and set liquid aside.

Wine Selection

The recipe screams to be served with a sparkling Rose Champagne or a light, traditional Chianti.

Lobsters-Online.Com

 

 

 

 

Wellfleet Oysters are the Best in the World!

We are having a family feast for Labor Day 2017.  The guests of honor, as it always is for the Labor Day Holiday, is the Wellfleet Oyster and fresh Maine Lobster.

The late Howard Mitcham, a renowned chef that called Provincetown, Cape Cod home, called the Wellfleet Oyster the best in the world. In his book, entitled “Clams, Mussels and Oysters …”  Mitcham wrote that the flavor of oysters varies widely from region to region. And as anyone who has eaten a raw Oyster knows, the flavor is complex. Oysters can be sweet, salty, earthy, or even melon.

After last Saturday, two dozen Wellfleet Oysters later, we are in complete agreement with Mitcham that the Wellfleet Oyster is the most succulent, sweet oyster in the world.   The clean, crisp, cold Cape Cod waters help produce a wonderful abundance of Wellfleet Oysters, and they are prized by locals and visitors alike.

Interestingly, the Wellfleet Oyster is a transplant from Connecticut and the Chesapeake Bay.  After Cape Cod oysters were nearly fished out in the 1800s, the Wellfleet locals introduced young southern oysters into their waters.  The oysters were fattened up on sparkling clean river estuaries and then harvested and sold in Boston.  This created the first aquaculture, as it is known today. The result was a lucrative success for the harvesters and a joy to the taste buds for the rest of us.

Experts believe the cold water and the 12-foot tides combine to help make the Wellfleet oyster plump and sweet by providing them with ample, ocean-fresh plankton.

Generations later, the flavor of a Wellfleet Oyster is as distinct as Cape Cod itself.   Today, people all over the country order Wellfleet Oysters and have the oysters delivered right to their door as fresh as if they were just purchased from a Cape Cod market.

Some people are intimidated by the challenge of opening an oyster.  And everyone has their own special technique. But there some basic steps and advice that proves true.

When selecting an oyster from a fish market bin, try to pick the ones that have a very hard shell as opposed to oysters with a brittle shell.  A hard shell usually signifies a plump, healthy oyster inside. Make sure to keep the oysters cool when you bring them home.

Oyster Knife for opening oysters
Dexter Oyster Knife

Get a good oyster knife as no other kind of knife will work.  You will need one old work glove or a heavy hand towel to hold the oyster with. When ready to open, scrub the oysters under fresh running water to remove any sand but do not immerse them in water. Place them on ice or on a flat pan in a refrigerator for 30 minutes to allow them to rest.  This will allow the oysters to relax and make them easier to open.

Hold the oyster with flat side up. Place the knife at the small end of the oyster, or the heel.  Press the knife into the heel and twist. If it is too hard to open, some folks will hold the oyster and knife vertically and then tap the base of the knife handle on a cutting board or stone.  This drives the knife with a good nudge into the muscle and makes it easer to pop open the shell.  Try not to spill the oyster juices. Once open, slice under the muscle to cut the oyster from the bottom shell and place the opened oyster shell on a plate of crushed ice.  This keeps the oyster level and cold. Serve immediately.

The traditional serving is with a side of fresh lemon, cocktail sauce and horseradish.  A robust red wine compliments the complex flavor of the Wellfleet Oyster nicely.  Most adults can eat a dozen or more, so be sure to order enough.

Be sure to check out the Wellfleet Oysterfest in Wellfleet, MA October 14th and 15th.

© Lobsters-Online.Com 2017

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Day Boat Sea Scallops a Cape Cod Seafood Treasure

 

This time of Summer the Cape Cod “Day Boat” fishermen are arriving back in port each day carrying their precious catch of seafood treasure:  the tender, sweet Cape sea scallop.  All summer these small commercial vessels – or Day Boats – harvest from Cape Cod and Nantucket Bay the precious Cape sea scallop that locals love.
Chef’s all over New England prize the delicate, Cape sea scallop for its exceptional delicious flavor and plumpness.  The day boat scallops are a true renowned delicacy.  No where else in the world can these clean, sweet, succulent scallops be found.
From June or July through early Fall the day boats will harvest the wild-caught scallops from the pristine Cape Cod and Nantucket bay waters and sell them straight to local buyers where the scallops are processed and sent out to fine restaurants and seafood retailers. As popular as Maine Lobster this time of year, the scallops are so prized by locals, that most Cape sea scallops never get the chance to leave New England Cape Cod and Boston restaurants have a long standing tradition of offering freshly caught Cape sea scallops. 

Provincetown Cape Sea Scallops. Source WorldtoTable.com

So what is the solution for those seafood lovers that can’t get to Cape Cod this summer?
  
Thanks to a Cape Cod online delivery service – Lobsters-Online.Com  fresh day boat Cape scallops can now be ordered and shipped overnight anywhere in the country.
The Lobsters-Online.Com fulfillment facility — located in Bourne, Massachusetts on Cape Cod — processes the day boat scallops by hand.
“Our sea scallops are true “day boats” sourced daily from Provincetown Harbor on Cape Cod,” said Dan Brandt, the Lobster Trap Company domestic seafood buying manager.  “The scallops are all natural, shipped dry and chemical free. They are hand shucked and shipped within 24 hours.  Our scallops are never processed, treated, or frozen ensuring they are as fresh as if you caught them yourself!”
These sea scallops are so flavorful on their own that local chefs will tell you that if you add more than two ingredients to your recipe, “it’s too much.”  Cape scallops can be baked, broiled, sautéed or fried.  Many folks simply use a hot pan with a bit of butter. Just pat the scallops dry and drop them in a hot pan and let them sizzle for a minute. (Careful: the scallops cook really fast.) 
Indeed, the day boat scallops are so highly prized by locals that they are celebrated each September at the Cape Cod Scallop Fest on Cape Cod.   This year’s event begins Sept. 22, 2017 and will be held at the East Falmouth Fair Grounds. More than 55,000 people are expected to partake in sea scallop dinners, raw bars, craft shows and non stop music. 
© LobsterOnline.Com 2017

Enjoy a Traditional Steamer Clam Recipe From Cape Cod

The Maine lobster clambake with freshly harvested steamer clams is one of those wonderful summertime dinners that locals enjoy up and down the New England coast. But for many people, a basket of freshly cooked steamers can be a fabulous dock-side lunch or dinner all by themselves.

The steamer is a soft shell clam known by many names. Steamers can be called the Ipswich clam, the long neck clam, the belly clam, the fried clam and other not so flattering terms. The shell is soft enough to break with your fingers. Steamers are readily identified because the long neck, or snout, stick out of the shell. They are harvested from saltwater sandbars and saltwater mud flats. The clams live in the sand just below the surface and are famous for “squirting” water when people walk by, making them easy to find.

Freshly cooked steamer clams on a plate
Fresh soft shell steamer clams

The best soft shell clams are still harvested by hand and are usually available year round, except when the flats freeze. They are sold daily to markets and stored in mesh bags in large, airy coolers. Although easy to prepare, it is important to follow some basic steps.

Ipswich Steamer Clams Recipe Popular in Boston and Cape Cod

Traditional soft shell steamer clam recipe serving two to four people

Cleaning the Clams:

At least one hour before cooking, place the clams in a clean sink (no soap or other residue) and just cover the clams with cold water. Add two drops of white vinegar to the water to help the clams expel any sand they have in their shells. Stir the clams gently and let soak for 10 minutes. Drain the sink flushing any sand residue. This time without vinegar, cover the clams with cold water again, gently stir, and let soak for five minutes. Drain. Discard any clams with broken shells.

steamer kettle for lobster and clams
Traditional kettle for steaming clams

Ingredients:

White vinegar
Four pounds of freshly dug steamer clams
2 large stalks of fresh celery
2 medium yellow onions
1 stick salted butter
1 fresh lemon

Steamer Clam Preparation:

Clean steamer clams with white vinegar as described
Cut celery stalks into two inch pieces
Cut onions into two inch quarters
Cut lemon into ¼ size wedges
Melt butter and place in ramekins
Add water to large steaming kettle or lobster pot 1/4th of the way up

Cooking Steamers:

Bring to roiling boil
Place steamers, onions and celery into pot at the same time and cover
Gently stir clams twice
Cook for 12 minutes until the clam shells open (do not overcook)

Serving:

Drain broth from the kettle into ramekins.
Squeeze lemon wedges into melted butter
Remove clams from kettle and discard any unopened shells
Serve immediately

Note: Dip to wash clam in broth and then use the fingers to remove the membrane covering the neck. Most people will eat the entire clam, while some leave the neck. Dip clam in the melted butter and enjoy.  As an aside, don’t forget that day boat scallops are now in season and can be ordered for home delivery.

Recipe courtesy Aimee C. Nichols, private chef.

© Lobsters-Online.Com 2017

Grilled Baked Stuffed Lobster Best You’ve Ever Had

Get ready for Grilled Baked Stuffed Lobster and the best lobster dinner you’ve ever had. Start out with a pair of fresh four-pound live Maine lobsters, a hot charcoal grill and get ready to prepare a lobster feast you will never forget.

Just in time for Memorial Day Weekend

This recipe is best with cold water lobster, which means lobster from Maine. If you can’t buy jumbo lobster near your home, you can have Maine lobster delivered right to your door anywhere in the country from a lobster online service. This recipe is easy to prepare and takes less than an hour. The result will be the best baked stuffed lobster you have ever had.

Gather up the ingredients for a lobster feast for two to four people:

  • Two fresh four-pound Maine lobsters
  • 10 15-count large fresh sea scallops
  • Eight to 10 large raw shrimp, about ¼ pound (optional)
  • 8-16 oz. Maine crab meat (16 oz. of not using shrimp)
  • Two sticks unsalted butter
  • One lemon
  • Four shallots or 1 large red onion
  • 2 cloves of garlic
  • Parsley 3 sprigs
  • Sea salt
  • Black pepper corn
  • 1 sleeve Ritz Crackers
Fresh Maine lobster stuffed with scallops and crab meat
Baked Stuffed

Light a hooded charcoal grill to 350 degrees.  Prepare the ingredients:

  • Chop the shallots or onion into small pieces
  • Chop up the 2 cloves of garlic and mince
  • chop up the parsley
  • Slice the scallops into ¼ chunks
  • If using shrimp, peel and slice the shrimp into ¼ chunks

Prepare the lobster:

  • Place the live lobster on a flat surface, stomach side down
  • Kill the lobster by pushing a large chef’s knife into the brain
  • Remove elastics from claws
  • Using the knife, split the lobster all the way down the middle
  • Remove the intestinal sac, brain, tomalley and roe with fingers or paper towel — do not use water to rinse the lobster as this will remove the juices
  • Optionally you may save the roe and tomalley and add it to the stuffing
  • Crack the claws with the handle of the knife

    Holding Four Pound Lobster
    Four Pound Lobster

Let’s start grilling:

  • Place a large iron skillet on the grill and melt 10 tablespoons of butter
  • Add shallots (or onion) and garlic to the melted butter and cook until translucent
  • Add chopped scallops (and shrimp) and allow to warm
  • Add in the crab meat
  • Add parsley and two tablespoons of lemon juice
  • Add black pepper and salt to taste
  • Break the Ritz Crackers with your fingers and stir into stuffing mixture
  • Remove pan from grill when stuffing is warm (do not cook the stuffing)
  • Place lobsters on a baking sheet and stuff the cavities with the stuffing — make sure to fill it nice and full but do not press too hard
  • Place pans in middle of grill and spoon the stuffing with melted butter
  • Close the hood and cook 20 to 30 minutes until golden brown
  • Serve immediately with a side of melted butter and lemon wedge

Get ready for the best baked stuffed lobster you have ever had.

Check out the grilled baked stuff lobster video recipe:

 

© Lobsters-Online.Com 2016

 

 

Try this Favorite Maine lobster Steamed-in-Beer Recipe at Next Family Outing

The next time you invite the family over for a lobster outing try this traditional old-time favorite Maine lobster steamed-in-beer recipe.  It’s a fun, easy way to prepare lobster and gives the lobster a great, robust down-east flavor.

You will need a pot or steaming kettle large enough to hold six lobsters, some seasalt, beer, fresh whole lemons and butter.   That’s it.

steamed Maine lobster
Maine Lobster

Ingredients:

Get Started:

  • Add about an inch of water to the pot. (Some Mainers use only beer)
  • If you don’t have seawater, add two tablespoons of sea salt.  You need to add salt even if you use all beer.  Always add salt when cooking live lobster.

    steamer kettle for lobster and clams
    Traditional kettle for steaming lobster
  • Add two 12-oz. cans of beer, IPA beer is a good choice.  Don’t use light beer.
  • Bring the water and beer to a roiling boil over high heat.
  • Remove the rubber bands from the claws and add the lobsters head first. Cover tightly.  Wait for the pot to return to boil and start timing.
  • Steam the lobsters 14 to 15 minutes.  About halfway through, stir the lobster at least once to move the bottom lobsters to the top of the pot.
  • Melt the butter in small pan and slice the lemon into wedges.
  • When done the lobsters will be a bright red and the tails will be curled under the body of the lobster.  Remove the lobsters with tongs and pierce the body with chef’s knife to allow water to drain.
  • Serve immediately with melted butter poured in ramekins, lemon wedges and cracking utensils.

Note, if you want to cook different size lobsters you can.  For each pound, cook the lobster 13 minutes.  Then three minutes for each additional pound.  While steaming is a flexible way to prepare lobster, be careful not to overcook.

If you want to try this easy to prepare recipe and can’t go to Maine, live Maine lobster is now available for home delivery.

Check out this steamed in beer lobster video from Capt. John of Maine.  He takes you from boat to table with his easy to prepare recipe.

 

© Lobsters-Online.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

 

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.

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