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.

Just in Time Maine Lobsters Rolls for Your Super Bowl 50 Party

Just in time Maine lobster rolls for your Super Bowl 50 Party, a traditional New England lobster roll recipe sure to please. Yes, the very same lobster roll  that you can experience in any of the numerous lobster shacks and seafood restaurants that inhabit the New England coast line.   Nothing is better than the pure, sweet taste of lobster bursting out of a toasted New England style bun. So whichever team you are cheering for  … serve up to your guests some lobster!

lobstertrap-lobsterroll-550eBefore you get started, please note there are a couple of tricks if you want authenticity.  You must use fresh, live Maine lobster or freshly cooked Maine lobster meat (tails, claws and legs).    And if at all possible, make sure you use New England style split top hot dog buns (with the cut sides) as the roll’s flavor explodes when toasted on a grill or skillet.

For two people, order two 1 ¼ pound lobster online for home delivery or get them from your local fish market.  Steam the lobster in a large kettle with steaming rack filled with about two-to-three inches of cold water.  Add two tablespoons of sea salt and bring water to roiling boil.  Place the lobster head first into the kettle and steam about 10 to 12 minutes.

 

Super Bowl Lobster Rolls
Kick Off Super Bowl LII with Maine Lobster Rolls

Alternatively you may buy freshly cooked lobster meat and skip cooking the live lobster.  It’s a time saver and if the  lobster meat is freshly cooked, the results will be the same delicious Super Bowl lobster roll bursting with flavor.  Whether you are fans of  either team,  your Super Bowl 50 guests will love you.

Ingredients:

  • Chop the meat from two 1 ¼ pound lobster into small chunks
  • Two tablespoons of mayonnaise (one per lobster)
  • 4 lemon wedges (served on the side)
  • 1 medium stalk of celery, finely diced
  • Fresh ground pepper
  • Potato chips and pickle for serving

Preparation: 

  • Mix the lobster meat and mayonnaise in a large bowl.  Use just enough mayonnaise to coat the meat but not so much that it is holding the meat together
  • Grind in two or three grinds of pepper.  You don’t need much
  • Add in the celery and mix again
  • Cover and chill for at least an hour
  • After the mixture has chilled, pre-heat the grill or an iron skillet
  • Spread softened butter on both sides of each roll
  • Over medium heat, toast the buns on each side for 2 to 3 minutes until golden brown
  • Fill each toasted roll to overflowing and serve immediately with lemon wedge, chips and pickle
  • Note: To add a little extra spice to the Boston lobster roll recipe, chop up two scallions and add it to the mixture along with a dash of cayenne

 

 

 

 

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

Pan Roasted Christmas Eve Maine Lobster Dinner a Family Tradition

The Christmas Eve Maine Lobster seafood dinner is an Italian-American holiday tradition that is immensely popular in New England, so much so that serving wonderful seafood dishes on Christmas Eve has been embraced by people of all heritages. The historic seven-fish dinner has given way over the years to include elaborate spreads of cold shellfish such as oysters, clams and of course shrimp. But the starring role in the Christmas Eve celebration is now reserved for fresh Maine lobsters prepared any number of ways.

Pan roasted Maine Lobster Dinner Recipe
Pan Roasted Lobster

My neighbors always prepare several lobster courses on Christmas Eve with the favorite a pan roasted lobster flavored with Bourbon and served sizzling hot  in a creamy butter sauce.  Pan roasted lobster is a little tricky to prepare but with this favorite recipe the flavor is explosive and your family and guests will love it.

This favorite pan roasted lobster recipe allows the potent bourbon flavor to mingle wonderfully with the sweetness of the lobster. The use of fresh chervil imparts a hint of anise flavor to the lobster as well. And pan roasting lobster gives it a surprisingly tender texture.

For best results, you will need a large, heavy iron sauté pan or deep skillet, metal tongs and a large chef knife.  Make sure to use fresh, live hard-shell Maine lobster. Care must also be taken not to place the lobster pan too close to the heat in the oven or broiler.

The Christmas Eve pan roasted lobster recipe can be served as a main course for two or as a first course for four.

Pan Roasted Maine Lobster for Two (Based on Summer Shack Chef Jasper White Recipe)

  • 2 live, 2 pound hard-shell Maine lobsters (must  be hard shell)
  • 2 tablespoons peanut oil
  • 2 shallots (1 ½ ounces),  diced
  • ¼ cup bourbon (or cognac)
  • 3 tablespoons dry white wine
  • 6 tablespoons unsalted butter, sliced small and chilled
  • 1 tablespoon chervil finely chopped  (substitute parsley and tarragon mix if not available)
  • 1 tablespoon chives finely chopped
  • sea salt (or Kosher)
  • freshly ground pepper

Directions

  1. Preheat the broiler or oven as hot as possible (550F). Position the oven rack in the upper third of the oven.
    1. Kill the lobster by splitting them lengthwise. Remove any tomalley and roe found. Cut off the claws where the knuckle meets the carapace. Cut the lobster halves into quarters. Including the claws, you will now have 6 pieces of each lobster. Place the pieces shell side down on a plate.
    2. Place the tomalley and roe in a small bowl and use a fork to mash into small pieces.
    3. Place the 12-inch pan over the highest stove surface heat possible. Allow the pan to heat for 3 to 5 minutes. Add the peanut oil and heat until it forms a film on the pan. Slide the lobster pieces, shell side down, into the hot oil. Using tongs, move the pieces to sear the shells evenly.  Hold the lobster pieces m with the tongs and press the shells into the hot oil to sear. The claws need to be seared on only one side. When the shells have all turned bright red, which should take no more than 2 minutes, turn the pieces over. The oil will also be beautifully red tinged. Add the tomalley and roe to the pan.
    4. Place the pan in the oven. If using the broiler, cook for 2 minutes. If using the oven, cook for 3 minutes. The shells should be slightly browned, even a bit charred in places.
    5. Remove the pan from the oven and return it to the stove at maximum heat. Turn off the oven and put in your serving plates in to warm. Remember, the handle of the pan will be red-hot and will stay hot until the dish is complete. To avoid burns, wear oven mitts.
    6. Add the shallots to the fat in the pan and stir. Add the bourbon and ignite. Shake the pan until the flames die down. Add the wine and let the liquid in the pan reduce.  Turn the heat to low.
    7. Quickly remove the pieces of lobster and place, shell side down, on warm plates. Try to “reconstruct” the lobster so that it looks similar to a split lobster. Arrange the claws so that they lean into the center of the lobster.
    8. Return the pan to the heat and add the butter, chervil and chives. Swirl or stir the butter in the pan to create a creamy sauce.  Season to taste with salt and pepper.  Spoon the sauce over the lobster pieces and serve at once.

 

Note on wine pairings: Champagne and other sparkling wines pair beautifully with shellfish and lobster dishes that have butter.  They work well with notes of anise, ginger and mild curry, as well as toasty flavors from breadcrumbs or nuts. Try a top of the line champagne with your pan roasted lobster.

© Lobsters-Online 2016

It’s Easy to Make Your Own Maine Lobster Roll

There is nothing that says sunshine and sea as the taste of a specially prepared, fresh lobster roll on a toasted New England bun. Waterfront clam and lobster shacks have been serving up lobster rolls all summer. Now, you can make your own anywhere and anytime of year.

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.


Remember, it’s all about the lobster!


Here is Chef Hughes recipe, adapted from his cookbook Garde-Manger:


Lobster Roll
Serves 4


For an added Iron Chef twist, feel free to add a smidgen of chopped dill.


4 lobsters, weighing about 1 1/2 pounds (675 grams) each


2 tablespoons (30 mL) best-quality mayonnaise


2 scallions, cleaned and finely chopped


Salt and freshly ground pepper


4 hotdog buns


Lobster butter (recipe follows)


In a large pot of boiling salted water, cook the lobsters for 6 minutes, and then plunge them into a bowl of ice water to stop the cooking process.


Shell the lobsters and cut the flesh into large pieces. Combine the lobster with the mayonnaise and green onions. Season the mix to taste with salt and pepper. Cover and chill until ready to serve.


When serving: Butter the buns with the lobster butter, and toast them in a fry pan until golden. Divide the lobster mix among the four buns and serve immediately.


Lobster Butter
Makes 1 pound (450 grams)


Lobster butter keeps refrigerated for one month, or can be frozen for up to three.


1 pound (450 grams) unsalted butter, softened


Roe from one female lobster


In a large fry pan, melt the butter and whisk in the (roe) eggs. The butter will be red. Pour into a container and keep refrigerated until ready to use. 

 

Lobsters Online.Com 2016

 

 

Maine Lobster Picnic Made Easy with Portable Propane Steamer

Planning a big outdoor, family picnic with lots of Maine lobster?  Make outdoor preparation easy and fast with a portable, propane lobster cooker.  Working just like a gas grill, the big lobster pot sits outside on a portable burner with stand. The cooker keeps the heat, water and mess outside and away from the kitchen.  And most important,it keeps the lobster close to the picnic tables and guests.

A portable cooker easily allows the chef to deftly pop the lobsters in an out and keep them coming for all the hungry guests. Ranging in size from 30 to 50 gallons, the bigger pots can cook up to ten or more medium sized Maine lobsters at a time.

Two pound steamed Maine lobsters on a plate
Two Pound Steamed Maine Lobsters

There are many brands to choose from, but the quality lobster-pot set ups come with a stand, propane burner, aluminum pot with ridges and an internal steamer basket.  This gives the cook the option of steaming the lobsters or boiling them.  The internal basket is a must if you want to prepare hefty amounts of steamer clams, mussels, crabs or crawfish.  The cook can also use the basket to make a clambake by adding, lobster, shellfish, potatoes, onions, corn and more.

Cooking Maine Lobster with Portable Gas Burner

A good quality unit with plenty of BTUs will get the water boiling fast and keep it boiling (Don’t skimp on the BTUs unless you have a lot of patience). Here are a few helpful hints:

  • Set the unit up away from foot traffic to avoid accidents but close to a water source so you can easily add water as needed.
  • Make sure to buy fresh Maine lobster and keep them cool right up until you are ready to cook them.  A cooler holding just the lobster with plenty of frozen gel packs and wet newspaper is the best solution.  Do not use ice or put them in fresh water.  The lobsters will perish immediately in fresh water.
  • Fill the pot about 2/3 of the way and add two tablespoons of sea salt per gallon.

    lobster pot and portable gas burner
    Lobster pot with steamer basket and portable gas burner makes outdoor cooking easy.
  • Set the burner to high and bring the water to a roiling boil. Place the live lobster head first into the pot one at a time. You may leave the bands on the claws.
  • Leave enough room in the pot so you can stir the lobsters from top to bottom so they cook evenly.
  • After the lobster are in the pot, allow the water to return to a roiling boil, cover the pot and start timing.  A 1-½ pound lobster will be done in 14 minutes.  Do not overcook.  When done the lobster will be bright red and will usually float to the top of the pot.
  • To steam the lobster instead of boiling, add enough water to cover the bottom of the basket. Add salt. Bring water to a boil, add the lobster headfirst and cover.  Stir the lobster a couple of times so they cook evenly. A 1-½ pound lobster will steam in 14 minutes.
  • As the lobster are cooked and removed you can add more to the pot to make it easy to keep them coming. Add water as needed.
  • Allow the lobsters to drain a minute before serving.

A word of caution, these portable units are built to hold the weight of all that hot water and the lobsters.  Don’t go off and try to put a lobster pot on one of those small portable propane burners or stoves you might use to make an omelette on.  The water weight alone will crush it.

Check out this video of a portable gas burner and pot cooking up some great looking Maine lobster:

©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

Rare Calico Maine Lobster Spotted on Cape Cod

Bourne, MA — A rare calico lobster was spotted among the lobster tanks at the Lobster Trap Company facility at Cape Cod.  One in about 25 million, it is a very rare find.  They are not sure where it came from as it was mixed in with a large delivery.  Because of its spotted coloring, it was easy to see among the dozens of other live lobster floating around in the tank.

The typical lobster is colored a muddy brown with hints of red, which is the perfect color for hiding from predators.  Other rare colored lobsters such as calico, blue, yellow or green usually do not last long as they are easily spotted by predators on the bottom of the ocean.

Rare Spotted, Calico Lobster Found

© Lobsters-Online.Com 2016