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

Try This Lobster Mac and Cheese Recipe Bursting with Flavor

Down home American comfort food – fresh Maine Lobster and macaroni – combined to create a high-class dish that is bursting with flavor and a winter lobster dish favorite. Follow this recipe to make a glorious Lobster Mac & Cheese Casserole that will have your family and guests swooning.

lobster mac and cheese casserole
Lobster and Campanelle Pasta

The lobster mac and cheese dish starts with a selection of four of your favorite cheeses, Campanelle pasta and a hard-shell, two pound or larger, live Maine Lobster.

Directions:

  1. Begin by poaching the lobster.   Add two to three quarts of water and two tablespoons of sea salt to a kettle or large pot.  Bring the water to a roiling boil, add the lobster, reduce heat to medium, cover and cook for three to five minutes until the meat is just firm and opaque.  Remove the lobster and let drain. Save the water in the pot. Using a chef’s knife, open the tails and claws and remove the lobster meat.  Cut into bite size chunks. Save the claw and tail shells.  Set the poached lobster meat aside.
  2. Using the same water and pot, bring water to a boil again and stir in the macaroni. Add lobster claw shells and save the tail shell. Reduce heat to medium and cook the pasta uncovered about six to eight minutes (half the time specified on the box). You want to undercook the pasta otherwise it will be mushy after baking. Drain the pasta in the sink, rinse in cool water and set aside.
  3. Pre-heat oven to 350 degrees.
  4. The next step is the sauce. Melt two tablespoons of butter in a sauce pan over low to medium heat.  Add in diced onion and cook until onion is translucent, about four minutes. Scoop the onions from the pan and set aside. Add the saved lobster tail shell; add the minced garlic, chopped shallot and light cream (or milk) to the sauce pan. Simmer gently for 20 minutes. Scrape the garlic, onions and shallots from the pan and set aside. Remove and discard the lobster tail shell. Add in three more tablespoons of butter.  Stir in the flour and whisk until thickened.
  5. Stir in all four kinds of shredded cheese to the thickened cream sauce. Heat until the cheeses are melted and smooth. Season with salt and pepper.  Add in the macaroni and lobster chunks and toss.  Stir in the onions, garlic and shallots.
  6. Add heated macaroni mixture to a four quart casserole and smooth the cheese across the top.  Sprinkle with panko (or buttered) bread crumbs. Bake in oven until the top is golden brown and the sauce is bubbly, about 12 to 15 minutes.

Ingredients:

  • 1 (1 pound) campanelle pasta or other tubed macaroni
  • 1 (2 pound or larger) live Maine lobster, hard shell
  • 5 tablespoons butter
  • 1 small white onion, diced
  • 1 shallot, chopped
  • 1 clove garlic, minced
  • 2 cups light cream (or milk)
  • 5 tablespoons flour, all-purpose
  • 1 pound Gruyere cheese, shredded
  • 1 cup grated Romano cheese
  • 2 cups Cheddar cheese, shredded
  • ½-pound soft, cream style (Boursin) cheese
  • salt and pepper to taste
  • 4 tablespoons panko bread crumbs
© Lobsters-Online.Com 2016

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

Original Lobster Dish Recipe Wanted

 

Calling all chefs — It’s that time of year to put your best original lobster dish recipe down on paper.  The Maine Lobster Council announced today that it is now accepting submissions for its Annual Maine Lobster Chef of the Year Competition.
The Lobster Chef Competition is a roll-up-your-sleeves cook-off that is part of the Harvest on the Harbor Festival celebrated in Portland, Maine in late October.  When you add “bold and innovative” to “fresh and local,” you’ve described the spirit of the event, according to festival organizers.  All recipes must be original and include Maine Lobster.  And based on past submissions, these folks do not fool around. 
A quick reading of past recipes is enough to bring both cooks and seafood lovers to their feet with a cheer. 

2010 Winner Lobster Tail Arugula  (Source: Maine Lobster Council)
The 2010 winning recipe was Herb Grilled Maine Lobster Tail on Arugula with Chive Ricotta Gnocchi &Corn Milk.   The recipe was from Chef Kelly Patrick Farrin from the Azure Café in Freeport, Maine.  At Azure, Chef Farrin boasts creative Italian cuisine using fresh Maine Lobster and other local ingredients.  Farrin was educated at the New England Culinary Institute (NECI) in Essex, Vermont.
The deadline for submissions is June 30, 2011, and must include a written original recipe and photo of the dish.  Judges will select the finalists and there will be a $1,000 prize to the winner of the cook-off.
The Maine Lobster Council promotes the cook-off as part of the larger event sponsored by the Portland Convention & Visitor’s Bureau. The finalists will compete for the title before an audience of 200 lobster enthusiasts, journalists and industry representatives.  The audience will watch each of the chefs demonstrate their recipes, taste a sample of each and will vote for their favorite.
Last year, more than 5,000 people attended the three day event.  But if you are not planning on being in Maine for the festival, well perhaps a little of Maine can come to you to help out you out with your own favorite lobster recipe.
“No matter where the cook calls home, fresh Maine lobster is the key ingredient to all winning lobster recipes,” said Wayne Howe, manager of the LobsterOnline web site.  “Since 1997 we have been providing chefs of all types, from Boston to Hawaii, with live lobster and New England seafood.  From our docks and facilities in Maine and Cape Cod, we can ship to chefs everywhere.”
“Simply order today by 2:30 p.m. and live lobster can be at your door the next day,” Howe said.  “That will help to make all chefs winners.”

LobsterOnline.Com