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

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.

 

© 2016 Lobsters-Online.Com

A Traditional Christmas Eve Baked Stuffed Lobster Tail Recipe Sure to Please

For families all across the country, the traditional Christmas Eve dinner is celebrated with lobster as either the main course or a first course. This year, for many chefs,  baked stuffed lobster tails will take center stage.

Here is a traditional baked stuffed lobster tail recipe, courtesy of Chef Christopher Russel of Boothbay Harbor, Maine.  Russell is a former Maine Lobster Council Chef of the Year.

baked stuffed Maine lobster tail on a plate
Traditional baked stuff lobster tail (Maine Lobster Council).

Be sure to select fresh, live Maine  lobster. Hard shell lobster are best as the tails will be larger and more succulent.  The dish is easy to prepare and is always sure to please all your guests.

Plan on one  1-1/2  pound-lobster per person, or if convenience dictates,  fresh or frozen lobster tails may be purchased instead of whole live lobster.

INGREDIENTS:

(4 servings, cook time 20 minutes,  preparation 25 minutes, total meal in 45 minutes)

4 live Maine lobsters, each 1-1/2 pounds *
8 Tablespoons butter
2 Cups finely chopped onions (about 2 medium)
4 Tablespoons  fresh parsley finely chopped
2 Teaspoons Old Bay seafood seasoning
4 Tablespoons fresh squeezed lemon juice
4 Cups Ritz crackers crumbled (6 ounces)

DIRECTIONS:

Boil salted water in a large kettle or pot. Cook the whole lobsters for 5 minutes. Remove lobsters and place in an ice water tub to cool.  Crack and pick the meat from the claws, knuckles and body. Chop lobster meat into bite-sized pieces. Set aside. Split the tails lengthwise down the center with a sharp knife, being sure to keep the shell-side of the lobsters facing up. Make sure to keep the shells intact. Remove the tail meat from the shell and remove the intestinal track from the meat. Then carefully insert the whole tail meat back into the shell.

For the stuffing, melt the butter in a skillet over medium heat. Add the chopped onion. Sauté until soft. Stir in the parsley, Old Bay seasoning and lemon juice. Remove the skillet from heat and let cool. Stir in the chopped lobster claw and knuckle meat. Gently add in the cracker crumbs and stir. Using a spoon, add the the stuffing into the lobster tails. Refrigerate the lobster tails until ready to bake. When ready, preheat the oven to 425-degrees .  Bake the tails until the stuffing is golden and crisp,  about 15 – 20 minutes. Serve immediately with wedges of lemon and let the dinner party begin!

NUTRITIONAL:

Per serving:

658 calories

46 grams protein

37 grams carbohydrates

36 grams fat

1196 mg. sodium

2 grams fiber

* Instead of whole lobster, the dish may also be prepared with frozen Maine lobster tails. Boil water and just blanch the tails and carefully remove the meat, leaving the shell intact. Substitute 16 ounces of raw Maine crab meat or shrimp instead of the lobster knuckle and claw meat. Sauté the crab meat or shrimp with the onion and finish preparing the stuffing and the lobster tails as directed.5

© Lobsters-online 2016

 

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.
—————————————————————
  • 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 Corn Chowder Recipe a Fall Favorite

Along comes October in New England and the tree leaves along the lobster coast are turning into an ocean of color. The days are shorter, evenings cooler and once again it’s time for a hot bowl of homemade Boston Lobster and Corn Chowder.  Made with Fresh Maine lobster and freshly harvested corn on the cob, this seasonal chowder makes a great meal for the Fall.

The Boston Lobster and Corn Chowder recipe* includes cooking a lobster stock so it will take about two hours to prepare.  The recipe will provide 4 to 6 bowls or more of chowder.  While the recipe is a favorite for the Fall when fresh corn is available, it can be made year round with seasonal corn or fresh frozen kernels.

lobster corn chowder bowl
Boston Lobster and Corn Chowder

Boston Lobster Corn Chowder Cooking Directions

Use a 10-quart stock pot filled two thirds with sea water or fresh water heavily salted,   bring water to roiling boil and add the live lobster one at a time. You only want to blanche the lobster by cooking four to six minutes.  Remove the lobster and set aside to cool.

Crack the shells with a large chef knife and pick all the meat from the tails, claws, legs and bodies. Remove the intestinal track from the cartilage and tail. Dice the meat into ¾ inch cubes, cover and refrigerate.  The bodies and left over shells will be used in the lobster stock.  The stock will take more than an hour to prepare so that must be the next step (see Lobster Stock Directions below).

While the lobster stock is simmering, husk the corn and rub with a dry towel to remove all the silk.  Carve the kernels from the cob and set aside.  Break the cobs in half and add to the simmering lobster stock.

When the stock is ready, using a six-quart pot, heat the bacon until golden brown and pour off all but one tablespoon of bacon grease.  Add butter, thyme and onion and sauté until onions are soft. Add paprika and stir about two minutes.

Add the potatoes, corn kernels and enough lobster stock to completely cover the potatoes.  Increase heat and bring pot to a boil. Cover and cook for 12 minutes until the potatoes are just softened on the outside.

Add the lobster meat and the cream and remove the pot from the heat.  Season with salt and pepper.  Allow to stand a few minutes for flavors to meld.

To serve, spoon the lobster, potatoes and corn into a large bowl and then ladle in the creamy broth.  Garnish with chives and chopped parsley.

Lobster Stock Directions

Use a six or eight-quart stock pot.  Add the lobster carcasses, shells and tomalley to the pot. Cover with water and bring to a boil. Skim any scum from the surface. Reduce heat to a fast simmer. Add the wine, tomatoes, onions, celery, carrots, garlic, thyme, bay leaves, peppercorns and fennel seeds.  Let simmer for an hour or more until the flavor is rich.  Strain the stock though a fine mesh and draw off enough to add to the chowder as required.  Any extra stock may be frozen and kept up to two months.

 

Boston Lobster Corn Chowder Ingredients

  • 3 1 ¼ pound live lobsters,  hard-shell
  • 3 large ears freshly harvested yellow corn
  • 4 ounces unsliced bacon with  rind removed and diced
  • 4 tablespoons unsalted butter
  • 1 large onion diced
  • 2 teaspoons paprika
  • 3 sprigs fresh thyme with leaves removed and chopped
  • 1 ½ pounds potatoes, peeled and diced
  • 1 ½ to 2 cups heavy cream
  • Sea salt and freshly ground black pepper
  • 2 tablespoons fresh chives minced

Lobster Stock Ingredients

  • lobster carcasses and shells
  • 2 quarts water
  • 1 cup white wine
  • 2 medium onions, thinly sliced
  • 2 stalks celery, thinly sliced
  • 1 cup tomatoes (fresh or canned)
  • 2 small carrots, thinly sliced
  • 4 cloves garlic, crushed
  • 4 sprigs fresh thyme
  • 2 dried bay leaves
  • 1/4 teaspoon fennel seeds
  • 1 teaspoon black peppercorns
  • Sea salt

* Traditional Lobster and Corn Chowder recipe made famous by Boston chef Jasper White.

 

© 2016 Lobsters-Online.Com

 

 

 

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

 

 

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

 

 

 

 

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.

 

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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.

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