Great Eats: Atlantic Harpoon Swordfish Are Here

Barbecue Swordfish Steak on Plate
Barbecue Swordfish Steak on Plate
This time of summer the  Atlantic Harpoon swordfish are in season.  New England fishermen call it “harpoon” season.  The fisherman, or “strikers,” head out to the Western Atlantic Ocean in small fishing boats and actually hunt the ocean surface for the swordfish. When one is spotted near the surface the striker harpoons the big fish by hand.  A fish caught this way can range from 150 to 600 pounds.
 
A striker goes after a Swordfish on a calm day.
Each day the daily catch is brought in and sold to local markets, and the Swordfish steaks usually end up on someone’s plate in less than 24 hours, creating an incredible New England seafood experience for enlightened connoisseurs.
The practice of harpooning swordfish predates industrial scale fishing or “long line fishing” where thousands of baited hooks hang on floated lines that can be more than 30 miles long. The long-line hooks do not discriminate between the type and size of fish caught and experts say the practice in the past has depleted swordfish stocks in some places.  International laws are now in place now to limit the catch of the long lines, and these fishermen are closely monitored.
Harpoon swordfish hunters, or “strikers,” take their catch at a much slower, more selective rate.  The strikers only go after the large fish that are well past breeding age and avoid baby swordfish in the breeding grounds.  The fish are then delivered fresh daily to markets and restaurants in New England. The selective practice presents no threat to swordfish stocks.
While swordfish are found worldwide they are only in season in New England during the summer when the water is warmer.   According to research, the big fish tend to congregate where ocean waters have sharp temperature breaks (above 58°F) and where strong ocean currents meet.  This creates a turbulent environment where there is abundant food.  Along with the strikers, sport fishermen also ply these waters with rod and tackle seeking the big Swordfish.
 
Whether broiled, baked, grilled or on a kabob, fresh from the ocean swordfish is a favorite of first-time seafood initiates as well as seafood connoisseurs. Swordfish has a meaty texture and mild flavor.  Swordfish also offers a low-fat, low-calorie healthy choice for all seafood lovers.  Fresh swordfish is also rich in omega-3 fatty acids and other vitamins and minerals that are good for the heart.
Atlantic Harpoon Swordfish, fresh off the dock, is among the most popular Boston and Cape Cod seafood treats. This time of summer, many downtown restaurants feature day-boat swordfish steaks. In fact, the delicious fish is almost as popular as a specialty steak in Boston steakhouses. 
 
The most popular fresh summer swordfish recipe  is also the simplest. Marinated and grilled.
Here is a great recipe for a one-pound, 1 ½ -inch thick fresh swordfish steak.
 
Mix in a bowl:
  • a teaspoon of fresh chopped basil,
  •  ½ cup of olive oil,
  •  a small clove of chopped fresh garlic,
  •  fresh ground pepper to taste.
  •  If desired, a dash of fresh lime or lemon juice may be added.
Coat the steak and let marinate for one to two hours.  Cook on a medium-high grill for four minutes on each side, or until firm to the touch.  Only flip the steak once.  Do not overcook as the swordfish will get dry very quickly.  Remove from the grill and let stand for one minute before partitioning. Leave the skin on when grilling to help keep the fish moist but remove to partition and serve.
Today fresh Atlantic swordfish can be shipped overnight by a Cape Cod online seafood retailer anywhere in the United States.  This means anyone – from Florida to Kansas – can enjoy delicious swordfish that only 24 hours earlier were swimming in the clean, crisp ocean waters off Cape Cod.
Is it dinner time yet?
© LobsterOnline.Com 2018

Tips for Cooking Fresh Maine Lobster Tails On a Gas Grill

Fresh lobster tails on the grill are perfect for just about any occasion. However, cooking lobster tails on the grill requires careful attention to timing and movement. Cooking over the dry heat of a gas grill can dry the lobster meat out or cause it to cook it unevenly. Lobster tails on the grill should be rotated on the grill to make sure the tail meat cooks evenly. And the tails should be turned only once. Start cooking the lobster tail with the flesh side down. Then for the last three minutes flip the lobster onto the shell side.

Maine lobster tail on a plate
Fresh Maine Lobster Tail Garnished with Lemon Slice and Asparagus

Preparation:

Split the lobster’s tails in half lengthwise and press the flesh open. Add the ingredients to a mixing bowl and stir. Brush the oil sauce onto the flesh side of the lobster tail. Pre-heat the grill to medium-high temperature. Place tails on the grill flesh side down and cook for seven minutes. Four minutes on the flesh side and three minutes on the shell side. Do not over cook. Remove the tails from the heat and serve immediately.

Prep Time: 13 minutes
Grill Time: 7 minutes
Total Time: About 20 minutes
Servings: Serves 3 to 6 (depending on how lucky your guests are)

Ingredients:

  • 6 4-to-6 oz fresh lobster tails (make sure they are fully thawed if previously frozen)
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 1 tablespoon fresh dill
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper

As an option, garnish with fresh lemon slice and serve with grilled asparagus.  Grilled fresh lobster tails; outdoor entertaining at its best.

© Lobsters-Online.Com 2018

Get the Dad Who Thinks He Already Has Everything Something Really Lively this Fathers Day

Looking for an uber cool gift for Dad this Father’s Day?  Whether sharing the day, or sending a gift from afar, what does a good son or daughter gets for a father who thinks he has everything?
Well, think lobster.  That’s what thousands of good children do!
Father's Day Lobster Dinner Gifts
Forget the tie, Dad wants lobster this year
Thanks to a Cape Cod lobster online service, Dad can now go over the top on his big day with a big box of live Maine lobster delivered right to his door.  Whether in California, Colorado or Kansas City, Dad can receive an entire lobster clambake packed up and complete with jumbo live lobster, homemade chowders and freshly harvested steamer clams.  There is even a cook pot available to make the gift complete.
A fabulous Fathers Day Lobster Dinner  feast
The service, Lobsters-Online.Com, offers up all size liveMainelobster that only hours earlier were swimming in the cool, crisp clean waters off New England.  Right from the lobster boats, onto the dock and into the modern shipping facilities, the lobster are carefully inspected prior to travel.  Only select grade lobster and freshly harvested clams and oysters are chosen to make the trip.
You don’t have to go to Maine
“Each year we ship lobster clambakes to hundreds and hundreds of dads for Father’s Day.  Jumbo Maine lobster – five and six pounds – have been very popular in the last couple of years,” said Wayne Howe, marketing manager for Lobsters-Online.Com.  “We take great delight in the idea that perhaps somewhere in New Mexico, a Father may hear his door bell ring and there stands a delivery driver holding a specially prepared travel cooler full of  lobster that only hours earlier were swimming in the Atlantic Ocean. What a super surprise.”
Popular Gift Ideas
The New England Lobster Clambake is a tradition older than America itself. According to historical lore, the pilgrims first learned about the lobster from Native Americans. The pilgrims watched Native Americans gather lobster, clams, mussels and fish and prepare them on the beach.
The Fathers Day lobster dinner clambake features live lobster, Ipswich steamer clams, mussels and Cape Cod clam chowder along with an optional enamel steel cooking pot.  Jumbo five and six pound lobsters are a treat for Dads who really love their lobster.  The 1.5 pound lobster is a favorite for cooking on the grill.  Available fresh lobster tails make any party better. Recipes and information on how to steam lobster are free.
All Lobsters-Online.com lobsters are shipped for overnight delivery.  The lobster and seafood are carefully placed in special insulated cartons.  Individual compartments protect the live lobster from harming one another during their flight. The cooler is packed with gel ice packs and wet seaweed. And best of all, an order placed online by 2:30 p.m. EST can be part of a feast anywhere in the USAthe very next day.

© Lobsters-Online.Com 2018

 

Mother’s Day Maine Lobster Benedict Brunch Recipe

Coming fast,  Mother’s Day 2018 is May 13th this year.  So this time begin Mom’s special day with a Mother’s Day lobster brunch of homemade fresh Maine Lobster Benedict, a beautiful dish that is sure to make your Mother’s Day celebration very special indeed.  As we like to say, flowers are great, but a Mother’s Day gift of lobster just tastes better.

Maine lobster benedict recipe for Mothers Day 2012
Maine Lobster Benedict (Courtesy Lobster From Maine)

The Maine Lobster Benedict recipe begins with fresh Maine lobster.  You will need five one-pound lobsters to garner 1 pound of cooked lobster meat.  You steam the lobster as usual and use a large chef’s knife to open the claws and tail to remove the meat.  Of, if you prefer, you can buy one pound of freshly cooked Maine lobster meat.  Just make sure the lobster is fresh.

 

The Maine Lobster Benedict recipe will provide four servings for a great Mother’s Day Brunch.  The recipe includes preparing homemade Hollandaise Sauce:

Hollandaise Sauce Ingredients:

  • 2 egg yolks
  • ½ cup (1/4 pound) unsalted butter
  • 1 tablespoon fresh squeezed lemon juice
  • Dash of cayenne pepper
  • Sea salt
Other Ingredients
  • 4 English muffins
  • 12 asparagus spears, steamed
  • 1 pound cooked Maine lobster
  • 1 tablespoon butter
  • 8 eggs, poached
Prepare the Hollandaise Sauce: 
  • Melt the butter in a double-boiler on top of the stove.
  • In a small bowl, whisk together the egg yolks, lemon juice, and cayenne pepper.
  • Whisk the egg mixture into the melted butter, stirring constantly over heat until the sauce starts to thicken.
  •  Season to taste with sea salt.
  • Remove the double boiler from the heat and keep the sauce warm over the hot water.

Prepare Maine Lobster Benedict:

  • Split and toast the English muffins and place 2 halves on a plate.
  •  Cut the steamed asparagus spears in half, and place 3 halve-pieces on each English part of the English muffin.
  • Briefly sauté the pre-cooked lobster in 1 tablespoon of butter until it is heated, and add a portion of the heated lobster to each English muffin.
  • Poach the eggs and top each muffin half with a poached egg.
  • Add a dollop of the Hollandaise Sauce on top.

 

Note on the Hollandaise Sauce from Chef Tom Gutow: If the butter fat and egg yolks separate and the sauce appear to curdle, add a few tablespoons of  hot water from the boiler and whisk like crazy to emulsify it. This will make the sauce smooth again. 

© Lobsters-Online.Com 2018

How to Prepare Live Maine Lobster for Broiling

Everyone loves baked stuffed lobster.  But how to prepare live Maine Lobster for broiling at home can be a challenge. It’s not a job for the feint of heart. Fresh lobsters have to be prepared just so, and this means killing the live lobster by hand with a sharp chef’s knife.

Many people are just uncomfortable with this step but experts assure us the final preparation is quick and painless for lobster.  Lobsters are killed by inserting a sharp blade in the underside where the tail and body meet.

Boston baked stuffed lobster recipe
A properly prepared Boston Baked Stuffed Lobster

Timing is very important in preparing baked stuffed lobster. It is best to have all ingredients ready and the dinner timed.  Always wait until the last minute to kill the lobsters.  This ensures all the natural flavors and juices will be preserved.

Move quickly and wear gloves if you want to protect your hands from the spiny shell.   If you are going to use the claw meat in the stuffing, place the lobster on its stomach and chop off the claws with a cleaver and set aside. If you are going to serve the lobster with the claws intact, skip this step and leave the claws on the lobster.

Next, place the lobster on its back, grasp the tail firmly, and insert a sharp knife into the body where the abdomen meets the tail and draw the knife towards the head.  Take care not to cut all the way through the shell.  Then reverse the cut, this time holding the body and drawing the knife down the tail.  Do not cut the back of the lobster shell.

Now you have to split the lobster with your fingers.  With the lobster on its back, press down with the fingers until the shell cracks open exposing the tail and body cavities. All the lobster is edible except the stomach, a hard sac near the head, and intestinal vein.  Remove and discard the stomach and the intestinal vein.  The greenish tomalley and coral roe are edible and should be collected into a small dish and set aside for the stuffing.

Famous Boston Baked Stuffed Lobster Recipe (Jasper White)

Ingredients:

  • Two,  2-pound hard shell, select-grade lobsters
  • ¼ cup dried cornbread, crumbled
  • 8 tablespoons unsalted butter
  • 3 tablespoons unsalted butter melted for brushing
  • 1 onion, medium, finely diced
  • 2 sprigs tarragon leaves coarsely chopped (about 2 tablespoons)
  • 2 sprigs Italian parsley, coarsely chopped (about 2 tablespoons)
  • 2 ounces raw shrimp, peeled and cut into small ½ inch pieces
  • 2 ounces fresh sea scallops, cut into ½ inch pieces
  • 2 ounces crab meat, picked clean of cartilage
  • Sea Salt
  • Fresh ground black pepper

Directions:

Preheat oven to 425 degrees F.

Prepare the lobster for broiling and set aside.

Melt the 8 tablespoons of butter in a sauté pan over medium heat.  Add the onions and season with pepper and salt. Cook until soft but not brown. Stir in parsley and tarragon. Add the shrimp, scallops and crab. Cook for one (1) minute.  Remove from heat and cool.

Recover the tomalley and roe and break into small pieces with a fork.  Add it to the seafood mixture.  Gently stir in the cornbread and season with salt and pepper.

If you are using the lobster claw meat in the stuffing, remove meat from the claws,   cut it into ½ inch pieces and add to seafood.

If you are serving the claws with the lobster, crack each claw with the backside of a large knife.  Place the lobsters on a baking sheet.  Divide the seafood stuffing evenly into the body cavity of each lobster.  Pack loosely so as not to affect the even cooking of the lobster.

Brush the melted butter over the exposed tail meat, stuffing and claws.  Cook until the stuffing is crisp and golden, about 20 to 25 minutes.  Serve immediately.

For wine pairing, we recommend a Chardonnay  that is gently touched with fruit, and mostly un-oaked.

© Lobsters-Online.Com 2018

 

Lobster the food of Romantics for Valentine’s Day

A recent Harris Poll of 1,000 adults asked the question, “Is lobster the food of Romantics on Valentine’s Day?”  More than 42 percent answered with a resounding “Yes.”

For a long as people can remember, it has always been a tradition that many people  consider lobster the most romantic of all meals.  Lobster is often the dish of choice for celebrations and holidays and now we know it extends to romance.

lobster valentine heart
Valentine’s Day, February 14, 2018

A spokesman was quoted by the study explaining that  “Lobster is the perfect dish for a Romantic, or Special Occasion dinner out. It is an exotic delicacy that results in an intimate moment between loved ones because Lobster is hand-held and shareable. Shellfish, especially lobster, is a catalyst for connection like no other food.”

Valentines Day Lobster Dinner

Oysters are traditional delicacies that are also served as part of a  romantic Valentine’s Day meal.  Oysters are known to be aphrodisiacs in many cultures. A good reason  why these delicate shellfish are the perfect choice for Valentines Day dinners. Raw oysters on the half shell with ice cold champagne makes the perfect appetizer.

Valentines Day lobster on dinner plate
Valentines Day Lobster Dinner

Lobsters this year can be ordered online and are available for delivery anywhere in the united states on Valentine’s Day, February 14, 2016.

© Lobsters-Online 2018

 

 


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.
—————————————————————
  • 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

Pilgrims Had Lobster on First Thanksgiving

Add Maine Lobster to your Thanksgiving feast.While the New England Lobster feast is a year round tradition older than America itself, New England seafood was a part of the first Thanksgiving. According to historical lore, the pilgrims first learned about the lobster from Native Americans.

Pilgrim Thanksgiving Feast with Lobster
Pilgrim Feast Lasted Five Days

In a letter home to England in 1621, the Pilgrim Edward Winslow wrote of how they fished, hunted and brought in the harvest to set out a feast for the entire pilgrim company and guests, including the Indian King Massasoit and 90 Indians. Winslow wrote that the feast lasted for five days. The Winslow letter was published in England in 1622 causing great excitement and helping to start the tradion of a Thanksgiving feast.

So while turkey has center stage today, the pilgrims first feast gave the lobster clambake a starring role with the turkey. For many New Englanders, the lobster is an alternative part of Thanksgiving.

The story is told about how seven Nationally known Boston Chefs eschewed the turkey one year and took the pilgrim lobster tradition to their Thanksgiving Holiday table. An article in Food and Wine Magazine published more than a decade ago tells the story of how the chef’s and their families got together at Lydia Shire’s (Biba, Towne Stove) farmhouse home in Weston, Massachusetts and created a “potluck extravaganza” to revolutionize Thanksgiving dinner.

Chef Todd English (Olives, Figs) brought the lobster and served it in its shell with a warm, creamy nutmeg vinaigrette and a chestnut puree. Every chef contributed, including Jody Adams (Rialto), Gordon Hamersley (Hammersley Bistro), Susan Regis (Biba), Chris Schlesinger (East Coast Grill), and Jasper White (Jaspers, Summer Shack). The menu included the lobster, cod, oysters, pumpkin soup, turkey and more.

Happy Thanksgiving Lobstger

While this menu would be overwhelming for most home kitchens, the tradition of holiday feasts with all the wonderful seafood from the cold, clean New England waters can be part of any family celebration this year. Thanksgiving Dinner can be extra special by serving fresh lobster and shellfish. The best part is you no longer have to go to Plimouth Plantation, Cape Cod or Maine to enjoy Maine lobster. Thanks to an online retail lobster delivery service,  live Maine lobster can be shipped overnight to any home in the United States.

Let’s eat lobster!

© Lobsters-Online.Com 2017

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