|A striker goes after a Swordfish on a calm day.|
- 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.
|A striker goes after a Swordfish on a calm day.|
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.
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)
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
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.
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:
Prepare Maine Lobster Benedict:
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.
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.
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)
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
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.
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.
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
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.
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.
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.
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.
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.
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
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.
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.
Boston Style Lobster Fra Diavolo:
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.
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.
The recipe screams to be served with a sparkling Rose Champagne or a light, traditional Chianti.