© Wayne Howe 2018
© Wayne Howe 2018
Coming fast, Mother’s Day 2019 is May 11th 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.
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.
© Wayne Howe 2019
Looking to wow the family? Try this Christmas Eve baked-stuffed lobster recipe dazzling with pine nuts, dried apricots and rosemary for a fantastic gourmet holiday feast.
Make sure you start with ocean fresh lobster from Maine. Order for home delivery from your favorite online lobster delivery service. Then gather up the following ingredients.
Let’s Get Ready:
Let’s Start Cooking:
In a large (16-quart) cook pot, bring 3 cups of water to a roiling boil. Place lobsters one at a time head first into the pot and cover tightly with lid. Cook for seven (7) minutes, making sure to stir the lobster once or twice. Remove the lobsters and set aside and let cool. Save the liquid in the pot. Once cool, use a large chef knife to open the claws and remove the meat. Set meat aside and discard the shells. Twist the body from the tail and slice open the body and remove the insides leaving just the outer shell. Remove the legs from the body shell. Save the shell. Use chef’s scissors to cut the outer edges of the underside of the tail and remove the meat. Discard the cut tail shell piece and save the tail shell. Clean the lobster meat over a bowl to save the juices. Strain 3 cups of the liquid from the pot into the bowl. Dice all the lobster meat except for four of the claws. Leave 4 of the 8 claws whole.
Prepare the stuffing
Bring oven to 350 degrees and toast the brioche until golden brown, about seven to 10 minutes. In a large sauté pan melt the butter over medium heat. Add the pine nuts and apricots and cook, stirring frequently. Cook until apricots have darkened and the pine nuts have toasted to deep brown. Add in the onion, celery and fennel and stir. Cook for three to five minutes until the celery begins to soften. Add the red pepper flake, fresh ground pepper, parsley and a pinch of salt. Add the toasted brioche and toss the mixture. Add three cups of the reserved liquid and combine with mixture. Cook over low heat until the bread has absorbed the liquid, about three to five minutes. Add the diced lobster meat to the mixture and toss to combine. Keep the stuffing warm.
Position the Lobster Shells
Next position the lobster tail shells and body shells on a sheet tray. Fill each shell with a generous portion of the warm stuffing. Place the rosemary aside each shell. Pre-heat broiler to medium-high and cook for seven to 10 minutes until golden brown. Then add the four claws, one atop each lobster, and cook one more minute. Serve immediately.
© © Wayne Howe 2018
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.
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.
(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)
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!
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
© Wayne Howe 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.
Wellfleet Oysters are the Best in the World!
That is why one of the “guests of honor” for the Labor Day Holiday is the Wellfleet Oyster and fresh Maine Lobster.
The late Howard Mitcham, a renowned chef that called Provincetown, Cape Cod home, called the Wellfleet Oyster the best in the world. In his book, entitled “Clams, Mussels and Oysters …” Mitcham wrote that the flavor of oysters varies widely from region to region. And as anyone who has eaten a raw Oyster knows, the flavor is complex. Oysters can be sweet, salty, earthy, or even melon.
After last Saturday, two dozen Wellfleet Oysters later, we are in complete agreement with Mitcham that the Wellfleet Oyster is the most succulent, sweet oyster in the world. The clean, crisp, cold Cape Cod waters help produce a wonderful abundance of Wellfleet Oysters, and they are prized by locals and visitors alike.
Interestingly, the Wellfleet Oyster is a transplant from Connecticut and the Chesapeake Bay. After Cape Cod oysters were nearly fished out in the 1800s, the Wellfleet locals introduced young southern oysters into their waters. The oysters were fattened up on sparkling clean river estuaries and then harvested and sold in Boston. This created the first aquaculture, as it is known today. The result was a lucrative success for the harvesters and a joy to the taste buds for the rest of us.
Experts believe the cold water and the 12-foot tides combine to help make the Wellfleet oyster plump and sweet by providing them with ample, ocean-fresh plankton.
Generations later, the flavor of a Wellfleet Oyster is as distinct as Cape Cod itself. Today, people all over the country order Wellfleet Oysters and have the oysters delivered right to their door as fresh as if they were just purchased from a Cape Cod market.
Some people are intimidated by the challenge of opening an oyster. And everyone has their own special technique. But there some basic steps and advice that proves true.
When selecting an oyster from a fish market bin, try to pick the ones that have a very hard shell as opposed to oysters with a brittle shell. A hard shell usually signifies a plump, healthy oyster inside. Make sure to keep the oysters cool when you bring them home.
Get a good oyster knife as no other kind of knife will work. You will need one old work glove or a heavy hand towel to hold the oyster with. When ready to open, scrub the oysters under fresh running water to remove any sand but do not immerse them in water. Place them on ice or on a flat pan in a refrigerator for 30 minutes to allow them to rest. This will allow the oysters to relax and make them easier to open.
Hold the oyster with flat side up. Place the knife at the small end of the oyster, or the heel. Press the knife into the heel and twist. If it is too hard to open, some folks will hold the oyster and knife vertically and then tap the base of the knife handle on a cutting board or stone. This drives the knife with a good nudge into the muscle and makes it easer to pop open the shell. Try not to spill the oyster juices. Once open, slice under the muscle to cut the oyster from the bottom shell and place the opened oyster shell on a plate of crushed ice. This keeps the oyster level and cold. Serve immediately.
The traditional serving is with a side of fresh lemon, cocktail sauce and horseradish. A robust red wine compliments the complex flavor of the Wellfleet Oyster nicely. Most adults can eat a dozen or more, so be sure to order enough.
Be sure to check out the Wellfleet Oysterfest in Wellfleet, MA October 14th and 15th.
© Wayne Howe 2017
The Memorial Day Holiday barbecue is often viewed as the traditional start of summer, that time of year when the beach, boats, friends and family all beckon to start the beginning of a great season. Why not try something special for Memorial Day 2017 by serving fresh Maine lobster cooked on the grill using our super-easy grilled lobster recipe.
Grilling whole lobster adds a lot of flavor. The grill brings out the sweet taste of the
lobster meat but also adds a whole new dimension of flavor that you won’t get if you steam or boil the lobster. Grilled lobster also complements nicely any other seafood on the grill as well as meats and grilled vegetables. Grilling whole lobster is fast and easy and will be a crowd pleaser. So let’s get started.
First, you must start with fresh Maine lobster from your fish market or favorite lobster delivery service. Be sure to ask for hard-shell lobster as opposed to soft shell, or “new shell” lobster. Soft-shell lobster meat is often to stringy to hold together on the grill and won’t taste nearly as good. Hard-shell lobster is best.
Grilled Lobster Recipe
Grilling lobster adds a lot of flavor. Try this whole lobster recipe at your Memorial Day Holiday barbecue. Cook Time: 10 minutes
Combine the butter, basil, and salt and pepper to taste in a food processor and blend until smooth. Pack the mixture into a medium ramekin, cover with plastic wrap and refrigerate for at least 30 minutes. Split the lobsters in half lengthwise. Bring the knife down through the tail, making sure to cut just through the meat and to leave the shell connected.
Lay the lobster open, leaving the two halves slightly attached. Break the claws and legs off and crack slightly with the knife handle. Place the claws and legs on the grill over medium low heat and cover with a pie pan. Cook the claws and legs for 4 to 5 minutes per side.
Next brush the lobster bodies with the oil and season with salt and pepper to taste. Place them flesh side down on the grill over medium heat. Grill 7 to 8 minutes. Remove the lobsters and slather with all the basil butter.
Why not also add Steamers to your Holiday Barbecue?
|Fresh Steamers and Little Necks|
As we all travel this Memorial Day Weekend 2016 to be with friends and family and sit down to enjoy our meals, be sure to remember our veterans and those service members still serving so far away.
© Wayne Howe 2017
Boston — Feb 10, 2017 — This year, instead of heading out to a restaurant why not stay home and treat your lover to a steamy, sizzling Valentine’s Day lobster Day dinner with live Maine lobster, oysters, and award winning seafood chowders all delivered fresh and delicious right to your door.
So while everyone else is fighting for reservations, trying to park, waiting for their table and getting rushed by the waiter, just say “No!”
That’s right. You can have the live lobsters delivered directly from our docks right to your door anywhere in the United States. With all the best seafood New England has to offer, Lobsters-Online can provide all the ingredients for a decadently scrumptious romantic dinner for two. From oysters to lobster tails, there is plenty to choose from.
Choose an Easy Recipe
Cupid knows nothing is more romantic than preparing a wonderful live lobster dinner steamed to perfection and served with plenty of butter. Lobsters-Online.Com features plenty of helpful recipes to make cooking fun. Cupid recommends starting with a tray of world famous Wellfleet oysters plucked from the cold waters off Cape Cod. Pop them open and serve with our specially prepared cocktail sauce.
Next share our home style Lobster Trap Co. lobster bisque made with real chunks of lobster. Steam or bake the lobster – the bigger the better. Or if you prefer, order a tray of jumbo lobster’s tails that come ready to cook and serve.
Free Range Beef and Lobster Tails
Also popular this year is surf and turf packages that boast Montana free range beef filet, Maine lobster tails and creamy smooth clam chowder. The package comes with a complete lobster bib and steel cracker kit to make eating easy.
Surprise Your Lover
“You should have seen the look on my man’s face when he saw what I had ready for him for Valentine’s Day,” said a happy customer from Port Charlotte, Florida. “Don’t forget the champagne!”
So while everyone else is fighting for reservations, trying to park, waiting for their table and getting rushed by the waiter, just say “No.” Instead, treat your lover to a Valentine dinner at home with a love fest of the best lobster and oysters in the world. Cupid will be proud. And don’t forget, a lobster dinner makes a memorable Valentine’s Day gift for everyone in the family.
Quality and Freshness are number one
All our lobsters are right off the boat, on to the dock and into our giant, new facilities. Since we sell direct, no other online service can match Lobsters-Online for freshness, quality and price. Because we ship with FedEx, you can order online and enjoy beautiful, select grade lobster the very next day.
For more than 42 years, the Lobster Trap Company has been delighting customers from Boston and Cape Cod to as far away as Hawaii with its quality seafood. With facilities in Maine and Cape Cod, the Lobster Trap Company continues to offer its online customers the highest quality and lowest price found anywhere.
© Wayne Howe 2017