Boiling a Maine lobster is the easiest way to cook and serve a whole lobster and a boiled lobster is easier to pick clean. When you have that large picnic or party and the kettle is kept full all day with lobster, boiling is just so much easier. But steaming a lobster often yields the best results for eating.
Here’s why: steaming is a more gentle process of cooking the meat and it preserves more flavor and tenderness. Steaming a lobster is also more forgiving on the chef since it is harder to overcook a lobster in a steam pot. For true lobster lovers, steaming is the way to go.
So let’s get started.
First step is to order some freshly caught, hard shell Maine lobster. Hard shells are recommended as the lobsters are usually stronger and healthier and the hard shell lobster will have the most meat.
Then choose a big four to five-gallon kettle or pot with a tight lid. This size pot should be able to easily handle up to eight pounds of lobster. Remember, don’t crowd the lobster into the pot or you will get uneven results. It is best to have the right size pot.
Add two to three inches of sea water to the cover the bottom of the pot. If you don’t have access to the Atlantic Ocean, don’t worry. Use filtered fresh water and add lots of sea salt: one to two tablespoons per quart.
Place a steaming rack inside the pot and use high heat to bring the water to a rolling boil. If you wish, you may remove the rubber lobster claw bands. Place the live lobster one at a time and head first into the pot and cover. Start timing the lobster and do not overcook.
Hard Shell Weight*
35-45 (or more) minutes
*Reduce time by 3 minutes for soft shell lobster.
Half way through the allotted cook time, open the lid and move the lobster around in the pot. It is important to shift the lobster so they all cook evenly. If necessary, you may add a little more water but no more salt is required.
The most important step for all lobster chefs is determining when the lobsters are done. The first rule, do not to overcook the lobster. A lobster shell will be bright red when fully cooked and the meat white.
So what’s the best way to tell when the lobsters are done?
Care must be taken with large lobster as they will be red but they may not be fully cooked. And a lobster in the top of the pot may not have cooked as fast as one at the bottom.
One popular practice is to give one of the lobster antennae a good pull while the lobster is still in the steamer pot. If the antenna pops off, it is a good sign the lobster is done. Another step is to use tongs to remove one lobster and cut a small slice at the bottom of the tail. If the meat is fully changed form translucent to white, it’s done. Note: The lobster will continue to cook for a minute even after it’s taken out of the pot, so again, do not overcook.
Allow steamed lobster to drain for a minute. You may pierce the body and tail with a knife to help drain the water. Then serve the lobster right away with a side of melted butter and a slice of lemon. To make eating fun and easy, serve with lobster bib and steel cracker accessory kits.
We are having a family feast for Labor Day 2017. The guests of honor, as it always is 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.
This time of Summer theCape Cod“Day Boat” fishermen are arriving back in port each day carrying their precious catch of seafood treasure: the tender, sweetCapesea scallop. All summer these small commercial vessels – or Day Boats – harvest fromCape CodandNantucketBaythe precious Capesea scallop that locals love.
Chef’s all overNew Englandprize the delicate,Capesea scallop for its exceptional delicious flavor and plumpness. The day boat scallops are a true renowned delicacy. No where else in the world can these clean, sweet, succulent scallops be found.
From June or July through early Fall the day boats will harvest the wild-caught scallops from the pristineCape Cod andNantucket bay waters and sell them straight to local buyers where the scallops are processed and sent out to fine restaurants and seafood retailers. As popular as Maine Lobster this time of year, the scallops are so prized by locals, that mostCapesea scallops never get the chance to leaveNew England. Cape CodandBostonrestaurants have a long standing tradition of offering freshly caughtCapesea scallops.
The Lobsters-Online.Com fulfillment facility — located in Bourne,MassachusettsonCape Cod— processes the day boat scallops by hand.
“Our sea scallops are true “day boats” sourced daily fromProvincetownHarboronCape Cod,” said Dan Brandt, the Lobster Trap Company domestic seafood buying manager. “The scallops are all natural, shipped dry and chemical free. They are hand shucked and shipped within 24 hours. Our scallops are never processed, treated, or frozen ensuring they are as fresh as if you caught them yourself!”
These sea scallops are so flavorful on their own that local chefs will tell you that if you add more than two ingredients to your recipe, “it’s too much.” Capescallops can be baked, broiled, sautéed or fried. Many folks simply use a hot pan with a bit of butter. Just pat the scallops dry and drop them in a hot pan and let them sizzle for a minute. (Careful: the scallops cook really fast.)
Indeed, the day boat scallops are so highly prized by locals that they are celebrated each September at the Cape Cod Scallop Fest onCape Cod. This year’s event begins Sept. 22, 2017 and will be held at the East Falmouth Fair Grounds. More than 55,000 people are expected to partake in sea scallop dinners, raw bars, craft shows and non stop music.
The Maine lobster clambake with freshly harvested steamer clams is one of those wonderful summertime dinners that locals enjoy up and down the New England coast. But for many people, a basket of freshly cooked steamers can be a fabulous dock-side lunch or dinner all by themselves.
The steamer is a soft shell clam known by many names. Steamers can be called the Ipswich clam, the long neck clam, the belly clam, the fried clam and other not so flattering terms. The shell is soft enough to break with your fingers. Steamers are readily identified because the long neck, or snout, stick out of the shell. They are harvested from saltwater sandbars and saltwater mud flats. The clams live in the sand just below the surface and are famous for “squirting” water when people walk by, making them easy to find.
The best soft shell clams are still harvested by hand and are usually available year round, except when the flats freeze. They are sold daily to markets and stored in mesh bags in large, airy coolers. Although easy to prepare, it is important to follow some basic steps.
Ipswich Steamer Clams Recipe Popular in Boston and Cape Cod
At least one hour before cooking, place the clams in a clean sink (no soap or other residue) and just cover the clams with cold water. Add two drops of white vinegar to the water to help the clams expel any sand they have in their shells. Stir the clams gently and let soak for 10 minutes. Drain the sink flushing any sand residue. This time without vinegar, cover the clams with cold water again, gently stir, and let soak for five minutes. Drain. Discard any clams with broken shells.
Four pounds of freshly dug steamer clams
2 large stalks of fresh celery
2 medium yellow onions
1 stick salted butter
1 fresh lemon
Steamer Clam Preparation:
Clean steamer clams with white vinegar as described
Cut celery stalks into two inch pieces
Cut onions into two inch quarters
Cut lemon into ¼ size wedges
Melt butter and place in ramekins
Add water to large steaming kettle or lobster pot 1/4th of the way up
Bring to roiling boil
Place steamers, onions and celery into pot at the same time and cover
Gently stir clams twice
Cook for 12 minutes until the clam shells open (do not overcook)
Drain broth from the kettle into ramekins.
Squeeze lemon wedges into melted butter
Remove clams from kettle and discard any unopened shells
Note: Dip to wash clam in broth and then use the fingers to remove the membrane covering the neck. Most people will eat the entire clam, while some leave the neck. Dip clam in the melted butter and enjoy. As an aside, don’t forget that day boat scallops are now in season and can be ordered for home delivery.
Get ready for Grilled Baked Stuffed Lobster and the best lobster dinner you’ve ever had. Start out with a pair of fresh four-pound live Maine lobsters, a hot charcoal grill and get ready to prepare a lobster feast you will never forget.
Just in time for Memorial Day Weekend
This recipe is best with cold water lobster, which means lobster from Maine. If you can’t buy jumbo lobster near your home, you can have Maine lobster delivered right to your door anywhere in the country from a lobster online service. This recipe is easy to prepare and takes less than an hour. The result will be the best baked stuffed lobster you have ever had.
Gather up the ingredients for a lobster feast for two to four people:
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.
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.
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.
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?
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.
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
1 pound butter
1/2 cup fresh basil chopped and pressed firmly into cup
salt and freshly ground pepper to taste
4 (1.25 pound) whole lobsters (hard shell)
3 tablespoons olive oil
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?
Are you ready to enjoy your Maine Lobster? Here’s a few tips on how to eat a whole Maine Lobster and have you looking like a seafood aficionado in no time.
First gather up a nutcracker (or pliers), a small fork and nut pick. After molting, a lobster will have a soft shell and be pliable. If you have a hard shell lobster, a pair of lobster scissors will make short work of cracking the claws and getting the meat out.
Before serving it is best to let a boiled or steamed lobster drain for a minute. It’s a good idea to pierce the tail at the chest of the body with a chef’s knife to allow water to drain faster. Serve the lobster hot.
A bib is recommended when cracking as you can never tell when some water is likely to spray out right onto your shirt. Make sure you have plenty of towels, too. Melt the butter and slice up some lemon. Put the bib on and you are ready.
Hold the body of the lobster with one hand and twist the claw off with the other. The claw will break off where it connects to the body.
Crack each claw along its length with the nut cracker or cut with the lobster shell open with the lobster scissors. Remove the meat from the claws by pushing the meat out from the end of the claw with the small fork or pick.
Grab the lobster body again and twist the tail from the body. Pull the flippers from the tail. Crack the tail along its length and push the meat out from one end with the fork. Remove the tail meat in one piece and discard the vein that runs along the length. Next pick the meat from the flippers.
Twist the small legs from the body and remove the meat from the legs with the pick. You can also choose to squeeze the meat from the legs with your teeth.
Next separate the shell from the body by pulling the shell apart on the underside. The shell will disconnect from the body exposing the tenderest meat of the lobster. Remove and discard the green substance called the tomalley. Remove the meat from the body and leg joints with a pick.
The rest of the lobster should be discarded.
Note: If found, the roe (red female eggs) are often considered a delicacy and used to make lobster butter or is used in the stuffing for baked stuffed lobster.
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.
Direct from the Sea
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.