© Wayne Howe 2018
© Wayne Howe 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.
© Wayne Howe 2019
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!
© Wayne Howe 2018
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.
© Wayne Howe 2017
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:
Light a hooded charcoal grill to 350 degrees. Prepare the ingredients:
Prepare the lobster:
Let’s start grilling:
Get ready for the best baked stuffed lobster you have ever had.
Check out the grilled baked stuff lobster video recipe:
© Wayne Howe 2016
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?
|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.
|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.
© Wayne Howe 2017
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.
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.
© Wayne Howe 2017
We first encountered seafood Paella on the Mediterranean coast where the Valencians prepared the authentic rice dish with clams and mussels still in the shells and served the meal sizzling hot from a paella pan. The dish had been cooked over a hot wood-fire grill which gave the Bomba rice a delicious, smokey crunch.
Once back home, we “Americanized” the recipe by adding ocean fresh Maine lobster to the traditional clams and mussels creating a spectacular Lobster Seafood Paella.
Valencian Seafood Paella is a wonderful dish known all through the Mediterranean as a traditional peasant meal cooked over a wood fire grill and served from the pan. The presentation is spectacular and the recipe delicious and easily scaled for any size dinner party. The wonderful presentation of the lobster, shellfish, rice and vegetables create a dish suitable for any occasion. While the wood fired grill is the traditional cooking method, any outdoor grill or indoor stove top can be used.
Ingredients for dinner for four (scale for more people):
If you like this Lobster Seafood Paella recipe you may also wish to try our Boston Style Lobster Fra Diavolo recipe, the king of all spicy lobster dishes.
© Wayne Howe 2014
Feb. 25, 2013 — Lobsters-Online starts the New Year with a deep breath as the prior Christmas and New Year holiday period is our busiest time of the year for shipping live lobster. During the six-week holiday period folks from all over the country use the lobster shipping service to order New England seafood for their dinner celebrations. From Michigan to Florida, Georgia to California, the orders were shipped to families in every state in the country.
Just wanted to send a note of appreciation as we close out 2011 with another great lobster, shellfish, seafood dinner. — Don P., Parker Colorado
Many Lobsters-Online customers are what we affectionately term ex-patriots, or more narrowly, former residents of New England. And while they have left the Northeast and have ended up living in various places, all these people have one thing in common. They miss their Maine lobster, shellfish and other New England seafood treats.
Lobsters-Online always enjoys when we hear back from our former New England natives. Today seemed like a good time to share a few of their much appreciated comments:
“I recently ordered two 5 lb lobsters for my husbands 65th birthday. I have to tell you that he was very surprised and they were absolutely excellent. We are both from Connecticut and now live in Florida. Floridians have no idea what real lobster is until they try Maine lobster. You gave us not only a wonderful meal but brought back memories of New England. I have put your name on Facebook to all my friends so you will be getting more orders. Thank you so much. And Happy New Year.” – Maxine D,Spring Hill Florida.
“Just wanted to send a note of appreciation as we close out another great
lobster, shellfish, seafood dinner. This is either our third or fourth order in just
this past year and your products and services are consistently excellent. My
wife is a native New England “coastie” and these meals go a long way toward keeping
the beatings (on me) to a minimum for my dragging her to Colorado. Have a great New Year.” — Don P., Colorado
“Just a note to thank you again for taking such great care with my order this past Christmas season. I have been sending a gift to my parents for several years from your company. However, this year they were absolutely thrilled as I sent them live lobster, and your New England lobster chowder. Thank you for taking such good care … start to finish. It is so nice to know that you continue to do an incredible job.” — Steve L., Tampa Bay, Florida
“This is our third year ordering from your service. This year we ordered the jumbo lobster tails for Christmas Eve dinner along with your chowders. The tails were big, fresh and delicious. We baked and stuffed them with crab following my mother’s recipe. She is from Maine, and knows good lobster when she sees it. A good time was had by all. Thank you again for your service.” — Annette P., Punta Gorda, Florida.
© Wayne Howe 2013