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.
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!
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.
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.
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.
Yes, fresh lobster from New England is a well known delicacy, but did you know lobster is really good for you? Rich in protein, Vitamin B-12, Phosphorus and Zinc, lobster is also low in fat and calories and has zero carbohydrates. Lobster is also an excellent source of lean protein. All told, lobster is real American comfort food and an incredibly healthy food.
Lobster also contains Omega-3 fatty acids, which according to the American Heart Association, are associated with good heart health.
The experts at the National Institute of Health list lobster as having fewer calories and saturated fats than both chicken and turkey. Here is a breakdown of a 3.5 ounce serving of each.
CHOLESTEROL CALORIES FATS
Maine Lobster 72 mg 98 0.1 g
Skinless Chicken 85 mg 173 1.3 g
Skinless Turkey 86 mg 140 0.4 g
New England restaurants from Maine to Rhode Island prepare lobsters in any number of elaborate ways. Baked stuffed, lobster salads, lobster ravioli, lobster chowder and more are among the specialties. However, most New England folks rely on the tried and true ways: Steamed (or boiled), grilled or broiled.
For lobster lovers, a fresh, steamed lobster has the best taste. Hard shell or new shell, lobster requires careful cook timing for best flavor. Cooking either too long or too short can turn the meat mushy or tough and greatly affect flavor. Perfectly cooked, the claw and tail meat is tender, sweet and delicious. If all this make you hungry, remember you don’t have to go to Maine. Today you can have live, fresh lobster delivered right to your front door anywhere in the country.
Here are the nutrients and the percentage of daily requirements found in a 3.5 ounce lobster tail.
So what does one need to know when enjoying their next Maine? Lobster is is a beneficial source of plaque reducing Omega-3 fatty acids (which are healthy for the heart), extremely low in fat, very high in protein, The same portion of skinless chicken has 130% more fat while the same portion of lean beef has 500% more fat.
And for those who prefer organic food, lobster is at the top of the list. They are harvested in the wild where they feed on a smorgasbord of fresh seafood. The Lobster diet consists of live fish, live crabs, live clams and live mussels. In all, lobster have a very healthy diet which which is why they are a beneficial food for humans.
Traditional gourmet lobster fare based on popular recipes gathered from towns all along coastal Maine are proving very popular with Lobsters-Online customers this Christmas season. Many of the prepared dishes are filled with naturally sweet Maine lobster meat, the most preferred lobster meat in the world. From the contemporary Lobster Ravioli to the traditional lobster bisque, every ingredient in the dish is picked for its quality and ability to complement the succulent taste of Maine lobster.
All this means that cuisine that once could only be enjoyed in coastal New England is now available for dinner tables everywhere in the country.
And for gift giving, nothing says “Made in America” more than the locally prepared gourmet dishes made with same pride of tradition found in generations of Maine lobster fishermen. By purchasing these dishes, people are supporting an entire community’s maritime heritage.
Some of the most popular this December holiday season include these fine seafood meals:
The 2012 Spring and Summer lobster season has seen an abundance of low quality, soft-shell lobster flooding Maine and Massachusetts markets. This has created a great deal of confusion for lobster lovers who see news reports of record low prices for soft-shell lobster. The problem is that this crop of soft shell lobster — or “shedders” — is very soft and can not be shipped any distance or successfully kept in holding tanks. The “extra soft” shedders are in a super weakened state and mortality rates are twice as high as normal. They will last only last a few days in a holding tank and they experience double or triple the normal mortality rate even when shipped just a few dozen miles.
Hard shell lobster are the only choice when shipping lobster longer distances as they travel better because they are healthier and stronger. For home delivery, always demand hard shell lobster.
The 2012 live Maine lobster market confusion is being caused because 80% of the daily catch in Maine and Massachusetts is soft shell lobster instead of a more normal 60-40 summer split. Shedders arrived early in 2012 and the over supply of soft-shell lobster are being sold at a loss to Canadian processing plants. The overflow is flooding Maine and Massachusetts restaurants and supermarkets. Meanwhile, the demand in the rest of the country for hard-shell lobsters is over the top while supplies are abnormally low causing hard-shell prices to rise.
“Some of the lobsters that are being caught haven’t even had a chance to feed or harden at all,” said Carla Guenther, Fisheries Science and Leadership Advisor at Penobscot East Resource Center, speaking to the Island Ad-Vantages Community News. “They’re more like jellyfish than lobsters, almost liquid that will slide through your fingers.”
For local lobster lovers and processors, the low shedder prices are a boon. For the fisherman, dealers and wholesalers, not so much. Many fishermen are complaining its not worth going out and wholesalers have no space to hold the glut of soft shell lobsters.
On the upside, the quality this season of hard-shell Maine lobster is excellent, according to Lobster Trap Company Sales Manager Dave Madden of Cape Cod.
“With the early shedder glut, it is ugly out there for sure,” Madden said. “But I’m glad to say our customers have all been happy with the quality of the hard shell lobster they are receiving!”
But soft-shell lobster shipping mortality rates aside, the truth is aficionados prefer hard-shell lobster because of the meat texture and the taste. The meat is firmer, flavorful and is more easily grilled or baked. Meat from a soft-shell lobster is often watery and stringy though some people think there is a special sweetness to the flavor. But you can’t put a soft shell lobster on a grill as the meat will often fall apart. It can be tricky to bake-stuff one as well.
More meat per pound
Hard shell lobsters are often desired as they offer more meat per pound. A soft shell lobster will have more water weight than a same-size hard shell lobster. That is because after a lobster molts, or sheds its old shell, the new shell underneath is larger. Until the shedder grows into that new shell, that extra space is usually filled with water.
But in truth, you will find some local folks in Maine who prefer the shedders for their taste and ease of eating. A post-molting lobster in its weakened state is not considered low quality. They just don’t transport well and are not expected to be crammed full of meat. The price per pound is often less as well and when eating, their shells are more easily opened.
However, when ordering for home delivery one should always demand hard-shell live Maine lobster. Even in normal times, a soft-shell will lose water weight in transport and there is a very high risk the lobsters will perish en route. Quality lobster delivery services will rarely, if ever, ship shedders for home delivery.
Molting process is fascinating.
In order to grow, an adult lobster will shed its old shell dozens of time during its lifetime (females more often than males). The lobster grows a new shell beneath the old one. When it molts, the old shell splits along the back and the new shell is like a thick skin, soft enough to allow the lobster to twist and wiggle itself free from the old shell. It is not unusual for the lobster to then feast on the old shell to help quickly regain the lost calcium.
Molting is most common when the Atlantic Ocean begins to warm in June. The new-shell season will run all summer through October and beyond, depending on the drop in water temperature. Over the winter the new shell will harden and become next season’s hard shell lobster.
The question of hard shell vs. soft shell is usually one of preference and opportunity. For connoisseurs, the lobster eating experience is not complete unless you have to work to crack and pick the shells apart to get to the succulent meat inside. For those people, hard-shell lobster is always the way to go.
With New England and New York in the Super Bowl for 2012, it is only fitting that everyone’s favorite East Coast fare be part of the super celebration. Yes, we are talking about lobster; lots of fresh, great tasting Maine lobster for a Super Bowl lobster dinner.
Saturday delivery of live lobster is now available in most parts of the country. So even if you are sitting out there in Kansas, you can still be part of the New England lead up. Order the lobster online and have them delivered right to your house. Live Maine lobster can now be part of Super Bowl celebrations all across the country.
Easy to Prepare
Keep it simple with a traditional boiled lobster recipe. Boiled Maine lobster is easy to prepare, fun to serve and will be a big hit with the guests. After all, how often do the New England Patriots and the New York Football Giants play one another in the Super Bowl? (You don’t have to answer that.)
After all, how often do the New England Patriots and the New York Football Giants play one another in the Super Bowl?
Yes, with this second time around, the New York–Boston rivalry is alive and well. So why not celebrate this East Coast championship match by ordering the New England eight-lobster special.
When the lobster arrives on Saturday, you may keep them overnight by adding some wet newspapers and frozen gel packs to the carton. Don’t take them out of the carton to play with. It is important they stay cool and moist until ready to cook. If it’s below freezing outside, don’t leave the lobster in the box outside either.
When ready to prepare, just follow the directions for traditional boiled lobster:
8 1 ¼ pound live lobsters
Two gallons water
Two pounds melted butter
Two fresh whole lemons
Add water to large pot or kettle and bring to a roiling boil
Add four table spoons sea salt
Place live lobsters head first into pot and cover
Stir lobster occasionally to move bottom lobsters to top so the lobsters will cook evenly
Cook for 12 to 13 minutes until bright red (do not over cook as meat will toughen). Give the antenna on one of the lobsters a yank. If it pulls off easily, the lobsters are done.
When cooked properly the lobster meat will have turned from translucent to white
Remove the cooked lobster and allow to drain for one minute.
Serve with melted butter and lemon wedges on the side
Eating the lobster begins by twisting off the claws and the tail and cracking the shell to get at the meat. Providing your guests with traditional lobster bib kits makes the job easy; the the kits come with handy eating instructions.
To round out your lobster dinner, consider adding some traditional prepared lobster fare like a Maine lobster pizza or fresh steamer clams and oysters.
Cape Cod, Mass. (Oct. 5, 2011) – The Lobster Trap Company & Lobsters-Online.Com today announced the anniversary of its 14th year of selling live lobster with overnight delivery to retail customers all across the United States, making it the oldest Lobster web site in continuous operation.
Launched in 1997, the retail lobster web site became an instant success with its first live-lobster sale coming from a Florida retiree who had recently moved to Tampa from Connecticut and was missing New England lobster.
The Lobsters-Online web site today.
Designed and built by founder Wayne Howe of Boston, the web site was developed originally as a prototype to show off a new e-commerce system and to encourage seafood wholesale vendors to move their 1-800 telephone order business onto the web. Howe was hoping to encourage the seafood outlets to employ the e-commerce system Howe was selling. Faced with resistance from the wholesalers, who rebuffed his efforts with expressions such as — “Web, what web? We are fishermen. We don’t know anything about the Internet.” — Howe decided to take the prototype and use it to create a web based retail seafood business.
Contracting with seafood suppliers, Lobsters-Online.com went live with the click of a mouse. And within minutes, orders began arriving.
First Sale in Minutes
“I saw the first e-mail alert and couldn’t believe a sale had come in. We just couldn’t stop smiling,” Howe said. “It seemed almost unbelievable that someone found the web site so fast. Back then, e-commerce was supposed to be only for the big retail players. Yet here we were, a small business able to take a credit card online, authorize it, and then deliver live seafood overnight to anywhere in the country.”
Sales grew steadily until the millennium, when orders came in so fast and so strong during December that it doubled sales for the entire year.
“Even with the automated web site, we were working 24 hours a day to manage all the orders for the holidays and the millennium,” Howe said. “We needed to request larger trucks to pick up all the orders. That holiday period was a real deal changer and it helped us map out the successful sales strategy in use today. Repeat business quickly became the engine that kept our sales growing.”
“We have thousands and thousands of satisfied customers who buy from us every year,” Howe said.
Lobsters-Online.Com has served hundreds of thousands of customers and has shipped millions of dollars worth of lobster and seafood. Sales have increased an average of 25 percent per year since the year 2000.
Logan Clark, CEO of the LobsterTrap Company, headquartered in Bourne, Massachusetts on Cape Cod, formed the partnership with Lobsters-Online in 2001. The 35-year-old Lobster Trap Company is among the largest seafood wholesalers in the country and it boasts sparkling, brand new plant facilities capable of storing thousands of pounds of lobster in seawater tanks.
Lobster Trap in Maine and Cape Cod
Today the Lobster Trap Company boasts its own lobster boat docks and facilities in Machiasport, ME; Steuben, ME; and Cape Cod. This ensures that all Lobsters-Online.Com lobsters are fresh off the boats, onto the docks and into the Lobster Trap Company facilities. There are no middlemen to drive up the price or delay shipping.
Lobster Trap Company trucks loading at Cape Cod facility.
Featuring all the best seafood New England has to offer – including hard to find jumbo lobster — the Lobsters-Online.Com web site is open 24 hours a day with fresh live lobster available year round. Customers that order by 2:30 p.m. EST can receive their lobsters the very next day. Deliveries are available Tuesday through Saturday.
Maine and lobster often go together in people’s perception, so it was an easy step for Maine Gov. Paul R. LePage to today declare October “Maine Lobster Month.”
The Maine lobster harvest for the year nears its peak in October, according to Gov. LePage. And since Maine is the home of the American lobster, the governor said it is time to celebrate. And not just celebrate the joys of lobster to the palate, but the pride for the Maine lobster fishermen as well.
Maine Lobster and Steamer Clams a New England Favorite
There are 4,260 licensed Maine lobster fisherman. In 2010 they caught a record 93 million pounds of lobster worth more than $310 million. This year officials are hoping for another record harvest.
“Many people think of summer when they think of lobsters, but the fall is prime time for harvesting lobster, and it’s a crucial time for the industry,” says Dane Somers, executive director of the Maine Lobster Promotion Council. “Each year Maine lobsterman haul in about fifty percent of their annual catch in September, October and November, with October usually seeing the heaviest harvest.”
Gov. LePage said Maine’s picturesque harbors capture a special quality as lobster boats come and go in the pristine, natural environment. The state leads in lobster fishery conservation and sustainability practices. The Maine lobster fishery is one of the oldest and most important segments of the Maine economy.
A Steuben, Me. lobster boat leaves the dock.
While the harvest may reach its peak in October, live lobster are available year round.
During the winter the catch is stockpiled in large, natural salt water lobster pounds. This is why lobster lovers can enjoy baking and steaming live lobster year round. Many thousands of people enjoy lobster all during the holiday season and when winter snow is on the ground.
But for now, folks lucky enough to visit Maine in October can enjoy both Mother Nature’s magnificent fall foliage and a fresh caught lobster dinner. Portland, Me. is hosting a food and wine fest, Harvest on the Harbor Oct. 20-22, 2011. If you can’t get to Maine, fresh Maine lobster can be ordered online in the winter, spring, summer and fall and shipped overnight anywhere in the country. Celebrate Maine Lobster Month.