All About Maine Lobsters

Lobsters are truly fascinating creatures.  In addition to being delicious and healthy delicacies, Maine lobsters are the heaviest marine crustaceans in the world.  There is something you can brag about eating.  Here is some of the facts, fiction, and interesting tidbits about Main lobsters.  Just in case you need some conversation starters while enjoying a fabulous lobster meal.

Maine lobster feeds on fish, small crustaceans, and mollusks.  It thrives in cold, shallow water.  Its enemies include codfish, haddock, flounder, and other lobsters.  Maine lobsters molt two to three times per year until they are fully mature, sometime between ages four and seven.  When a lobster nears its molting stage, it will start to grow a new shell underneath its current one and the outer shell will darken.  The line running along a lobster’s back begins to split and the two halves of the shell fall away.  The inner shell is very soft and takes a couple of weeks to harden.

Female lobsters store sperm from male lobsters to fertilize their eggs later.  When a female is ready to mate, usually right before molting, she looks for the den of a male to visit.  Contrary to popular belief, lobsters do not mate for life.  When a female is ready to molt, she will do so in the den of her chosen male.  After the molt, the male will flip her over and get on top.  The male has a pair of hardened fins on the underside of his tail that match a pair on the female.  The sperm is transferred in a viscous blob down the fins into the female.  The outside edge of the blob hardens to block the opening and store it in the female.  Usually, the female will remain in the male’s den for a few days while her shell hardens fully.  Lobsters are very vulnerable after molting so they like to remain in hiding away from predators.  It is difficult to estimate a lobster’s age because they molt, but many lobsters live for up to fifty years.

A Maine lobster’s body is very unique.  Instead of chewing its food in its mouth, a lobster chews it in his stomach.  Three teeth-like grinders called a gastric mill perform this operation.  Can you imagine how much faster you could eat if your stomach chewed your food?  Since a lobster doesn’t have to bother chewing with his mouth, he uses it for other tasks like burrowing, carrying small rocks, or pulling himself around if he loses his claws and legs in a fight.  Live Lobsters are able to grow back appendages it has lost.  Wouldn’t that be a handy ability to posses?  Two bladders located on either side of the lobster’s head not only work to release waste, but also communicate by scent who and where the lobsters are.  Lobster’s project their urine like a fire hose in front of them to warn a rival or encourage a potential mate.  They also pee at the entrance to their dens to announce they are at home.

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Published in:  on June 13, 2009 at 10:24 am Leave a Comment
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Lobster Bisque

Simple Lobster Bisque

Ingredients

* 2 1-1/2-pound live lobsters
* 2 tbsp olive oil
* 1 onion, sliced
* 1 large celery stalk, sliced
* 1 small carrot, sliced
* 1 garlic head, cut in half crosswise
* 1 tomato, sliced
* 2 tbsp chopped fresh tarragon
* 2 tbsp chopped fresh thyme
* 2 bay leaves
* 8 whole black peppercorns
* 1/2 cup brandy
* 1/2 cup dry Sherry
* 4 cups fish stock or bottled clam juice
* 1/4 cup tomato paste
* 1/2 cup whipping cream
* 2 tsp cornstarch
* 1 tbsp water

Cooking Instructions

Bring large pot of water to boil. Add lobsters head first and boil until cooked through, about 8 minutes. Using tongs, transfer lobsters to large bowl. Reserve 2 cups cooking liquid. Cool lobsters.

Working over large bowl to catch juices, cut off lobster tails and claws. Crack tail and claw shells and remove lobster meat. Coarsely chop lobster meat; cover and chill. Coarsely chop lobster shells and bodies; transfer to medium bowl. Reserve juices from lobster in large bowl.

Heat olive oil in heavy large pot over high heat. Add lobster shells and bodies and saute until shells begin to brown, about 8 minutes. Add onion and next 8 ingredients. Mix in brandy and Sherry. Boil until almost all liquid has evaporated, about 4 minutes. Add fish stock, reserved 2 cups lobster cooking liquid and lobster juices. Simmer 1 hour.

Strain soup through sieve set over large saucepan, pressing firmly on solids. Whisk tomato paste into soup. Simmer until soup is reduced to 3 cups, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)

Add cream to soup and simmer 5 minutes. Dissolve cornstarch in 1 tbsp water. Add to soup and boil until slightly thickened, about 2 minutes. Mix lobster meat into soup and stir to heat through. Ladle soup into bowls.

Another   fine Recipe for   Lobster  direct from AOL Foods

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Published in:  on November 23, 2009 at 4:21 am Leave a Comment

Steamed Lobster

Ingredients

* 1 bay leaf (optional)
* 1 quart water
* 1 or 2 lobsters

Cooking Instructions

Bring the water to a boil, add the bay leaf, and place the lobsters side by side on the rack at least 2 inches above the water level. Cover tightly and steam for 10 minutes for 1-pound lobsters, or about 13 minutes for 1-1/2 pounders. For larger lobsters, add about 2 minutes per 1/2 pound. As soon as the cooking time is up, take the steamer off the heat and remove the lid.

Prepare and serve like boiled lobsters, above.

 

Another   fine Recipe for   Lobster  direct from AOL Foods

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Published in:  on November 2, 2009 at 7:45 am Leave a Comment

Stuffed Lobster Tails

Ingredients

* 1 tbsp sugar (15 ml)
* 1/2 cup soya sauce (125 ml)
* 1 can water chestnuts, drained (10 oz./284 g)
* 10 strips bacon
* 2 lobster tails, 8 oz. (250 g) each

Cooking Instructions

Mix together the soya sauce and sugar in a small deep bowl, stirring to dissolve sugar. Add the water chestnuts. Toss gently to cover. Marinate for a couple of hours, stirring frequently. Drain.

Wash the lobster tails and remove shell by cutting the underside, lengthwise, with scissors. lb tail flat until it is 1/4 to 1/2 inch (5 mm to 1 cm) thick. Cut lengthwise into strips 1 to 1-1/2 inches (2.5 to 4 cm) wide. Wrap each water chestnut with a strip of lobster tail and then a strip of bacon. Secure with a toothpick. Each lobster tail will make 4 or 5 roll-ups.

Barbecue on upper grill over medium heat on a sheet of perforated foil (to prevent flare-ups from bacon) until bacon is crisp and lobster is puffy white.

 

Another   fine Recipe for   Lobster  direct from AOL Foods

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Published in:  on at 7:39 am Leave a Comment

Warm Lobster Salad

Ingredients

* 6 heads limestone lettuce (or substitute butter lettuce)
* 1 ripe avocado, sliced
* 2 medium tomatoes, peeled, seeded, and coarsely chopped
* 1 lb green beans, cooked until tender but still crisp
* 6 firm white mushrooms, sliced
* 2 gallons Court Bouillon
* 6 live lobsters, 1 lb each
* 2 tbsp dry vermouth
* 6 tbsp heavy cream
* 1/2 lb unsalted butter, cut into small pieces
* Salt
* Freshly ground pepper
* Lemon juice
* 2 tbsp caviar

Cooking Instructions

1. Prepare all the vegetables. In the center of each of six soup plates, arrange a mound of lettuce. On the rim of each plate, arrange avocado slices, tomatoes, green beans, and mushrooms so they surround the lettuce mound.

2. Bring the court bouillon to a boil and cook the lobsters for 5 minutes (or until done).

3. While the lobsters are cooking, reduce the vermouth and cream until it coats the back of the spoon. Whisk in the butter, one small piece at a time. Season to taste with salt, pepper, and lemon juice. Keep warm.

 

Another   fine Recipe for   Lobster  direct from AOL Foods

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Published in:  on at 7:28 am Leave a Comment

Warm Lobster Salad and Confit of Sweet

Ingredients

* 8 lobsters, live, 1-1/2 lb. each
* Court bouillon to boil lobsters
* 4 lb. cleaned sweetbreads
* 4 tbsp kosher salt
* 1/4 tbsp black pepper, ground
* 2 to 3 juniper berries, crushed
* 1/4 tsp thyme
* 1 bay leaf, crushed
* 1/2 tbsp garlic, minced
* 3 lb. duck fat, rendered
* 4 to 5 heads of frisee
* 1 to 2 heads Romaine lettuce
* 16 mache leaves
* 16 tbsp tomato concassee
* 1 bunch chives, chopped
* 1 tbsp tarragon, chopped
* 1/2 cup lemon juice
* 1/3 cup white wine vinegar
* 3/4 to 1 cup chicken stock
* 1/2 tsp shallots, finely chopped
* 1/3 tsp garlic, minced
* Salt to taste
* Pepper to taste
* Sugar to taste
* 1/2 cup olive oil
* 1/2 cup safflower oil

Cooking Instructions

To make sweetbread confit, combine sweetbreads with salt, herbs, spices, and garlic. Cure for 18 hours, refrigerated. Rinse and dry sweetbreads. Melt duck fat. Add sweetbread and stew at 180F for 25 minutes. Cool in fat. Remove and roll tightly in plastic wrap. Return to duck fat, press lightly, and chill. Remove, unmold, clean off fat, and sear quickly on all sides. Keep warm and slice for service.

Cook lobster in a court bouillon for approximately 20 minutes. Remove and cool. Break loose tail meat and dice. Break out lobster claw, remove soft bone.

To make salad, cut frisee, romaine, and mache into bite-size pieces. Toss with tomato concassee and herbs.

Combine all dressing ingredients. Bring to a boil and emulsify in a blender. Keep hot.

Place salad onto plates. Set two to three slices of sweetbread next to it. Sprinkle lobster dices over lettuce. Garnish with lobster claw. Just before service, pour boiling hot dressing over the salad.

 

Another   fine Recipe for   Lobster  direct from AOL Foods

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Published in:  on at 7:21 am Leave a Comment

Lobster Ravioli with Zucchini

Ingredients

* 3-1/2 oz Crème fraîche or heavy cream
* 2 tsp Tomato paste
* 1/4 tsp Tarragon
* 1/2 tsp Chives, chopped
* Salt
* Cayenne
* 40 Wonton skins
* 1 Egg yolk, thinned with an equal volume of water
* 6 oz Shellfish sauce (p. 66)
* 2 oz Crème fraîche
* Zucchini, medium, as needed
* 1/2 oz White wine
* 2 Lobsters, about 1-1/4 lb (600 g) each

Cooking Instructions

Mise en Place:

1. Steam the lobsters for 5 minutes. Cool. Remove the meat from the shells. Use the shells to make the sauce or save for another purpose.

2. Cut the lobster meat into thin slices. Toss with the white wine.

3. Cut the zucchini into slices about 1/8 inch (3 mm) thick. You will need 5 slices per portion. Blanch the slices in boiling salted water for about 30 seconds. Drain and cool under cold water.

4. Mix together the crème fraîche or heavy cream, tomato paste, tarragon, and chives. Add salt and cayenne to taste. Whip the mixture until it holds a soft shape.

5. Drain the lobster. Lay out half of the wonton skins on the worktable. Place a piece of zucchini in the center of each one. Top each with 1/2 oz (15 g) of lobster and then with 1 tsp (5 ml) of the cream mixture.

6. Brush the edges of each of the skins with the egg yolk mixture. Top with the remaining wonton skins. Press the edges together well to seal, taking care to press out any air bubbles.

Finishing:

1. Drop the ravioli into boiling salted water. Reduce the heat to a simmer. Simmer for 3 minutes.

2. Remove the ravioli from the water with a skimmer. Drain well.

3. Plate the ravioli, allowing 5 per portion.

4. Ladle a ribbon of shellfish sauce around and over each portion. Drizzle with 1 tbsp (15 ml) of crème fraîche that has been warmed slightly.

 

Another   fine Recipe for   Lobster  direct from AOL Foods

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Published in:  on November 1, 2009 at 5:54 am Leave a Comment

Lobster Newburg

Ingredients

* 3 lobsters (1-1/2 lbs each)
* 2 tbsp vegetable oil
* 3 medium shallots, coarsely chopped
* 2 tbsp tomato paste
* 1 tsp paprika
* 6 tbsp dry white wine
* 1-1/2 cups chicken or fish stock
* 1-1/2 cups heavy cream
* 1 tsp salt
* 1 tbsp unsalted butter
* 6 oz small mushrooms, wiped clean and quartered
* 2 tbsp dry sherry
* 1 large egg yolk
* 2 tbsp heavy cream
* 1-1/2 tbsp chopped fresh tarragon
* 1-1/2 tbsp chopped fresh parsley
* Hot cooked rice

Cooking Instructions

When they are still, separate the tail and claws from the bodies and set aside. Split each lobster body. With your fingers or a paring knife, remove and discard the vein-like intestinal tract along the length of the lobster tail. Remove the small sac from behind the eyes. Remove the tomalley (the greenish gray liver) and the dark red coral (if the lobster is female). Press half of the tomalley and roe through a strainer to remove any lumps and set aside. Discard the other half. Cut each lobster body into 4 pieces.

Pour 2 inches water into the bottom of a steamer or large pot with a lid into which a colander just fits. Cover and bring to a full boil. When ample steam has collected, place the lobster claws and tails on the steamer rack or in the colander. Cover and steam without peeking for 4 minutes. Remove the lobsters and immediately cool under cold running water. Remove the tail meat from the shells and cut into 1-1/2-inch chunks. Crack the knuckles and claws, remove the meat, and cut into chunks.

Heat in a large saucepan over high heat until smoking:

Add the lobster body pieces and cook, stirring, for 5 minutes. Add and cook for 5 minutes more:

Add and bring to a boil:

Boil until almost evaporated, 1 to 2 minutes, then stir in:

Bring the cream to a boil, reduce the heat, and simmer gently for 15 minutes. Meanwhile, melt in a large skillet over medium heat:

Add:

Cook, stirring occasionally, until softened and all of the liquid has evaporated, about 5 minutes. Strain the lobster sauce into the skillet, pressing on the shells to extract their flavorful liquid. Stir in the lobster meat and bring to a simmer. Add:

Simmer for 30 seconds. Whisk together in a small bowl the reserved tomalley and roe and 2 tablespoons of the cream sauce along with:

Whisk this mixture into the lobster sauce and bring just to a simmer over low heat. Do not let the sauce boil. Stir in:

 

Another   fine Recipe for   Lobster  direct from AOL Foods

Look for  Lobster Nutritional Information at USDA when you buy lobster

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Published in:  on at 5:44 am Leave a Comment

Lobster Newburg Fondue

Ingredients

* 2 tbsp unsalted butter
* 2 tbsp finely chopped shallots or white parts of scallions
* 3 tbsp all-purpose flour
* 1/2 cup dry white wine
* 2 tbsp dry sherry such as Manzanillo
* 1/2 cup chicken stock, preferably homemade or reduced sodium canned broth
* 1/2 cup heavy cream
* 1 lb Gruyère cheese, rind trimmed and discarded, and shredded (about 5 cups)
* 8 oz (1-1/2 cups) chopped cooked lobster meat
* 1 tbsp finely chopped fresh parsley
* 1/8 tsp salt
* Freshly ground pepper, to taste

Cooking Instructions

1. In a medium, heavy-bottomed saucepan, melt the butter over medium heat. Add the shallots and cook, stirring often, until softened, about 2 minutes. Whisk in the flour and reduce the heat to low. Stir and cook, without browning the flour, for 1 minute. Whisk in the wine and sherry, then the chicken stock and heavy cream.

2. Increase the heat to high and bring to a simmer. Reduce the heat to low and simmer for 5 minutes. Gradually stir in the cheese, stirring each addition until it is melted. Stir in the lobster and parsley. Season with the salt and pepper.

3. Transfer to a cheese fondue pot and keep warm over a fondue burner. Serve immediately, with the dipping ingredients of your choice.

 

 

Another   fine Recipe for   Lobster  direct from AOL Foods

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Published in:  on at 5:17 am Leave a Comment

Lobster Newburg I

Ingredients

* 1-1/2 cups heavy cream
* 3 well-beaten egg yolks
* Salt, freshly ground pepper, cayenne
* 3 cups cooked lobster meat
* 1 tbsp butter
* 1 tbsp sherry

Cooking Instructions

Heat the cream over hot water. Remove from the heat and stir in the egg yolks and seasoning to taste. Return to cook over hot water (simmering gently – do not allow it to boil), and stir until the mixture is thick enough to coat the spoon. Add the lobster and continue to cook over hot water 5 minutes or till it is heated through. Add the butter and sherry and cook 1 minute longer. Spoon over toast, into patty shells or into the center of a rice ring.

 

 

Another   fine Recipe for   Lobster  direct from AOL Foods

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Published in:  on at 5:10 am Leave a Comment

Lobster Armoricaine

Ingredients

* 1/2 cup mayonnaise
* 1/2 cup aspic jelly
* 4 oz. butter, softened
* 8 oz. smoked salmon, sliced
* 2 lb. lobster chunks
* 1/2 tsp salt
* 1/4 tsp white pepper, ground
* 1 tbsp lemon juice
* 1/4 tsp seafood seasoning
* 1/4 cup dill, chopped
* 1 cup watercress, chopped
* 1/2 cup parsley, chopped

Cooking Instructions

Combine the three green herbs. In a bowl, mix the mayonnaise with liquid aspic jelly and butter. Place a sheet of wax paper or plastic wrap on a flat surface. Lay the smoked salmon over the surface of paper or wrap.

Combine the herbs with the mayonnaise and aspic. Fold in the lobster chunks. Season to taste with the remaining ingredients.

Spoon the cooked lobster mix over the center of salmon. Shape into a log. Lift the paper or film so that the smoked salmon seals the lobster mix. Twist both ends of lobster roll and refrigerate for 2 to 3 hours. Slice chilled lobster roll and serve with mayonnaise or other cold sauce.

 

Another   fine Recipe for   Lobster  direct from AOL Foods

Look for  Lobster Nutritional Information at USDA when you buy lobster

Try our fresh lobster Delivery resource for   Lobster Delivery , the best place to Buy Maine Lobster

Live Lobster Delivery overnight for a delicious Maine Lobster Delivery Dinner and great lobster gifts.

Try us next time you buy fresh lobster or buy live lobster online.

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Published in:  on October 31, 2009 at 7:54 am Leave a Comment