Cooking lobster and recipes Holidays Lobster Seafood, shellfish and Maine lobster

What About Serving Jumbo Lobster for New Years Eve Dinner

jumbo maine lobster cooked on a plate

 

Serving Jumbo Maine Lobster New Year’s Eve

Every New Year holiday there is heard the same debate about what size lobster to order for the New Year’s Eve dinner celebration. Do bigger lobster have more meat? Are bigger lobster tough when cooked? Are jumbo lobster priced better?

Jumbo Maine Lobster

There are differing opinions on the quality of taste between a smaller lobster and a jumbo lobster, but these opinions are based on legend and not fact. Cooked properly, a six-pound lobster will be just as delicious as a 1-1/2 pound lobster. However, care must be taken not to overcook a large lobster. Overcooked lobster meat will toughen quickly. Steaming is the most forgiving way to cook a jumbo lobster. So follow cooking instructions and tips carefully and your jumbo lobster will be just as succulent as a smaller lobster.

Fresh is Best

Among the most important factors affecting taste is freshness. Ocean fresh is best. For example, supermarket lobster that sit in tanks for weeks at a time will begin to lose weight as the claw meat shrinks. When cooked, the supermarket lobster won’t taste as succulent as an ocean fresh lobster.

The next important factor is to make sure the lobster is flavorful is to order what is called the “hard shell lobster.” Lobsters “molt,” which means they shed their shell as they grow. After molting, the lobster’s new shell is soft. During this growth period, lobsters are in a weakened condition and do not travel well. Soft-shell lobster also have less meat for their size and some people are of the opinion soft shells are not necessarily as flavorful as the hard shells. The connoisseur won’t take a chance and will usually avoid soft-shell lobster.

So the keys to succulent jumbo lobster is careful cooking, freshness and selecting hard shells, but are jumbo lobster also a good value?

Larger lobster have a higher volume-to-surface ratio, yielding a little more meat per pound. Not a big difference, but there is a difference. On a practical level, jumbo lobster have larger legs, swimmerets, body and shoulders. The meat in these parts of the lobster is considered a delicacy. The truth is, on a large lobster the meat in those places is much easier to get at then on a smaller lobster. The legs especially will have a higher volume of meat. The larger claws on jumbos will also offer up to 20% more of the very desirable sweet claw meat.

Wild Caught Lobster

The Maine lobster lives in the ocean and is still harvested much as they were in the 19th century. Lobster fishermen go out in season to collect lobster from their traps and the lobster is delivered to market daily. Since the harvest varies from month to month, lobster prices go up and down with supply and demand. Waterfront Maine lobster pounds such as the ones operated all throughout New England allow the storage of ocean fresh lobster, helping to stabilize prices in the off season.

Jumbo Lobster Delivery Service

Jumbos begin at 2 ½ to three pounds with the weight measured wet, or right out of the tank. Some years the price-per-pound for jumbos is higher than quarters, halves and selects. Some years the price per pound is less. It just depends on the supply and the demand.

Many lobster services  ship only hand selected, fresh lobster. The hard-shell lobster are lively, healthy, and ocean fresh. By operating water-front lobster pounds in Maine, Lobsters-Online.Com is able to offer customers ocean-fresh jumbo lobster year round.

So go ahead an order some jumbo lobster for your New Year’s Eve dinner celebration. And have a Happy New Year!

© Wayne Howe 2016

 

Cooking lobster and recipes Holidays

Pan Roasted Christmas Eve Maine Lobster Dinner a Family Tradition

pan roasted maine lobsterThe Christmas Eve Maine Lobster seafood dinner is an Italian-American holiday tradition that is immensely popular in New England, so much so that serving wonderful seafood dishes on Christmas Eve has been embraced by people of all heritages. The historic seven-fish dinner has given way over the years to include elaborate spreads of cold shellfish such as oysters, clams and of course shrimp. But the starring role in the Christmas Eve celebration is now reserved for fresh Maine lobsters prepared any number of ways.

Pan Roasted Christmas Eve Maine Lobster Dinner Recipe

My neighbors always prepare several lobster courses on Christmas Eve with the favorite a pan roasted lobster flavored with Bourbon and served sizzling hot  in a creamy butter sauce.  Pan roasted lobster is a little tricky to prepare but with this favorite recipe the flavor is explosive and your family and guests will love it.

This favorite pan roasted lobster recipe allows the potent bourbon flavor to mingle wonderfully with the sweetness of the lobster. The use of fresh chervil imparts a hint of anise flavor to the lobster as well. And pan roasting lobster gives it a surprisingly tender texture.

For best results, you will need a large, heavy iron sauté pan or deep skillet, metal tongs and a large chef knife.  Make sure to use fresh, live hard-shell Maine lobster. Care must also be taken not to place the lobster pan too close to the heat in the oven or broiler.

The Christmas Eve pan roasted lobster recipe can be served as a main course for two or as a first course for four.

Pan Roasted Maine Lobster for Two (Based on Summer Shack Chef Jasper White Recipe)

  • 2 live, 2 pound hard-shell Maine lobsters (must  be hard shell)
  • 2 tablespoons peanut oil
  • 2 shallots (1 ½ ounces),  diced
  • ¼ cup bourbon (or cognac)
  • 3 tablespoons dry white wine
  • 6 tablespoons unsalted butter, sliced small and chilled
  • 1 tablespoon chervil finely chopped  (substitute parsley and tarragon mix if not available)
  • 1 tablespoon chives finely chopped
  • sea salt (or Kosher)
  • freshly ground pepper

Directions

  1. Preheat the broiler or oven as hot as possible (550F). Position the oven rack in the upper third of the oven.
    1. Kill the lobster by splitting them lengthwise. Remove any tomalley and roe found. Cut off the claws where the knuckle meets the carapace. Cut the lobster halves into quarters. Including the claws, you will now have 6 pieces of each lobster. Place the pieces shell side down on a plate.
    2. Place the tomalley and roe in a small bowl and use a fork to mash into small pieces.
    3. Place the 12-inch pan over the highest stove surface heat possible. Allow the pan to heat for 3 to 5 minutes. Add the peanut oil and heat until it forms a film on the pan. Slide the lobster pieces, shell side down, into the hot oil. Using tongs, move the pieces to sear the shells evenly.  Hold the lobster pieces m with the tongs and press the shells into the hot oil to sear. The claws need to be seared on only one side. When the shells have all turned bright red, which should take no more than 2 minutes, turn the pieces over. The oil will also be beautifully red tinged. Add the tomalley and roe to the pan.
    4. Place the pan in the oven. If using the broiler, cook for 2 minutes. If using the oven, cook for 3 minutes. The shells should be slightly browned, even a bit charred in places.
    5. Remove the pan from the oven and return it to the stove at maximum heat. Turn off the oven and put in your serving plates in to warm. Remember, the handle of the pan will be red-hot and will stay hot until the dish is complete. To avoid burns, wear oven mitts.
    6. Add the shallots to the fat in the pan and stir. Add the bourbon and ignite. Shake the pan until the flames die down. Add the wine and let the liquid in the pan reduce.  Turn the heat to low.
    7. Quickly remove the pieces of lobster and place, shell side down, on warm plates. Try to “reconstruct” the lobster so that it looks similar to a split lobster. Arrange the claws so that they lean into the center of the lobster.
    8. Return the pan to the heat and add the butter, chervil and chives. Swirl or stir the butter in the pan to create a creamy sauce.  Season to taste with salt and pepper.  Spoon the sauce over the lobster pieces and serve at once.

 

Note on wine pairings: Champagne and other sparkling wines pair beautifully with shellfish and lobster dishes that have butter.  They work well with notes of anise, ginger and mild curry, as well as toasty flavors from breadcrumbs or nuts. Try a top of the line champagne with your pan roasted lobster.

© Wayne Howe 2016

Christmas Recipes Cooking lobster and recipes Food, wine and lobster Holidays Maine Lobster Tails

A Traditional Christmas Eve Baked Stuffed Lobster Tail Recipe Sure to Please

baked stuffed maine lobster

Christmas Eve Baked Stuffed Lobster Tail Recipe

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 Christmas Eve 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.

One Maine Lobster Per Person

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.

INGREDIENTS:

(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)

DIRECTIONS:

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!

NUTRITIONAL:

Per serving:

658 calories

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

 

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