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.
Six 1-¼ pound live Maine Lobsters
Two cans of beer (do not use light beer)
2 tablespoons of sea salt
2 sticks of butter and 2 whole lemons
Get Started with Maine Lobster Steamed in Beer Recipe:
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. Traditional kettle for steaming 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.
Cook Any Size Maine Lobster
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.
If you want to try this easy to prepare recipe and can’t go to Maine, live Maine lobster is now available for home delivery.
Check out this steamed in beer lobster video from Capt. John of Maine. He takes you from boat to table with his easy to prepare recipe.
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.
Recipe: Cape Cod Scallops a Treasure of Delicacy
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.
Scallops can be prepared in a pan, fried, broiled or used to make the best Maine bake stuffed lobster ever. Fresh scallops used in the stuffing is a real lobster lover treat!
Order Atlantic Scallops Online
So what is the solution for those seafood lovers that can’t get toCape Codthis summer?
Thanks to a seafood online delivery services fresh day boat Cape scallops can now be ordered and shipped overnight anywhere in the country.
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!”
Scallop Recipe Require Few Ingredients
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.
Great Eats: This time of summer the Atlantic Harpoon swordfish are in season so try this fabulous roasted swordfish recipe. New England fishermen call it “harpoon” season. The fisherman, or “strikers,” head out to the Western Atlantic Ocean in small fishing boats and actually hunt the ocean surface for the swordfish. When one is spotted near the surface the striker harpoons the big fish by hand. A fish caught this way can range from 150 to 600 pounds.
Striker Fisherman Goes After a Swordfish
Each day the daily catch is brought in and sold to local markets, and the Swordfish steaks usually end up on someone’s plate in less than 24 hours, creating an incredible New England seafood experience for enlightened connoisseurs.
A striker goes after a swordfish
The practice of harpooning swordfish predates industrial scale fishing or “long line fishing” where thousands of baited hooks hang on floated lines that can be more than 30 miles long. The long-line hooks do not discriminate between the type and size of fish caught and experts say the practice in the past has depleted swordfish stocks in some places. International laws are now in place now to limit the catch of the long lines, and these fishermen are closely monitored.
Harpoon swordfish hunters, or “strikers,” take their catch at a much slower, more selective rate. The strikers only go after the large fish that are well past breeding age and avoid baby swordfish in the breeding grounds. The fish are then delivered fresh daily to markets and restaurants in New England. The selective practice presents no threat to swordfish stocks.
Swordfish Season Begins in Summer
While swordfish are found worldwide they are only in season in New England during the summer when the water is warmer. According to research, the big fish tend to congregate where ocean waters have sharp temperature breaks (above 58°F) and where strong ocean currents meet. This creates a turbulent environment where there is abundant food. Along with the strikers, sport fishermen also ply these waters with rod and tackle seeking the big Swordfish.
Whether broiled, baked, grilled or on a kabob, fresh from the ocean swordfish is a favorite of first-time seafood initiates as well as seafood connoisseurs. Swordfish has a meaty texture and mild flavor. Swordfish also offers a low-fat, low-calorie healthy choice for all seafood lovers. Fresh swordfish is also rich in omega-3 fatty acids and other vitamins and minerals that are good for the heart.
Atlantic Harpoon Swordfish, fresh off the dock, is among the most popular Boston and Cape Cod seafood treats. This time of summer, many downtown restaurants feature day-boat swordfish steaks. In fact, the delicious fish is almost as popular as a specialty steak in Boston steakhouses.
The most popular fresh summer swordfish recipe is also the simplest. Marinated and grilled.
Try This Delicious Swordfish Recipe
Here is a great recipe for a one-pound, 1 ½ -inch thick fresh swordfish steak.
Mix in a bowl:
a teaspoon of fresh chopped basil,
½ cup of olive oil,
a small clove of chopped fresh garlic,
fresh ground pepper to taste.
If desired, a dash of fresh lime or lemon juice may be added.
Coat the steak and let marinate for one to two hours. Cook on a medium-high grill for four minutes on each side, or until firm to the touch. Only flip the steak once. Do not overcook as the swordfish will get dry very quickly. Remove from the grill and let stand for one minute before partitioning. Leave the skin on when grilling to help keep the fish moist but remove to partition and serve.
Today fresh Atlantic swordfish can be shipped overnight by a Cape Cod online seafood retailer anywhere in the United States. This means anyone – from Florida to Kansas – can enjoy delicious swordfish that only 24 hours earlier were swimming in the clean, crisp ocean waters off Cape Cod.