It’s hard to improve upon the traditional Boston and Maine lobster roll recipe. The lobster roll that you can experience in any of the numerous lobster shacks and seafood restaurants that inhabit the Massachusetts coast line. Sometimes simple is just simply the best and there is just no reason to change anything. Nothing is better than the pure, sweet taste of lobster.
As the old adage says, “if it ain’t broke, don’t fix it.”
But there are a couple of tricks if you want authenticity. You must use fresh, live Maine lobster. And if you want an overflowing lobster roll you can eat with a fork, plan on one 1 ¼ pound lobster per roll. And if at all possible, make sure you use New England style split top hot dog buns (with the cut sides) as the roll’s flavor explodes when toasted on a grill or skillet.
Boston lobster roll on New England style top loading bun
For two people, order two 1 ¼ pound lobster online for home delivery or get them from your local fish market. Steam the lobster in a large kettle with steaming rack filled with about two-to-three inches of cold water. Add two tablespoons of sea salt and bring water to roiling boil. Place the lobster head first into the kettle and steam about 10 to 12 minutes.
Remove the lobster and open the cooked tail, claws, knuckles and legs with a large chef’s knife. Remove any cartilage or veins from the tail.
Chop the meat from two 1 ¼ pound lobster into small chunks
Two tablespoons of mayonnaise (one per lobster)
4 lemon wedges (served on the side)
1 medium stalk of celery, finely diced
Fresh ground pepper
Potato chips and pickle for serving
Mix the lobster meat and mayonnaise in a large bowl. Use just enough mayonnaise to coat the meat but not so much that it is holding the meat together
Grind in two or three grinds of pepper. You don’t need much
Add in the celery and mix again
Cover and chill for at least an hour
After the mixture has chilled, pre-heat the grill or an iron skillet
Spread softened butter on both sides of each roll
Over medium heat, toast the buns on each side for 2 to 3 minutes until golden brown
Fill each toasted roll to overflowing and serve immediately with lemon wedge, chips and pickle
Note: To add a little extra spice to the Boston lobster roll recipe, chop up two scallions and add it to the mixture along with a dash of cayenne
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.