Lobster Tails Blog

Fresh lobster meat makes the salad. You can catch some fresh cooked lobster meat a couple of ways. If live near the Maine shore, you can cook up your very own live lobsters and pick the meat. You can also use fresh frozen lobster meat.

To save money, see if “culls” are available. Culls are one claw lobsters and are usually less expensive than a full lobster. Use culls when presentation is not a big deal or when your shucking lobster meat to make lobster rolls or lobster salad. (Did you know it takes three or four molts for a lobster to regenerate a claw to full size?)

A 1 1/4 lb. lobster will yield approximately 4 oz. of lobster meat (much depends on if the lobster is hard-shell and full of meat). That’s about 4-5 live lobsters to make a pound of lobster meat! It sure is a lot of work shucking all those lobsters! It takes about two cups of lobster meat to make a pound.

If you do not live on the coast of Maine, pick up some frozen lobster meat. There are now better sources for cooked, frozen lobster meat. You can buy fresh cooked lobster meat direct from LobsterAnywhere. Now here’s our recipe for lobster salad:

Lobster Salad Recipe

Makes Four Servings

1 pound of fresh lobster meat
2 tablespoons lemon juice
1 firm head of lettuce
1/2 cup mayonnaise
1/2 teaspoon prepared mustard
Salt and pepper
Paprika

1. Sprinkle Lobster meat with lemon juice; chill.
2. Use only crisp lettuce leaves. Wash carefully, roll in clean towel, chill in refrigerator
3. Mix mayonnaise with the mustard; season with salt and pepper.
4. Arrange the lettuce on a pre-chilled salad dish. Place lobster meat on the lettuce; add a spoonful of dressing to each serving. Sprinkle with paprika.

You’ll see a bunch lobster roll recipes made from lobster salad. To be be clear,  lobster salad and lobster rolls are not the same. What to learn how to make the perfect lobster rolls at home? Check out our Lobster Roll Guide.

Popularity: 21% [?]

Nothing better than baked scallops in the summer. This recipe is from a good friend in York Beach, Maine. Large sea scallops work great for this recipe. Make sure you ask for fresh, dry scallops. There are no additives in dry scallops like those commonly found in store bought scallops–so they retain their sweet flavor and don’t shrink when cooked.

Baked Scallops Recipe

1 1/2 C. bread crumbs
3/4 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. cayenne pepper
1 tsp. Worcestershire sauce
1/4 C. melted butter
Paprika to taste
2 lbs. fresh sea scallops

Mix together bread crumbs, mustard, salt, cayenne pepper,Worcestershire sauce in a bowl. Roll scallops in butter, then roll in bread crumb mixture. Place prepared scallops in baking dish and sprinkle with paprika. Bake a 350 (preheated oven) for 1/2 hour.

Go scallops fishing at Lobster Anywhere.com. Buy fresh scallops. Beware of the scallops at the grocery store, many are soaked in Sodium Tripoly Phosphate, a chemical used to preserve and add weight to scallops. Our scallops are exquisite, 100% natural and frozen-at-sea within an hour of harvesting!  You won’t find a fresher, purer scallop anywhere.  Don’t forget to add some fresh lobster to your order!

Popularity: 18% [?]

My father cooked the seafood chowder! He brought the recipe to Boston from his birthplace in Islesboro, Maine. I remember the tantalizing  smell as Dad carefully blended ingredients.

Boston Fish Chowder Ingredients
1/4 lb. salt pork
2 big onions sliced
2 to 3 cups of raw potatoes (also sliced, never cubed)
2 cups of water
2 lb.s haddock or cod
salt to taste and 1/4 tsp. pepper
2 to 3 cups rich milk or par “coffee cream”

Fry salt pork in heavy kettle. Remove pork scraps and set aside. Cook onions in remaining fat until golden. Add potatoes and water. Place fish fillets on top of potatoes. Season. Cover and cook on low heat until potatoes are fairly soft and fish flakes. Pour milk and heat, but do NOT boil. Avoid stirring (so fish won’t break up too much) and serve with “common” crackers. These crackers are still available from Vermont Common Foods. Sprinkle reserved crisp pork bits on top of chowder.

Popularity: 73% [?]

Summer is finally here! Time for a New England lobster bake featuring the Maine ingredient, live lobsters. But you don’t have to fight beach traffic or dig a big hole in your backyard for this lobster bake version.

LOBSTER BAKE INGREDIENTS

4 dozen steamer clams
fresh seaweed
6 potatoes, skin on
6 ears of corn with the husk on
6 medium whole onions
melted or drawn butter
6 sausages
6 live lobsters, about 1 ¼ lb. each.

LOBSTER BAKE INSTRUCTIONS
1.Fill the bottom of pot with 6 inches of wet seaweed.

2.Divide the steamers among 6 pieces of cheesecloth and tie corners so you can pick them up. Place on seaweed.

3.Remove silk and all but two layers of corn husk from the corn. Place corn, potatoes, onions and sausage over the clams in that order. Top off with the lobsters. Put a layer of cheesecloth over the lobsters and cover with another 4 inches of seaweed.

4.Cover closely and place pot over high heat. When steaming begins, reduce heat to medium and cook for one hour and 15 minutes.

Serve with hot crusty bread and melted butter.

Popularity: 24% [?]

CAPTAIN LINDSEY HOUSE

LOBSTER QUICHE

(with fiddleheads when in season)

Preheat oven to 350 degrees.

Bake pie crust on bottom shelf of oven while preparing the filling.

In large pan, melt: ½ cup butter

Sauté quickly: 2 tablespoons freshly chopped garlic

1 ½ cups dry French bread slices, cut into ½ inch pieces

Meat from 2 lobsters, cut into 1 inch pieces

Whisk together: 6 eggs & ½ cup light cream

Salt, pepper, parsley, chives & thyme to taste

Remove partially baked pie crust from the oven and spread sautéed ingredients into it.

Top with ½ cup parboiled fiddleheads, when in season.

Top with ½ cup parmesan cheese.

Pour egg mixture over and bake 1 hour.

Captains Ken and Ellen Barnes are newly-retired from 25 years as owners and operators of the famed historic Schooner Stephen Taber. Their reputations in warm hospitality and professional excellence are widely known. Over the years they have been featured nationally on ABC, NBC and CBS. They were showcased during their final cruise by CBS Sunday Morning. Ellen’s appearance on the Food Network airs frequently. Ellen’s cookbook, A Taste of the Taber, illustrated by Ken, has become a classic both afloat and ashore and is currently in its fifth edition.

The Captain Lindsey House Inn was built in 1832 and open to the public in 1837 as one of Rockland’s first inns. Nestled among the historic seaport buildings of Rockland Maine, the B&B is a cozy and comfortable retreat that offers modern amenities without losing the grace and charm of the antique furnishings. The inn can accommodate personal or business travel and be your homeport as you discover the best of the Maine coast.

Whether you have chosen a spacious room or a suite, it will be appointed with television, telephone, wireless Internet, air conditioning and private bath with hair dryer, bathrobes, Egyptian cotton towels and fine toiletries. We’ve taken great pains to see that modern amenities never infringe upon the grace of the antique furnishings. Reserve the entire property for a corporate retreat, wedding party or a reunion with your friends and family!

Captain Lindsey House Inn
5 Lindsey Street
Rockland, Maine 04841
207-596-7950
800-523-2145
info@lindseyhouse.com

Popularity: 29% [?]