Lobster Tails Blog

I’m working on a post for Thanksgiving. I was doing a little research on what other food-loving folks are doing for thanksgiving, and I came across this over at The Pioneer Woman’s blog:

Butternut Squash Puree.

Wow…imagine what that would be like paired with a nice lobster roll the day after. (You’ll understand better on Thursday,when my T-day post hits.)

Oh…and Pioneer Woman’s blog is worth the read just for the laugh factor. I spent longer there than I probably should have, just because it was so entertaining. (Don’t miss the Spanish Green Beans post. Don’t know that I’d pair that one with lobster—maybe scallops, though!)

Hmmm….if she has this much fun with butternut squash, I wonder what she would do with a pair of lobster?’

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It’s November, and of course, when you think November, you thing Thanksgiving.

Those poor pilgrims. Cold and starving in a brave new world. Facing all kinds of peril in a foreign land. Thank goodness for their charitable new friends, the Native Americans, who saw fit to share their bounty with these newcomers. There was, indeed, much to be thankful for.

Alas, how unfortunate that they didn’t know that, a few miles away, just below the water’s surface, lay scores upon scores of noble lobster ready to provide a veritable feast!

What would Thanksgiving Day be like today if, instead of turkey and corn, that first Thanksgiving had consisted of steamed lobster and…oh, I don’t know…fresh asparagus. Or perhaps some scalloped potatoes.

What a sight it would be for everyone to see the big, red, animated lobster waving it’s way down Broadway atop a slow-moving float during the Macy’s parade. At school pageants across the country, kids would vie for the coveted role, not of Tom Turkey, but of Lex Lobster. Each year, the president would officially pardon a specially selected live lobster on the White House lawn.

Forget seven hours in the oven. The main course could be cooked in about the time it takes the casseroles to cool down after coming out of the oven. Later, everyone would gather around the table and dig in to a platter heavy with Lobster. Kids would fight over the claws instead of the drumsticks. A helping of coral, not cranberry sauce, would grace every plate. Oyster stuffing, and a nice warm mug of New England clam chowder. And, of course, we’d be eating lobster rolls made with the leftovers for the next week, instead of turkey sandwiches.

Wow…actually, that little flight of fantasy of mine sounds pretty good. I wonder if the family would revolt if I decided to give it a try? Would that be bucking tradition a little too much, or is the time right to start a brand new tradition? Maybe it’s just me, but as much as I look forward to Thanksgiving each year, I’d look forward to it that much more if it meant throwing out the diet to eat my weight in lobster instead of Turkey. And, best of all, no tryptophan lulling you to sleep when you’re watching the big games.

Maybe we’ll make it a movement. Lobster as the new official Holiday delight. Anybody in?

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We’re happy to announce a new tradition here at the Lobster Tails Blog: free lobster!

That’s right. Each month we’ll be holding one (maybe two, if you kids are good) contest where we give away free stuff to our readers.

Keep an eye right here for more info! (or if you want to make sure not to miss out, subscribe to our feed!)

good luck to all!

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What Kind of Lobster Are You Cracking Into?

Lobsters: fat, red, little monsters of the sea. When we American diners think of lobsters, our mouths start to water as we dream of sweet, tender meat, salty drawn butter, and that satisfying first crack! of the shell as we attack our lobster dinner. But do you know what kind of lobster is on your plate? Which type of lobster gives you the most magnificent meal for your money?

Know Your Lobster

At restaurants, beware what the menu claims to be “lobster”.  A lobster by any other name may not be the most-desired Maine lobster. Lately, you may be coming across the term Langostino lobster. Langostino is Spanish for prawn, but refers to the meat of a squat lobster, which is not a Maine lobster, or even a prawn, but rather a form of crab.
In many cases, dishes like lobster burritos, lobster bites, and lobster tacos are actually made of meat that isn’t lobster at all.

The Maine lobster industry is steamed. Senator Olympia Snowe of Maine has said of Langostino lobster: “Permitting this inferior product to be improperly marketed as ‘lobster’ not only pollutes consumers\’ appetite for real lobster, but it also exposes consumers who suffer from certain allergies to potentially life-threatening allergic reactions.” But what it really boils down to is taste. And Maine lobster tastes the best.

If you seek the authentic taste of Maine lobster universally sought for their superb flavor ask your server what kind of lobster is served in their lobster dishes. It may not always be what you expect. The lobsters harvested off the coast of California and along the Southern coasts of the U.S. are called spiny or rock lobsters. They are not as big and meaty as Maine lobsters and are sold primarily as cooked frozen lobster tails.

Elsewhere in the world, you’ll find European Lobster, a delicacy to the French and Dutch for hundreds of years, as well as Australian Lobster, Caribbean Lobster, and even Japanese Lobster. However, Maine Lobster is so adored for its sweet, savory meat that it is shipped all over the globe.

Maine Lobsters

So where can one obtain the most prized lobsters in the world? Although they are called Maine lobsters, fishermen net this juicy catch all along the northeastern seaboard. Maine lobsters are caught here in the United States from the coast of Canada down as far as South Carolina. The cold, shallow North Atlantic waters off the coast of Maine, Massachusetts, New Brunswick, Novia Scotia, and Prince Edward Island offer lobsters a rocky terrain perfect for breeding, scavenging, and hiding from predators. Still, the most popular place for this most coveted lobster is its namesake. Almost half of all lobsters consumed in the United States are caught directly off the coast of Maine.

Lobsters grow by molting a few times a year, shedding their old shell and growing into a new one. Hard-shell Maine lobsters, lobsters that have fully grown into their shell, are the sturdiest and meatiest lobsters. The meat of a hard-shell Maine lobster is tender, sweet, and can be grilled, broiled, sauted, or even fried. A dip in drawn butter enhances the sweetness and juiciness of the already succulent meat.

Famous Maine Lobster Dishes

Lobster meat is found mixed with mayonnaise in lobster rolls, skewered and grilled along with fresh vegetables, or just eaten right out of the shell with the aid of some crackers, and small fork, and a bib to keep your shirt clean. Famous lobster-based recipes include Lobster Newburg, a mixture of lobster, butter, cream, cognac, eggs, and sherry. Lobster Thermidor is a creamy, cheesy mixture of lobster meat and other rich ingredients.

Year-Round Maine Lobster Delivery

LobstersAnywhere.com ships live Maine lobster and meaty Maine lobster tails anywhere in the U.S. Sophisticated lobster delivery techniques and an extremely high quality selection of live Maine lobster and frozen lobster tails means you can enjoy the world’s most prized species of lobster anywhere in the U.S. You don’t have to live in Maine to enjoy Maine lobster, the finest, most delectable lobster you can buy.

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http://www.theheartofnewengland.com/index.html

by Martha Harrington

Each fall the town of Conway hosts what it calls the Festival of the Hills. This rich cake with a caramel glaze celebrates the mature flavors of that event. It comes from Conway’s Martha Harrington, who serves it to guests at her homey Nestle Inn. She recommends dishing it up with a dollop of whipped cream.

½ cup apple slices, (peeled) plus 2 cups pared and shredded apples
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1½ cups oil (Martha uses corn oil)
2 cups white sugar
3 eggs
2 teaspoons vanilla
1 cup finely chopped pecans
½ cup (1 stick) sweet butter
½ cup brown sugar, firmly packed
2 tablespoons milk

Grease and four a 10-inch tube pan. Preheat the oven to 325 degrees. Arrange the apple slices in an overlapping pattern on the bottom of the pan.

Combine the four, baking soda, salt and cinnamon. Set aside. In a large bowl, beat together the oil, white sugar, eggs and vanilla. Gradually beat the flour mixture into the oil mixture until the combination is smooth.

Fold in the shredded apple pieces and the pecans and turn the batter into the prepared pan. Bake for 1 hour and 20 minutes. Cool the cake for 20 minutes, and remove it from the pan.

To prepare the topping, bring the butter, brown sugar and milk to a boil, stirring constantly. Spoon the hot mixture over the cooled cake, allowing it to run down the sides (It gets absorbed better if you stick holes in the cake with a fork before spooning.) This cake tastes even better the next day, says Martha.

Serves 10 to 12.

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