The lobster roll, like chili, is one of the most contentious foods out there; everyone’s got a favorite way to do it. The sandwich goes back to when lobster was plentiful and cheap as a means to use up less-than-perfect lobsters that wouldn’t fetch that high a price on the market.

Lobster Roll  Variations and Impostors
In New England, you’ll find two different schools of how to make the best lobster roll: chilled with mayo (our recipe) or served hot with butter. The latter, also know as the naked lobster roll is just fresh  chunks of lobster on top of a grilled hot dog bun drizzled with warm butter. Some serve lobster rolls with both mayo and butter on the side. You can’t go wrong with these New England lobster roll recipes since they focus on the sweet taste of lobster. On the other hand, some people (we won’t name names), like to cover up the fresh briny succulence of the lobster meat with fancy ingredients like aioli, tarragon, Old Bay seasoning and so on…

A lobster roll is not called a lobster roll for nothing. We’ve found “lobster rolls” made with some interesting bread choices, including croissants, baguettes, sub rolls and even hamburger buns! There’s nothing like a properly made lobster roll. It all starts with fresh, succulent lobster meat,and lots of it. You see it takes two live lobster to make 8 ounces of lobster meat. Unless there’s filler, a good lobster sandwich is not cheap.

Rule #1: Never Skimp on the Maine Ingredient!
The best lobster is made simply: Chunks of lobster on top of a grilled hot dog bun with just a little mayo. Always use big chunks of lobster meat, not shredded or minced lobster. We’re not making lobster salad here. Now let’s make some lobster rolls!

The Lobster Makes the Sandwich
Cook a bunch of lobsters and shuck the lobster meat out of the shell. Do not overlook the knuckle meat. True lobster aficionados know it’s the sweetest meat of the lobster! Now mix your lobster meat with a touch of mayonnaise. We like to use Cains since it’s all-natural and local. Use just enough mayonnaise to hold the lobster meat together. Again, purists prefer just a little mayo, and a pinch of salt and pepper. Optionally, you can add a little chopped celery to give it a little crunch. Nothing else. Chill your lobster meat in a covered bowl for 30 minutes.

Grab Some Top Split Lobster Rolls
Find some top-split hot dog rolls or New England style hot dog buns.  If you live outside the six New England States (MA,CT, NH, RI, ME,VT) they can be hard to find.It’s the kind with flat, white sides, because it absorbs the most butter when toasted in a pan.  What’s nice about the east coast style roll is that when the outside is grilled, the inside stays soft. What’s more, the rolls will stand upright with lobster meat loaded and ready to enjoy. Our favorite store bought roll is made by Pepperidge Farms. If you can’t find a “top-loading” hot-dog bun, give a brioche roll a try.

Over stuff Your Lobster Roll!
Next lightly butter both sides of each bun and grill for 2 minutes per side, until golden brown. Open the top split and pile in your lobster meat until your lobster roll is overstuffed. Don’t forget to supply a fork to get every chunk of lobster meat that spills out. Serve with potato chips, french fries and/or coleslaw.

Can’t get to Maine for a real lobster roll? Have a lobster roll kit shipped to you! Includes 2lbs. fresh lobster meat Makes up to 8 overstuffed lobster rolls.  We even include the authentic top-split rolls and a box of genuine salt-water taffy.

When it comes to wine, there are lots of choices about style and grape to partner with lobster. Since I typically like the richer lobster preparations like Newburg or, in the case of Buttered Lobster, cooked in the shell, then smothered in butter before it is taken from the shell and served over a buttery polenta, I tend to choose a rich California Chardonnay to go with my lobster.

Other preparations might take a lighter wine such as a French White Burgundy, which is also a Chardonnay. My other favorite white for lobster is Sauvignon Blanc. Whether made in California where it is fairly full-bodied but still on the firm, bright side or from France’s Loire Valley where it appears under the names, Pouilly-Fume and Sancerre, I like these wines with lobster in lighter sauces or, better yet, straight from the shell and unadorned with anything but a little melted butter.

Chardonnay remains my favorite for my style of lobster, and it can easily go with almost any lobster preparation. What follows are a few choices from California and few from France. They range in price from moderate to expensive, but, when it comes to lobster, I like my wine to be as good as my lobster, and good wine is never inexpensive.

Executive chef, Jody Denton, the inspiration behind Azie as well as its famous cousins, Lulu’s and Zibbibo, has become a legend in San Francisco cookery, She has very generously provided us with the recipe for Buttered Lobster.

French White Burgundies

1999 Michel Colin-Deleger, St. Aubin, En Charmois, $15.00. Halfway between the richer French wines and the steely Chablis, this St. Aubin delights with its near-juicy, green apple fruit and its crisp finish. It is a great buy for the money.

1999 Francine et Olivier Savary, Chablis, $18.00. For a crisp, bright, steely white in the Chablisienne style, it is hard to beat this beauty. Just remember that it is best use with simpler lobster dishes than richer ones.

1999 Bernard Morey, Chassagne-Montrachet, Morgeots, $40.00. Complex and balanced, fruity and minerally, this handsome mid-sized wine combine richness and finesse in its green-apple and fresh pear fruitiness and provides layers of toasty and cr me brule like notes as well. It is not inexpensive, but none of the hyphenated Montrachets are.

1999 Paul Pernot, Bienvenue-Batard-Montrachet, $110.00. When the need to splurge comes over you, look no further than this exceptional beauty. Well-ripened, rich, deep and polished, it is ever bit as intense as its California cousins but is more refined in style than most.

California Chardonnays

1999 St. Clement, Napa Valley, $16.00. A bright and lively California version of the grape, this one is a bit fuller in body but retains a fine sense of balance that will remind you of the French wines. It will go with most lobster dishes except for the richest styles.

1999 Charles Krug Reserve, Carneros, $21.00. Fragrant, well-filled, medium-volume and uniquely California in its mix of honey, lime, apple and roasted grains, this one is sure to please dishes like lobster meat served with a citrus-tinged cream sauce.

1999 Beaulieu Reserve, Carneros, $28.00. A step up in richness and complexity makes the Beaulieu into one of my favorite lobster wines. It is full in body but never heavy and has plenty of flavor depth to stand up to the creams and butters that accompany the lobsters of my choosing.

1999 Chateau St. Jean Reserve, Sonoma County, $45.00. Here is a wine that is all one could ever expect to find in a generous, full-bodied, outgoing, stunningly rich Chardonnay. It is not at all suited to delicate dishes, but it will be a superstar with complex, deeply flavored dishes like lobster fra diovolo.

Charles Olken is the publisher of Connoisseurs’ Guide to California Wine, a monthly newsletter available by subscription only. In its 27 years of existence, the Guide has proven itself as an unrivalled source of accurate, hard-hitting commentary on the wines and wineries of California.

Please look at its website, www.cgcw.com, or write to PO Box V, Alameda, California 94501.

Hard Shell clams are sorted and sold according to size…the smaller the clam the more tender and expensive.From Smallest to largest, the categories are:

• Little necks clams: The most tender: excellent raw, steamed, or used in whole recipes.
• Top Necks clams: Tender, can be used as little necks.
• Cherrystones clams: Not quite as tender as the above two. Good raw or steamed. Chop and use in recipes calling for minced clams.
• Quahogs (or) Chowder: Named by the Indians they’re not tender, and are best used minced or ground in clam chowder, etc.

Soft-shell clams
Soft-shell clams are called steamers because they’re best served that way! Wash well and place in a pot with 4 tbsp. water. Simmer, covered, 5-10 minutes until shells partially open. Remove from pot with slotted spoon and serve in individual dishes. Dip each clam by its long neck into melted butter, laced with lemon juice. Then remove the black skin (covering the neck) and eat the neck too. It’s chewy and delicious! Strain the broth and drink it., seasoned with celery salt or mixed with tomato juice.

When you purchase clams, they should be alive. You can keep them alive in the refrigerator for several days. It is very important that they can breathe so do not place them in airtight plastic bags. When opening clams, examine each one, make certain they are still alive. If the shell is opened slightly, tap on it and it should close at least partially. Give it a little time as some move very slowly. If it doesn’t move at all, discard it.

Opening clams
Rinse clams under cold running water.
Methods:
#1 Hold a clam with the hinged part against the palm of your holding hand. With your other hand, place the blade of your (or strong paring) knife against the crack between the shells. Squeeze the knife between the shells with the fingers of your holding hand. Then inserting the point, work the knife around inside the shell until both muscles are severed. Spread shells apart and scrape all the clam into the bottom shell twist off top shell. Scrape under the clam to be sure it’s completely detached from the lower shell.

#2 Hold a clam hinged side up, with the side of the hinge with the small black protrusion pointing toward the palm of your hand. Insert the point of a strong paring knife on the other side of the hinge where the two shells meet. Carefully work the knife in and then around the clam, and proceed as above.

Clams will relax their muscles and be easier to open if placed in a freezer for an hour or in a 450 preheated over for 5 minutes.

Seagulls have to work at opening clams too…they often fly 50 feet in the air with a clam, and drop it onto a hard surface.

1. Eat Up!
Everybody likes a challenge. If you can polish off these two tails on your own, you’ll be well-prepared for your long winter’s nap, my friend. Be careful, though. Don’t hurt yourself. We aren’t kidding when we say “huge.”

2. Be Someone’s Best Friend.
Invite a friend over to watch the game. They’ll be expecting chips and dip, and you pull out lobster! Of course…you might be setting the bar a little high for future games, but you can cross that bridge when you get there (or you  can just order more! We’ve got plenty here).

3. Be the Hit of New Year’s Eve
Everybody brings something. Wait till they see you walk in with a massive bowl of lobster dip, or a tray of lobster rolls. Yours will be the first invitation they send out next year, for sure.

4. Be Generous
As they sat, ’tis better to give, than to receive. Especially when you still have one back at the house.

5. Find That Special Someone
Invite someone you’d like to be that special someone over for dinner. Surprise them with a slightly scaled back version of the dinner for two we already described (you don’t want to scare them off). Make it a first date they’ll never forget.

Sure, as with the friend on game day, you might be setting the bar a little high…but come one, this is love! Isn’t it worth it?

These are just a few suggestions. Of course, you can’t win if you don’t enter the contest!

Now, this is Santa…so these are no ordinary grocery-store-fish tank lobsters. We’re talking massive tails from two of the biggest lobsters we could find. They say it took half a dozen elves just to get ‘em in the boat!

How do you get on the Nice list for these beauties? Simple: just leave a comment on this post telling Santa what you’ve done to get on the nice list this year. We’ll forward the list to Ol’ Saint Nick, he’ll check it once or twice, and we’ll let the winner know on Christmas Eve!

So come on, convince the big guy that you deserve these tails.’,
‘Win Free Lobster For Christmas!’,

’2007-12-03 14:28:41′,
‘Let’s say you’re lucky enough to win this month’s giveaway, and you have that special someone all picked out. Here’s an idea for a great romantic dinner for two.

1. Location, Location, Location
The setting should be something special…but that doesn’t mean it has to be fancy. Some of the most romantic dinner tales come from newlyweds having a candlelight dinner on cardboard boxes in their new home. What those special locations tend to have in common are the following; privacy, mood lighting (candles are the perfect tool), something that connects the two of you, good music and, most importantly, lots of alcohol. Kidding, sorry. Most importantly, the two of you should at least FEEL like you’re the only two people in the world.

2. Ambiance
We’ve discussed the mood lighting already. Ideally, the light will illuminate the two of you, the table and little else. That way you can focus on each other. No matter what kind of table (or box, or suitcase…whatever) you’re eating on, a nice white tablecloth can bring it all together. Find something nice to garnish the table. Not a bif centerpiece that will get in the way…but simply sprinkle it with rose petals…bunch some silky fabric around the base of the candle holders…something that makes it look like more than just your table.

The music should be soft and simple.

3. The Food
Prepare and plate the food for that special someone. And go ahead and remove the tails from the shell. I know, I know, it’s part of the experience. But it’s hard to stay in that romantic state of mind while you’re breaking through a carapace with a mallet and a pair of pliers.

Trust me.

4. The other person
Don’t forget to tell them (hey, you never know…I felt in needed saying). Of course, you don’t have to tell them everything. Or anything but a date and time for that matter. There’s nothing better than a surprise…walking them into a romantically lit place with an intimate table all set up and waiting.

5. Drink
If you’re not into alcohol, no problem. It’s not a deal breaker. But nothing compliments a nice lobster better than a little chardonnay or some champagne.

Sparkling cider can work in a pinch, too. I only mention it because (since we mentioned ambiance), the candlelight playing off of a champagne flute, highlighting the tiny bubbles is a nice touch.

Mix to Taste
And the rest is all you. Don’t try hard to be fancy…the work you’ve done will carry you a long way in that department. Relax and enjoy the fruits of your labor.

Of course, even if Santa doesn’t pick you, the same rules still apply. We’d be happy to fill your order for your New Years’ feast for two. We even have some packages that can help you put the whole meal together in a snap.

Now, you  want to get really festive, you place a couple of lobster tails on the table, on a platter covered with lettuce: red and green—it practically SCREAMS Christmas!

Add a little more flair…an hors d’oeuvre tray: your favorite round crackers, each topped with a scallop. On each scallop, get creative: create a windmill design with cocktail sauce so they look like peppermint candies.

If that’s not your style, and you’re looking for something a little more subtle, then toss your usual dinner rolls and replace them with our fresh lobster rolls.

This is a special time of year, when you get together with friends and family. Make dinner special too, and not just an instant replay of Thanksgiving, with presents.

And speaking of presents, we know timing the delivery of a Lobster Anywhere package around people’s holiday travel schedules is tough. That’s why we make it easy: Lobster Anywhere Gift Certificates. It’s the perfect gift, every time. And it won’t go bad, no matter how long it sits in the mailbox.

Heck, while you’re at it, tell everyone that’s what you want for Christmas, too!

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?’

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?

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!

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.