Lobster Tails Blog

Maine clams, pisser clams, Ipswich clams, soft-shell clams and long neck clams are all known as the steamer clam in New England. Steamer clams run a close second to Maine lobster as the seafood of choice for both residents and visitors alike. Clammers dig steamers by hand using a clam rake in the mud and sand flats in places like Essex, Massachusetts, Harpswell, Maine or Chatham on Cape Cod.

Soft-shell clams are called steamers because they’re best served that way! Tender and extremly rich and sweet, these small clams are traditionally steamed and enjoyed dipped in drawn butter. Steamer clams have soft and brittle shells and do not completely close since the long neck or siphon gets in the way. The best clams for steaming are of course, steamers, but littleneck clams, or cherrystones can be substituted. Steamers are also used for New England’s famous fried clams. If you plan to make your own fried clams or chowder, your best bet is to buy them shucked in their natural juice.

There is nothing better than a heaping bowl of sweet steamer clams. In New England, steamers are served along with their steaming broth and melted butter; the broth to douse the steamed clam meat in and to rid it of any residual sand, and the warm butter for dipping. Eating steamers is messy, so have lots of bread fo soaking up broth, and paper napkins for your fingers.

Shells may open or gape naturally: this does not necessarily mean the product is spoiled or dead. The siphon or neck, of a soft-shell clam will constrict when touched. A gentle tap on the shell will usually cause the clam to close. If a clam does not respond to a tap on its shell, or if the shell is broken, it should be discarded. Plan to cook your steamers soon after they arrive. To store clams in the shell, refrigerate (34-45 F) in a shallow bowl and cover with a clean damp cloth.

How to Purge Steamer Clams
Since steamers are raked from sand and mud flats, you will find some sand. A brine soak helps clams rid themselves of sand and grit before they are cooked. Soak clams in a solution of 1/3 cup of salt in 1 gallon
of water (just to cover) for about an hour in the refrigerator. Some cooks suggest adding a tablespoon of cornmeal to the salt mixture.

Steamer Clams with White Wine

INGREDIENTS
6 pounds of steamer clams
6 chopped shallots
1 clove garlic
1/4 cup dry white wine
1 bay leaf
Parsley

INSTRUCTIONS
Sauté the shallots and garlic in the butter until softened and add to a large pot with wine, bay leaf and about two inches of water. Bring to a boil and carefully add clams. Cover and steam clams for 6-8 minutes until they fully open. Do not eat clams that do not open. Serve clams and broth in bowls and garnish with parsley. Don’t forget the crusty bread! Serves 4

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Do not put away your grill yet. The fall is the best time of year to enjoy soe real Maine lobster tails on the grill. Grilling lobster tails is a snap. If you can light a grill, you can cook frozen lobster tails. Watch our video on how to grill lobster tails. Below is a great recipe for grilling lobsters at home.

 
Grilling Lobster At Home

You’ll Need:

*Six 6-7 oz. lobster tails
*Stick of butter
*Garlic clove
*Lemons
*Salt & pepper to taste
*Chopped Parsley

Cooking Instructions:
1. Defrost tails and par boil for no more than 3 minutes & cool. Plunge tails into a bowl of cold water or ice to stop the cooking process.
2. Place tails shell side down on a cutting board and take a sharp knife or a pair of kitchen shears and cut from one end to the other. Be careful not to cut all the way through. To keep lobster tail from curling during cooking, crack upper shell so tail is flat. Brush tails with garlic butter (see below).
4. Grill tails on medium heat for 2-3 minutes on a clean, well oiled grate to prevent sticking. Baste lobster meat with garlic butter. Cooking lobster shell side down will keep the juices in the shell, keeping the meat moist. Grill on the meat side for no more than a minute.  DO NOT overcook.
5. Garnish with parsely and serve with garlic butter and lemon wedges. 
Garlic Butter:  Melt the butter in a small dish in the microwave, or warm in a small pan and remove from heat. Mince the garlic or use a garlic press to mince the garlic and add to warm butter. Wisk one tablespoon of fresh squeezed lemon juice.

Popularity: 57% [?]

Lobster Rolls are a special summer sandwich. The best one’s are found along seaside clam shacks in Maine, Massachusetts, or on the Cape.
 
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 Imposters
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,succulant 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 afficionados know it’s the sweetest meat of the lobster! Now mix your lobster meat with a touch of mayounaise. We like to use Cains since it’s all-natural and local. Use just enough mayonaise 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 celerey 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.

Overstuff 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.

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