Lobster Tails Blog

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: 14% [?]

Summer is finally here- thank goodness.  There’s nothing better than relaxing in the sunshine and enjoying some delicious seafood!  So get outside and enjoy some good company and good food.  Our friends at the Ogunquit Beach Inn provided us with this great lobster roll recipe.  Legendary amongst their family and friends, we think you’ll enjoy this lobster roll too!

The secret to a great tasting Maine lobster roll  starts with fresh  Maine lobster. Boil several lobsters, then let them cool.  Crack open the lobsters and use the best meat: tail and claws.  We don’t use the knuckles for our lobster rolls, we use only the best part of the lobstah!

Here is what you will need:

5 or 6 lobsters
3 heaping tablespoons of Hellmann’s or Cains mayonnaise
2 sticks of celery chopped finely
2 dashes of sea salt or kosher salt
dash of  pepper
1  dash of paprika
New England style hot dog rolls
1/4 cup unsalted butter, melted

1. Mix all ingredients, except the butter and hotdog rolls; keep chilled until ready to use.
2. Brush unsalted butter on each side of hotdog roll and grill in pan or on barbecue.
3. Split the hotdog rolls (but not all the way through the bread) and fill with the lobster mix.

Serve with chips, pickle slice and coleslaw.  Best to enjoy outside on a beautiful day!

The Ogunquit Beach Inn, a B&B located in Ogunquit village.  Walk to the beach, Marginal Way, nightlife and dining. Charming craftsman styled inn with all private baths, Queen or King beds, Flat screen TV, A/C & Wifi.  Ogunquit is known for its incredible beaches, breathtaking views on the Marginal Way, exciting nightlife and world famous dining.

The Ogunquit Beach Inn is in one of the best locations- there is no need to drive, just park your car and walk everywhere. Awake to the smell of hot coffee, and our famous blueberry Muffins.  Phone us for availability, and visit our blog, Life in Ogunquit Maine!  Walk to world famous restaurants and enjoy award winning lobster recipes!

Ogunquit Beach Inn
67 School Street
Ogunquit, ME 03907
207.646.1112

To further hone your lobster roll technique, check out our article Lobster Rolls: The Official Summer Sandwich.  And if you’d like to have a fresh Maine lobster roll shipped to your home by lunchtime tomorrow, take a look at our lobster roll kit!

Popularity: 11% [?]

These is some debate over the origins as well as the ingredients of Lobster Thermidor, a classic French dish. Some historians believe Lobster Thermidor was first introduced in 1894 by Marie’s, a popular Paris restaurant. The Lobster Thermidor recipe was created for the premiere of ‘Thermidor’, a play by Victorien Sardou. The play takes it name for one of the months of the Fresh republican calendar, known as the month of heat (July 19th- August 17th). Another story credits the dish to Chef Tony Girod at Café de Paris, also in Paris. Others believe it was named by Napoleon when he tasted it in the month of Thermidor.  Here is our New England version of  this luxurious lobster dish.

Lobster Thermidor Recipe Ingredients
2 cups dry white vermouth
2 cups water
1 onion, sliced thin
1 carrot, sliced thin
1 celery stalk, sliced thin
6 parsley sprigs
1 bay leaf
1/4 teaspoon dried thyme
3 peppercorns
1 tablespoon dried tarragon
3 live lobsters (2 pounds each)
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 pound fresh mushrooms, sliced

1.Simmer vermouth, water, vegatables, parsley, bay leaf, thyme, pepercorns and tarragon in a large kettle for 15 minutes. Bring to a rolling boil and add live lobsters. Cover and steam for about 16 minutes, or until lobsters are cooked and bright red.
2.While lobsters are cooking, melt butter in a small saucepan. Add lemon juice, salt and mushrooms, and simmer for 10 minutes.  Remove mushrooms from sauce with a slotted spoon and set aside.
3.When lobsters are cooked, remove them from the kettle. Pour butter sauce from mushrooms into kettle and stir well. Boil down mixture rapidly, until liquid in kettle has reduced to about tho cups. Remove kettle from heat and reserve liquid for use as a base for thermidor mixture.
4.Prepare lobsters. Split each into halves, separating body from tail section. Remove sand sacs in the head, and intestinal tubes. Remove lobster meat and dice into chunks. Cut away soft underside of body. Keep the shell halves intact.
5.Wash shells thoroughly and fill with thermidor mixture.
6. Preheat oven to 425 F. Place lobster shells in roasting pan and heat for 10 to 15 minutes, or until lobster is bubbling and top of sauce is nicely browned.

Thermidor Mixture
4 teaspoons of butter
4 teaspoons flour
Diced lobster meat
1/2 cup heavy cream
2 cups reserved lobster stock
Salt
Cayenne
Paprika
2 tablespoons dry sherry or Cognac
Reserved Mushrooms
3 tablespoons butter
1 1/2 cup shredded white bread

1. Melt 4 teaspoons butter in a large saucepan. Stir in flour and blend.
2. Add diced lobster meat. Slowly stir in cream and stock and simmer gently for 10 minutes, stirring frequently.
Season to taste with salt, cayenne and paprika.
3. Remove mixture from heat and add sherry or Cognac and reserved mushrooms.
4. Melt the 3 tablespoons butter and add shredded bread. Cook gently in a saucepan until butter has been absorbed by bread. Fill lobster halves with thermidor mixture. Sprinkle buttered bread on top of each lobster half, and bake as directed.

Popularity: 10% [?]

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 extremely 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

Popularity: 70% [?]

Do not put away your grill yet. The fall is the best time of year to enjoy some 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 parsley 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. Whisk one tablespoon of fresh squeezed lemon juice.

Popularity: 26% [?]