Steamed Lobster

Ingredients

* 4 lobsters (at least 1-1/4 lbs each)
* 1 tbsp salt (better still, use seawater)
* Melted butter and/or lemon wedges

Cooking Instructions

Have ready:

Fill the bottom of a pot large enough to hold the lobsters with a good inch of water. Add:

Cover and bring to a boil. Add the lobsters and cover. Cook 1-1/2-pound lobsters for about 15 minutes, until they are bright red. Add 2 to 3 minutes for every 1/4 lb increase in weight; that is, steam 2-pound lobsters for 20 minutes, 2-1/2-pound lobsters for 25. (All of this assumes that the water continues to boil as you add lobsters; if you are cooking more lobsters or you leave the lid off for more than 30 seconds or so, add a couple of minutes to the cooking time.)

Another fine Recipe for Lobster direct from AOL Foods

Look for Lobster Nutritional Information at USDA when you buy lobster

Try our fresh lobster Delivery resource for Lobster Delivery , the best place to Buy Maine Lobster

Live Lobster Delivery overnight for a delicious Maine Lobster Delivery Dinner and great lobster gifts.

Try us next time you buy fresh lobster or buy live lobster online.

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Lobster Ravioli

Ingredients

* 2 1-1/4-pound lobsters
* Salt to taste
* 2 tbsp butter
* 1/4 cup finely chopped onions
* 2 tbsp finely chopped shallots
* 2 tbsp flour
* 1/2 cup dry white wine
* 1 cup crushed tomatoes
* 1 cup fish stock or bottled clam juice
* 1/2 tsp tarragon
* 1 small bay leaf
* 1/4 tsp thyme
* Freshly ground pepper to taste
* 1/4 tsp hot red pepper flakes
* Cornmeal
* 48 suey gow (goyza) or wonton skins, approximately, available where Chinese foods are sold.
* 1 egg yolk
* 2 tbsp water
* 1/2 cup cream
* 1 tbsp cognac

Cooking Instructions

1 Drop the lobsters into boiling water to cover and add salt. Cook the lobsters 7 minutes and drain. Arrange the lobsters head down, letting the curved tails rest on the side of the kettle.

2 When the lobsters have reached room temperature, remove the meat from the shell. Place the meat on a flat surface and chop it fine. Save the soft body part of the shells, discarding the hard claw portions. Crush the soft portions using a heavy mallet.

3 Heat the butter in a heavy saucepan and add the onions and shallots. Cook until wilted. Add the crushed lobster shells and sprinkle with flour. Stir to blend. Add the wine, tomatoes, stock, tarragon, bay leaf and thyme. Bring to the boil, stirring. Add salt, pepper and red pepper flakes. Let cook 10 minutes.

4 Pour the mixture into a food mill and press to extract as much liquid from the solids as possible. There should be about 2-1/2 cups of sauce.

5 Add 1/2 cup of the sauce to the chopped lobster and stir to blend. Set the remaining sauce aside.

6 When you work with the suey gow wrappers or the wonton skins, keep them covered as you work, otherwise they dry out quickly. Sprinkle a flat surface with cornmeal. Lay out 24 of the wrappers on this surface. Spoon equal portions of the lobster mixture (about 1 tbsp each) onto the center of each wrapper.

7 Beat the yolk with the water and brush this mixture around each spoonful of the filling. Top each with a second wrapper and press around the filling to seal as neatly as possible. The ravioli may be cooked at this point. It is preferable, however, to use the top, unsharp edge of a biscuit cutter to press around the filling to help seal the wrappers. Choose a cutter to fit around the filling neatly and compactly. Press down gently to seal without cutting. Choose a slightly wider biscuit cutter and, placing it sharp side down, cut around the filling to make a round ravioli. Pull away and discard the excess dough. Carefully lift up each ravioli and place it on the surface previously sprinkled with cornmeal. Cover with a squeezed-out damp cloth until ready to cook.

8 When ready to cook, bring the reserved sauce to the simmer. Add the cream and cognac. Ideally, you should put the sauce through a fine sieve or food mill and reheat.

9 Bring about 3 quarts of water to the boil and add salt to taste. Add the ravioli. Let cook about 3 minutes.

10 Drain the ravioli and serve immediately with the sauce.

Another fine Recipe for Lobster direct from AOL Foods

Look for Lobster Nutritional Information at USDA when you buy lobster

Try our fresh lobster Delivery resource for Lobster Delivery , the best place to Buy Maine Lobster

Live Lobster Delivery overnight for a delicious Maine Lobster Delivery Dinner and great lobster gifts.

Try us next time you buy fresh lobster or buy live lobster online.

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Cooking a Maine Lobster

Maine lobsters are a delicacy that is enjoyed around the world. The sweet taste of the meat combined with a warm drawn butter has long been a favorite for seafood lovers. Most people, however, are hesitant to try to take on this dish at home. They think it is a task best left to the “experts.”

What these people do not realize is, Maine lobster are easy to cook, and with a little bit of care, they can prepare a tasty dish that will thrill their friends and family.

Lobster meat will go bad relatively quickly after the lobster dies, so fresh lobster is sold alive. If you are not going to cook the lobster immediately after you get home, or you do not have an aquarium set up t keep it in, you should put it into the refrigerator. Lobsters can be kept out of the water in a refrigerated state for up to two days. When the temperature drops below a certain point the lobster will go into a state of hibernations, so you do not need to be worried about it crawling around the refrigerator. Keep it moist by wrapping it in some wet paper towels, and put it into the coldest part of your refrigerator. Make sure you keep it in the container you purchased it in, or place it in an open container. If you put it in an airtight container, the lobster will die.

When it comes time to cook your lobster, you need to decide how you are going to do it. While some people like to steam or grill their live lobster, the quickest, easiest, and most popular method is to boil it. Simply fill a large pot with enough water to completely cover the lobster, add 1 tablespoon of salt for each quart of water, and bring it to a boil.

Leave the lobster in the refrigerator until the water is boiling and you are ready to begin cooking. If the lobster is in a hibernation state, you can drop it into the water without a fight. The boiling water will kill the lobster before it ever wakes up.

Boil the lobster for between until the shell turns a bright red color. The cooking time will vary depending on the size of the lobster. The internal temperature should be 180 degrees Fahrenheit.

If you do not want to deal with fresh lobster, you can also purchase frozen lobster tails. Although many people feel that frozen tails loose some of the sweetness you get from cooking live lobsters, they are still delicious.

If you want to prepare a meal that will really impress people, consider adding fresh Maine lobster to the menu. You and your guests will be glad you did.


Another fine Maine Lobster Recipe from AOL Foods
Look for Lobster Nutritional Information at USDA
Try our fresh lobster Delivery resource for Lobster Delivery , the best place to Buy Maine Lobster
Live Lobster Delivery overnight for a delicious Maine Lobster Delivery Dinner and great lobster gifts.
Try us next time you buy fresh lobster or buy live lobster online.
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Going Traditional with Lobster Cake

One of the dishes that are considered an American classic is the Lobster Cake. Lobster cakes have been around since the colonial days, and have grown in popularity. Now they are known world wide, and are a favorite in many countries. While many variations on the lobster cake have been developed over the years, traditionalists still prefer the basic Maine lobster cake. It simple flavor combinations, and the ease and quickness of the recipe have made it a very enjoyable dish to prepare and eat. Like most recipes, the higher the quality of ingredients you start with, the better the final product will be. Although lobster meat is not inexpensive, you will enjoy the taste you get with high quality lobster meat. Along with the quality of the lobster meat, you will get better flavors from fresher ingredients. The lobster cake recipe itself is very simple. There are not many ingredients, which allows the flavor of the cooked lobster meat to come through, and not get buried by the other ingredients. The recipe itself starts with the lobster meat. This typically lump lobster meat, although some recipes will have you mix lump and claw meat together. This is mixed with saltine cracker crumbs, and a dressing made of eggs, salt, finely ground onion, and a dash of cayenne pepper. These ingredients are carefully mixed together. You only need to mix the ingredients until they bind and you are able to form patties. Over mixing will break up the lobster meat too much, and you will lose much of the desired texture. Once the ingredients are mixed, form them into patties that are about ¾ to 1-inch thick. If you are making Maine lobster cakes for appetizers make a 2 ounce patty. For an entrée, make 4 ounce patties. When the patties are formed refrigerate them for about 2 hours before cooking so they will set and be firm enough not to fall apart when cooking. In a frying pan or skillet you can sauté the lobster cakes in clarified butter until they are golden brown. You can make clarified butter by heating butter until it is almost to the boiling point, Separate the solids from the top, and use the clear butter at the bottom to cook with. This allows you to sauté at a higher temperature without your butter burning in the pan. Serve your lobster cakes warm to your hungry guests and watch them enjoy this traditional American classic. It is quick and easy, and best of all, it is delicious.

Another fine Maine Lobster Recipe from AOL FoodsLook for Lobster Nutritional Information at USDA
Try our fresh lobster Delivery resource for Lobster Delivery , the best place to Buy Maine Lobster
Live Lobster Delivery overnight for a delicious Maine Lobster Delivery Dinner and great lobster gifts.
Try us next time you buy fresh lobster or buy live lobster online.Live Maine Lobster , Maine Lobster direct from the docks of Maine

How to Buy Maine Lobster Online

Just because you don't live in New England doesn't mean you have to forgo your taste for fresh Maine Lobster. With the click of a mouse you have the tasty crustaceans conveniently delivered to your doorstep within 24 hours. There are dozens of lobster sellers who routinely do business online complete with everything you need to serve your lobster feast. But before you plop down that credit card, there are a few things you need to know about buying lobster online. Bear in mind that bigger is not necessarily better when it comes to Maine lobster. A one to two pound lobster will serve one person adequately. The meat will be sweet and tender, when prepared correctly. Bigger lobsters, say from three pounds or larger can be chewy and tough when cooked. This is why sellers package their product with fixings-chowder, steamer clams or vegetables to fill you up. That way you won't miss having more lobster meat.

All online shippers utilize overnight shipping in order to guarantee the freshness of their catch. That means you can order Maine lobster and have it delivered in time for the party. All shipper also allow you to order early and will time your shipment to when you want it to arrive. Lobster has to cooked live so sometimes it takes a bit of planning and forethought before your food is delivered. Make sure that someone is on hand to sign for the convenient delivery. Then make sure there is room in your refrigerator to store them right away.

Remember Live Maine lobster should be cooked on the same day that it arrives at your door. Lobster prices fluctuate according to season and supply and demand. The size of the lobster and shipping costs will also determine the final charge on your credit card. So it is always a very good idea to comparison shop before placing your order. Look at several online sites, maybe over a week prior to making your purchase. Watch the prices and watch the shipping costs, because some sites include shipping in their prices, others do not. Check out the extras, if there are any, included with your order.

Learn about or ask about holiday specials or sales that the seller may be running. Bear in mind that shipping companies may charge extra for Maine lobster delivery simply because it is so fragile and has to be delivered quickly. Some companies that deliver to your area, may only deliver on certain days, you will need to coordinate that with your plans. If after checking all this out, you find that the shipping costs are more than the lobster, you may want to rethink your plans about ordering. One final thing to remember before placing that order, determine if your chosen seller has a guarantee. What happens if the lobster doesn't arrive in good condition or on time. Make sure you understand the fine print before making the purchase. If there is no guarantee or promise to refund your money under certain circumstances then maybe you will need to buy Maine lobster from someone else.

Another fine Maine Lobster Recipe from AOL FoodsLook for Lobster Nutritional Information at USDATry our fresh lobster Delivery resource for Lobster Delivery , the best place to Buy Maine LobsterLive Lobster Delivery overnight for a delicious Maine Lobster Delivery Dinner and great lobster gifts.Try us next time you buy fresh lobster or buy live lobster online.Live Maine Lobster , Maine Lobster direct from the docks of Maine

How to Buy Maine Lobster Online

Just because you don't live in New England doesn't mean you have to forgo your taste for fresh Maine Lobster. With the click of a mouse you have the tasty crustaceans conveniently delivered to your doorstep within 24 hours. There are dozens of lobster sellers who routinely do business online complete with everything you need to serve your lobster feast. But before you plop down that credit card, there are a few things you need to know about buying lobster online.

Bear in mind that bigger is not necessarily better when it comes to Maine lobster. A one to two pound lobster will serve one person adequately. The meat will be sweet and tender, when prepared correctly. Bigger lobsters, say from three pounds or larger can be chewy and tough when cooked. This is why sellers package their product with fixings-chowder, steamer clams or vegetables to fill you up. That way you won't miss having more lobster meat.

All online shippers utilize overnight shipping in order to guarantee the freshness of their catch. That means you can order Maine lobster and have it delivered in time for the party. All shipper also allow you to order early and will time your shipment to when you want it to arrive. Lobster has to cooked live so sometimes it takes a bit of planning and forethought before your food is delivered. Make sure that someone is on hand to sign for the convenient delivery. Then make sure there is room in your refrigerator to store them right away. Remember Live Maine lobster should be cooked on the same day that it arrives at your door.

Lobster prices fluctuate according to season and supply and demand. The size of the lobster and shipping costs will also determine the final charge on your credit card. So it is always a very good idea to comparison shop before placing your order. Look at several online sites, maybe over a week prior to making your purchase. Watch the prices and watch the shipping costs, because some sites include shipping in their prices, others do not. Check out the extras, if there are any, included with your order. Learn about or ask about holiday specials or sales that the seller may be running.

Bear in mind that shipping companies may charge extra for Maine lobster delivery simply because it is so fragile and has to be delivered quickly. Some companies that deliver to your area, may only deliver on certain days, you will need to coordinate that with your plans. If after checking all this out, you find that the shipping costs are more than the lobster, you may want to rethink your plans about ordering.

One final thing to remember before placing that order, determine if your chosen seller has a guarantee. What happens if the lobster doesn't arrive in good condition or on time. Make sure you understand the fine print before making the purchase. If there is no guarantee or promise to refund your money under certain circumstances then maybe you will need to buy Maine lobster from someone else.


Another fine Maine Lobster Recipe from AOL Foods
Look for Lobster Nutritional Information at USDA

Try our fresh lobster Delivery resource for Lobster Delivery , the best place to Buy Maine Lobster

Live Lobster Delivery overnight for a delicious Maine Lobster Delivery Dinner and great lobster gifts.

Try us next time you buy fresh lobster or buy live lobster online.
Live Maine Lobster , Maine Lobster direct from the docks of Maine

If the Tail Curls-It is Okay to Eat the Lobster

Ordering Maine lobster is as simple as a click of the mouse on your computer these days. There are dozens of online companies that supply fresh live Maine lobsters to every corner of the continental United States. These lobsters are caught during the day and can be delivered overnight, and they are usually fresher then the ones you will find in your local grocery store. Sometimes the online sellers will include extras that will turn the lobster into a hearty feast for you and your family and friends. But before you jump on the internet and hit the send button on your purchase, there are a few things that you need to consider first. The majority of lobsters sold in America are caught off the coasts of Alaska and Maine.
In fact, both the lobster as well as the fisherman who catches them are certified by the state.

They carry a seal that says real Maine lobster. However, rock lobsters can be found off the coasts of Florida, Southern California and Mexico. Lobsters taken in cold water are said to be sweet and tastier than lobsters caught in warmer waters such as down in the gulf. Price can vary greatly so it would be wise to look at several websites for their prices of the lobster and also their shipping costs. Some add shipping costs into the quoted price. It becomes a matter of taking your time and doing a little investigation before slapping down the plastic on the first deal that you come across. Once you've checked out shipping and handling, look for a reimbursement policy that clearly tells you what happens if by some chance the goods are damaged in transit. It is up to you to be there to meet the shipment and to store it properly until you cook.

Maine lobsters should be cooked the same day on which it arrives. It should be stored on ice for no more than 24 hours. This is because lobsters, all lobsters are very fragile and will die very quickly. And when they die bacteria sets up immediately making it impossible to consume without danger of food poisoning or worse. Prices can also vary according to season. Spring and summer are the best times to buy Maine lobster. So plan your party, plan your order and plan to be there when it arrives. Cook as soon as possible and enjoy. One final thought, when your lobster arrives, check the tail, if it curls, then the lobster is okay to eat. If it doesn't, send it back.

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LOBSTER CAN TURN THE ORDINARY INTO A SPECIAL OCCASION

If you are like most people these days, you have a busy life. Between work and family responsibilities, there isn’t much free time. This means you may not have very many opportunities for the simple pleasures of fun and relaxation. The good news is you do not have to wait for an important event, a holiday, or a milestone-- lobster can turn the ordinary into a special occasion.

When you think about it, you know you deserve a treat. You work hard; you play hard; and you need a break in your everyday routine. There is no better way to remind yourself that you deserve something nice than by treating yourself to fresh Maine lobster.

Imagine a beautiful vacation paradise. Imagine the refreshing sea breeze capturing your thoughts and transporting you into a setting by the beach. Imagine your taste-buds being tempted by a rich, yet delicate flavor. You know you have come to the right place when you turn your fantasy into a reality with Maine lobsters. As soon as you have tried your first bite, you will know why lobster has the world-class reputation for which it is known.

Even when you do not have an upcoming event on your calendar, any day is the perfect day for fresh lobster. Whether you are having a business luncheon, a get-together with your family, or simply want to do something wonderful for yourself, lobster is the answer. Live Maine lobster is the number-one way to indulge your senses. Every savory bite is a delight to the taste and the most perfect indulgence, whenever you want to do something for yourself or for the other people in your life.

You really should think about it. There are not nearly enough occasions to make your life as wonderful as you would like, and as eventful as you deserve. You and the special people in your life can easily have a solution to this problem. Whether it is planned or completely impromptu, the appearance of fresh Maine lobster can turn any day or night into a celebration. Maine lobster is the surest and easiest way to turn the ordinary into a special occasion.

Another fine Maine Lobster Recipe from AOL Foods
Look for Lobster Nutritional Information at USDA
Try our fresh lobster Delivery resource for Lobster Delivery , the best place to Buy Maine Lobster
Live Lobster Delivery overnight for a delicious Maine Lobster Delivery Dinner and great lobster gifts.
Try us next time you buy fresh lobster or buy live lobster online.
Live Maine Lobster , Maine Lobster direct from the docks of Maine

maine Lobster for a Romantic Surprise

Couples who have been together for many years often get caught up in the everyday aspects of life. This can make life dreary, boring, and hardly a good setting for romance. Sometimes couples who have not been together very long have the same problem. The obligations of daily life can distract a couple away from romantic possibilities. Fortunately, there is an easy answer to this problem. When you want to add a spark of romance to your everyday life, Maine lobster is the ideal way to begin. There is nothing like live lobster, prepared and served fresh. From pot to plate, every moment is one of anticipation. No matter where you are located, you will almost feel as if you are by the sea, awaiting one of its best-loved delicacies. Holidays and special events are quite standard for most couples. However, when you take your sweetheart by surprise, you can turn an ordinary day or evening into a romantic adventure. Think of how thrilled the special person in your life will be, when this treat is completely unexpected. It can be the most perfect highlight to an intimate dinner, or it can be the start of a weekend escapade. Whatever you have in mind, or even if you are unsure, fresh Maine lobster will get you there. The irresistible taste of lobster is the perfect start for any romantic setting. When it comes as a surprise, though, it can be much more intense. Although your sweetheart may already be familiar with holiday celebrations, a surprise for no reason can be even nicer. If you can imagine the look of surprise and delight on her face when she sees what you have thought of, you will know that this is the very best beginning for romance. When romance starts with fresh lobster, only Maine lobsters will do. Maine lobster for a romantic surprise will create the atmosphere you want. Whether you are newlyweds who are just now embarking upon a life together, senior citizens who have shared many anniversaries, or a couple somewhere in between, this is the perfect way to bring a spark of romance back into your life.

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Simple Steps to Buying Maine Lobster Online

You don't have to live in Maine to enjoy a Maine lobster feast. Online ordering means you can have the tasty crustacean shipped to you where ever you happen to live. The secret is finding a seller who ships quickly and is willing to reimburse you in case the lobster dies in transit.

First do an online search of Maine lobster sellers. And rather than settling on the first one you come to, check out several before making your decision. You will find that prices vary, and so do shipping costs as well as the types of extras that the sellers include in their package. So take your time and look around first to see what is available.

The first question you need answered is if the lobsters offered for sale are certified. Real Maine lobster, as well as the fishermen who caught it should be certified by the state. If one or the other is not certified as coming from Maine waters, then it is not real Maine lobster. Check out the shipping costs because they will vary greatly from website to website and vendor to vendor. Do this by selecting the size lobster that you want to buy and then check it out on a couple of different online sites.

Find out who does the shipping because the lobster has to be shipped live and arrive alive and in good condition. It is very important to know how and when it will arrive because someone has to meet the shipment. Always choose small lobsters because the younger the meat, the sweeter and more tender it will be. Any lobster that weighs 3 pounds or more will probably also taste chewy and tough. So be careful when selecting large or jumbo lobsters.

Once you have ascertained the return or reimbursement guarantee, then you are ready to order. If the company does not have a reimbursement policy, then move on to someone who does.

Be prepared to eat the Live Maine lobster on the day it arrives, because it can not be stored in fresh water or in a refrigerator on ice for any length of time. A great way to serve lobster is boiled, steamed or broiled. To boil, take a large pot and fill it with water. Bring the water to a boil and then drop in the lobster. Let it cook for 13 minutes, until the shell is bright red. Remove from the water and serve with clarified butter. If you prefer steamed lobster, then put two cups of water in the pot and add the lobster. Let it cook for 15 minutes. Enjoy.


Another fine Maine Lobster Recipe from AOL Foods
Look for Lobster Nutritional Information at USDA
Try our fresh lobster Delivery resource for Lobster Delivery
Live Lobster Delivery overnight for a delicious Maine Lobster Delivery Dinner and great lobster gifts.
Try us next time you buy fresh lobster or buy live lobster online.
Live Maine Lobster , Maine Lobster direct from the docks of Maine

Warm Lobster Salad and Confit of Sweet

Ingredients

* 8 lobsters, live, 1-1/2 lb. each
* Court bouillon to boil lobsters
* 4 lb. cleaned sweetbreads
* 4 tbsp kosher salt
* 1/4 tbsp black pepper, ground
* 2 to 3 juniper berries, crushed
* 1/4 tsp thyme
* 1 bay leaf, crushed
* 1/2 tbsp garlic, minced
* 3 lb. duck fat, rendered
* 4 to 5 heads of frisee
* 1 to 2 heads Romaine lettuce
* 16 mache leaves
* 16 tbsp tomato concassee
* 1 bunch chives, chopped
* 1 tbsp tarragon, chopped
* 1/2 cup lemon juice
* 1/3 cup white wine vinegar
* 3/4 to 1 cup chicken stock
* 1/2 tsp shallots, finely chopped
* 1/3 tsp garlic, minced
* Salt to taste
* Pepper to taste
* Sugar to taste
* 1/2 cup olive oil
* 1/2 cup safflower oil


Cooking Instructions

To make sweetbread confit, combine sweetbreads with salt, herbs, spices, and garlic. Cure for 18 hours, refrigerated. Rinse and dry sweetbreads. Melt duck fat. Add sweetbread and stew at 180F for 25 minutes. Cool in fat. Remove and roll tightly in plastic wrap. Return to duck fat, press lightly, and chill. Remove, unmold, clean off fat, and sear quickly on all sides. Keep warm and slice for service.

Cook lobster in a court bouillon for approximately 20 minutes. Remove and cool. Break loose tail meat and dice. Break out lobster claw, remove soft bone.

To make salad, cut frisee, romaine, and mache into bite-size pieces. Toss with tomato concassee and herbs.

Combine all dressing ingredients. Bring to a boil and emulsify in a blender. Keep hot.

Place salad onto plates. Set two to three slices of sweetbread next to it. Sprinkle lobster dices over lettuce. Garnish with lobster claw. Just before service, pour boiling hot dressing over the salad.




One of the many fine lobster recipes on AOL Foods.com

Look for Lobster Nutritional Information at USDA

Try our fresh lobster resource for lobster delivery.

Lobster Delivered overnight for a delicious Lobster Dinner and great lobster gifts.

Try us next time you buy fresh lobster or buy live lobster online.

Live Maine Lobster Store

Lobster Roll

Ingredients

* 4 oz. steamed lobster, chilled
* 1 tbsp mayonnaise
* 1/2 lemon, juiced
* 1 tbsp celery, diced
* 1 hot dog roll


Cooking Instructions

# Grill the outsides of the roll in butter. If you have a non top-split roll, grill the inside.

Toss the lobster meat gently in a bowl with the mayonnaise. Then, using half a lemon, squeeze lemon juice all over the meat and rinse off most of the mayonnaise. The lobster should be barely coated.

Pick the meat out of the bowl, letting it drain briefly, and load the roll.




One of the many fine lobster recipes on AOL Foods.com

Look for Lobster Nutritional Information at USDA

Try our fresh lobster resource for lobster delivery.

Lobster Delivered overnight for a delicious Lobster Dinner and great lobster gifts.

Try us next time you buy fresh lobster or buy live lobster online.

Live Maine Lobster Store

Steamed Lobster

Ingredients

* 4 lobsters (at least 1-1/4 lbs each)
* 1 tbsp salt (better still, use seawater)
* Melted butter and/or lemon wedges



Cooking Instructions

Have ready:

Fill the bottom of a pot large enough to hold the lobsters with a good inch of water. Add:

Cover and bring to a boil. Add the lobsters and cover. Cook 1-1/2-pound lobsters for about 15 minutes, until they are bright red. Add 2 to 3 minutes for every 1/4 lb increase in weight; that is, steam 2-pound lobsters for 20 minutes, 2-1/2-pound lobsters for 25. (All of this assumes that the water continues to boil as you add lobsters; if you are cooking more lobsters or you leave the lid off for more than 30 seconds or so, add a couple of minutes to the cooking time.)


One of the many fine lobster recipes on AOL Foods.com

Look for Lobster Nutritional Information at USDA

Try our fresh lobster resource for lobster delivery.

Lobster Delivered overnight for a delicious Lobster Dinner and great lobster gifts.

Try us next time you buy fresh lobster or buy live lobster online.

Live Maine Lobster Store

Lobster Fra Diavolo

Ingredients


* 2 (1 1/4-pound) lobsters
* 3 cups prepared Fra Diavolo sauce
* 1/4 dry white wine
* 2 tablespoons chopped fresh flat-leaf parsley
* 1/2 pound cooked linguine, for serving

Directions

1. Fill a large stockpot two-thirds full with cold water; set over high heat. Bring to a boil. Add lobsters and return to a boil, let cook about 12 minutes. Using tongs, remove lobsters, and transfer to a platter or large bowl. Using kitchen scissors, trim the tip of each lobster claw; allow the liquid to drain, and discard. Split lobsters lengthwise.
2. In a large skillet bring, Fra Diavolo sauce to a boil over medium-high heat; Add wine. Transfer lobster to skillet and spoon sauce over lobster. Reduce heat, cover, and cook for 10 minutes.
3. Divide lobster evenly between two plates. Serve immediately with linguine and topped with sauce.

One of the Many Lobster Recipes from MarthaStewart.com

Makes a delicious lobster dinner

Republished by a guy enjoying the journey of life and promoting
Main Lobster the finest Live Lobster on earth

Try our source for Maine Lobster Delivery when looking for fresh lobster delivered to your door

LOBSTER CAN TURN THE ORDINARY INTO A SPECIAL OCCASION

If you are like most people these days, you have a busy life. Between work and family responsibilities, there isn’t much free time. This means you may not have very many opportunities for the simple pleasures of fun and relaxation. The good news is you do not have to wait for an important event, a holiday, or a milestone-- lobster can turn the ordinary into a special occasion.

When you think about it, you know you deserve a treat. You work hard; you play hard; and you need a break in your everyday routine. There is no better way to remind yourself that you deserve something nice than by treating yourself to fresh Maine lobster.

Imagine a beautiful vacation paradise. Imagine the refreshing sea breeze capturing your thoughts and transporting you into a setting by the beach. Imagine your taste-buds being tempted by a rich, yet delicate flavor. You know you have come to the right place when you turn your fantasy into a reality with Maine lobster. As soon as you have tried your first bite, you will know why lobster has the world-class reputation for which it is known.

Even when you do not have an upcoming event on your calendar, any day is the perfect day for fresh lobster. Whether you are having a business luncheon, a get-together with your family, or simply want to do something wonderful for yourself, lobster is the answer. Maine lobster is the number-one way to indulge your senses. Every savory bite is a delight to the taste and the most perfect indulgence, whenever you want to do something for yourself or for the other people in your life.

You really should think about it. There are not nearly enough occasions to make your life as wonderful as you would like, and as eventful as you deserve. You and the special people in your life can easily have a solution to this problem. Whether it is planned or completely impromptu, the appearance of fresh Maine lobster can turn any day or night into a celebration. Maine lobster is the surest and easiest way to turn the ordinary into a special occasion.

LOBSTER AND ROMANCE GO TOGETHER

If there is one point which nearly everyone agrees on, it is that romance is one of the most wonderful highlights to life. In fact, some get so caught up in celebrating one romantic event after another that they run out of ideas for making events special. This can come to mean even the most important occasion being less than it could or should be.

As lobster and romance go together, this is the answer you have been waiting for. No matter how many special occasions you have celebrated with your loved one, fresh Maine lobster will make your next event the romantic occasion of a lifetime.

Birthdays, anniversaries, and Valentine’s Day are only a few of the standard occasions which can be made even more meaningful when the rich delight of lobster is a part of the celebration. Flowers, candy, and other standard gifts have always been traditional parts of romantic celebrations. While they still can be, you may have decided that you want something more. You may have been thinking about something different, something to add an entirely new perspective to your romantic celebration.

Lobster and romance go together for so many important reasons. It will create a sense of intimacy, as you and your loved one share the experience of savoring bite after bite together. It will create a sense of richness and fulfillment, as you enjoy the treat that is favored by the famous and the wealthy around the world. The fresh Maine lobster which you and your sweetheart enjoy on your special romantic day will give you both delight in the moment and happy memories to treasure.

Lobster and romance go together as perfectly as you and your loved one. Lobster is as compatible with romance as every couple who is in love. Whether you are looking forward to your first or fiftieth wedding anniversary, planning a birthday surprise for your sweetheart, or thinking about something different for your next Valentine’s Day, you do not have to look any further. When you want to create an atmosphere of love, intimacy, and romance, fresh Maine lobster is the only answer you need.

Lobster Newburg

INGREDIENTS
2 egg yolks, beaten
1/2 cup heavy cream
1/4 cup butter or margarine
2 tablespoons dry sherry or madeira
1/2 teaspoon salt
1 pinch cayenne pepper
1 pinch ground nutmeg
3/4 pound cooked lobster meat, broken into chunks

DIRECTIONS
In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil. Remove from heat, and season with salt, cayenne, and nutmeg. Add lobster. Return pan to low heat, and cook gently until heated through. Serve hot over slices of buttered toast. One of the fine lobster recipes posted on

AllRecipes.comMakes a delicious lobster dinner

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Boiled Lobster

INGREDIENTS
3 gallons water
2 large onions, quartered
10 cloves garlic, peeled and cut in half
2 lemons, quartered
2 oranges, quartered
5 stalks celery, quartered
4 tablespoons black pepper
4 tablespoons seasoned salt
6 fresh jalapeno peppers
2 fresh live lobsters

DIRECTIONSPour the water into a large pot and add the onions, garlic, lemons, oranges, celery, black pepper, seasoned salt and jalapeno peppers. Bring to a full rolling boil and boil for 20 minutes. Add the lobsters and place a lid over the pot. Boil for 15 minutes. Remove the lobsters from the pot, and place in a colander under cool running water to stop the cooking. Serve.

One of the fine lobster recipes posted on AllRecipes.com

Makes a delicious lobster dinner

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LobsterÀl'americaine

Ingredients
2 2-pound live lobster
1-1/2 tbsp of chopped fresh or 1-1/2 tsp of dried, tarragon
2/3 cup of olive oil4 tbsp of butter
1-1/2 tsp of thyme1 medium onion, finely chopped
1 bay leaf6 shallots or small green onions, finely chopped
2 cups of dry white wine4 tbsp of tomato puree
1 clove of garlic, finely choppedSalt, pepper, cayenne
8 medium-sized ripe tomatoes, peeled, seeded, and chopped
1/3 cup of Cognac
4 tbsp of chopped parsley

Cooking Instructions

To clean: place the live Maine lobster on a work board or table and using a heavy, sharp knife and mallet, insert the point of the knife between the body and tail shells and drive it through to sever the spinal cord. When the lobster stops moving, turn it over on its back and split it lengthwise from head to tail, cutting it into two parts. Remove the stomach and intestinal tract but leave the grayish-colored liver and the roe, or "coral," if there is any. Then remove the claws and cut the tails in sections, cutting through where the shells are jointed. Wash well.
Heat the olive oil in a very large kettle and when hot add the pieces of lobster in shell. Toss them about in the hot oil, using a pair of tongs, until the shells are colored red and the lobster meat is seared. Remove the lobster pieces to a hot platter and add the butter to the oil in the kettle. Saute the onion, shallots and garlic in the hot butter and oil until lightly colored. Add the tomatoes to the onion mixture. Then add the parsley, tarragon, thyme, bay leaf and wine, and simmer gently for 30 minutes. Add the tomato puree and season to taste with salt, pepper and cayenne. Pour the Cognac over the lobster pieces and ignite to blaze. Then return the lobster to the kettle to cook in the sauce, cover tightly and simmer for 20 minutes. Serve over rice.

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Fettuccine With Oriental Lobster Sauce..

Ingredients
1 lb fresh or dried fettuccine or linguine
2 1-pound lobster or 1 lb medium raw shrimpSalt to taste
1/4 cup plus
2 tbsp olive oil
1/4 cup Vietnamese (nuoc mam) or Thai (nam pla) fish sauce, available where Oriental ingredients are sold
1-1/2 tsp minced garlic1 tbsp finely chopped shallots
2 tbsp finely chopped coriander
1 tbsp finely chopped mint or 1 tsp dried, crumbled mint
8 scallions, trimmed and cut crosswise into
1/2-inch pieces
1 tbsp finely chopped hot green chilies, such as jalapeño or serrano1 tbsp honey
1/2 tsp freshly ground pepper
4 tsp finely shredded fresh ginger
1/2 cup finely chopped scallions
1/2 lb broccoli, top part only, cut into bite-size pieces
16 snow peas, stringed as necessary1 cup skinned, seeded tomatoes cut into thin julienne strips

Cooking Instructions
1 Bring about 4 quarts of water to the boil in a kettle for the pasta. In another kettle, cook the lobster or shrimp. Add salt to each kettle.
2 Drain the lobsters and remove the meat from both tails and claws. Cut the lobster meat into large bite-size pieces. If using shrimp, shell and devein them and leave them whole.
3 In a saucepan, combine 1/4 cup of the olive oil, the fish sauce, garlic, shallots, coriander, mint, the scallion pieces, chilies, honey and pepper. Blend well with the wire whisk. Add the ginger and chopped scallions. Add the broccoli and snow peas and cook, stirring, about 1 minute. Add the tomatoes and cook, stirring, about 1 minute. Add the lobster or shrimp and stir to blend. Cover and keep warm.
4 Meanwhile, drop the pasta into boiling water. If fresh pasta is used, cook about 1-1/2 minutes. If dried pasta is used, cook 7 to 9 minutes, or to the desired degree of doneness.
5 Drain the pasta and return it to the kettle. Add 2 tablespoons of olive oil and toss. Serve equal portions of the pasta with equal portions of the lobster sauce. Serve immediately.

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Lobster Stew

Ingredients
1 2-pound live lobster or 2 1-1/2-pound live lobster
1 stick (1/2 cup) butter1 quart milk

Cooking Instructions
The success of this is largely dependent upon the stirring and aging. Some old Maine Lobster authorities claim a stew should age as long as 4 or 5 days after making, but these are the extremists. It is best if aged for 5 to 6 hours before reheating gently and serving. Boil the live lobster. Immediately remove the lobster meat, tomalley, and (if there is any) coral. Scrape the thickish white substance from inside the shell as well. Cut the lobster meat in generous pieces. Saute the tomalley, coral, and the white substance in butter several minutes over rather low heat. Add the cooked lobster meat. Cook about 5 minutes over low heat. Cool 5 to 8 minutes. Then very slowly add the milk, stirring constantly. Allow this to stand 5 to 6 hours before reheating and serving. It usually needs no salt. A little freshly ground black pepper is good added at the last to each serving.

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Lobster Stew

Ingredients
Two 1-1/4-pound Maine lobster (about 2 cups meat)2 quarts salted water4 medium red potatoes2 cups water6 tsp butter1/2 cup chopped onions1/2 cup chopped celery1/2 cup grated carrots1/4 cup chopped scallions1/4 cup chopped leeks1/4 cup chopped red bell pepper1/4 cup chopped green bell pepperOne 12-ounce can evaporated milk2 cups whole milk1 cup sherry1 tsp sesame seedsSalt and pepper to taste6 - 8 fresh parsley sprigs
Cooking Instructions
In large stock pot or Maine lobster pot, boil the Live lobster in the 2 quarts water until cooked, about 20 minutes. Discard the water and let the lobsters cool.
Remove the meat and tomalley* from the shells and set aside. Reserve the tail and claw shells.
In a medium-sized saucepan, cook the potatoes in the 2 cups water until completely cooked and very soft, about 25 - 30 minutes. Drain and reserve the water. Cut the potatoes into quarters and set aside.
In a large nonreactive pot, melt 4 teaspoons of the butter and saute the onions, celery, carrots, scallions, leeks, and both bell peppers over medium heat for 4 - 6 minutes. Add the evaporated and whole milk, sherry, and the reserved potato water and potatoes. Lower heat to simmer and cook for 5 minutes.
Cut the reserved Live lobster meat into bite-sized pieces. In a medium-sized skillet, melt the remaining butter and saute the lobster meat, tomalley, and the sesame seeds for 5 minutes. Add to the stew. In the same skillet, saute the reserved shells for 5 minutes and add to the stew. (The shells will give the stew a roasted flavor.) Cook the stew over low heat for 1 hour 30 minutes.
Add the salt and pepper. Remove the shells and discard. Pour the stew into large soup bowls and garnish each serving with a parsley sprig. Serve immediately.
Tomalley is the green-colored liver of the cooked lobster and is
considered very edible and delicious.
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Lobster Ravioli

Ingredients
2 1-1/4-pound lobsterSalt to taste
2 tbsp butter
1/4 cup finely chopped onions
2 tbsp finely chopped shallots
2 tbsp flour
1/2 cup dry white wine
1 cup crushed tomatoes
1 cup fish stock or bottled clam juice
1/2 tsp tarragon1 small bay leaf
1/4 tsp thymeFreshly ground pepper to taste
1/4 tsp hot red pepper flakesCornmeal
48 suey gow (goyza) or wonton skins, approximately, available where Chinese foods are sold.
1 egg yolk
2 tbsp water
1/2 cup cream1 tbsp cognac

Cooking Instructions

1 Drop the live lobster into boiling water to cover and add salt. Cook the lobsters 7 minutes and drain. Arrange the lobster head down, letting the curved tails rest on the side of the kettle.
2 When the lobster have reached room temperature, remove the meat from the shell. Place the meat on a flat surface and chop it fine. Save the soft body part of the shells, discarding the hard claw portions. Crush the soft portions using a heavy mallet.
3 Heat the butter in a heavy saucepan and add the onions and shallots. Cook until wilted. Add the crushed lobster shells and sprinkle with flour. Stir to blend. Add the wine, tomatoes, stock, tarragon, bay leaf and thyme. Bring to the boil, stirring. Add salt, pepper and red pepper flakes. Let cook 10 minutes.
4 Pour the mixture into a food mill and press to extract as much liquid from the solids as possible. There should be about 2-1/2 cups of sauce.
5 Add 1/2 cup of the sauce to the chopped lobster and stir to blend. Set the remaining sauce aside.
6 When you work with the suey gow wrappers or the wonton skins, keep them covered as you work, otherwise they dry out quickly. Sprinkle a flat surface with cornmeal. Lay out 24 of the wrappers on this surface. Spoon equal portions of the lobster mixture (about 1 tbsp each) onto the center of each wrapper.
7 Beat the yolk with the water and brush this mixture around each spoonful of the filling. Top each with a second wrapper and press around the filling to seal as neatly as possible. The ravioli may be cooked at this point. It is preferable, however, to use the top, unsharp edge of a biscuit cutter to press around the filling to help seal the wrappers. Choose a cutter to fit around the filling neatly and compactly. Press down gently to seal without cutting. Choose a slightly wider biscuit cutter and, placing it sharp side down, cut around the filling to make a round ravioli. Pull away and discard the excess dough. Carefully lift up each ravioli and place it on the surface previously sprinkled with cornmeal. Cover with a squeezed-out damp cloth until ready to cook.
8 When ready to cook, bring the reserved sauce to the simmer. Add the cream and cognac. Ideally, you should put the sauce through a fine sieve or food mill and reheat.
9 Bring about 3 quarts of water to the boil and add salt to taste. Add the ravioli. Let cook about 3 minutes.
10 Drain the ravioli and serve immediately with the sauce.

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Lobster Newburg Fondue

Ingredients
2 tbsp unsalted butter
2 tbsp finely chopped shallots or white parts of scallions
3 tbsp all-purpose flour
1/2 cup dry white wine
2 tbsp dry sherry such as Manzanillo
1/2 cup chicken stock, preferably homemade or reduced sodium canned broth
1/2 cup heavy cream
1 lb Gruyère cheese, rind trimmed and discarded, and shredded (about 5 cups)
8 oz (1-1/2 cups) chopped cooked lobster meat
1 tbsp finely chopped fresh parsley
1/8 tsp saltFreshly ground pepper, to taste

Cooking Instructions
1. In a medium, heavy-bottomed saucepan, melt the butter over medium heat. Add the shallots and cook, stirring often, until softened, about 2 minutes. Whisk in the flour and reduce the heat to low. Stir and cook, without browning the flour, for 1 minute. Whisk in the wine and sherry, then the chicken stock and heavy cream.
2. Increase the heat to high and bring to a simmer. Reduce the heat to low and simmer for 5 minutes. Gradually stir in the cheese, stirring each addition until it is melted. Stir in the lobster and parsley. Season with the salt and pepper.
3. Transfer to a cheese fondue pot and keep warm over a fondue burner. Serve immediately, with the dipping ingredients of your choice.

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Lobster in Fried Onion Sauce

Ingredients
1/2 cup light vegetable oil
2 medium-sized onions peeled and sliced into thin shreds
1-1/2 cups finely chopped onions
2 tsp finely chopped garlic
1 tbsp finely chopped fresh ginger root
1 tbsp ground coriander
1/2 tsp turmeric
1/4 tsp fennel seeds, crushed
1/2 tsp red pepper or to taste
1-1/2 tsp paprika
1-1/2 cups chopped fresh ripe tomatoes (or substitute 1 cup drained canned tomatoes, chopped)1-1/2 tsp Kosher salt
1-1/2 lbs cooked lobster meat, diced into large pieces
1/4 cup heavy cream2 tbsp finely chopped fresh coriander leaves

Cooking Instructions
1. Heat the oil in a large shallow pan, preferably one with a non-stick surface, over high heat. When the oil is very hot, add the onion shreds, and fry, stirring them until they turn dark brown (about 9 minutes). Take them out with a slotted spoon and spread on paper towels to drain.

2. Add the 1-1/2 cups chopped onions to the same oil, and fry them until they turn caramel brown (about 15 minutes), stirring constantly. (See directions for Brown-frying Onions, p. 71.) Add garlic and ginger, and fry for an additional 2 minutes. Reduce heat to medium, and add coriander, turmeric, fennel, red pepper, and paprika. Stir rapidly for 5 seconds, and then add tomatoes. Cook the mixture, uncovered, until it reduces to a thick pulpy sauce and the oil begins to separate from it (about 4 minutes). Add 2 cups boiling water and salt. Reduce heat and simmer, covered, for 15 minutes or until the water evaporates and the sauce reduces to a thick gravy. If the sauce looks thin and runny, increase heat and boil rapidly, uncovered, until it reduces to the desired consistency. (The sauce may be prepared several hours ahead and kept, covered, at room temperature, or refrigerated for up to 4 days, or frozen. Defrost thoroughly and reheat before proceeding with the recipe.)

3. Add lobster meat, and simmer until heated through. Stir in cream and chopped coriander leaves. Check for salt, and transfer to a serving platter. Serve garnished with fried onion shreds and, if desired, more chopped coriander leaves.

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Lobster Dublin Lawyer

Ingredients
1 2-pound Maine lobster
2 tbsp butter
1 shallot, minced
1/2 lb sea scallops
1/4 cup white wine
1/4 cup Irish whiskey
1/4 cup heavy cream
2 tbsp garlic butter (made by combining 2 tbsp softened butter with 1/2 tsp finely minced garlic)

Cooking Instructions

1. Cook the live lobster in boiling water to cover for 5 minutes. Split the lobster in half, remove the meat, and reserve the body.

2. Heat the butter in a heavy pan until frothy. Add the shallot and scallops and saute for 2 to 3 minutes. Pour in the wine and steam briefly.

3. Add the cooked lobster meat and heat thoroughly. Add the whiskey, let it warm, and ignite. When the flames die down, add the heavy cream and reduce but do not boil.

4. Just before serving, add the garlic butter and cook until it has melted. Place the body cavity halves on two plates, fill with the scallops and lobster, and cover with the sauce. Serve with rice or pasta.

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Lobster Newburg

Ingredients
2 2-pound live lobster
1/3 cup of Cognac4 tbsp of butter
2 cups of heavy cream4 tbsp of olive oil
2/3 cup of bouillon (fish or meat stock)
Saltpepper
1 cup of dry white wineBeurre ManieBeurre Manie

Cooking InstructionsTo clean: place the live lobster on a work board or table and using a heavy, sharp knife and mallet, insert the point of the knife between the body and tail shells and drive it through to sever the spinal cord. When the lobster stops moving, turn it over on its back and split it lengthwise from head to tail, cutting it into two parts. Remove the stomach and intestinal tract but leave the grayish-colored liver and the roe, or "coral," if there is any. Then remove the claws and cut the tails in sections, cutting through where the shells are jointed. Wash well.
Heat the butter and oil together in a large kettle and add the live lobster pieces. Using tongs, toss them about until the shells turn red and the meat is seared. Season to taste with salt and pepper. When the shells are red, remove the lobster pieces and put them on a hot platter. Add the wine and Cognac to the kettle and boil it rapidly until it is reduced to half its volume. Add the cream and the bouillon - any court bouillon in which you have cooked fish or shellfish, or a meat bouillon. This latter can be made with hot water and a bouillon cube. Add the lobster pieces, cover the kettle and simmer gently for 30 minutes.
Remove the cooked lobster and take the meat out of the shell. Place the lobster meat in a deep dish.

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Lobster in Fried Onion Sauce

Ingredients
1/2 cup light vegetable oil
2 medium-sized onions peeled and sliced into thin shreds
1-1/2 cups finely chopped onions
2 tsp finely chopped garlic
1 tbsp finely chopped fresh ginger root
1 tbsp ground coriander
1/2 tsp turmeric
1/4 tsp fennel seeds, crushed
1/2 tsp red pepper or to taste
1-1/2 tsp paprika1-
1/2 cups chopped fresh ripe tomatoes (or substitute
1 cup drained canned tomatoes, chopped)
1-1/2 tsp Kosher salt
1-1/2 lbs cooked lobster meat, diced into large pieces
1/4 cup heavy cream2 tbsp finely chopped fresh coriander leaves

Cooking Instructions

1. Heat the oil in a large shallow pan, preferably one with a non-stick surface, over high heat. When the oil is very hot, add the onion shreds, and fry, stirring them until they turn dark brown (about 9 minutes). Take the cooked lobster out with a slotted spoon and spread on paper towels to drain.

2. Add the 1-1/2 cups chopped onions to the same oil, and fry them until they turn caramel brown (about 15 minutes), stirring constantly. (See directions for Brown-frying Onions, p. 71.) Add garlic and ginger, and fry for an additional 2 minutes. Reduce heat to medium, and add coriander, turmeric, fennel, red pepper, and paprika. Stir rapidly for 5 seconds, and then add tomatoes. Cook the mixture, uncovered, until it reduces to a thick pulpy sauce and the oil begins to separate from it (about 4 minutes). Add 2 cups boiling water and salt. Reduce heat and simmer, covered, for 15 minutes or until the water evaporates and the sauce reduces to a thick gravy. If the sauce looks thin and runny, increase heat and boil rapidly, uncovered, until it reduces to the desired consistency. (The sauce may be prepared several hours ahead and kept, covered, at room temperature, or refrigerated for up to 4 days, or frozen. Defrost thoroughly and reheat before proceeding with the recipe.)

3. Add cooked lobster meat, and simmer until heated through. Stir in cream and chopped coriander leaves. Check for salt, and transfer to a serving platter. Serve garnished with fried onion shreds and, if desired, more chopped coriander leaves.

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Lobster Halves With Red Pepper Sauce

Ingredients
2 bottles dry white wine
2 garlic cloves1 bay leaf1 sprig of fresh flat-leaf parsley10 gallons of water
6 1-1/4-pound live lobster
2 eggs1/4 tsp dry mustard
3/4 tsp coarse kosher salt
2 tbsp freshly squeezed lemon juice
1 cup olive oil1 cup safflower or vegetable oil
6 red bell peppers, roasted, seeded, and finely diced
3 tsp ground pink peppercorns
3 tbsp CognacCoarse kosher salt to taste
6 Red Wine Poached Pears for garnish

Cooking Instructions

Combine the wine, garlic, bay leaf, parsley, and water in a large kettle and bring to a rolling boil. Plunge live lobster headfirst into the boiling liquid and cook for 10 minutes. Add additional boiling water to the kettle if necessary to cover the lobster completely; there must be sufficient water in the pot to cook the lobster evenly.
When the live lobster have cooked and turned bright red, remove them from the pot and let them cool. Refrigerate.

TO MAKE THE SAUCE,

mix the eggs, mustard, salt, and lemon juice in the bowl of a food processor. With the machine running, add the olive oil, drop by drop, until the mixture begins to thicken. Add the remaining olive oil and the vegetable oil in a steady stream and mix until smooth. Add half of the diced red peppers and puree until smooth. Remove the mixture from the food processor and place in a large mixing bowl. Fold in the remaining diced pepper, the pink peppercorns, and the Cognac; add salt to taste. Refrigerate until ready to serve.
When the cooked lobster are thoroughly chilled, cut each in half lengthwise with a very sharp knife. Place on large platters, garnished with the pears. Serve with separate bowls of the sauce.
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Lobster Franco-American

Ingredients
2 live lobster, 1-1/2 to 2 lbs each
1/3 cup olive oil2 medium onions, finely chopped
2 cloves garlic, finely chopped1 cup tomato sauce or tomato soupSalt and freshly ground pepper
1/4 cup Cognac2 tbsp meat glaze
1/3 cup sherry or Madeira
2 tbsp additional Cognac
2 tbsp chopped pimiento

Cooking Instructions
Plunge the live lobster into rapidly boiling water for 1 minute, to kill them. Cut in half, and save the liquid inside and the liver and intestines (also the coral, if there is any). Heat the olive oil in an ovenproof pan, then add the onions, garlic, live lobster halves, and tomato sauce, and season to taste. Cook gently 4 minutes, then pour in the 1/4 cup Cognac and bake, covered, about 18 minutes in a 400F oven. Remove the lobster halves to hot plates or a platter, and keep them Warm while you make the sauce. Strain the contents of the pan through a fine sieve, then reheat it, adding the rest of the ingredients and the liver, coral if any, intestines, and liquid from the lobsters. Pour the sauce over the lobster. This is traditionally served with rice.

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Lobster Fra Diavolo

Ingredients
2 2- to 2-1/2-pound Maine Lobster (or 4 1-1/4-pound lobsters)
1-1/2 tbsp extra-virgin olive oil
1/2 to 1 tsp hot pepper flakes or to taste1 large onion, finely chopped
4 cloves garlic, minced
1 green bell pepper, cored, seeded, and finely chopped
2 red ripe tomatoes, peeled, seeded, and finely chopped
3 tbsp good-quality brandy or grappa
1/2 cup dry white wineabout
1 tbsp balsamic vinegar3 tbsp tomato paste
2 bay leaves1/4 cup finely chopped flat-leaf parsley
1-1/2 cups reserved lobster cooking liquid (or chicken, fish or vegetable broth)saltfreshly ground black pepper

Cooking Instructions
1. Place the lobsters in a large pot with 2 inches of cold water (at least 2 cups). Cover the pot tightly and bring to a boil. Cook the live lobster until they begin to turn red, about 3 minutes. Transfer the cooked lobster to a colander and let cool, reserving the cooking liquid. When the lobsters have cooled, break off the claws, break into 2 sections, and crack each. Twist the tail and body in separate directions to remove the tail. Using a large knife or cleaver, cut the Maine lobster tails in half lengthwise. Remove the vein running the length of the tail.

2. Heat the olive oil in a large saute pan. Add the pepper flakes, onion, garlic, and green pepper. Cook the mixture over medium heat until it begins to brown, about 6 minutes, stirring often.

3. Increase the heat to high and stir in the tomatoes. Cook until the tomato liquid begins to evaporate, about 1 minute. Stir in the brandy and bring to a boil. Stir in the wine and vinegar and bring to a boil. Stir in the tomato paste, the bay leaves, half the parsley, 1-1/2 cups of the Maine lobster cooking liquid, salt, and pepper. Simmer this mixture until thick and richly flavored, about 10 minutes.

4. Add the lobster pieces. Gently simmer until the cooked lobster is for (the meat will be firm and white), about 5 minutes. Season the sauce to taste, adding salt, vinegar, or pepper flakes. The mixture should be highly seasoned. Sprinkle the remaining 2 tablespoons parsley on top and serve at once. I like to serve lobster fra diavolo over cooked linguine or spaghetti.

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Lobster Dublin Lawyer

Ingredients

* 1 2-pound Maine lobster
* 2 tbsp butter
* 1 shallot, minced
* 1/2 lb sea scallops
* 1/4 cup white wine
* 1/4 cup Irish whiskey
* 1/4 cup heavy cream
* 2 tbsp garlic butter (made by combining 2 tbsp softened butter with 1/2 tsp finely minced garlic)

Cooking Instructions

1. Cook the lobster in boiling water to cover for 5 minutes. Split the lobster in half, remove the meat, and reserve the body.

2. Heat the butter in a heavy pan until frothy. Add the shallot and scallops and saute for 2 to 3 minutes. Pour in the wine and steam briefly.

3. Add the live lobster meat and heat thoroughly. Add the whiskey, let it warm, and ignite. When the flames die down, add the heavy cream and reduce but do not boil.

4. Just before serving, add the garlic butter and cook until it has melted. Place the body cavity halves on two plates, fill with the scallops and lobster, and cover with the sauce. Serve with rice or pasta.

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Lobster cobb salad

Ingredients

* 3 stalk celery
* 1 med green onion
* 1 spring thyme
* 1/2 pound live lobster
* 1 head lettuce
* 3 eggs
* 15 tomatoes
* kosher salt

Cooking Instructions

Bring a larg pot of water to a boil.

Add celery onion thyme parsley

cooked lobster lettuce eggs cover 1/3 minutes season with salt cook 30 minutes.
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Lobster Chowder

Ingredients

* 1 cooked lobster, 1-1/2 pounds
* 3 soda crackers 1/4 cup butter
* 1 tsp salt
* Dash cayenne
* 1 quart milk

Cooking Instructions

Lobster chowder was almost as well known as clam chowder in certain parts of New England.

Remove the meat from the cooked lobster and cut into fine dice. Remove the tomalley and reserve. If there is any coral, add it to the tomalley. Roll the crackers free and combine with the butter, tomalley, salt, and cayenne. Blend into a smooth paste. Bring the milk to a boil in a heavy saucepan, stir in the paste, and add the diced lobster. Bring to a boil again and serve at once.

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Lobster Bisque

Ingredients

* 2 1-1/2-pound live lobsters
* 2 tbsp olive oil
* 1 onion, sliced
* 1 large celery stalk, sliced
* 1 small carrot, sliced
* 1 garlic head, cut in half crosswise
* 1 tomato, sliced
* 2 tbsp chopped fresh tarragon
* 2 tbsp chopped fresh thyme
* 2 bay leaves
* 8 whole black peppercorns
* 1/2 cup brandy
* 1/2 cup dry Sherry
* 4 cups fish stock or bottled clam juice
* 1/4 cup tomato paste
* 1/2 cup whipping cream
* 2 tsp cornstarch
* 1 tbsp water

Cooking Instructions

Bring large pot of water to boil. Add live lobster head first and boil until cooked through, about 8 minutes. Using tongs, transfer lobsters to large bowl. Reserve 2 cups cooking liquid. Cool lobsters.

Working over large bowl to catch juices, cut off lobster tails and claws. Crack tail and claw shells and remove lobster meat. Coarsely chop lobster meat; cover and chill. Coarsely chop lobster shells and bodies; transfer to medium bowl. Reserve juices from lobster in large bowl.

Heat olive oil in heavy large pot over high heat. Add lobster shells and bodies and saute until shells begin to brown, about 8 minutes. Add onion and next 8 ingredients. Mix in brandy and Sherry. Boil until almost all liquid has evaporated, about 4 minutes. Add fish stock, reserved 2 cups lobster cooking liquid and lobster juices. Simmer 1 hour.

Strain soup through sieve set over large saucepan, pressing firmly on solids. Whisk tomato paste into soup. Simmer until soup is reduced to 3 cups, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)

Add cream to soup and simmer 5 minutes. Dissolve cornstarch in 1 tbsp water. Add to soup and boil until slightly thickened, about 2 minutes. Mix cooked lobster meat into soup and stir to heat through. Ladle soup into bowls.

As published on AOL Foods

Try our source for Maine Lobster the best tasting live lobster available

Maine Lobster with Drawn Butter

Ingredients

* 2 live lobsters
* Salt
* Lemon
* 8 tbsp butter

Cooking Instructions

1. Bring a large pot of salted water to a boil over high heat. Plunge live lobster in head-first and cook for 5 minutes per pound. Remove from pot, drain, then serve with lemon and drawn butter.

DRAWN BUTTER: Melt butter in a small saucepan over low heat. Remove from heat and set aside. When milk solids have settled, pour off clarified butter into a serving dish.

As published on AOL Foods

Try our source for Maine Lobster the best tasting live lobster available