Eat Lobster Now: Supply Exceeds Demand

To heck with hot dogs and hamburgers, eat a lobster!   According to an Associated Press report of July 2, 2012, a glut has driven down lobster prices in Maine–bringing cheer to lobster-loving consumers, though sadly, gloom among lobstermen.

Retailers have been selling small soft-shell lobsters in the Portland area for an unusually low $3.79 to $4.99 a pound. At those prices, lobsters have been selling for less than the per-pound price of bologna at many supermarket deli counters.  If you’re one of those lobster–lovers, check out the prices at your seafood market.

Why not make your own lobster roll?  To me a good lobster roll has to be at least 90% lobster. I like to add a small amount of celery, onion, parsley and lemon juice for complexity, but not enough to detract from the sweet delicate flavor of the lobster.

Ingredients:

2   1 ¼–1 ½ lb. lobsters

2 T finely chopped celery (from inner leaves)

1 T finely chopped red onion.

1 T finely chopped flat leaf parsley

1 T freshly squeezed lemon juice

Salt and freshly ground pepper

Good quality mayonnaise

Lettuce leaves

4 split ciabatta rolls or hot dog rolls

Procedure:

The easiest method is to buy lobster meat already picked from their shells from a seafood market. Otherwise, steam or cook the lobsters for 10 to 12 minutes or until the tail section reaches 175 degrees F.  Plunge into cold water for a few minutes to stop the cooking and bring to room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles and tails.  Cut the meat into bite size chunks. Add celery, onion, parsley, lemon juice, salt and pepper to taste. Toss lightly with a fork and add just enough mayonnaise to hold the mixture together.  Lightly butter and toast the ciabatta or hot dog rolls.  Add lettuce and lobster mixture. Savor every bite.  Serves 4

Photographer Bill Brady

Scallops on the Half Shell . . . you expected Venus?

bay scallop ceviche

A refreshing treat is awaiting you as those hot summer days are about to roll in.  A ceviche of bay scallops, the smallest, sweetest and most delicate of the various scallops will serve as a delicious summer tonic.  As you know, the acid of citrus juices “cooks” the seafood.  There is no real cooking and the components are put together in a jiffy.

Ceviche may be served as an appetizer or the main course of a luncheon. Use your imagination to come up with a serving vessel. How about a lettuce wrap, in a scallop shell,* a clam shell or martini glass? Serve within 24 hours. Serves 6 – 8.

Ingredients

3/4 cup freshly squeezed lime juice
1/2 cup freshly squeezed orange juice
1 T extra virgin olive oil
1 lb. bay scallops
1 jalapeno pepper, minced
1 cup tiny grape tomatoes
1 small red onion, cut into a small dice
Coarse salt and freshly ground pepper
1 ripe Haas avocado, cut into small cubes
3/4 cup chopped cilantro

Procedure

In a nonreactive container, completely cover scallops with lime juice, orange juice and olive oil.  Mix.   Refrigerate for 2 hours.   Mix in jalapeno, tomatoes, onion, salt and pepper to taste.  Refrigerate for another hour.  Toss with avocado and fresh cilantro just before serving.  

*Scallop shells may be purchased in fancy food shops.

Come Out of your Shellfish

by Victor Ribaudo

lobster

When I was a kid, shellfish scared me. I mean, these denizens of the ocean aren’t the prettiest things to look at. Mom was smart, though. She removed the delectable meat from her crabs, lobsters and mussels and created the most awesome dishes with them. I got over my fear, eventually, and began to tackle critters such as king crab legs bravely. I’ve been a fan ever since.

The overwhelming quality of shellfish to me is its sweetness. I love fish to begin with. However, shellfish offers a sweet depth of flavor that finned seafood doesn’t quite match. Even the shells are delicious. No, not to eat (with the exception of soft shell crabs, of course), but added to stocks. Briny, deep and rich.

corn lobster bruscetta

My favorite shellfish would have to be lobster. Expensive tastes this guy has! Boiled, steamed, broiled, grilled – however you cook it, the integrity of the succulent meat always remains uncompromised. Mom used to mix the lobster roe with Italian flavored breadcrumb and stuff the cavity of those soon-to-be red beauties, which were then broiled. She offered a garlic-butter dipping sauce, and I was in heaven. Yes, whether it’s simmered in a bisque or mixed with mayonnaise and stuffed in a bun, lobster is always OK with me.

surf and turf

That being said, my love of shellfish extends to just about any variety. Have you ever tried blue crabs in garlic and beer sauce? Easy to prepare. I sauté garlic in olive oil for a bit, then add my blue crabs with a generous sprinkling of oregano. When the pot is back to a sizzle, I pour in a can of lager beer, cover, and simmer until the crabs are done. Really fantastic.

Or how about ceviche? Although it can be prepared with just about any seafood, I prefer scallops. The acid in the citrus juice “cooks” the scallops, leaving them tender and delicious. Try Phyllis’ recipe. It’s wonderful.

Buttered Lobster

I’m just beginning. During the summer months, I love to do Shellfish Boils. Steamers (clams), mussels, crabs, shrimp, you name it. I throw them all in a gigantic pot, with some water on the bottom (you’re really steaming, not boiling.) You can season however you like. I always use Old Bay. Throw in some baby potatoes, corn on the cob and a few pieces of chorizo sausage, and you have a real feast on your hands – literally, because forks on not allowed.

Being a shellfish maniac, I really love stuffed shrimp. After all, you’re getting two shellfish flavors for the price of one. Delicate lump crabmeat mixed with cracker meal, herbs and spices – generously stuffed into butterflied jumbo shrimp. Pop ‘em in the broiler with a drizzling of melted butter and, I mean, how can you go wrong?

king crab legs

I’m kind of rambling here, as I’m wont to do when it comes to food. Nevertheless, I must ask if you go crazy at those buffets that offer king crab legs. I do. If it’s a really good buffet, there are some jumbo boiled shrimp in the offing as well, in their shell. Or how about raw bars? How many raw clams and oysters can you eat in one sitting? A squeeze lemon, or hot sauce, or both? Yes, a bit expensive, but worth every penny.

Raw oysters

Coming off of Lent, I’m surprised at how hungry I’m making myself talking about all this shellfish. Puts me in mind for some linguine with white clam sauce, followed by sautéed soft shell crabs. They’re in season, you know. But then again, shellfish is always in season when you sport a healthy appetite.

Recipe by Phyllis Kirigin

Photographer Bill Brady

Written by Victor Ribaudo

Blog syndicated at the datingsymbol.com

Perfect Summer Fare: Lobster Rolls

Now that it’s summer, you’ll find lobster shacks opening all along the Northeastern coast.  A famous one is Red’s Eats in Wiscasset, Maine, offering all the meat from a one-pound lobster in each roll.  Drawn butter and mayonnaise are served alongside so you have your choice. The downside is that you may have to wait in line an hour or more to get your lobster roll.  All along the Montauk Highway, route 27, lobster shacks abound.  The inconspicuous “Lunch,” aka “Lobster Roll” in Amagansett may be the most popular.

Why not make your own?  To me a good lobster roll has to be at least 90% lobster. I like to add a small amount of celery, onion, parsley and lemon juice for complexity, but not enough to detract from the sweet delicate flavor of the lobster. Sure they’re expensive, but the prize at the end of your efforts is ethereal.                                                                                                       

Ingredients:

2   1 ¼–1 ½  lb. lobsters

2 T finely chopped celery (from inner leaves)

1 T finely chopped red onion.

1 T finely chopped flat leaf parsley

1 T freshly squeezed lemon juice

Good quality mayonnaise

Salt and freshly ground pepper

Lettuce leaves

4 to 6 split top hot dog rolls

Procedure:

The easiest method is to buy lobster meat already picked from their shells from a seafood market. Otherwise, steam or cook the lobsters for 10 to 12 minutes or until the tail section reaches 175 degrees F.  Plunge into cold water for a few minutes to stop the cooking and bring to room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles and tails.  Cut the meat into bite size chunks. Add celery, onion, parsley, lemon juice, salt and pepper to taste. Toss lightly with a fork and add just enough mayonnaise to hold the mixture together.  Lightly butter and toast the hot dog rolls.  Add lettuce and lobster mixture. Savor every bite.  Serves 4 to 6.

Photographer Bill Brady http://bit.ly/9wFYxm
Food Stylist Brian Preston Campbell