Archives for posts with tag: Live Lobster

Lobster is loved by seafood aficionados all over the world. However, the complete idea of cooking and then, having the lobster dish can be intimidating for many of you. Lobster buyers have several questions in their mind, regarding the quality and varieties of lobsters found at the marketplaces. Several people want to know the perfect color of lobsters, how to single out fresh and live lobsters and the most humane way of killing a live lobster.

Various species of lobsters are found all around the world. But, not all are equally healthy and tasty. The lobsters found at the Maine coast are considered among the finest in the world. A lot of lobster lovers prefer to prepare a dish with the lobsters from Maine.

Maine lobsters are sweet and tender

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The real Maine lobster will have five sets of legs and a couple of large claws with lots of meat. These lobsters are soft-shelled and can be crack opened effortlessly. In comparison to the hard-shell lobsters, they have sweet taste and tender and succulent meat. But, if the lobster has developed the shell recently, it will have less amount of meat inside when comparing with the hard-shelled one of similar shape and size.

While venturing out in search of fresh lobsters in Maine, go along with the most energetic ones. Maine lobsters are found in the typical colors such as green, brown or black. However, the color of lobsters does not have any impact on the final dish and every lobster turns bright red once cooked.

A healthy lobster can easily be singled out if you take a careful look at their tail and claws. The healthier ones will throw their claws in the air and flap their tails.

Lobsters can be kept alive for up to a day

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Keep the lobsters alive until you bring them to cook. Do not preserve them for more than a day, as lobsters tend to die quickly when kept out of the sea water. If wrapped under cold and damp towel and stored in the refrigerator, lobsters can be kept alive for up to a day. You should keep in mind that lobsters are seawater species and may die if placed in the fresh water.

Lobsters are generally prepared through steaming or boiling. However, many people prefer steaming over boiling because steaming brings more tender meat. Lobsters these days are also grilled, baked or broiled. Moreover, one must adopt the humane way to kill a lobster before bringing it to cook.

Fetching live and fresh lobsters from the marketplace can be sometimes painful and tough. One can visit online stores and get the live and fresh lobsters from Maine delivered at their doorstep.

Lobster Tails- Rich Oceanic Delicacies

The connoisseurs of good food love to eat lobster. But the whole idea of cooking and then, eating live lobster can intimidate you. There are many questions popping up in the mind of lobster buyers. Many people want to know the ideal colour of lobster and how can they identify the fresh lobster. Some people also ask the most humane way to kill a live lobster.

You can find different species of lobsters all around the world but the genuine Maine lobsters have five sets of legs. They have a couple of large claws filled with abundance of meat.

Maine lobsters are particularly soft-shell lobsters and easily get cracked open. They are sweeter in taste and produce tender and succulent meat in comparison to hard-shell lobsters. However, a new-shelled lobster will always have less meat inside than hard-shell lobster of similar size and shape.

So, if you are going to buy lobster in Maine, prefer the most energetic one. The colour of lobster has little impact on the taste of recipe. Most typical colours of Maine lobsters are greenish, brown or black. However, all lobsters will obtain bright red colour after getting cooked.

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To identify healthy lobster, you can take a look at their claws and tail. If the lobster is throwing its claws in the air and flapping its tail, consider it to be healthy. Do not buy a lobster with tail hanging straight down.

Although marks and scars on the lobster do not change the taste of recipe but it’s good to check for the scars. You can prefer to include a banged-up lobster in particular dishes likes lobster stew than eating whole.

You should always keep in mind that lobsters are kept alive until the start of cooking process. For the best taste, you can cook lobster the same day you have bought or store it in the refrigerator under cold and damp towel wrapping for a day. By doing so, lobsters can be kept alive for up to a day. Do not store the lobster in fresh water, as they are saltwater animals and might get killed under fresh water.

You can prefer to steam the lobster instead of boiling them. Some people say that steamed lobsters have tendered meat and overcooking can be avoided by steaming them. The traditional ways of cooking a lobster is steaming or boiling but nowadays, lobsters are also baked, grilled or broiled. Before cooking, you should kill the lobsters in a humane way with a sharp knife.

If you are finding it tough to get fresh lobsters at marketplace, you can buy Main lobsters online and get it delivered at your door in due course of time.

Those who love seafood can now make delicious seafood dishes for guests they invite in their very own kitchens. Here are few of the best seafood recipes foodies can prepare. As people are becoming health conscious, they are eating small portions for dinner and are sticking to salads.

Corn, Tomato and Lobster Mixed Green Salad

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• Fresh, organic corn, cooked, 1 cup

• Meat of a 1 ¼ pound Lobster

• Sea salt, as required

• Lemon juice, ¼ of a cup

• Quality olive oil, ½ a cup

• White wine vinegar, 2 tablespoons

• Chopped shallots, 3

• Seeded and minced, fresh jalapenos, 2

• Sweet Cherry tomatoes, halved, 1 pint sized container

• Mixed baby greens, 4 cups

• Freshly chopped basil leaves, ¼ of a cup

• Pepper, as required

To make this salad first take a medium sized bowl and mix lemon juice, vinegar, pepper and salt. Then, whisk in the olive oil and add the tomatoes, corn, jalapenos, basil and shallots to the vinaigrette. Then, to the salad bowl, add the greens and the lobster meat and add the vinaigrette from the top. Toss well and serve this wholesome salad to your guests.

Herbed Lobster RollHerbed Lobster Roll

1 cup of cooked Maine lobster meat, cut into small pieces

½ a tablespoon each of chives, tarragon, chervil and parsley

3 tablespoons of sour cream or crème fraiche

½ a tablespoon of shallot, finely choppedv
Salt and white pepper, to taste

2 hot dog buns

Cayenne pepper and lemon juice (optional)

Salted Butter

First combine everything except the buns and butter with a gentle hand and let it rest at room temperature for about 20 minutes. Split the hot dog buns and spread butter on the sides. Take a pan and toast the rolls, buttered sides down. Add a good amount of the lobster mixture inside the buns and serve them to your guests.

Steamed Lobster Salad


• 2 steamed medium lobsters

• 1 pound of overripe tomatoes

• 1 sliced red onion

• 2 sliced ribs of celery

• 20 leaves of mint

• 2 sliced cloves of garlic

• ½ cup of virgin olive oil

• A handful of washed and dried, arugula

• 1 lemon, juiced

To make this delicious salad, first remove the meat from the lobster and chop it up. Then take a medium sized bowl and combine the lobster meat with the remaining ingredients. Serve on lettuce.

You can check out more seafood dinner recipes online so that you can make them in a jiffy when you have guests over and are tired to make a heavy lobster meal.

If you love seafood then one of your favorites has to be lobster. Lobster recipes are delicious and can brighten up any dull menu. Lobsters can be served at casual and formal parties and also at family dinners. One lobster dish can make all the difference. At your next party, if you are planning to serve lobsters then you can try out an “Easy Lobster Paella”. This dish will require:

  • ¼ of a cup of good olive oil
  • 2 cored red bell peppers, sliced into half inch strips
  • 1 ½ cups of chopped yellow onion (approximately 2 onions)
  • 2 cups of white basmati rice
  • 2 tablespoons of minced garlic (four to six cloves)
  • ¼ of a teaspoon of red pepper flakes, crushed
  • 5 cups of good, homemade, chicken stock,
  • ½ a teaspoon of crushed saffron threads
  • 1 tablespoon of kosher salt
  • 1/3 cup of licorice-flavored liqueur
  • 1 teaspoon of black pepper, freshly ground
  • 1 pound of kielbasa, sliced about ¼ to ½ inch thick
  • 1 ½ pounds of lobster meat, cooked
  • 1 package frozen peas, (10-ounce)
  • 2 lemons cut into wedges
  • 1 tablespoon of fresh flat-leaf parsley leaves, minced

To make the Paella first, preheat the oven to about 425 ºF. In an big ovenproof Dutch oven, heat the oil. Then, over medium-low flame, add the onions and cook the onions for about five minutes, stirring it intermittently. Then put in the bell peppers and cook for another five minutes. Then, lower the heat and put in the garlic. Cook this for about another minute. Next, fold in the rice, saffron, chicken stock, salt, red pepper flakes and pepper and bring the ingredients to a boil. Then cover the pot and put it in the oven. After about fifteen minutes, stir the rice gently after fifteen minutes with a wooden spoon. Then put it back into the oven and bake it without a cover for another ten to fifteen minutes, till the rice is cooked fully.

Now, move the paella back onto the stove and mix the licorice-flavored liqueur. Cook the paella over medium flame for about a minute till the rice has absorbed the liqueur. Then, turn off the flame and put in the peas, kielbasa and lobster. Cover the paella for about ten minutes and allow it to steam. Add the parsley over the top and garnish with wedges of lemon. This should be served hot.

This dish is made with cooked lobsters but there are many dishes that are made with live lobsters. Live lobsters are not easily available but there are many online seafood stores selling live lobsters. Online stores have made ‘lobster shopping’ a lot easier for foodies and those who like cooking.