Lobster Mac N’ Cheese

Lobster mac n’ cheeseLobster mac n’ cheese is the ultimate comfort food. The perfect combination of down home cookin’ and refined elegance, lobster mac n’ cheese is so much more than macaroni, cheese and shellfish. Making the perfect lobster mac n’ cheese takes finding the right recipe to create the perfect medley.

 
Ingredients

1lb Elbow Macaroni
1lb chopped lobster meat
1/4 cup all-purpose flour
3 C whole milk
1 1/2 C grated cheddar cheese
1 1/2 C grated Gruyere cheese
1/2 tbsp cayenne pepper
Salt & pepper
6 tbsps melted butter
2 minced garlic cloves
2 cups crushed saltines

 
Preparation
1. Cook pasta as instructed

2. While cooking, melt butter in a sauce pot and add garlic, browning about 3 mins being careful not to burn.

3. Whisk in flour; cook 1 minute.

4. Add milk and boil, frequently whisking.

5. Reduce heat to medium-low, simmer 3 mins.

6. Remove from heat and whisk in remaining ingredients,except butter and crackers.

7. Add salt and pepper to taste.

8. Remove pasta from heat and strain.

9. Combine mixture and pasta.

10. Pour pasta mixture into greased casserole dish.

11. Combine butter and crackers, sprinkle over casserole.

12. Bake at 375° for 30 minutes.

13. Cool & serve.

The Evolving Lobster Status Symbol

clawsCracking lobster is a modern tradition most people reserve for special occasions. As delicious as lobster is, it usually doesn’t fall within budgetary restrictions for the typical American, it being on the rather pricey side. But if you examine history going back as recent as 50 years, lobster wasn’t always considered such a sought after delicacy.
After colonialists settled as far back as the 17th century and well into the early twentieth century, lobster wasn’t considered fit for a king, just for the poor. It was more considered worthy of farming fertilizer than suited for gracing the tables of the finest tables in Manhattan. Fisherman would even grind lobsters for chumming and as fish bait.
Without much meat and actually an indication of poverty, lobsters were seen for what they were; bottom feeders and a distant relative to the spider. They were considered complete poor man’s food and an embarrassment to knowingly consume. To have discarded lobster shells in a yard was considered a glaring indication of your lower class.
Primarily looked down on by consumers from coastal New England up into Nova Scotia, it was the staple to supply servants and farmhands. Fed to prisoners, animals and considered trash food, what drove the current higher cost of lobster is simple business 101; supply and demand. Mostly because there was such a low demand for lobster consumption, there was so much more lobster when Europeans first arrived in North America.
Because there was no demand for lobster and consequently no one would fish them, they would wash up on the New England shores in droves. Demand was so low, in fact, lobster would sell by the can at a fifth the cost of baked beans. But business was business and the poor would buy the canned lobster. But it was not the coastal Northeasterners to thank for the popularity of the lobster today, rather it was the Midwesterners.
As soon as the railroads took off in the middle of the 19th century and the lobster industry was introduced to a brand new market, the stigma of lobster meat was shed immediately. Because inland train passengers weren’t familiar with what a lobster even was, the railroads took a brand new approach and introduced the shellfish as new and exotic seafood.
Lobster as we know it was born. As the brand new industry was taking off, new methods of trapping lobster were introduced and employed. The first lobster trap was introduced in coastal Maine in the mid 1800’s, still the largest lobster producing state in the country. There were even such facilities introduced as lobster pounds, allowing lobster harvesters to maintain their catch until price fluctuations shifted in their favor.
The lobster rode its new found popularity wave into the 1920’s, when the crustacean hit its first true peak. But during the depression, demand disappeared and the dwindling population was allowed to recover until after the Second World War. When the 1950’s rolled around and people once again had disposable income and demand for it was high, the lobster was on top of the prestige heap.
Today the lobster is prepared in a much different means, typically boiled alive- much more appetizing to the human palate. There are thousands of lobster recipes gracing the white table cloths of the finest restaurants and establishments from Los Angeles to London. Lobster has come a long way, considered one of the worst food stuffs available to among the most elegant delicacies available.

The Authentic Maine Lobster Roll

Maine Lobster RollMaine Lobster Roll

Ingredients

• 1/2 pound cooked lobster meat
• 1/2 a cucumber, peeled and diced
• 1/4 cup mayonnaise
• 1/2 tablespoon tarragon
• 2 sliced scallions
• 3 hot dog buns
• 2 tablespoons unsalted butter
• Sea salt & ground pepper

 

 

Directions

• Chop cooked lobster meat.
• Combine lobster with scallions, cucumber, mayonnaise and tarragon.
• Season with salt and pepper.
• Chill 30-60 minutes.
• Preheat skillet over medium-low heat.
• Lightly butter both sides of each bun.
• Cook buns in skillet 2 minutes, each side, until golden brown.
• Stuff buns with chilled lobster salad.
• Serve.

Probably the Best Pie You Won’t Have for Dessert

lobster-34

Lobster is amazing in itself. When cooked in a pie, it simply astronomical. An all-time favorite lobster recipe, when lobster pie is prepared and cooked correctly the cook will indefinitely be remembered, in certain circles, forever.

Filling
10 tbsp butter
1/2 C sherry
2 C chopped lobster meat
4 egg yolks, beaten
2 tbsp flour
1 ½ C half-and-half
Topping
1/2 cup cracker meal
1/2 teaspoon paprika
2 tablespoons grated Parmesan cheese
4 tablespoons melted butter

  • Heat oven to 325 degrees F.
    Melt 4 tablespoons of the butter, add sherry, and boil 1 minute.
    Add lobster and remove from heat.
    Add flour and cook, stirring, until mixture bubbles. Remove from heat.
    Drain and reserve the sherry from the lobster meat
    Stir sherry and cream into the mixture. Return to heat and cook, stirring constantly until thick.
    Add beaten egg yolks
    Stir over low heat about 3 minutes without boiling.
    Place in Pie Plate
    Combine topping ingredients and sprinkle over pie.
    Bake about 10 minutes. Let cool.
    Serve.

Mother’s Day Seafood Recipe

lobster newburgYour mother brought you into this world and she deserves a great dinner for mother’s day. Show her you put some thought into her mother’s day dinner with a unique recipe she may have never had the chance to experience. Nothing says “I love you, mom!” quite like fresh-cooked lobster. And if you’re looking for an excellent way to prepare it, read on!
Ingredients:

  • • Three Large Lobsters
  • • 1/4C Butter
  • • 1/2C Cooking Sherry
  • • ½ C Brandy
  • • 1 C Heavy Cream
  • • 1/4 Teaspoon Nutmeg
  • • 4 Egg Yolks
  • • Cayenne Pepper, Salt to Taste

Preparation:

  • • Drop lobsters in boiling pot of water, 8 minutes from the time the water returns to a boil.
  • • Remove meat from the shell and claws. Coarsely chop.
  • • Cook the lobster meat in butter on moderate heat, 2 minutes.
  • • Add Sherry and Brandy, 2 minutes.
  • • Remove lobster meat.
  • • Add cream to pan. Boil 2 minutes.
  • • Reduce the heat to low and add nutmeg, cayenne and salt.
  • • Whisk in the yolks, whisking constantly, 3 minutes.
  • • Stir in lobster meat. Serve.

 

The Ultimate Celebratory Feast

seafood feastJob promotion? Graduation? Won the lottery? No matter what the occasion, there are certain milestones reserved for a truly epic feast. And there are few better components to an epic feast than crab and lobster. When preparing for your next special occasion, only considering a simple yet luxurious dinner sure to satisfy even the most discriminating of tastes will do.
• 1 Whole Lobster
• ¼ Cup Drawn Butter
• 2 Lemon Wedges
• King Crab Legs
• White Fish Cut of Your Choice
• 2 scallops
• 2 Shrimp
• Salt & Pepper
This is a surprisingly quick dinner to prepare. Because it will take the longest, place your white fish in the broiler.
• Time your whitefish in the broiler for about 15 mins.
• Place whole lobster in boiling water for 12 mins.
• Sere scallops in hot pan for 3 mins on each side, add lemon juice from one wedge and set aside.
• Place crab legs and shrimp in boiling water for 6 mins.
• Plate everything and garnish with a lemon.
Add one of each component for each dinner guest. Cooking this meal is all about timing, so start with what takes the longest so everything is done at the same time. Simple yet refined, boiled lobster and crab make for the best compliment to any accomplishment or festivity.

Cape Pier Chowder House Menu is Here!

The Cape Pier Chowder House will reopen on April 3rd, 2015 for our new season. We’re proud to announce and release our 2015 menu, which features selections that include our lobster stew, crab cake sandwich, fried fish & chips, lobster dinners, and of course our famous lobster roll. Plus, many more delicious menu items! To see the complete menu, click here! 

The Cape Pier Chowder House is located at 79 Pier Road in Kennebunkport, ME. We can’t wait to see you in 2015!

Rock Lobster Tails & Newburg Sauce


Place Lobster tails in cold water. Cook, gradually, add remaining ingredients. Cook slowly for about 30 minutes, or until tender. Do Not Boil. Drain and then dice.


Newburg Sauce

1 tbsp flour

4 tbsp butter, dash pepper

A little nutmeg

1 cup thin cream

2 egg yolks

1/2 tsp salt

Blend flour into melted butter in top of double boiler. Add cream. Stir until slightly thickened. Add seasoning and diced lobster. Heat thoroughly. Add hot mixture to slightly beaten egg yolks. return to double boiler. Cook, stirring constantly for 2 minutes. Serve on toast. Serves 4

Lobster Irish Seafood Chowder- A Perfect Patty’s Day Addition

seafodd chowder Just in time for St Patrick’s Day, this Irish favorite will have your party goers coming back for seconds. This relatively simple cream-based chowder includes all the seafood favorites for the perfect medley.

 

 

 

  • 1 Medium Onion
    1 Carrot
    2 sticks of Celery
    1cup Peeled, Diced Potato
    1 pound Smoked Haddock
    2 cooked lobster tails
    1 glass of White Wine
    2 cups Cream
    2 cups Full Fat Milk
    10 teaspoons Butter
    10 teaspoons Flour

Coarsely chop lobster meat.
Finely dice carrot, celery & onion.
Add vegetables and butter to heated pan.
Boil the cream, milk, and vegetable concoction.
Add the diced smoked haddock.
Bring the soup back to a simmer, check seasoning & serve.

Lobster Scampi Linguine

Lobster Scampi Linguine Probably one of the most indulgent recipes we advocate, lobster scampi linguine is perfect for special occasions.

Served as a reward for a job well done, to celebrate a job promotion or just to show your loved ones you care, lobster scampi is favorite to everyone!


Lobster Scampi Linguine Ingredients:

2 lobster tails

1 lb linguine

3 garlic cloves, minced

½ cup dry white wine

3 tbsp unsalted butter

3 tbsp Extra Virgin Olive Oil

1 tsp red chili flake (optional)

Salt, pepper, Parmesan cheese

Directions:

Boil water for the linguine, in a large pot for best results. Once rolling boil is achieved, put linguine in pot and time 10 mins.

Over medium heat in a large sauté pan, add butter and oil (do not let brown). Add garlic and sauté 1 minute, being careful not to burn. Add lobster and wine and cook until the lobster is pink about 4 -5 minutes.

Remove lobster from tail shells and moderately chop. Add to sauce with pasta and toss mixture. Add salt, pepper and Parmesan to taste and serve.


Now that you are ready to start cooking up this delicious meal, all that’s left to do is order your fresh Maine lobster from Cape Porpoise Lobster Co.

Place your order with us online or by calling us at 1-800-967-4268.