What to Eat and Drink with Your Maine Lobster

What goes well with lobster? The truth is, the options are almost endless, as it all depends on how you prepare the dinner. Grilling, chilling, and boiling all afford different tastes and textures, so you’ll want to complement with the proper foods and wines accordingly.

Also, if this is your first time eating lobster, watch a quick video on how it’s done.



What Wine Goes Well With Lobster?

If you’re planning a lobster dinner and you feel a little lost on what to add, read this post, and then head on over to the Maine Lobster Council, and check out “Which Wine With Maine Lobster”. This post covers what to drink for a myriad of different cooking styles. They don’t just tell you which wines are great, they tell you why.

Check out what they said about chilled lobster in salad

-“You’re looking for some bracing acidity because of the vinaigrette. French Chablis, Sancerre or Pouilly-Fumé would all be great. An unconventional choice is German Riesling—a kabinett, high in acidity and matching the light freshness of the dish. If the salad has a strong herbal note or a lot of baby greens, I’d prefer Sauvignon Blanc. If it’s warm outside and the salad is primarily seafood without greens, consider a sparkling wine.” Read more here.

Which Side-Dishes Complement the Meal?

Most side dishes work universally, like cucumber and tomato salad with vinegar dressing, or even baked potatoes and a crunchy dinner roll. However, like the wines, there are specific palates that blend particularly well, and you want to maximize on that for your dinner. For example, if you’re grilling the lobster, and going for a large fancy dinner, add a small, bacon-wrapped filet mignon. Boiled lobster goes well with scalloped mashed potatoes or sweet potatoes (baked or mashed).

What’s for Dessert?
End the meal with the best desserts. Most people agree, cheesecake and chocolate covered strawberries make the best ending to this meal. Both of these take about an hour, and taste amazing, making a wonderful finale to your meal. The best part is, you can get creative with the decoration of the strawberries and the cheesecake, so have a little fun with it.

Summer Dinner Party Menu: Throw a Lobster Bake

Impress your guests with a dinner party that encompasses the true essence of summer. Unlike a traditional outdoor gathering, a dinner party typically involved 6 – 12 guests. With warm nights and relaxed living, the summertime allows the host to create an enchanting atmosphere with lights, table decor and great food. Start by choosing a theme and composing your guest list. This will help you design an invitation, menu and décor colors.

For inspiration take a look at our summer dinner party menu. We have chosen the theme of a lobster bake with nautical table decor and fun summer cocktails.

All the Maine seafood listed below is part of the Cape Porpoise Lobster summer special, click here for more information.

Fresh Maine Steamer Clams

1. Start by placing several mussels at a time in large bowl and gently swirl around the water to release any dirt or sand.

2. Once they are ready to be cooked, add about an inch or water in the bottom of a tall large pot. Then carefully place the Maine steamer clams in the pot and steam for 5- 10 minutes. If any of the clams stayed closed throughout the cooking process, discard.

3. Separate the steamed clams into serving bowls are pair with small bowls of butter for dipping.

Tip: Throughout your table place empty bowls for the shells, along with smaller serving bowls filled with the broth from the pot.

Maine Mussels

1. Similar to the steamer clams, place your Maine mussels in a bowl of water and gently clear away any dirt. Drain.

2. Pour 1 tablespoon of olive oil in a wide-bottomed pan and set over medium heat. Add flavoring with the addition of chopped garlic cloves and chopped onion. Cook the seasoning for roughly 3 minutes or until golden brown.

3. Add your Maine mussels, 1 tsp. of sea salt and ½ cup of white wine. After bringing to a boil, simmer on reduced heat for five minutes.

4. Place the cooked Maine mussels along with the broth into serving bowls and accent with lemon juice. Serve with melted butter and bread.

Tip: Open shells are an indication that the Maine mussels are done cooking.

Live Maine Lobster

1 and 1/2 lb Maine Lobsters Pack of 10
1. Fill a large pot with 3 quarts of water per 1.5-2 pounds of live Maine lobster. Add ¼ cup of sea salt for each gallon of water.

2. Bringing the water to boil, then add each live Maine lobster one at a time. Begin timing and do not cover.

3. After cooking, allow the Maine lobsters to sit for 5 minutes and absorb the moisture in the shell.

If the lobster weighs: Boil:
1 pound 8 minutes
1 1/4 pounds 9-10 minutes
1 1/2 pounds 11-12 minutes
1 3/4 pounds 12-13 minutes
2 pounds 15 minutes
2 1/2 pounds 20 minutes
3 pounds 25 minutes
5 pounds 35-40 minutes

Tip: Pair the Maine Lobster with corn on the cob and roasted potatoes to complete the main course.

When serving the appetizers offer your guests fun and colorful summer cocktails to add to the experience. Then for the main course of lobster, serve with white wine or beer to enhance the flavor. For invitation inspiration, table settings and delicious cocktails, check out our Summer Lobster Bake Pinterest board.

Source: http://www.ehow.com/how_8607509_cook-maine-mussels.html

Cape Pier Restaurant 2013 Season

If you’re tired of the cold weather, don’t worry, because things are heating up in Kennebunkport, Maine. March 29th is the day Cape Pier Restaurant opens for the 2013 season.

Imagine yourself and your loved ones enjoying delicious Maine lobster fresh from the sea in a restaurant overlooking the water. Cape Pier Restaurant makes that ideal experience come true, as you and your friends and family look out on one of New England’s most picturesque harbors. Locals and tourists alike love the experience of dining on fresh lobster and seafood at the relaxing and casual Cape Pier Restaurant.

Kennebunkport, Maine is perhaps best known to the world as the place where former President George H.W. Bush has a family compound on the water, a place where he, his wife Barbara, and various family members spend quality time. It’s fun to drive out to the coast and see the Bush compound. It’s not something you can actually visit, but you can stop along the highway and see it in the distance as it juts out into the sea on a small peninsula.

After people see the Bush compound, the next most popular thing in Kennebunkport is having a meal at Cape Pier Restaurant at 79 Pier Road on the town’s lovely waterfront. The restaurant, which is generally open from 11 a.m. in the morning ‘til “close,” whenever that may be, is an ideal place for lunch, dinner and private events.

The Cape Pier Restaurant is supplied by the Cape Porpoise Lobster Company, an in-town supplier of fresh Maine seafood. Besides lobster, you can enjoy shrimp and scallops, among other delicacies.

If the weather’s nice, enjoy a meal or lobster bake outside on the restaurant’s Chowder House deck, and if it’s chilly, stay inside and enjoy the view from Cape Pier’s large windows.

Cape Pier Restaurant’s early spring hours are 11 a.m. ‘til “Close” on Friday, Saturday, Sunday and Monday nights. After May 1st, the restaurant will be open seven days a week through October 31st. Call 207-967-0123 and make your reservations today!

Three ways to make Maine lobster rolls

Lobster rolls are synonymous with New England cuisine. From the shores of Long Island to the coastal waters all the way up through Maine and Canada, it seems everyone has their own recipe for this crustacean treat. Most recipes call for chunks of steamed lobster meat, including claws, knuckles and tails, tossed in a bit of mayonnaise or butter and placed on a split top bun. But no matter how you make lobster rolls, the lobster meat should always be the star, never to be outdone by added ingredients. Here are three recipes, comprised by the folks at www.kitchendaily.com, that are guaranteed to satisfy any seafood lover’s palette.Lobster roll

Always start with a classic. You can never go wrong with the original Maine lobster roll. This recipe consists of:

2 cup cooked Maine lobster meat, cut into chunks no smaller than 3/4 inches
2 teaspoon lemon juice (juice of about 1/4 lemon)
1/2 cup mayonnaise, plus more if necessary
salt and freshly ground black pepper
4 top-split hot dog buns (see Note)
3 tablespoon unsalted butter, melted
snipped chives or chopped parsley (optional)

To make this delicacy, begin by tossing the lobster with the lemon juice in a bowl.  Next, add the mayonnaise and stir, adding more if necessary to moisten the salad sufficiently. Season it with salt and pepper to taste (use pepper sparingly). Refrigerate the dish for approximately four hours if not intending to eat right away (though how could you resist eating these lobster rolls immediately?) Heat a cast-iron griddle or large heavy skillet over medium heat. Brush the sides of the rolls with the melted butter and place on the griddle. Turn the rolls until both sides are lightly browned. Open the rolls and spoon in the lobster salad, heaping it high. Sprinkle lightly with snipped chives or chopped parsley for color. Serve immediately.

The next recipe is a slight variation, using Old Bay as a key ingredient while mixing the lobster salad and with a shorter preparation time than the classic Main lobster roll. Here it is:

1 cup chopped celery (from 3 to 4 celery stalks)

4 whole-grain hot-dog buns

1 1/2 pounds Maine lobster meat (from about 2 steamed lobsters)

1/4 cup reduced-fat mayonnaise

2 tablespoons plain, nonfat Greek yogurt

1 small bunch of chives, thinly sliced

1 jalapeno, seeds removed, minced

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon Old Bay seasoning

Begin by mixing celery, lobster, mayonnaise, yogurt, chives, jalapeno, salt, pepper and Old Bay seasoning together. Simply spread the salad over a warmed hotdog bun and serve with a side of lemon. French fries nicely complement any lobster roll though the rolls are delicious enough without any side dish.

Lastly, for the health-conscious diner, there is the grilled lobster roll. This recipe includes directions on how to remove the lobster from the tail, cook the lobster and portion it. It is as follows:

2 10- to 12-ounce Maine lobster tails, thawed if frozen (see Tip)
2 teaspoon extra-virgin olive oil
4 whole-wheat hot-dog buns
1 cup snow peas, trimmed
1/4 cup minced celery
1/4 cup reduced-fat mayonnaise
1 tablespoon plus 2 teaspoon lemon juice
1 tablespoon minced shallot
2 teaspoon Dijon mustard
1 teaspoon chopped fresh tarragon
1/2 teaspoon freshly ground pepper
1/8 teaspoon salt, or more to taste
1/4 teaspoon garlic powder

Begin by preheating the grill to medium-high. Lay lobster tails soft side up on a cutting board. Cut the tails in half lengthwise through the shell using kitchen shears, starting from the fan. Loosen the shell from the meat by running your finger along the inside of the shell. Brush the meat with oil and then lay the tails on the grill, cut side down. Cook the meat until lightly charred and meat is opaque and thoroughly cooked. This should take approximately 5 to 6 minutes. Remove the lobster meat from the heat and transfer it back to the cutting board. Toast buns over indirect heat for 4 minutes. Cook snow peas until bright green in boiling water for about one minute. Drain under cold water and slice thinly. Coarsely chop the meat upon removing the tail. Finally, mix celery, mayonnaise, lemon juice, shallot, mustard, tarragon, pepper, salt and garlic powder in a large bowl and gradually stir in the chopped lobster and snow peas. Divide the salad among the toasted buns.


Hot Tub Time! Tips for Boiling Your Valentine’s Day Lobster

Our collective love affair with lobster knows no limits. Some people associate the crustacean with coastal living and dining. The sight and smell of a lobster brings them back to times spent walking beaches, fishing in the ocean and living the coastal life. Others just simply love the flavor and various ways to prepare lobster. From split lobster tails drizzled in butter to lobster rolls, bisque and everything in between, this seafood delicacy usually requires a thorough cooking and carapace removal process.

Here is a list of tips on how to properly boil live Maine lobsters, turning them from a rich brown to a satisfying shade of red. Go ahead and get your lobster bib ready. Once you master the art of lobster preparation, you’ll be ready to dig in!

To begin, fill a large pot with water and set it on the stove to boil. You can make a tasty cooking broth by combining the water with thyme and bay leaves. Squeeze the lemon juice into the water and then drop in the rinds. Bring the pot up to a high boil. It’s important to begin with a live lobster, as it tends to cook better. When a lobster is already dead, sometimes it will not cook properly or produce the best taste.

If your lobster was banded on the claws, cut them off so they don’t go into the broth you have created. Be careful when handling a live, un-banded lobster as it has very sharp pincers and claws that can be dangerous to the handler. And though the lobster is, at this point, still unaware of its impending future, it can still be pretty salty about being pulled from its ocean home.

Using a towel, grab the lobster by its mid-section, keeping its claws away from your body. Place it head first into the boiling broth. This way, the lobster doesn’t have a moment to suffer.

Cover the pot with a lid and begin boiling. Lobster cook times may vary depending on the size of the crustacean. Typically, a lobster weighing one to one and a quarter pounds will take about 12 to 15 minutes. For every pound, add five minutes. You will know the lobster is fully cooked because its shell will have turned bright red and the tail will have curled underneath the body.

To be sure, tug the antennae of pull one of the small walking legs. They should come off easily. The meat inside the lobster will be firm, white and the tomalley, which fills the body cavity, will be a greenish-yellow color.

Feelin’ Crabby About Your Diet? Why You Should Turn to Seafood

One of the most common New Year resolutions that individuals make (and break) is to lose weight and live a healthier lifestyle. Maintaining a healthy diet is ensuring that you are choosing ingredients that are low in fat but still can provide you with essential nutrients. Many are surprised to learn about the health benefits associated with seafood products such as Maine lobster and crab. 

Maine Lobster is typically considered a delicacy that is consumed during special occasions and the summertime. However working this tasty ingredient into everyday meals can help you maintain the balanced diet that you’re looking for. Lobster is low in fat content, high in protein, and helps promote a healthy heart due to being low in cholesterol. It has also proven to be very effective in preventing osteoporosis, rheumatoid arthritis, cardiovascular disease, and certain types of cancers. Maine Lobster meat can be used in sandwiches, salads, and pastas to give you plenty of options for adding it into your diet.

Another ingredient that is rich in protein, vitamins, and minerals is Crab. These nutrients have given Crab meat anti-cancer properties due to containing high levels of selenium; this antioxidant can lead to lower rates of cancer. Crab meat is also low in saturated fat and due to the presence of chromium, and can help increase levels of good cholesterol (HDL) in the body. Similar to other seafood, Crab is rich in omega-3 fatty acids. This has the important benefit of reducing the level of low-density lipo-proteins and tri-glycerides in the body, which can choke up the artery walls.

Living a healthy lifestyle doesn’t mean that you can’t enjoy the food that you are consuming. It just takes a little creativity and the right ingredients to make healthy meals that are both tasty and nutritious.

Here Comes “Santa Claws”

Ideally, your live Maine lobsters should be cooked and prepared the same day that you receive them from Cape Porpoise Lobster. However it is possible to keep these delicious creatures alive and fresh for up to 48 hours after delivery. Cooked dead lobster is slimy and will lack the flavor that you were anticipating. Ensure that your lobster delivery stays fresh by taking advantage of the tips below.


Do This:


    • – Wrap your live Maine lobsters in damp newspaper or  towels


    • – Alternate lobsters head to tail when storing in a group


    • – Check the newspaper every 6-8 hours to ensure that the lobsters remain damp


    • – Store on the bottom shelf of your refrigerator (34-36 degrees)


    • – Cook any lobsters that are slow and weak immediately


    • – Inspect each lobster and if you spot any light-colored gel, the lobster might be damaged


  • – If you’re unsure if a lobster is alive, hold it in the air to check that its tail moves up and down


Don’t Do This:


        • – Remove the bands around the lobster claws


        • – Store your live lobsters on ice or in tap water


        • – Handle the lobsters by their claws


        • – Place the lobsters in air tight containers that could suffocate them


        • – Store lobsters in your freezer (this unfit temperature will weaken the lobsters)


      • – Leave the carton of lobsters by heat or sunlight

Tis’ the Season for Holiday Maine Lobster Specials!

During the holiday season there is always that one person that is hard to buy for. That’s why Cape Porpoise Lobster has made it easy with our new holiday Maine lobster specials. Surprise your loved ones, coworkers, or anyone on your list with delicious Maine Lobster Tails and Seafood.

Our overnight shipping makes it convenient to send quality Maine Lobster straight to anyone’s doorstep. The Cape Porpoise Lobster holiday specials include Maine lobster tails, seafood chowder, and scrumptious crab cakes starting as low as $99.95. For those hosting a holiday dinner party, we are offering a great deal on 8/10 oz. Maine lobster tails and crab cakes with a package of 8 for only $279.95!

Also, be sure to enter our ‘Share the Family’s Secret Seafood Recipe’ contest on Facebook to win 8/10 oz. Maine lobster tails and seafood chowder for four. All you have to do is like our Facebook page, upload your recipe and photo, then have your friends and family vote.

We will be running the contest until 12/20/12, and the recipe that receives the most votes, will win the holiday special.

Click here to view all of Cape Porpoise Lobster’s holiday specials.

3 Ways to Prepare Rock Crab

Maine rock crabRock crabs can serve as a delicious appetizer, side or meal, making them quite versatile. As you’ll see, you can go a lot of directions in preparing them as well, whether using rock crab claws or meat.

Boiled Rock Crab

This recipe, for example, keeps it quite simple – so simple that the only ingredient is the crabs. Of course, you could serve it with condiments, but it’s good to know that you don’t have to get too fancy with this delicious crab.

Sweet & Spicy Beer Steamed Rock Crab

On the other hand, this recipe involves some pretty delicious seasonings and the like. Any recipe involving beer has got to be good, so you know that you’ll enjoy this one if you’re adventurous enough to try it!

Rock Crab Cakes

Of course, you can kick it up a notch further and opt for the sherry instead of the beer, like this recipe here. It takes 2 pounds of rock crab meat to make the cakes, meaning this one will definitely fill you up!

So, take these recipes out for a spin and try them in your home. You’ll discover new ways to prepare this delicious meat, exciting the palates of your family, friends or party guests.

Some Things that you may not know about Lobster Traps

For one thing, if you have never been to a Maine lobster fishing shore, you might not have even known that lobsters were caught in traps. But, you probably did, since it’s pretty common knowledge that commercial fishing is done with traps, nets, etc.

But, did you know that lobster traps have escape routes? “Why?” you might ask. Well, legally, only lobsters of a certain size can be caught and kept, so, the escape hatch allows undersized lobsters to leave and grow to be of legal catching size.

Did you know that lobster traps can weigh from 30 to 40 pounds? Surprisingly enough, they are composed of enough plastic-covered wire to be of pretty substantial size. Of course, they weigh a lot more after having caught the lobster!

But, each trap also features some things that, maybe no one except the specific fisherman knows. Each fisherman has his own preferences and secrets as far as what makes a trap the best. So, it takes years of experience to know how to get the most lobster per drop.

The next time you dig into a delicious lobster dinner, make sure to remember the hard work that went into catching it. Our fishermen are literally the backbone of the industry, and their years of experience make it so that we can continue to offer great fresh lobster on a daily basis!