3 Reasons to get Seafood Chowder for Your Next Party

The summer is almost over, school is starting back up and you’re probably glad that grad parties are over with! But, autumn brings about plenty of parties as well (Labor Day, Halloween, Thanksgiving) and you might even host a party or two throughout the winter.


So, consider getting a nice big order of fresh seafood chowder for your next party for these reasons:


1 – Seafood is Classy – Let’s be honest, when you get seafood, you feel pampered. Whether it’s lobster, caviar or a nice clam chowder, people consider seafood to be of high standard and quality. So, impress your guests with lobster stew.


2 – Chowder is Easy to Serve – Lot’s of foods, even if prepared beforehand, require a lot of work to actually distribute. Chowder is pretty easy to serve to guests. Throw it in a pot, heat it up and add a ladle!


3 – Leftovers are Incredible – Some foods don’t really work as leftovers – not so with chowder. If all of your guests don’t finish off your lobster stew supply, you have a side course or a lunch meal for the next day (or more, depending on how much you have left!).

How to Cook Lobster

When it comes to cooking fresh Maine lobster, you have two main options: Boiling & Steaming. Of course, you can grill it as well, but let’s stick with boiling and steaming for instruction today (as you can do these any time of year).

Boiling Lobster

Make sure that you have a pot large enough to hold 3 quarts of water for each lobster that you intend to boil. Ideally, you’ll want to use fresh sea water, in order to preserve the ocean taste in your lobster, but you can also use filtered water and add sea salt until it tastes salty enough. Throw your lobsters in the pot and cook for about 8 minutes per pound.

Steaming Lobster

When steaming live Maine lobster, you only fill the pot up to about a half inch with sea or salty water. You then place a rack or 8-10 inches of rockweed on top of the water, cover and bring it to a boil. Add lobsters to the steaming pot (with tongs to avoid burning) and cover. This process takes a bit longer, about 10 minutes per pound, but it makes for meat that just slips off the lobster!


Wondering how to eat a lobster? We Can Help!

I think that one of the biggest detractors for people and lobster dinners is the apparent difficulty in eating it. But, it’s really not that difficult, it’s just not what you’re used to. Plus, it’s so worth it!


So, how does one eat a fresh Maine lobster?


Step 1 – The Lobster Claws

The claws are probably the easiest part to eat, in my opinion. You simply twist them off the arms and crack them like you’d crack a walnut. From that point, you use a lobster pick to get the meat out and enjoy!


Step 2 – The Lobster Tail

Most people consider the tail to be the best tasting of all the lobster meat. First, you need to uncurl it and break it away from the body with a twist. You’ll see various things inside the lobster at this point, mainly the meat. But, you’ll also spot the greenish liver and, if it’s a female, red eggs.

Now, you can eat the liver, but I don’t recommend it. A lot of people consider this a delicacy, but livers are a filter for contaminants, so it could actually be dangerous to eat it. The eggs, on the other hand, are entirely safe to eat and many consider them to be a delicacy as well.

But, what you want it the meat! So, break off the tail flippers and get the meat in them (don’t put any precious meat to waste!). Then, push out the tail meat from one end to the other with your thumb. This motion should get all of the meat out pretty easily, but you can use the pick to get out anything stuck inside.


Step 3 – The Lobster Legs

Now you just have to get the legs! Break each leg from the body, bite down on each leg to loosen the meat inside, dip in butter (if you like) and suck the meat out like a straw. You could almost consider this last step something like the icing on the cake, you’ve just eaten the delicious tail meat and you still have more left after the main section!

Welcome to Cape Porpoise Lobster Co.’s Blog

Welcome to Cape Porpoise Lobster Company’s blog! You are either here because you love lobster or because you want to love it… or maybe you just stumbled on our site by accident. No matter the case, you will love fresh Maine lobster if you give it a shot!

The American lobster resides in northern Atlantic waters, along the coast of Canada and the United States. This distinct lobster species offers an incredible white meat that no other animal can claim. A true distinction that anyone would note is the American lobster’s two large claws, which no other lobster can really match. Even the beautiful European lobster does not come quite close to the American lobster because they only have one large claw (the other claw is smaller).

Of course, you probably don’t care too much about the differences between lobster species—you want to know how they taste! But, how can one describe a taste? It’s not too easy to do! You really just have to try lobster to see what all the fuss is about!

And that’s what Cape Porpoise Lobster Company is all about—spreading the love of this incredible seafood. So, make sure to try it. We distribute lobsters from a small village in Kennebunkport Maine, from local fishermen. We then process all of the lobsters in our own plant, ensuring that each lobster meets our strict quality standards. This, in turn, ensures that each customer receives the perfect lobsters for the perfect dish! Keep in mind that we also distribute shellfish, crab and salmon fillets!

So, keep checking into our blog for updates on the world of lobster fishing and look through our site to see which products you want for your next dinner!