When you order fresh live Maine lobster from Cape Porpoise Lobster Co., we can assure you that you’re in for a delicious meal. However, if you’re a lobster newbie you may need some help with the basics of lobster cooking. Luckily, we’re here to help.
Here’s how to steam lobster:
First, make sure to choose a pot with plenty of room. If the lobsters are crowded together, the heat won’t circulate evenly, and you’ll wind up with some lobsters that are underdone and some that are overdone. A 4- or 5-gallon pot can handle 6 to 8 pounds of lobster.
Place a couple of inches of salted water into the pot. Set a steaming rack inside the pot and bring to a boil over high heat.
Then, using tongs, lower live lobsters one at a time into the pot and close the lid. Here’s a handy guide to how long you should cook the lobster, depending on the weight. Make sure to start the timer as soon as you close the lid!
How do you know when your lobster is done? Cooked lobsters turn bright red, but that’s not the best indicator that your lobster is fully cooked. Crack a lobster open where the carapace and the tail meet. If it’s done, the meat will have changed from translucent to white.
Now that you know how to steam your lobster, it’s time to place an order. Call Cape Porpoise Lobster Co. at 1-800-967-4268 today and have fresh Maine lobster delivered to your door in 24 hours or less! Check our blog often for more tips and delicious recipes!
If you’ve just ordered some fresh live Maine lobster from Cape Porpoise Lobster Co., we’d like to congratulate you on your excellent taste. However, you may be wondering: how the heck do I store this?
Here are some handy tips for storing live lobster:
- Leave on the rubber bands that came wrapped around your lobster’s claws until after it’s cooked. You don’t want to find out the hard way how tough lobsters’ claws are!
- Refrigerate your lobster immediately, at around 40 degrees Fahrenheit, until you’re ready to cook it. Keep the lobster on the bottom shelf of your fridge to avoid contaminating any other food.
- Wrap the lobster in seaweed or damp (but not soaking wet) newspaper. This will keep the lobster nice and moist, as well as make it sluggish enough not to try and fight its way out. You can also add a frozen gel pack for extra security.
- Try to cook your lobster the same day you receive it. (If you order from Cape Porpoise Lobster Co., that’s 24 hours after you place your order). Lobster stored as described above can stay fresh for another day or so, but you don’t want to take your chances.
- If you open the fridge and your lobster is dead, it’s best to throw it out. Lobsters start to decompose as soon as they die.
Now that you know how to store live lobster, it’s time to order some! Shop online now and receive free overnight shipping with all purchases!
Nothing says summer like delicious seafood favorites. Need some help deciding what to make for your next gathering or family dinner?
Hot crab dip is always a crowd-pleaser. It’s quick and easy to make. Here’s how:
- 1. Start by preheating your oven to 350 degrees.
- 2. Mix an 8-oz. package of softened cream cheese, 1 cup of sour cream, 2 ½ teaspoons of Old Bay seasoning and a teaspoon each of Dijon mustard and Worcestershire sauce in a medium bowl.
- 3. Fold in a pound of lump crab meat. Toss it gently, so you don’t break up the lumps.
- 4. Spread in a buttered 9-oz. pie dish, or, for an extra-special touch, spoon into two sourdough bread bowls with scooped-out centers.
- 5. Top with cheddar cheese and another sprinkle of Old Bay.
- 6. Bake for 30 minutes, or until the top is bubbling. You have the option of placing the dip in the broiler for the last minute or two of bake time to get that nice browned color.
- 7. Garnish with parsley, serve and enjoy!
This recipe makes about eight servings. Leftovers keep well in the fridge and can be reheated in the microwave.
Now that you know how to make a great hot crab dip, it’s time to buy some mouth-watering crab meat. Cape Porpoise Lobster Co. has fresh, high-quality Maine rock crab meat at affordable prices. We’ll have it to your door in no time—we offer free overnight shipping with all orders of our crab, lobster and other seafood products. Call 1-800-967-4268 to place your order today!
Summer is the perfect time to try out new seafood recipes your family will love.
Why not shake things up a bit the next time you make dinner, and try a delicious lobster lo mein?
To serve two to four people, you’ll need two live, two-pound lobsters. Begin by cooking the lobster: prepare an ice bath, then bring 6 quarts of water to boil in a large saucepan over high heat. Submerge the lobsters head first, then cover and cook for 8 to 10 minutes, until they turn bright red. Then use tongs to place the lobsters in an ice bath for 5 to 10 minutes. Crack and break down the shells, removing as much meat as possible. Chop the meat, then prepare it for cooking by coating it in a half-cup of cornstarch.
While the lobster is cooking, prepare a package of lo mein noodles according to the package instructions.
Then, make your seasoning: combine 4 chopped green onions with 4 cloves of garlic, a tablespoon of minced ginger and a teaspoon of Chinese five-spice powder, then cook in a wok in canola oil for a minute or two, until fragrant. Add the lobster, reduce the heat and cook for 3 or 4 minutes.
The sauce is the final step. Mix a cup of vegetable stock with a quarter-cup of soy sauce, a quarter-cup of mirin (rice wine), a tablespoon of fish sauce and a teaspoon of sugar. Then, add the mixture to the wok with the lobster and vegetables. Add bean sprouts and two more chopped green onions. Stir, then cook until fully heated.
Add the lobster mixture to the noodles and enjoy!
Looking for the perfect wine pairing for your lobster lo mein? A simple, elegant Riesling with a touch of sweetness will underscore the richness of the lobster and balance the Asian flavors of the dish.
Now that you know how to make lobster lo mein, it’s time to buy some delicious lobster. Cape Porpoise Lobster Co. has fresh, top-quality live lobster available at affordable prices. We offer free overnight shipping with all orders of our lobster and other seafood products. Call 1-800-967-4268 today to place your order today, and get cooking!
Everyone loves a delicious seafood dinner. If you’re planning a menu around some fresh lobster, shrimp or other marine delights, you might be wondering how to cap off the meal!
Read on for a few ideas for desserts that go well with seafood.
Key lime pie
Think about how often you see fish and seafood dishes accompanied by a wedge of lemon. That’s because seafood and citrus complement each other so well, they were practically made for each other! Keep the citrus vibe going with a summery key lime pie. Other citrusy ideas? Lemon meringue pie, lemon bars or orange sorbet.
The richness of chocolate balances out the taste of saltier seafood dishes, especially those seasoned with Old Bay. Try a rich but light chocolate mousse, perhaps with some salted caramel sauce on top to continue the interplay of sweet and salty flavors. You could also keep things easy and spoon the sauce over some chocolate ice cream or sorbet.
Who said fruit can’t be decadent? Treat-yourself with fruit desserts, like mixed fruit tarts or pavlovas covered in whipped cream, both make an excellent complement for lighter seafood dishes like broiled lobster tail.
Now that you’ve picked out a delectable dessert, it’s time to order some seafood for the main course. Cape Porpoise Lobster Co. offers top-quality lobster and other seafood treats that can be at your door, ready to cook, in just 24 hours! We include free overnight shipping with every order. Call 1-800-967-4268 today to place your order and get cooking!
Grilling season is well underway! Here at Cape Porpoise Lobster Co., we love the taste of just-grilled seafood, and shrimp is no exception. Never tried it before? You’re in for a treat.
Here’s how to grill shrimp:
- 1. Choose the right shrimp. Jumbo and colossal-sized shrimp are easiest to grill.
- 2. Preheat your grill to 350 to 450 F.
- 3. Peel the shrimp prior to grilling, except for the part of the shell around the tail. This will allow whatever marinade you choose to really penetrate the shrimp meat.
- 4. Devein the shrimp: use a small, sharp knife to make a cut down the back of each shrimp. Then, rinse under cold water while pulling out the vein.
- 5. Marinate your shrimp for 20 minutes or so. You could use a simple marinade with just olive oil, lemon, salt and pepper, or get creative. The choice is yours!
- 6. Thread the shrimp on a metal or wooden skewer.
- 7. Grill the shrimp over direct, medium heat for 2 ½ to 3 ½ minutes per side. The meat inside should be an opaque white, while the outside should be pink.
- 8. Serve with a side of your choice, like a Greek salad or lemon-pepper asparagus.
- 9. Enjoy!
Want to grill up some shrimp this weekend? Cape Porpoise Lobster Co. offers top-quality, fresh-frozen shrimp and other seafood delights that can be on your grill in just 24 hours. We include free overnight shipping with every order. Call 1-800-967-4268 today and fire up that grill!
Grilling season begins Memorial Day weekend, and what’s better to throw on the grill than some delicious lobster?
Grilled lobster is a summer classic, and we’re here to show you how to prepare it.
A simple recipe lets you prepare grilled lobster in 10 minutes. If using four whole lobsters, begin by combining a pound of good-quality butter with a half-cup of chopped basil or other herb, plus salt and pepper to taste. Chill the butter mixture for at least half an hour.
Then, split the lobsters in half lengthwise, cutting only through the meat and keeping the shell connected (the two halves of the lobster should remain slightly attached). Break off the claws and legs, crack with a knife handle, and grill on medium low, covered, for 4 to 5 minutes per side.
Next, brush the lobster bodies with oil, season with salt and pepper, and grill flesh-side down over medium for 7 to 8 minutes. Top the lobsters with the butter mixture and enjoy!
A few key tips to keep in mind when grilling lobster:
- Use hard-shelled lobster. Soft-shelled, or “new shell” lobster won’t hold together as well on the grill.
- Speaking of that grill, make sure to oil it or spray it well with cooking spray. Seafood meat tends to burn easily because it’s delicate. You don’t want your lobster burned or stuck to the grill.
- Keep a close eye on the grill, and don’t step away for any reason until the lobster meat is opaque and the shells have turned a bright, red-orange color.
- Get creative with your basting. Butter is often the base, but you can try different herbs and spices. You could even add tequila and lime!
Want to grill up some lobster this Memorial Day weekend? Cape Porpoise Lobster Co. offers top-quality, fresh Maine lobster tails that can be at your door in just 24 hours. We include free overnight shipping with every order. Call 1-800-967-4268 today and get grilling!
It’s one of the questions we get often: why do we have to boil lobsters alive? People love to eat fresh Maine lobster—but not everyone likes to see, or hear, the crustaceans be prepared for our consumption.
But what if we told you that boiling is, in fact, the safest way to eat lobster for our own health?
Let’s say we don’t boil the lobster, and kill them like any other fish. Chances are, within hours, their decaying bodies will be preyed on by the Vibrio bacteria, a nasty microbe that causes severe food poisoning in humans. So now, you’ve eaten the lobster, and you’re not feeling too good—cramping, vomiting, fever, and chills, which can sometimes be fatal.
Well, you might ask: why don’t we just boil the lobster right before we serve it? Turns out, once the bacteria gets into the decaying lobster meat, it’s nearly impossible to get out, even by boiling it. So it makes the most sense to keep the lobster alive until the very last moment—which is why you see it in window cases filled with water in restaurants everywhere.
There’s also an ethical case to be made. Lobsters, experts say, are not like chickens or pigs, which you’d never boil because they are more conscious. Lobsters’ nerve systems may not actually be able to register pain, or know what pain is.
That is why here at Cape Porpoise Lobster Co., we ensure that we’re serving the freshest Maine lobster around, and we do it in a way that respects the creature’s way of life. We love lobsters as much as you do, and know that they are considered amongst many experts to be a healthy addition to any diet. So we strive to take care of both of our customers, and lobsters. If you have any questions about our fresh Maine lobsters, don’t hesitate to contact us today by calling 1-800-967-4268!
Lobster Newburg is one of the classics of American seafood cooking. Creamy, saucy, and rich, it’s sure to impress the guests at your next dinner party.
History of Lobster Newburg
There are a few different theories as to how the dish came about, but the most popular holds that it was created in 1876 at Delmonico’s Restaurant in New York City. Originally called Lobster Wenburg, it was named after a wealthy sea captain, Ben Wenburg. When Wenburg had a falling out with the owner of Delmonico’s, the latter changed the name to Lobster Newburg.
Lobster Newburg Recipe
To make Lobster Newburg for four, begin by whisking together two egg yolks and a half-cup of heavy cream in a small bowl until well-blended. Set the mixture aside while you melt a quarter-cup of butter or margarine in a saucepan over low heat. When the butter is melted, mix in the egg and cream mixture, along with two tablespoons of dry sherry or madeira. Continue to cook over low heat, stirring constantly, until the mixture thickens. Be careful not to let it boil!
When the mixture is thick, remove it from the heat and add a half-teaspoon of salt, a pinch of ground nutmeg and a pinch of either cayenne pepper or paprika. Add three-quarters of a pound of cooked lobster meat, broken into chunks. Return the pan to low heat and continue to cook until the dish is warm. Serve over buttered toast, and enjoy!
Now that you know how to make Lobster Newburg, it’s time to buy some top-quality lobster. Cape Porpoise Lobster Co. has fresh, delicious lobster available at affordable prices, and we can get it to you quickly! We offer free overnight shipping with all orders of our lobster and other seafood products. Call 1-800-967-4268 today to place your order.
Picture this: It’s Friday night, and you’ve decided to have some friends over for dinner. You’re making lobster rolls—great choice! However, there’s just one hitch. You have no idea how many lobsters to buy! You don’t want anyone to leave hungry, but you also don’t want to leave delectable lobster untouched on anyone’s plate because there was just too much food.
At Cape Porpoise Lobster Co., we make things really simple for you with our handy lobster calculator.
If you’re making a lobster roll just for yourself, all you need is a half-pound of lobster to make our easy, delicious lobster roll recipe. Knowing how much you need for one lobster roll makes it so easy to multiply. Dinner for two? Get one pound of lobster. A lobster roll feast for 10? Five pounds should do it.
Want to save a few bucks? It’s a great idea to purchase freshly cooked lobster meat without the shells if you’re making lobster rolls, or another cooked recipe like lobster scampi. If you’re eating whole lobster, the general rule is one lobster per person, taking into account that different people might have larger or smaller appetites. An average eater would enjoy a lobster weighing around two pounds.
Ready to make those lobster rolls? Check out Cape Porpoise Lobster Co. for freshly caught, delicious lobster and other seafood delights. We offer free overnight shipping with all orders of our delicious seafood products, which means that you’ll be whipping up those lobster rolls in no time! Call 1-800-967-4268 today to place your order.