Maine visit, need a lobster roll
Lyban zone 4
8 years ago
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Stretching lobster
Comments (80)Johnliu: I just came back and reread some of the Posts. Your thread on the Chinese using Chopsticks sounds right. I also heard many years ago, that you should remove the stomach, before freezing , or Gastric enzimes will be released, causing the meat to deteriorate quickly. Teresa_mn: I like your first Post. Often, do things like that but use oven bags and throw in a few tablespoons of Tomatoe Sauce and Garlic. Pinky: Did you pick up on that one. ********************************** Here is the Baked Shrimp Crabcake Recipe. LOU Lou�s - Crab and Shrimp cakes Ingredients One third cup each of chopped Onions, Peppers and Celery, micro waved 2 minutes. One half cup of bread crumbs 2 teasp. Parsley Flakes 1 teasp. Garlic Powder 2 teasp. Parmesan Cheese One half teasp. Old Bay Seasoning Mix the first 6 items , add 3 teasp. Mayo Three quarters teasp. Mustard Three quarters cup, cooked Shrimp, chopped medium 2 - 6 oz. cans of White Crab Meat or lump Crabmeat 1 large egg , beaten Made 5 cakes ( paddies ) Placed on Oiled aluminum foil in a cookie tin. Baked at 350 deg. For 30 minutes, basted with butter and baked 10 minutes more, or until Golden color. These were Baked a little too long. They were good with Creamy Italian Dressing...See MoreWhat To Do With My Lobster
Comments (31)FOAS, Thanks for the Wiki link. Us coastal Nutmeggers (the state's official nickname is "Nutmeg State" - don't ask, it's a crazy story) all know about the lobster roll's origination but keep our mouths shut to avoid conflict with Mainers. We just happily eat our lobster rolls dripping in melted butter and try to keep them a secret. lol I had no idea about Amagansett but am not surprised considering its location. I love the eastern end of LI! It's frustratingly close. I can see it but it takes our Nordic Tug about 1-1/2-2 hrs to chug over to Orient Point. Just as well. Sag Harbor, Montauk, etc. would bankrupt us quickly. :) This discussion of lobster rolls has decided our July 4 menu - lobster rolls, CT-style. Sides still to be decided. :) Check out Abbott's Lobster in the Rough's website. It's a fun place. Very common for locals to bring along white tablecloths, candelabras, sterling flatware, the good china, and crystal wine glass in a picnic basket and set up for an Abbott's lobster roll dinner on the picnic tables to watch the boats going thru Mystic channel. Everybody in shorts, tees, and flip flops, of course. Abbott's was voted by About.com, in 2012, as the best place to eat a lobster in New England. Bobby Flay is a frequent visitor also. What can I say? It's good eats, but keep it quiet. The lines are already ridiculous. lol Check out their website - it's fun. /tricia Here is a link that might be useful: Abbott's Lobster in the Rough...See MoreBest way to prepare live lobster?
Comments (22)Lobster Facts: • When the first European settlers reached North America, lobsters were so plentiful that they would reportedly wash ashore in piles up to 2 feet high. Their bounty made them a precious source of sustenance during hard times and gave them a nasty reputation as the poor man’s protein. • Native Americans used lobsters to fertilize their crops and bait their fishing hooks. They also ate the abundant crustaceans, preparing them by covering them in seaweed and baking them over hot rocks. According to tradition, this cooking method inspired the classic New England clambake. • At first, lobsters were gathered by hand along the shoreline. In the late 1700s, special boats known as smacks, which featured tanks with holes that allowed seawater to circulate, were introduced in Maine for the transport of live lobsters. The workers who operated these shellfish-friendly vessels were known as smackmen. It was not until the mid-19th century that lobster trapping, also first practiced in Maine, became a more popular way to collect the sea creatures. • Dirt-cheap because they were so copious, lobsters were routinely fed to prisoners, apprentices, slaves and children during the colonial era and beyond. In Massachusetts, some servants allegedly sought to avoid lobster-heavy diets by including stipulations in their contracts that they would only be served the shellfish twice a week. • The first lobster pound was established in Vinalhaven, Maine, in 1876. The town is still home to a thriving lobster fishery. • Lobster began to shed some of its negative reputation and gain a following among discriminating diners, particularly in Boston and New York City, during the 1880s. Prices immediately began to rise. • Because lobster was considered a delicacy by the time World War II began, it was not rationed. The booming wartime economy allowed wealthy cravers of crustaceans to consume them at unprecedented rates. • American lobsters or Maine lobsters, as they are commonly known can weigh more than 40 pounds and grow up to 3 feet long. The largest lobster on record was caught off Novia Scotia in 1988. It weighed in at 44 pounds and was 42 inches long. Scientists believe it was at least 100 years old twice the lifespan of the average lobster. • The lobster, which has changed little over the last 100 million years, is known for its unusual anatomy. Its brain is located in its throat, its nervous system in its abdomen, its teeth in its stomach and its kidneys in its head. It also hears using its legs and tastes with its feet. One of the few things lobsters have in common with humans: They tend to favor one front limb, meaning they can be right-clawed or left-clawed. • When crowded into tight quarters such as store display tanks, lobsters tend to become cannibalistic. Sellers tightly band their claws to prevent them from feasting on their neighbors. • Though considered a rich and decadent food, lobster meat contains fewer calories than an equal portion of skinless chicken breast. It also boasts healthy omega-3 fatty acids, potassium and the vitamins E, B-12 and B-6. /tricia...See MoreSteak Diane & Lobster Ravioli
Comments (10)Sharon, I've made this one several times over the years. I seem to remember several here making it for Valentines a few years back. It received raved reviews from what I can remember. I love it! MQ's Steak Diane for Two Mark Bittman, New York Times 2 6-ounce beef fillets, cut from the tenderloin (filet mignon), preferably not too lean Salt and pepper 1 tablespoon extra virgin olive oil 2 tablespoons butter 1 tablespoon minced shallot or onion 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce, or to taste (I added 1/2 t. extra because dh likes it) ½ cup heavy cream or half-and-half Lemon juice to taste, optional Chopped fresh chives or parsley leaves for garnish. 1. Flatten fillets a bit with the palm of your hand, the back of a skillet or a small mallet; they should be about 1 inch thick. Sprinkle with salt and a lot of pepper. In small skillet, preferably one just large enough to hold fillets, combine oil and tablespoon of butter over medium-high heat. When butter foam melts, sear steaks on both sides, just until browned, no more than 2 minutes a side. Remove to platter. Wipe pan clean with towel; add remaining butter over medium heat, with shallot or onion. Cook, stirring occasionally, until tender, about 2 minutes. Stir in mustard, Worcestershire and cream. Add some salt and a fair amount of pepper. Stir once or twice, then taste and adjust seasoning. Keeping mixture at a steady simmer, return meat and accumulated juices to pan. Cook, turning two or three times, until meat is done to your liking, just 1 or 2 minutes a side for medium-rare. Remove to a plate, and add lemon juice, if using, salt and pepper to the sauce as needed. Spoon sauce over meat, garnish with chives or parsley, and serve. David...See More
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