Whether you are celebrating a holiday or just want to enjoy a delicious meal in the comfort of your home, these Maine favorites are always delicious. Each of these recipes come from our own Maine Lobster Now chef, making the most of our famous, fresh-caught lobster meat. You can make them with our premium lobster products, which are available and can be shipped overnight anywhere in the United States.
Five Maine Lobster Recipes for Any Occassion
1. Lobster Bloody Mary
MAINE LOBSTER NOW LOBSTER GRILLED CHEESE RECIPE Prep Time: 10 minutes Cook Time: 10 minutes SERVES: 4 (Makes 4 sandwiches) Is there nothing quite as perfect as a grilled cheese sandwich? The image alone of gooey, melty cheese sandwiched between two slices of perfectly toasted buttered bread is enough to make one’s stomach call out in pangs of hunger. So here’s the challenge…How do you take an as-is perfect toasty sandwich and make it maybe, just one hundred and fifty times better? Simple: just add cooked fresh lobster meat. The contrast between our fresh, rich, buttery, fluffy, sweet lobster meat and melty, slightly tangy sharp cheddar (not to mention crunchy, salty buttery bread) is a beautiful thing. Think of it as a Down East twist on the classic that allows you to get more mileage out of your lobster meat—this recipe yields four generous sandwiches, and if you add a cold, crisp pickle spear, some potato chips,
The History of Lobster
Today, often when lobster is thought of, Maine Lobster comes to mind. But did you know that lobsters were being consumed in Europe before anyone sailed across the Atlantic to the Americas? Well, it’s true. Evidence has been found that yes, in fact, lobsters were being consumed in Europe before America was even found! When the British settlers first sailed to New England, there were so many lobsters off the coast that they didn’t even need to dive for them or catch them. After storms, they would simply wash up onto the shore. Literally hundreds of lobsters would wash onto the shore in piles. The settlers picked up quickly that these animals would spoil fast if they weren’t cooked and consumed fast enough. As time proceeds during this time, lobster was identified as a source of quick protein.
Lobsters were so plentiful at this time that Native Americans would use them to fertilize their crops and bait their fishing hooks. Native Americans would
Proper Way to De-Shell and Eat a Whole Lobster
Imagine you're on vacation. You're in a new country, experiencing a new culture, seeing new sites, learning new customs.
You sit down at a restaurant and order a meal you've never heard of. Then the waiter comes back and plops a whole squid onto your plate — tentacles and all.
Horrified? Don't be. Seafood is the staple of a lot of international cuisines, and when you're traveling, you should embrace the unfamiliar. Besides, some well-seasoned calamari are not only delicious, but actually very easy to eat.
But what about lobster?
Ah, lobster. The crown jewel of so many seafood restaurants. And yet the terrorizer of so many eaters. It may look intimidating, especially when coupled with a new place, a waiter impatiently trying to help you order off a French menu or t