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A Taste of the Ocean State

YumSugar — Mon, 31 Aug 2009 05:50:12 -0700

While Rhode Island is the smallest state in the nation, there is no shortage of great food. It's known as the Ocean State and after spending a few days exploring it, I can say it definitely lives up to its name! There's a never ending supply of fresh lobster, succulent clams, and much more. The selection from under the sea is out of this world, but that's not all Rhode Island has to offer. There are plenty of other interesting foods, like pizza bread and coffee milk. Take a dip into the Ocean State's fare and check out some of my favorites here.

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Discover the True Lobster Claw Game

YumSugar — Fri, 09 May 2008 15:00:55 -0700

I used to be really good at those arcade claw games. Like, way too many poorly made stuffed animals in my house sort of good. I'm pretty rusty these days, but I might have to start training again. You see, the Love Maine Lobsters Co. has created an actual lobster claw game where you catch live lobsters!

For two bucks - a pretty good deal if you think about the high cost of lobster - you can try and bring home dinner. They say the device is gentle and slow-moving, therefore it doesn't hurt the lobsters. But I don't know. You're already going to take them home and eat them; do you really need to ridicule them as well?

The tanks hold 25 to 30 pounds of lobster and is in bars all over the country. You can find similar models in Asia and California. But what I want to know is, what you would do if you came across one at a convenience store near you?

To check out how the machine works, view the video when you read more.

Get Cracking! It's National Lobster Day!

YumSugar — Fri, 15 Jun 2007 01:10:19 -0700

I have a vivid junior high memory of not going out to eat dinner with my family. At the time I was okay with it, but when I found out they went for a lobster dinner, I was devastated! From that point on I vowed to eat lobster whenever I could. Unfortunately lobster is one of those foods that taste great, but are tricky to prepare. Lucky for us, there are a lot of resources to teach us how to correctly pick and cook fresh lobster. To learn a few tips I've picked up along the way, read more

The four classic ways to cook a lobster are:

Boiling - Bring a large pot 3/4 full of salt water to boil. Put lobsters in and submerge, boil for 18-20 minutes.
Steaming - Put lobsters in a large pot with about 2" of water, cover tightly and steam for about 20 minutes.
Grilling - Either boil first and finish on grill (backside down) or split lobster in half and grill shell side down.
Roasting - Quarter lobsters and saute on high heat. Put them in the oven for 2-3 minutes to finish off.

When choosing a lobster you should look for:

One that is alive and kicking. You want to make sure it is fresh.
The tender lobsters tend to be under 2 pounds.
Females have a more delicate flesh and are lighter. The males have larger claws and narrower tails.
A hard shell and long antennae.

And if you're looking for tips on how to eat it, be sure to check out this 7 step picture tutorial!

Know any great lobster tips? Let us know below!

Source: 911 Chef Eric, Criehaven and iVillage

Plunging Lobster Prices Have Been "Devastating"

YumSugar — Mon, 27 Oct 2008 12:30:40 -0700

The cost of Maine lobster, which accounts for 80 percent of lobsters in America, has plummeted. What may be a bargain for some has left others in a snag: Lobstermen and northeastern fishing communities, hit hard by the price drop, are struggling to survive.There are a couple of reasons for this price drop. The budget conscious are consuming less of the luxury seafood item. Also, Canadian processors, which buy more than half of Maine's lobster harvest, have been short on credit as many were tied to failing Icelandic banks. This has left Maine with a surplus of lobsters.

"This is as devastating to the state of Maine as Hurricane Katrina washing away all the boats and blowing down all the wharves," says Dana Rice, a lobster dealer who's been in the business for more than 30 years. Many villages are coming together to better the situation. One held a lobster bake on the town pier to get rid of its lobster surplus.

After hearing about the drop in Parmesan cheese prices, are you surprised to learn of the lobster crisis? If you've eaten lobster recently, have you noticed a dramatic price difference?

Source

'Wich of the Week: Lobster Club

YumSugar — Wed, 18 Mar 2009 14:00:37 -0700

Ever since I started my adventures in expensive sandwiches, I've been dying to try the ridiculously pricey Lobster Club at Neiman Marcus's Rotunda restaurant in San Francisco. I'll be the first to admit that $28 is way too much to pay for one sandwich, but I rationalized that it's made with lobster and big enough to feed two people. Plus, it's fun to pretend that I belong at this quintessential destination for ladies who lunch.

The Rotunda's lobster club is a double-decker served on toasted brioche, which has a slightly sweet French bakery flavor. The lobster portion was quite generous, so the taste came through even while competing with tomato and bacon. Was it worth $28? Find out and get the recipe when you read more.

I'm not going to say the lobster club wasn't good; I mean, it would be hard to make a lobster club taste bad. But for the price, I was a little disappointed.

As you can see in the photo, the avocado was sort of clumped together rather than distributed evenly, so the sandwich didn't hold together as well as it should have. But the flavors were still outstanding, particularly the lobster meat, and the brioche really stepped it up a notch.

If I were going back for seconds, I think I'd spring for a simple crab roll instead, or save my money and get an old-school diner club sandwich. I am very glad I tried it, but next time I'm at the Rotunda, I'll fill up on the signature warm popovers with strawberry butter.

Lobster Club Sandwich
Inspired by The Rotunda at Neiman Marcus

Ingredients

3 slices of brioche, about 1/2-inch thick, toasted
1/2 an avocado, thinly sliced
1 (8-ounce) lobster tail, cooked and diced
1 small tomato, thinly sliced
1/4 cup baby lettuce leaves
4 slices crisp bacon
1/8 cup mayonnaise
2 tablespoons finely diced roasted red peppers, undrained

Directions

On a work surface, lay flat one slice of toasted brioche and coat with a thin layer of mayonnaise. Top with avocado slices, followed by lobster.
On second piece of brioche, spread 1 tablespoon of diced peppers on one side, then place that side down atop the lobster.
On the other side of that slice, spread a thin layer of mayo.
Over the mayo, arrange tomato slices, followed by lettuce and bacon.
Spread remaining diced peppers on the third slice of toast, and place atop the bacon.
Cut into quarters, secure each section with toothpicks, and serve.

Makes 1 sandwich.

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Lobster Rolls Two Ways - Beginner and Expert

YumSugar — Wed, 17 Jun 2009 05:50:21 -0700

Lobster rolls might just be the world's most ideal on-the-go treat: they're highbrow yet informal, portable yet palatable, and, like all shore food, pair perfectly with a balmy breeze. For my next outdoor meal - likely to be a picnic at a Summer concert -I'll surprise everyone with these simple yet stunning sandwiches. If I have the time, I'd love to steam live lobster myself and make my own mayonnaise for the freshest roll in town - but if I don't have the bandwidth, I'll still wow the crowd, using pre-cooked lobster meat and fresh hot dog buns. Decide which version fits your schedule best when you read more.

Beginner Lobster Rolls
From Bon Appétit

Ingredients

8 ounces cooked lobster meat, torn into bite-size pieces
3 tablespoons mayonnaise
1 tablespoon butter, room temperature
2 hot dog rolls
1/2 head of butter lettuce, thinly sliced

Directions

Combine lobster meat and mayonnaise in medium bowl. Season to taste with salt and pepper.
Butter outside surfaces of hot dog rolls. Heat medium skillet over medium-high heat. Place rolls, 1 buttered side down, in skillet; cook until browned slightly, about 2 minutes per side. Open rolls. Fill with lettuce, then lobster mixture, and serve.

Serves 2.

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Expert Lobster Rolls
From Martha Stewart Living

Ingredients

Homemade Mayonnaise:
1 large egg, room temperature
Salt
1/4 cup canola or vegetable oil
1/2 cup extra-virgin olive oil
Juice of 1/2 lemon
Lobster Rolls:
2 one-and-a-half-pound live lobsters
1 tablespoon snipped chives
1 tablespoon chopped fresh tarragon
2 tablespoons Homemade Mayonnaise
1 tablespoon fresh lemon juice
Freshly ground black pepper
2 tablespoons unsalted butter, melted
1 bunch arugula

Directions

Make homemade mayonnaise: Wrap the outside and bottom of a 1-quart bowl in a damp towel to secure it in place on the work surface. Combine egg and salt with a large balloon whisk, mixing until foamy and pale. Whisking constantly, add oils a few drops at a time, and then in a steady stream as the mixture emulsifies. Add lemon juice; blend briefly. Add additional salt and lemon juice to taste. Makes 1 cup. Store, tightly covered, in the refrigerator for up to 7 days.
Bring a large pot of salted water to a boil. Plunge lobsters in headfirst. Allow water to return to a simmer, and cook for 5 minutes. Remove pot from heat. Leave lobsters in hot water for 3 more minutes. Remove lobsters, and let cool. Split lobsters lengthwise, and crack claws, allowing water to drain. Remove meat from shells, and cut into large chunks.
In a small bowl, combine herbs with mayonnaise, lemon juice, and pepper to taste. Add lobster meat, and mix well.
Brush insides of buns with melted butter. Grill or broil until brown and crisp.
To assemble lobster rolls, line each bun with arugula, and top with lobster salad.

Serves 4.

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How Rich Is Your Lobster Knowledge?

YumSugar — Fri, 13 Jun 2008 05:30:47 -0700

Like caviar, lobster is a food that's synonymous with luxury. Who among us hasn't joked about ordering the lobster when someone else is paying for dinner? But lobster isn't always hoity-toity: the shellfish has also inspired lobster bibs and Red Lobster restaurants.

In honor of National Lobster Day today (Friday the 13th!), take my quiz to see how much you know about this delicious dish.

Source

Take the quiz

Grilled Lobster Two Ways - Beginner and Expert

YumSugar — Fri, 18 Jul 2008 13:01:05 -0700

Fresh lobster with its sweet, succulent meat, is the quintessential Summer dish. Whether you're new to cooking lobster or a seasoned expert, this shellfish is an opulent meal for alfresco entertaining. If you're a beginner, simply grill the store-bought tails for an impressive meal. Ready for something more challenging? The expert meal calls for cooking live lobsters and serving them alongside simple, elegant sauces. To get both recipes, read more.

Beginner Grilled Lobster
From Emeril Lagasse

Ingredients

8 (6- to 8-ounce) frozen lobster tails, defrosted
2 plum tomatoes, peeled, seeded, and finely chopped (about 3/4 cup)
1/2 cup plus 2 tablespoons extra virgin olive oil
3 tablespoons lemon juice
1 1/2 teaspoons finely grated lemon zest (zest of 1 lemon)
1 tablespoon minced fresh tarragon leaves
2 teaspoons minced fresh chives
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper

Directions

Using a sharp knife, cut each lobster tail lengthwise through the shell into 2 pieces. Cover with plastic wrap and refrigerate until ready to grill the lobsters.
Shortly before grilling the lobsters, combine the tomatoes, 8 tablespoons of the olive oil, lemon juice, lemon zest, tarragon, chives, salt, and pepper, and stir to combine.
Preheat a grill to medium-high.
Lightly brush the lobster tails on the cut side with the remaining 2 tablespoons of olive oil, and season lightly with salt and pepper. Place the tails, cut side down, on the grill, cooking for 3 minutes.
Rotate the tails 45 degrees and cook the tails for 3 minutes longer.
Rotate the tails 45 degrees again so that the tails are now cut side-up and cook until lobster is just cooked through, 1 to 3 minutes longer. During these last few minutes, spoon some of the vinaigrette over the cut tail meat so that it drizzles down into the lobster shells.
Serve the lobster tails with more of the vinaigrette drizzled over the meat.

Serves 4 to 8.

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Expert Grilled Lobster
From Bon Appétit magazine

Ingredients

Chipotle Lime Oil
1/2 cup olive oil
6 large garlic cloves, chopped
1 tablespoon fresh lime juice
1 1/2 teaspoons minced canned chipotle chilies (adobo)
1 teaspoon grated lime peel
3/4 teaspoon salt
2 tablespoons chopped fresh cilantro
Green Ginger Onion Butter
2 tablespoons peanut oil
2 teaspoons minced peeled fresh ginger, packed
1/4 cup Chinese rice wine or sake
1/3 cup finely chopped green onions
3 tablespoons butter, room temperature
Lobsters
2 1 1/2- to 2-pound live lobsters
Olive oil

Directions

For Chipotle Lime Oil: Cook oil and garlic in heavy small sauce-pan over medium-low heat until garlic begins to brown, about 8 minutes. Carefully mix in next 4 ingredients. Stir until salt dissolves. Remove from heat. Mix in cilantro. Cover and refrigerate. Makes 2/3 cup chipotle lime oil; can be prepared up to 2 hours ahead.
For Ginger Green Onion Butter:Cook peanut oil and ginger in small saucepan over medium-low heat 2 minutes. Carefully add wine; simmer until reduced by half. Remove from heat. Add green onions and butter. Season with salt and pepper. Cover and refrigerate. Makes about 1/2 cup. Can be made 2 hours ahead.
For lobster: Drop 1 lobster, head first, into large pot of boiling water. Cover; cook 3 minutes (lobster will not be fully cooked).
Using tongs, transfer lobster to baking sheet.
Return water to boil.
Repeat with second lobster.
Transfer 1 lobster, shell side down, to work surface. Place tip of large knife into center of lobster. Cut lobster lengthwise in half from center to end of head (knife may not cut through shell), then cut in half from center to end of tail. Use poultry shears to cut through shell. Repeat with second lobster.
Prepare barbecue (medium-high heat).
Keeping lobster halves meat side up, brush shells with olive oil. Place halves, meat side up, on barbecue.
Brush meat with olive oil; sprinkle with salt and pepper. Place pans with sauces at edge of barbecue to rewarm.
Cover barbecue; grill lobsters until just opaque in thickest portion of tail, 7 to 9 minutes.
Serve, passing warm sauces separately.

Makes 2 servings.

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Red Lobster Adding Wood Grills in Attempt to Revive Sales

YumSugar — Thu, 06 Nov 2008 03:00:35 -0800

Darden Restaurants announced that beginning next week, it will install wood-fired grills in all 680 Red Lobster restaurants.

The company has been testing the wood-grilled menu for over a year, and will train 3,500 employees on the grills. New items will be going on the menu, such as wood-grilled lobster, wood-grilled sirloin and shrimp, and wood-grilled fish. According to the chain's president, Kim Lopdrup:

This is the most comprehensive culinary and menu change in Red Lobster's history. Wood-fired grilling introduces our guests to a whole new way to enjoy seafood.

Red Lobster's announcement to add these costly new grills comes at a time when the casual restaurant chain industry has stumbled. Chains such as Bennigan's, Steak & Ale, Ponderosa, and Bonanza have all filed for bankruptcy protection in the past year. Do the wood-grilled menu items sound appetizing to you, and will they be enough to turn Red Lobster around?

Source

Yummy Links: From Lobster to Burgers

partysugar — Fri, 26 Jun 2009 06:50:27 -0700

Lobster: Get it while it's cheap! - The Atlantic
Meet TasteStopping, the website that takes Tastespotting's rejects. - Eat Me Daily
Spice things up with Padma's chili honey butter. - Serious Eats
What’s the right answer to “Can I bring anything?” - Chow
Deep dish blueberry maple French toast. Enough said. - Endless Simmer
The next time you host a baby shower be inspired by the letter B . - Hostess With the Mostess
In September, David Chang and Wylie Dufresne will let a group of French chefs take over their kitchens. - Eater
21 top-rated burger recipes, including beef, turkey, cheese, and veggie varieties. - Epicurious