Lobster Q & A

Lobster saving, cooking, shipping and transporting Rules.

	If you plan to transport lobster, always choose active, hard-shell Maine lobster.
	If you plan to ship lobster, always choose hard-shell Maine lobsters.
	The best way to keep lobster alive at home is to refrigerate them and cover with a damp cloth or newspaper.
	Do not immerse lobster in fresh water (in the sink or bathtub) or allow them to sit in melted ice. When transferring lobsters, pick them up by the body not the claws.
	Do not remove wooden pegs or rubber bands until after lobsters have been cooked.
	Whole, cooked lobsters should have their tails curled, a sign that they were alive when cooked. Live Maine Lobster 3 Pound Maine lobster in its most animated form- LIVE. We hand-select only the finest quality live hard-shell Maine lobsters. the finest quality live hard-shell Maine lobsters.

Lobster tails recipe

Grilled Maine Lobster Tails with Thai Curry

Ingredients

4		uncooked Maine lobster tails* (5 ounces ea.) These can be purchased frozen or fresh.
2	Tablespoons	butter
2		carrots, cut into 2- inch julienne strips
2		apples, cut into 2- inch julienne strips
2	Tablespoons	red curry paste** (use more or less to taste - it's hot!)
1	stalk	lemon grass***, peeled and thinly sliced
1	teaspoon	grated lime zest
2	teaspoons	fresh lime juice
1	cup	dry white wine
2	cups	heavy cream
		Sea salt to taste
		Freshly ground pepper to taste
8	leaves	bok choy (Chinese cabbage)
1	Tablespoon	fresh cilantro, finely minced

How to cook the Lobster tails recipe:

How to cook lobster tails recipes. Part Two

Red Lobster Lobsterchops
6 (4-5 ounce) North American or Maine lobster tails (in the shell)
12 jumbo sea scallops with side muscle removed
1-1/4 cups Lemon-Garlic Butter Sauce (see recipe below)
1 tablespoon McCormick Season-All
6 cups cooked rice (a lightly seasoned pilaf)
4 lemon wedges
1/4 cup parsley, fresh chopped
1/2 cup butter, melted (for dipping)
12 (8-inch) metal skewers
Preheat oven or grill to 450 degrees F. Cut each lobster tail completely in half lengthwise and remove the vein. Gently lift the lobster meat from the shell, leaving meat attached at tail end, and place meat back into shell. (This makes it easier to eat the lobster after it is cooked.) Wrap each lobster tail, including the shell, around one scallop, similar to wrapping bacon around a filet mignon.

To skewer, gently pierce the base of the tail fins, passing the skewer through the scallop and piercing through the other end of the tail. Leave approximately 1-2" at the end of the skewer to prevent chop from sliding off during cooking. Lightly brush the topside of each LobsterChop with the Lemon-Garlic Butter. (A light coating will prevent "flare-ups" when grilling.)

Lobster Salad Recipe Video

Lobster  Dish from Chef Maurizio Serra of Locanda Monserrat -  Lobster salad over beetroot sauce and garnished with carrots, zucchini, celery, radish, spinach, and rocket.

Maine Lobster tails California place

Cuvier Club Ballroom

• 7776 Eads Ave
  La Jolla, CA 92037
  b/t Kline St & Silverado St in La Jolla
• Get Directions
• Phone number (855) 484-3836
• Website cuvierclub.com
  Maine lobster tail
  lobster bisque
  Basted Lobster Tail

How to cook Lobster Tails Guide

 Butter-Poached Lobster with Thyme and Lemon

By Barry Yates

   We are indulging a fresh maine lobster fetish right now and the timing couldn’t be better, considering the current market value on what has been considered a luxury food for quite some time!
But this wasn’t always the case. It wasn’t until the mid-nineteenth century that lobster became popular in North America, and it wasn’t until the 1950s that it came to be regarded as a “fancy” food. In fact, there was a time when lobster was considered a trash food fit only for the poor and the crustacean was considered the “cockroach of the ocean.” Read on for more about ‘How Lobster Got Fancy!’ http://bit.ly/1eKAg5m
In addition to its inherent deliciousness, another plus for maine lobster is that it is a heart healthy food, being lower in calories, cholesterol, and saturated fat than lean beef, white meat chicken, pork, and even shrimp. Grilled, steamed, boiled, poached… no matter how you cook and serve it, nothing can top properly prepared live lobster!

For the dish featured in this post, we went with a very straightforward preparation in order to let the lobster’s sweetness really shine. We butter poached fresh lobster tails with thyme and lemon in a CVap at 200 + 0 for 12 minutes. The cooked lobster tails were seasoned with salt, pepper, and lemon butter, and served with a spring vegetable medley of fresh asparagus and sweet baby carrots steamed in CVap. Tasted like a plate full of seaside sunshine! Read more

Fresh Maine Lobster Online store

Order Fresh Maine Lobster from

Buy live Maine lobster from a trusted source. The lobster store  has been online since since 1999. All  lobsters are plucked from the icy cold Atlantic waters, packed in refrigerated shipping containers, and delivered to your front door...(or someone special) overnight.  Ready to steam, boil, grill at the peak of freshness.

Give the gift of fresh lobster this Christmas! Ship a Maine lobster dinner for a special birthday or anniversary. Live Maine lobster delivered to your door. Decadent? Maybe a little. Wow factor? Off the charts! There are offer dozens of lobster dinner combinations, plus frozen lobster tails, lobster meat, lobster rolls shipped direct to you.

Live Lobster is in season all year long. Lobsters are local, hard shell and always fresh! We grade and select only the best lobsters to ship direct to you. And our lobster prices are some of the best online.​
LobsterAnyWhere.com ships Maine lobster, lobster tails, and fresh seafood to just about anywhere in the USA. They have even delivered lobster to Hawaii and as far away as the North Pole! We go to great lengths to ensure your fresh seafood arrives at the peak of freshness.

Lobster Tails tale

The lobster tails are where you will find most of the lobster meat.

The maine lobster tails that you can buy in the market are mostly frozen, but you can also get them fresh. These tails come in small, medium and large sizes, usually ranging from three to twenty-four ounces.

Whale of a Tail 2 Colossal Tails
Our Maine/Canadian lobster tails are more sweet and tender than any warm-water tail.

They are extremely popular and very easy to prepare and you can get one with much ease compared to fresh lobsters because they are easy to stock. Once defrosted, you can either boil or grill them.

Lobster Recipe

Lobster Thermidor Recipe

Ingredients
4 lobsters each 450/600g cooked

Live Maine Lobster 3 Pound
Giant Maine lobster in its most animated form- LIVE.
Hand-select only .Fresh hard-shell Maine lobsters.

55g butter
55g flour
500ml milk
1 teaspoon brandy
55g grated cheddar cheese
1 teaspoon English mustard
55ml double cream
55g grated parmesan
2 lemons halved and wrapped in muslin (if you want to be fancy)
Methods
Preheat the grill to high.
Remove the lobster meat from the shell and claws and cut into even sized pieces about 2 cm thick.
Place the lobster meat back into shells and place on a baking tray and set aside.
Melt the butter in a pan and stir in the flour and cook for a couple of minutes, stirring continuously.
Slowly stir in the milk a little at a time until incorporated.
Bring to a simmer and cook for 5 minutes, stirring frequently to form a smooth sauce.
Remove from heat and stir in brandy, cheddar cheese, mustard and cream.
Divide the sauce into the lobster shells, sprinkle with the parmesan cheese and place under a hot grill for 5-10 minutes until the cheese has browned.
Serve immediately with the lemon halves for squeezing over.