Monthly Archive for August, 2010

Lobster Salad

Fresh lobster meat makes the salad. You can catch some fresh cooked lobster meat a couple of ways. If live near the Maine shore, you can cook up your very own live lobsters and pick the meat. You can also use fresh frozen lobster meat.

Lobstermeat Lobster Salad

To save money, see if “culls” are available. Culls are one claw lobsters and are usually less expensive than a full lobster. Use culls when presentation is not a big deal or when your shucking lobster meat to make lobster rolls or lobster salad. (Did you know it takes three or four molts for a lobster to regenerate a claw to full size?)

A 1 1/4 lb. lobster will yield approximately 4 oz. of lobster meat (much depends on if the lobster is hard-shell and full of meat). That’s about 4-5 live lobsters to make a pound of lobster meat! It sure is a lot of work shucking all those lobsters! It takes about two cups of lobster meat to make a pound.

If you do not live on the coast of Maine, pick up some frozen lobster meat. There are now better sources for cooked, frozen lobster meat. You can buy fresh cooked lobster meat direct from LobsterAnywhere. Now here’s our recipe for lobster salad:

Lobster Salad Recipe

Makes Four Servings

1 pound of fresh lobster meat
2 tablespoons lemon juice
1 firm head of lettuce
1/2 cup mayonnaise
1/2 teaspoon prepared mustard
Salt and pepper

1. Sprinkle Lobster meat with lemon juice; chill.
2. Use only crisp lettuce leaves. Wash carefully, roll in clean towel, chill in refrigerator
3. Mix mayonnaise with the mustard; season with salt and pepper.
4. Arrange the lettuce on a pre-chilled salad dish. Place lobster meat on the lettuce; add a spoonful of dressing to each serving. Sprinkle with paprika.

You’ll see a bunch lobster roll recipes made from lobster salad. To be be clear,  lobster salad and lobster rolls are not the same. What to learn how to make the perfect lobster rolls at home? Check out our Lobster Roll Guide.

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Baked Scallops

scallops 300x199 Baked Scallops Nothing better than baked scallops in the summer. This recipe is from a good friend in York Beach, Maine. Large sea scallops work great for this recipe. Make sure you ask for fresh, dry scallops. There are no additives in dry scallops like those commonly found in store bought scallops–so they retain their sweet flavor and don’t shrink when cooked.

Baked Scallops Recipe

1 1/2 C. bread crumbs
3/4 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. cayenne pepper
1 tsp. Worcestershire sauce
1/4 C. melted butter
Paprika to taste
2 lbs. fresh sea scallops

Mix together bread crumbs, mustard, salt, cayenne pepper,Worcestershire sauce in a bowl. Roll scallops in butter, then roll in bread crumb mixture. Place prepared scallops in baking dish and sprinkle with paprika. Bake a 350 (preheated oven) for 1/2 hour.

Go scallops fishing at Lobster Buy fresh scallops. Beware of the scallops at the grocery store, many are soaked in Sodium Tripoly Phosphate, a chemical used to preserve and add weight to scallops. Our scallops are exquisite, 100% natural and frozen-at-sea within an hour of harvesting!  You won’t find a fresher, purer scallop anywhere.  Don’t forget to add some fresh lobster to your order!

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