It gives you a new perspective on that plate of crab legs you were thinking about consuming for dinner tonight, doesn't it?
If you are planning a crab dinner for all that succulent, sweet, juicy goodness, but unsure of what the best sides would be, keep reading our article below!
Good ol' potatoes! They truly are the kind of side dish that will go with anything and everything. And they are so easy to whip up.
Also, crab legs are best eaten by hand. So choose sides that can be eaten by hand as well, so you can amp up the enjoyment even more. Let's look at some particular potato dishes that would go well with your decadent crab legs dinner.
French fries, either ready-made from the packet or hand-cut, are the perfect accompaniment for crab legs. You can add many different flavorings on top to enhance the fries, like truffle oil, paprika, or cajun powder, and more. Or you can keep it simple and serve it with a bit of salt on top.
Since crab itself is a bit sweet, having creamy mashed potatoes which have a little sweetness to them is a great add-on. Or you can use garlic butter and sour cream to give it that added punch.
If you would like a cold sidedish, then a potato salad made either out of mashed potatoes or chunky ones is a great idea. You can add garlic, red onions, herbs, carrots, and some yummy mustard to make a potato salad that's out of this world. Make sure to leave it in the fridge before dinner, so you don't have to wait for it to cool down before serving the crab leg dinner.
Crab legs can be a decadent dinner with lots of butter, garlic, lemon juice, and herbs sprinkled on top. If you would like to balance out this extravagance, with some healthy options, then steamed vegetables are the thing to make.
It's easy enough to do - figure out which vegetables your family likes, or which ones you wished they ate, and steam them right before serving dinner.
Corn on the cob is delicious and a great side to tack on to your crab leg dinner. You can either keep it simple by steaming corn on the cob with a bit of butter and salt, or you can spice it up by using paprika or other spices.
You could also make a salad out of steamed corn, by adding some beans, jalapenos, red onions, vinegar, and olive oil. Voila!
Artichokes are chockful of many good-for-you nutrients but are sadly a vegetable that is discounted when it comes to decadent crab dinners. If you have never tried artichoke (steamed or fresh) with crab, you are missing out.
It's the ultimate finger food and it has a subtle flavor that won't overpower the deliciousness of the crab. There are also so many different ways of preparing artichoke - you can roast them with herbs or garlic, or bake them with olive oil and lemon juice. Try out different renditions and see what works best when serving crab with it.
If you are like the typical American family, you are probably not getting enough vegetables in your daily diet. Maybe you are having to sneak vegetables into your family dinners, because of picky, whining eaters.
But with crab legs being the main course, you could add roasted Brussel sprouts to the mix, and get your family that necessary fiber and nutrient boost they could all do with.
Didn't see this one coming, did ya? Well, deviled eggs aren't popular sides when thinking of crab dinners.
BUT, they are an easy way of adding more protein and nutrients to your dinner, while adding smashing flavor. They are also an easy finger food that goes along well with crab legs.
You could cook it classically by mixing mayo, vinegar, and mustard with egg yolks and dusting with paprika. Or you could use avocado or lemon to add a green twist to this well-known dish. If you like spice, you could add jalapeno peppers, buffalo, or Sriracha sauce, to the deviled eggs to get things hot.
As you can see, there are many ways to dress up your deviled eggs, so that it appeals not only to your taste buds but to the entire crab leg dinner.
With all that juicy and succulent crab meat, butter, and lemon juice floating around, you might think you are in heaven and don't need anything else. Well, you could keep it as simple as can be, by adding some crusty bread to your dinner and using it to soak up all that buttery goodness.
If you wish to add some extra fiber to your meal, then go for the whole-grain option. French baguettes or brioche buns would be another option to consider.
You might think that pasta would be overkill when it comes to crab leg dinners, but sometimes you are trying to make a small crab leg dinner go a long way. Perhaps you have a huge family and you want to feed them on the cheap while allowing them some crab leg decadence.
Try adding pasta to the mix and see how your dinner guests' eyes and stomachs light up with joy. You can make pasta as simply as you can, only adding a bit of garlic, olive oil, and butter. Or you could use a tomato sauce and use some crusty bread and crab legs to soak up the tomatoey goodness.
There are always myriad ways to cook and dress pasta. It all depends on what your family's tastes are geared towards and you would know that best as the main cook of the family.
A simple tossed green salad is easy to whip up and a great addition to a crab leg dinner. All those fresh greens with a drizzle of EVOO (extra virgin olive oil for the healthy fats), and lemon juice, is just the ticket when it comes to adding flavor and fiber to your meal.
If you are feeling extra creative, you could add some grilled vegetables to your salad, like zucchinis, onions, mushrooms, or bell peppers. Maybe you could even try a simple grilled asparagus salad with a bit of olive oil and lemon juice drizzled on top.
The best pairings for a crab leg dinner have to be cocktail sauces. There are so many options to choose from here. Like:
There are so many different ways to mix and match sauces to create the combination that suits you best. Keep experimenting until you hit something you love and then go with that when you don't feel like cooking any additional sides. You are allowed to be lazy sometimes!
You might think that crab is already such a high-calorie option that adding a dessert to it would be overkill. BUT if you are eating a crab leg dinner because it's a special occasion and you wish to celebrate in style, dinner without dessert would be no celebration at all.
You could keep it simple with ice cream, or you could try lemony desserts, like key lime pie, lemon cheesecake, creamy lemon squares, or lemon meringue pie. Freshly cut fruit, or angel food or white cake with fruit and honey piled on top is also a great option.
The great about serving side dishes with crab is that you don't have to stick to a particular agenda or plan. You can mix and match the best sides as you desire.
It's also important not to get stuck into stereotyping foods and thinking that some foods will never go with crab, without trying it even once.
If you are looking to buy seafood from a quality vendor, consider an online vendor like Order Maine Lobster, which can ship fresh lobster and other seafood directly to your door. Overnight shipping is only $34.99 and you can have decadent lobster or shellfish at your dinner table without going to the store or any additional fuss.
]]>Fun fact: There's an easy way to tell if your lobster was cooked alive or dead. If the tail curls under, you are eating a lobster that was alive when it was plunged into the boiling water.
And you may even notice that it tastes fresher too. Because they are seafood, lobsters spoil pretty quickly so cooking them live is a simple way to enjoy the taste and reduce the risk of food-borne illnesses.
At the same time, there's something classy and gourmet about cooking live lobster, especially if you're preparing a meal to impress.
If you've never done it before, you may be wondering how to cook live lobster. You've come to the right place. This guide will provide step-by-step directions, as well as tips for getting it done right.
One of the great things about cooking lobster, besides the delicious way it tastes, is that you don't need a lot of fancy equipment to get it done.
In fact, a large soup or stockpot is all you'll need. The size depends on how many lobsters you plan to prepare. You don't want to crowd the lobsters because they won't cook evenly.
For a couple of lobsters, a 5-ounce pot is ideal. If you're planning on cooking five or six lobsters, opt for a larger stockpot; around 20 ounces will provide ample space.
A pair of tongs make it easy to remove the lobsters once they're cooked.
You'll be surprised at how easy cooking lobster is and will wonder why you waited so long to give it a try. There are two methods for cooking live lobsters: steaming and boiling.
Steaming tends to result in more tender meat and keeps as much water from getting into the lobster as it cooks. However, boiling works better when you're cooking more than a couple of lobsters and is faster than steaming.
You may want to try both methods to find out which produces the flavor and texture you want. Keep reading to find out how to do both.
Remember that the best way to cook lobster is up to you. Once you've given both methods a try, you'll know which one you like better.
1. Fill a large stockpot about 2 inches with water.
2. Add 1-2 tablespoons of salt for each quart of water.
3. Place a steaming rack over the water that is large enough to accommodate the lobsters.
4. Bring the water to a fast rolling boil.
5. Place the lobsters on the steaming rack, head first.
6. Cover the pot and keep the water boiling.
7. Steam the lobsters for about seven minutes for the first pound and an additional three minutes for every other pound.
8. Remove the lobsters, using tongs, and allow them to cool for 5 minutes before cracking the shells.
1. Fill your stockpot at least halfway. You should have enough water for the lobsters to be under about 3 inches.
2. Add 1-2 tablespoons of salt for each quart of water.
3. Place the lobsters in the pot, head down, one at a time, making sure you get each one completely under the water.
4. Cover the pot and bring the water back to a boil as quickly as possible.
5. Keep the water boiling during the entire cooking process, but watch the pot so it doesn't boil over.
6. Remove the lobsters, using a pair of tongs, and cool for 5 minutes before cracking the shells.
7. Gently pierce the lobster's tail with a sharp knife to remove any water that has collected during cooking.
As mentioned above, boiling lobsters is faster than steaming them. Knowing your cooking times is important because it prevents you from ending up with overcooked or undercooked meat.
You'll need to know how much your lobsters weigh to determine the right cooking time.
It usually takes about 8 minutes to boil one pound of lobster. You'll need about 15 minutes for two pounds.
When it comes to the lobster cooking time for steaming, you'll need to increase it by a couple of minutes. That's because the lobsters aren't submerged in the water. The steam is cooking them instead, which takes longer.
It will take approximately 8 minutes to steam a pound of lobster. Two pounds will take about 13 minutes.
Of course, you want to keep an eye on your lobsters while they cook. These are estimates for cooking time and it could take less or more, so make sure you don't leave your lobsters unattended while they're cooking.
There's nothing more frustrating than taking the time and money to prepare live lobsters, only to discover that they're undercooked when you crack the shells open.
Fortunately, it's not too hard to determine if your lobsters are ready to eat. Knowing when they're done means a delectable main course anytime you decide to prepare live lobsters.
The best way to tell your lobsters are cooked is when the shell turns bright red. The meat will be white, but without any spots that look clear or translucent.
If you're still unsure if the lobsters are done, you can use a meat thermometer. Insert the reader underneath the tail, close to the lobster's body. When the internal temperature reaches 135 to 140 degrees, they are cooked through.
If the lobster isn't cooked all the way, simply reheat the water and place them back in the pot for another minute or two. It's easier to fix undercooked lobster than overcooked lobster.
Lobsters will continue cooking once you remove them from the water. Place them in a bowl of ice to halt the cooking process.
You've got the basic method for cooking lobsters, how long to cook them, and how to know they're done. These additional tips will help you along the way.
Live lobsters have bands on their claws. You can remove them before cooking, but use caution so you don't get pinched. If you prefer, you can leave them on until after the lobsters are cooked.
When you place the live lobsters in the pot, hold the bottom of the lobster away from your body. That way if the tails flip water when you drop them in the pot, it won't splash and burn you.
Once cooked, use a nutcracker or kitchen shears to break open the lobster shells so you can pull out the meat inside. Start with the claws and move to the tail. If the lobster is large, you can also eat the legs.
Female lobsters contain roe, which you will find when you break open the shell. Many people also enjoy eating this, but you can scrape it out with a spoon if you don't want to eat it.
The tail contains the lobster's digestive tract. After you have removed the shell, you can pull it out using your fingers. It won't hurt you to eat it, but it may affect the flavor.
If, by some strange chance, you don't finish the lobster meat, be sure you store it in the refrigerator. You can reheat it in the oven until the internal temperature reaches 145 degrees.
You can also toss it with some butter and reheat it in a small pot on the stove. The microwave is another option, but typically affects the texture of the meat. Use leftover meat to make lobster bisque or lobster rolls.
The classic way to serve lobster is with a side of melted butter. You can jazz it up with garlic, black pepper, or parsley to give the butter another level of flavor. A few lemon wedges are great for squeezing onto the lobster meat.
Of course, the lobster is going to take center stage at mealtime, but choosing the right side dishes will turn the meal into something really special.
Coleslaw or a simple tossed salad allows the lobster to shine, but pair well with the flavor of the meat. Other vegetables that taste wonderful alongside lobster include glazed carrots and steamed asparagus.
Baked potatoes are a classic side to serve with lobster. Macaroni and cheese and risotto are other delicious choices. Many people love the taste of lobster served with Boston baked beans.
Finish your lobster meal with something sweet. A fruit pie, cheesecake, brownies, or fresh fruit are tasty desserts to end with.
With so many lobster recipes and ideas to choose from, you should have no trouble putting together a meal that makes you proud.
Are you surprised that learning how to cook live lobster is so much easier than you thought? With this handy guide, you have everything you need to make a meal that everyone will remember.
There's nothing quite like the creamy taste of freshly cooked lobster so make it a part of your celebrations from here on out. You'll never regret it.
When you're ready to order top-quality lobsters to prepare for your loved ones, check out our fresh live lobster and you'll be ready to get started.
]]>And with all that lobster, you need to know the best lobster recipes to impress your dinner guests.
But even though lobster feels like it's only meant for special occasions, you can have it for a casual dinner or a get-together any day of the week.
So if you want to learn some lobster recipe secrets, keep reading to find out about five fantastic lobster recipes you need to try this week!
If you want to make a pizza that's sure to impress, then you can't overlook the lobster roll pizza.
You can find many different lobster recipes, but be sure to try this buttery and crisp pizza recipe filled with fresh herbs, lemon zest, and garlic. And the best part is you can have it all done in less than 30 minutes!
So get to the grocery store and buy what you don't have! You'll need:
And of course, you'll need Maine lobster, plenty of cheese, and a cast-iron skillet. After 10 minutes in the oven, you'll be sure to enjoy this lobster and pizza delight!
What lobster dinner is complete without a towering heap of lobster on a delicate bun? This traditional and delicious sandwich will never disappoint your taste buds.
There are a few different ways you can prepare the lobster, depending on your taste. But you'll need at least 1lb of cooked lobster meat, mayonnaise, and you can goat cheese for extra creaminess.
Salt, pepper, cayenne, chili powder, cilantro, and lime juice top off the ingredients. And if you genuinely want the traditional Maine lobster roll taste while not in Maine, you can order an authentic lobster roll kit.
The lobster is hand-picked to make sure you enjoy the freshest lobster possible and caught in Portland, Maine. The kit includes 1.5lbs of lobster meat, New England-style rolls, Cape Cod chips, and more!
Adding lobster to your mac and cheese is a fabulous way to take an already great dish and make it into something new and even tastier! And you can't go wrong with lobster mac and cheese, no matter how you make it.
This recipe starts simple, using flour, milk, water, and butter to cook down into a sauce. Place the sauce in a pot with salt, pepper, garlic powder, onion powder, and paprika.
You can go traditional with the cheese and use cheddar and mozzarella or spice things up with jalapeno cheese. Next, cook your pasta, stir in the sauce, and sprinkle bread crumbs and chives over the top.
After about 15 minutes in a 350-degree oven, you'll see it turn golden brown which is your signal to dive in and enjoy!
What is a better way there to enjoy a warm night outside, other than grilling and relaxing? Grilling up a lobster tail is sure to make your night even more perfect. A grilled lobster tail is a delectable treat that only needs a little preparation.
You can start by finding lobster tails around the same size to cook at the same rate. Next, cut down the top of the tail, cut through the meat, and stop once you get to the bottom shell. Brush the lobster with olive oil mixed with salt and pepper.
Flatten out the cut lobster tail, and place a metal skewer through the meat so that your lobster keeps its shape. Place the lobster meat side down and cook for 5 minutes. For added flavor, add garlic and herb butter on top.
Grilled lobster is simple and easy to make and will make a wonderful treat for any dinner occasion.
You've probably had lobster bisque before at a restaurant. It's smooth, silky, flavorful, and impossible to forget. But you'll be happy to know you don't have to go out to a fancy restaurant to get a bowl of lobster bisque. The good news is it's much easier to make it home than you think.
The secret behind lobster bisque is cooking the garlic and onions first and adding salt, pepper, paprika, and thyme. You'll also need to prepare the lobster base by removing the lobster from the shell. You can either cut through the shell with kitchen shears or cut it and a half and remove the meat.
Next, make the base which includes butter, flour, and heavy cream. If you're looking to keep your meals lower in fat, you can make substitutions and still achieve a delicious taste. You can use chickpea flour instead of all-purpose flour, full-fat coconut milk instead of heavy cream, and omit the butter.
Simmer your base along with the onions and garlic, and use a blender to make everything smooth. Next, you add the heavy cream and lobster. There are many different variations you can use, depending on your diet and tastes.
Whether you have baked lobster, grilled lobster, or boiled lobster, you're sure to enjoy the delicate and light taste that only a Maine lobster can bring.
Now you know about some of the best lobster recipes around, it's time to find out where you can order the best Maine lobster! At Order Maine Lobster Online, we offer premium quality, fresh, and delicious lobster that's delivered right to your doorstep.
Visit us today, and have a fresh Maine lobster or a Lobster Roll Kit at your doorstep tomorrow!
]]>Some examples include tilapia, cod, salmon, tuna, and pollock. Swordfish is another popular option.
Not only is it rich in protein, but it’s also loaded with zinc, omega-3, niacin, and vitamin B12.
Interested in trying it out? Looking for some swordfish recipes? If so, you’re at the right place. We’ll be sharing some of our favorites below.
Keep reading to find out what they are!
This grilled swordfish recipe is very straightforward—all you need is 1/2 cup of olive oil, 3 tablespoons of chopped mint leaves, 3 tablespoons of lemon juice, 1 tablespoon of fresh basil leaves, some minced garlic, and swordfish steaks.
Start by setting the grill to medium-high heat. Whisk together the olive oil, lemon juice, basil, mint, and garlic in a medium bowl. Continue until everything is thoroughly mixed. You can also add some salt and pepper, to taste.
Brush the swordfish steaks with 2 tablespoons of the olive oil and lemon mixture and grill for about 3 minutes per side, until they’re just cooked through. Spoon the remaining sauce over and serve.
Preheat the oven to 400F. In a small pan, combine 2 tablespoons of butter, 1 tablespoon of freshly chopped chives, 2 tablespoons of minced garlic cloves, 1 tablespoon of lemon juice, and 1/4 teaspoon of ground pepper. Stir the ingredients together and set aside.
Prepare your swordfish steaks. Pat them dry with paper towels and sprinkle both sides with pinches of salt and ground black pepper.
In a large pan, heat 2 tablespoons of olive oil over medium-high heat. Add the steaks to the pan once the oil is hot. Cook until they’re browned on one side, about 3 minutes, before flipping them over to the other side.
Turn the stove off and immediately transfer the pan into the oven. Roast for about 5-6 minutes, or until the top is golden.
In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add 1/4 cup of chopped onion, 2 tablespoons of minced garlic cloves, and 1 teaspoon of freshly grated ginger. Cook for about 3 minutes.
Add 1/2 cup of teriyaki sauce and 1/4 cup of honey. Bring to a boil, stirring constantly. Simmer for about 2-3 minutes and allow the mixture to cool to room temperature.
Place the swordfish in a large ziplock bag and pour the teriyaki sauce over the steaks (reserve 1/4 cup of sauce for basting). Let them marinate in the fridge for at least 2 hours.
Prepare a grill; spray both sides with a non-stick cooking spray and grill the fish steaks for about 3-4 minutes. Baste with the remaining 1/4 cup of teriyaki sauce and grill for another 3 minutes.
Combine 1 tablespoon of lemon juice, 1 tablespoon of olive oil, 2 tablespoons of minced garlic cloves, 1 teaspoon of minced fresh rosemary, 1 teaspoon of grated lemon zest, and 1/4 teaspoon of salt and pepper in a large resealable plastic bag. Add the swordfish steaks and refrigerate for 1 hour.
Drain and discard the lemon mixture. Lightly oil the grill grate to prevent sticking. Grill the swordfish, covered, over medium-high heat for 4-6 minutes on each side—or until it can easily be flaked with a fork.
Top the steaks with a slice of lemon for garnish and serve.
Preheat the oven to 400F. Combine 1/4 cup of unsalted butter, 2 teaspoons of chopped parsley, 1 teaspoon of minced garlic clove, 1/2 teaspoons of ground mixed peppercorns, and 1/2 teaspoon of grated lemon peel in a small bowl.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sprinkle the swordfish steaks with salt and ground mixed peppercorns and add them to the skillet.
Cook for about 3 minutes, until browned. Turn the fish steaks over and transfer them to the oven. Roast until they’re just cooked through, about 10 minutes.
Transfer the swordfish to plates and pour the butter sauce over the steaks and serve.
In an oven-proof skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 finely chopped onion and saute until softened, about 5 minutes.
Add 1 can of peeled whole tomatoes and bring to a boil, stirring often, and then lower the heat and simmer for 15 minutes. Stir in 1/2 cup of kalamata olives, 1 tablespoon of red pepper flakes, 2 tablespoons of pine nuts, and 1/2 cup of dry white wine.
Bring to a boil over medium heat and set aside.
Preheat the oven to 450F. Sprinkle swordfish steaks with sea salt and pepper and place them in the tomato sauce. Bake in the oven for about 10 minutes or until the fish is opaque in the center.
Sprinkle the swordfish steaks with 1/4 teaspoon of black pepper, 1 teaspoon of kosher salt, and 1/8 teaspoon of sweet Hungarian paprika.
Preheat a greased broiler rack. Place the fish steaks on the rack and brush with 2 tablespoons of melted butter. Put them under the broiler, about 2 inches away from the heat source. Broil for about 4 minutes.
Turn the swordfish steaks over and brush with more melted butter. Broil for another 4-5 minutes. Transfer the fish to a plate and sprinkle with chopped fresh parsley and serve.
And there you have it—7 of the best swordfish recipes that we have to offer, some of which are easier to make than others. One thing’s for sure, though: they’re all yummy and nutritious.
Want to try cooking your own? Looking for some fresh swordfish steaks? Then be sure to check out what we have available!
]]>Even a slice of lemon and some melted butter can be enough. Or you can enjoy more decadent options like crab linguine or crab cakes. And don't forget king crab legs.
There are so many types of crabs to eat. And so many delicious recipes. But do you know which wine to pair with your delicious crab?
A good wine pairing will enhance the flavor and impress your guests. Read on to learn the best wine pairing with crab, no matter how you prepare it.
Pair wines with food based on intensity. If food is intense, the wine should be too. Wine should be more acidic and sweeter than the food you pair it with.
White wines pair best with lighter meats, such as fish and chicken. Reds go better with heavier, stronger flavored meats like venison and other red meats.
Tannins are compounds in wine that cause your mouth to feel dry. They are what cause a wine to taste bitter and impact its flavor.
Tannings pair well with fatty dishes. The tannins and fat will interact in your mouth, enhancing the flavor of the dish.
When in doubt, you can pair like wines with like dishes. For example, a French dish will often pair well with French wine. Years of culinary experimentation mean the French have perfected certain pairings.
Think of how satisfying a slice of lemon can be when you eat crab legs. In the same way, wine can be a tart, tangy contrast to your sweet, juicy crab dish. Wine can be a foil to the flavor of the crab.
If you go for a richer dish, with sauces and butter, your wine choices can go richer, too. Sweeter sauces or dishes will benefit from a sweeter wine like a Riesling.
Asian dishes, such as Thai crab cakes pair well with lighter, acidic wines. Generally, white wines pair best with seafood.
White wines fall into four categories:
Dry whites include Sauvignon Blanc and Pinot Grigio. These are fresh, light wines that tend towards acidity. They go well with fish, grilled vegetables, and lots of herbs.
Then there are sweet wines. A sweet wine, like a Riesling, can cut through grease and oils in dishes. They are sweet, which means they can pair with other sweet dishes and spicy dishes, too.
Then come the Rich Whites. These are warmer and more buttery. They're less acidic and pair well with buttery, rich dishes.
Last are Bubbly whites. Prosecco, Champagne, and Cava pair well with salt.
Even with this knowledge, you are always the expert on your own palette. Sometimes a pairing works unexpectedly. The wine contrasts in an exciting way with the dish.
You can play and experiment with the right wine for your event, using this as a loose guideline.
If you're looking for a shortcut for pairing wine with a crab dish, consult this list. You can learn more about why these wines pair well with different dishes below. But here you'll find the cheat list for pairing:
Next time you're deciding on which crab dish to make, you can use this shortcut list to choose the best wine at the store.
There are so many different types of crabs to eat. You may have a favorite dish that you gravitate towards. Here you'll find a wine or two that pairs well with each dish
There are different types of crab legs. Regardless of the type, you'll want to make sure you cook them to perfection before you decide which wine to pair.
Chardonnay is a great choice. This dry wine is balanced when it comes to acidity and alcohol content. It will not overshadow the delicious, rich flavor of the crab.
Another option is Sauvignon Blanc. This crisp wine is fresh and dry. It's perfect for a tart meal, like crab legs with lemon juice.
This indulgent dish is sure to disappear quickly from your table. Oil, salt, and fat combine in this satisfyingly crispy dish. It may sound surprising, but a great pairing for crab cakes is Champagne.
Along with Cava or other sparkling wines, Champagne will cut through the salt and oil. The heaviness of the crab cake will be balanced by the airy bubbles tickling your nose.
Try a Sauvignon Blanc with crab pasta dishes. For richer pasta dishes, with buttery sauces, a dry chardonnay is great. Risotto dishes also pair well with a Sauvignon Blanc.
For a spicy crab dish, consider a fruity Riesling. These tangy, fruity wines bring some sweetness to cut through the spice.
But they are also acidic, and this sour touch will cleanse your palate. The Riesling will not get lost against strong spices.
With these helpful hints, you'll be set next time you serve crab. Depending on the dish, you can choose the best wine to match.
You can decide based on the dish or based on the richness of the dish. Wine pairing with crab will enhance your meal.
You'll delight your friends and loved ones. The tasty flavors of your crab dish will be enhanced by your expert wine choices.
Be sure to shop our range of seafood products. Enjoy fresh Maine lobster, and more, delivered right to your front door.
]]>One of the best parts about a meal of crab legs is that once cooked, they're delicious with just a dab of butter. However, with over 4500 species of crab in the world today, you may find that some are tastier than others. They differ in size, taste, texture, and habitat.
Read on to learn about some of the main types of crab legs that you can enjoy today!
It's important to keep in mind there are three different king crab species caught commonly in Alaska, with the red being the most popular due to its meat:
The name "king" crab makes these, as based on the size they're truly the king of all crabs. They can weigh six to eight pounds while some can weigh up to 20 pounds. They also have a leg span of nearly five feet and bodies that are 11 inches wide.
These massive crabs come with a massive amount of meat, making king crab legs the most expensive of them all. This is also because the meat has a mild and sweet flavor. Serving them with garlic sauce or butter can help bring out the natural flavors to a whole new level.
Snow crabs are also known as the Alaskan snow crab or the rock crab. The name comes from where they're most commonly found on the west coast of Alaska. They can also be found from Greenland to Newfoundland.
These are some of the most common crustaceans found in the United States, with 27.2 million pounds harvested in 2019. Since males can be double the size of females, they're the ones that typically land on your plate.
If you want to try these crabs soon, their season begins when the ice begins to break in April and ends in November.
This crab can grow over 12 inches across, making it one of the largest crabs available with a high meat-to-shell ratio. With a name based on a small fishing village in Washington, this crab is found on the West coast of the United States as well as Canada.
It has sweet, delicate meat that makes it more of a delicacy. If you want to enjoy this crab soon, its peak season starts in November and ends in June.
Also known as the Chesapeake blue crap or the Atlantic blue crab, these crabs have distinctive blue claws that make them easily recognizable. Although they're commonly found throughout the Mid-Atlantic and Gulf of Mexico, they can also be found as far south as Uruguay.
Growing up to 10 inches, these crabs are far smaller than others, which can make them harder to eat. However, their distinctive flavor and delicate, flaky meat can make the struggle worth it. A little lemon and butter compliments the saltiness of the meat.
When it comes to different types of crabs, you may have heard the term "soft-shell crab" before. However, they're no different than blue crabs.
The reason for the different names is that soft-shell crabs are blue crabs right after they've molted. This means that while their old shells are shed and gone, their new shells are still developing.
Because they don't have a hardened shell, this enables you to cook and enjoy the entire crab. They're often battered and fried.
Their harvest season begins in May and ends in September.
Spider crabs are easy to recognize–they have long legs reminiscent of spiders. They're also known as some of the largest crabs on the planet and can even live up to 100 years.
Although this crab is known for its deliciously sweet meet, they're also notoriously hard to cook because of their long legs. Chefs first need to steam it and soften it up before trying to break their legs apart.
Along with the difficulty with cooking, this crab is also forbidden to catch during their spring mating season because the species is suffering a population decline. This means that if you do find them for sale at a restaurant, you'll be paying hundreds of dollars.
These small crabs are covered in hair, giving them their name. Found commonly in Hokkaido, Japan, you won't normally find this crab served in North American restaurants. Instead, the people of Japan often use this crab in miso for more flavor.
It can also be eaten by boiling and eating the meat itself, but it can be harder to eat because they're often smaller than snow crabs and red king crabs. However, the dense, sweet flavor makes it worth it for crab lovers.
When it comes to the types of crabs to eat, you have a variety of choices in North America. If you want to do less work and want to enjoy a whole crab, try soft-shell crab for all the delicious flavors of crab with less work.
On the other hand, Dungeness crab will give you the most quintessential crab-eating experience where some work gives you lots of payoffs. King crab also gives you a ton of crab meat with a more mild and sweet flavor, but if you're ready to stuff yourself, this can be your best option.
Regardless of the types of crab legs, crab meat is often best paired with melted butter or garlic sauce in order to bring the salty, sweet flavors to life.
Ready to enjoy fresh seafood at your doorstep? From lobster roll kits to fresh scallops, we have you covered. Take a look at our options today!
]]>When you order crab at a restaurant or buy it at the store, you’re getting one of only a few types of edible crabs. Read on to learn more about these different species of crabs and what they can bring to your table.
Dungeness crabs have a wide-ranging habitat and are found most commonly in the waters off of Alaska and Mexico. These are among the largest of the edible crabs, weighing in between two and four pounds. They’re usually a brownish purple color, and they take their name from the small community in Washington state that first began harvesting them.
Dungeness crabs must be at least six and a quarter inches long in order to be harvested, and their prime season is during the winter months. Their flesh is pink and tends to have a sweet, succulent flavor. Most of the meat from these crabs comes from their bodies, rather than from their legs or claws.
You won’t be surprised to learn that the largest edible crab species is the king crab. These enormous crabs can grow to weigh as much as twenty-five pounds and may be ten feet end to end! There are at least eighteen king crab species living in the waters around Alaska, and others live around Japan and Russia.
In spite of its gigantic size, king crabs have a very delicate flavor and is snowy white. Only about a fourth of the crab is actually edible, with most of the usable meat coming from the legs and claws. This crab isn’t as fibrous as some other species, and the sweet flesh will almost melt in your mouth.
Stone crabs are native to Florida and are harvested between October and May. Most stone crabs actually don’t die as a result of the harvesting process; only their claws are edible, so that’s all fishermen take. They will twist one claw off the crab and then throw it back, where it will grow a new claw within eighteen months.
Stone crab claws must either be boiled or frozen within a few minutes of being harvested, and freezing can help to remove any unpleasant taste in the claws. You can figure out which claws have the most meat by floating them in water. Stone crab meat has a sweet flavor, and claws are often cracked open at the table and served with a cold dipping sauce.
Snow crabs, also known as rock crabs, are found around Iceland and South Carolina. You may also hear these crabs called spider crabs, although at least two other species also go by that name. These crabs have long, spindly legs and tend to live in deep waters and around rocks, and they’re relatively easy to cook.
Snow crabs are popular in seafood restaurants and buffets because of their sweet, delicate flavor. In fact, some people say that rock crab meat tastes more like lobster than crab. Most of the edible meat on a snow crab is in its claws, and there are a variety of ways to cook these delicious crabs.
The peekytoe crab only gained its name in the last twenty-five years; prior to that, it was called a Maine rock or sand crab. These crabs usually grow to be about five inches across and are red or orange on top with a white belly. The peekytoe crab was considered a throwaway catch until its rebranding in the late 1990s.
Today, the peekytoe is one of the most popular crab options in restaurants, used in salads, dips, and crab cakes. They have a very sweet meat and pink flesh that’s perfect for a variety of cooking applications. This crab is usually boiled and picked soon after it’s caught to preserve its delicate flavor.
The blue crab, true to its name, is a beautiful blue-green color, especially on its legs and claws. These crabs are usually somewhere between three and a half and five and a half inches, and they are native to the east coast of the United States. Most of the time, lump crab, crab chowder, and crab cakes use blue crabs.
In spite of their name, blue crabs do turn a bright red color when they’re cooked. Their flavor tends to be a nice combination of sweet and salty, which is part of why they’re so popular in crab dishes. You can also cook blue crabs whole and eat them, though it’s important to note that you’ll find the best meat in their bodies and claws, not their legs.
When prepared properly, crab can be some of the most delicious seafood on the table. The crabs we’ve discussed here offer a wide variety of flavors, textures, uses, and presentations. Whether you’re cracking crab legs at the dinner table or dining on a delicate bisque, the right crab can take your dish to a new level of flavor.
If you’d like to discover more types of edible crabs, check out the rest of our site at Order Maine Lobster. We have lobster, fresh fish, shellfish, and more to make all your summer meals as decadent as possible. Shop our lobster meat and experience the taste of Maine delivered to your home.
]]>This doesn't stop them from being a veritable delicacy (and much better tasting than insects)!
If you're new to eating lobster, then you're in for a treat. However, you will also be in for a mess if you don't know about the basic steps involved in how to crack into a lobster.
Fortunately, as the experts in all things Maine lobster, we're here to help. Read on to find out how to eat lobster, the right way.
If you're wondering how to go about eating lobster at home, the first step is to assemble the right utensils. If you're having lobster in a restaurant, these will usually be provided for you.
The most important things you will need are a lobster cracker and a lobster pick. If you don't have these on hand you can also use a nutcracker and a small pronged fork.
Besides this, you'll probably also want to deck yourself out in either a lobster bib, a large napkin tucked into your shirt, or an apron.
Eating a whole lobster can be a messy process, which is why you may want to protect your clothing. You can also spread the table you're going to be working on with newspaper or a tablecloth you don't mind getting splatters on.
Lastly, you should also grab a bowel for dumping the discarded shells into.
The first step in how to crack into a lobster is detaching the claws. Although you can eat lobster in any order, detaching the claws first makes sense as they can get in the way when tackling the rest of the parts.
Grasp the claws at the base where the joint connects to the body. Give them a twist until they come free. Then wiggle the smaller hinged section off of each claw.
If you're lucky, you might be able to get some meat out of these, however, often they just contain tendon.
Next, twist off the "thumb" parts of the claw by breaking them off at the joint. From here you should be able to pull out the meat from that area with your lobster pick or small fork.
Once that's done you can move on to the larger part of the claw. For this, you will need to use your lobster cracker or nutcracker.
Simply squeeze the claw until the shell cracks. Then open it up, scoop out the flesh, and discard the shell.
Once you've dealt with the claw, the next step in eating a Maine lobster is to remove the legs. They usually come off easily with just a twist or two.
Some people discard the legs entirely, but if you love lobster as much as we do you'll probably want to crack open the legs and see what meat you can get.
If you're not averse to making slurping noises at the table, you can simply suck the flesh out of the legs. Or you can use your lobster pick to prise it out.
If you're eating at home, you can even use a rolling pin to push the leg meat out from its shell.
Next up, it's time to tackle the tail. Many people learn how to eat lobster tail before learning how to crack into a whole lobster.
However, if you're new to lobster tail—or whole eating a whole lobster—the first step is to break it off from the body.
Take the lobster with body hands and twist the tail. It should detach easily with just this wrist action. Once it's free, place it with the soft shell side down and squeeze it.
This should break the underside shelled, and allow you to remove the tail meat in one large piece.
You should see a black vein running down the center of the meat. This is the lobster's intestines, which you can remove and discard. Although it isn't toxic, most of us want to eat lobster meat, not intestines.
To finish up eating your lobster, take the remaining body and slice it down the underside. This is sometimes easiest done on a cutting board.
Once you have got the lobster open, pick out any pieces of meat that you see. You'll also probably come across a greenish/gray substance. This is known as the tomalley and is the lobster's liver.
Although some eat it as a delicacy, the FDA has warned against this, especially with Maine lobster, thanks to potentially dangerous levels of toxins.
If you are eating a lobster that is a female, you might also find lobster roe inside the body. Often known as "coral", these eggs are usually reddish in color. While edible, they aren't always the tastiest part of the lobster.
If you going to eat lobster at home, then you'll not only want to know how to crack into a lobster—but also how to prepare a whole lobster.
The first place to start when looking to prepare Maine lobster at home is selecting your lobster. Always vet for freshness and quality.
If you are buying lobster in person, inspect the lobsters and avoid ones that look limp, damaged, cloudy-eyed, or otherwise unhealthy.
If you are buying online, make sure you go with a trusted seller that specializes in supplying fresh lobster, and which has fast delivery times.
Once you have selected a premium lobster, preparing it is relatively simple. All you will need to do is fill a large pot 3/4 way full of salted water, bring it to a boil, and gently drop in your lobsters.
Depending on their size you will need to boil them for 10-20 minutes, then remove, drain, and serve.
Eating lobster isn't all that hard once you know the steps and tools involved. It can be a bit of a process, but a highly delicious one!
Now that you know how to eat lobster like a veritable "seafoodie," are you on the hunt for fresh Maine lobster? If so, you've come to the right place.
We stock premium live Maine lobster, freshly caught from our cold Maine waters. We also stock lobster tails and prepared lobster meat. You can't get it easier, or fresher, than from us.
Browse our Maine lobster options to place an order and enjoy overnight shipping to anywhere in the US.
]]>If you're not sure how to prepare scallops, we've got you covered. Today, we're sharing five of our favorite scallop recipes to inspire your time in the kitchen!
Sometimes, simple is best. This meal is one of those easy scallop recipes that you're sure to return to time and again.
Start by preheating your oven to 425 degrees Fahrenheit. Then, rinse and drain 16 fresh scallops. Place them in a bowl with five tablespoons of melted butter, five cloves of minced garlic, and two chopped shallots.
Combine this mixture gently, and then season it with a few pinches of nutmeg, as well as salt and pepper to taste. Stir to combine, and pour into a casserole dish. To add a little crunch to this dish, stir one cup of bread crumbs with four tablespoons of olive oil.
Sprinkle the bread crumbs on top of the scallop mixture, and bake for around 12 minutes, or until the bread crumbs begin to brown. Serve warm with a few lemon wedges on the side, and you're done!
The next time you fire up the grill, leave the other meats in your fridge and reach for scallops instead!
While the rich, succulent flavor of the scallops takes center stage in this recipe, the charred peppers are another standout! Start by charring them a little over an open flame. After about 10 minutes, they should be blackened and blistered.
Remove the peppers from the heat and let them cool completely. Then, use a paring knife to gently remove the skins and chop the peppers. Transfer them to a medium-sized bowl, and mix them gently with the following ingredients:
The above mixture is your pepper relish. To save time on the day of your meal, you can prepare it up to five days in advance and keep it in the fridge.
When it's time to grill, take out one pound of scallops, and add them to a few skewers. Remove the tough ligaments on the side to help them grill quicker and more evenly. Heat your grill to medium, and grill each skewer for about two minutes on each side, or until the scallops are slightly charred.
Serve with cooked Israeli couscous, and add a few spoonfuls of the pepper relish on top. This is a grilled scallops recipe that's as fun and colorful as it is delicious!
The spicy, savory flavor of garlic pairs beautifully with the buttery taste of scallops. If you're in the mood for a light and refreshing dinner, this one is a hit. Plus, it only has five ingredients!
To make it, first heat a large pan on your stovetop over medium-high heat.
Add two tablespoons of olive oil and cook until it's sizzling. Next, add about 1.5 pounds of scallops. Arrange them in a single layer so they don't overcrowd the pan.
Add a little salt and pepper to the scallops, and fry them for about two to three minutes on each side. Both sides should have a light brown crust, but the scallops should be cooked all the way through. Remove the scallops and set them aside to drain and cool.
Without wiping it, add two tablespoons of garlic to the pan, along with five minced garlic cloves. Cook the garlic for about five minutes, or until it's fragrant. Now, it's time to make your sauce!
For your liquid, you can either add white wine or broth, depending on your preference. Add 1/4 cup of your chosen liquid to the garlic mixture, and simmer for two minutes. Then, pour in one cup of heavy cream and stir until the sauce thickens slightly.
Remove the pan from the heat, pour in one tablespoon of fresh lemon juice, and the scallops back to the mixture. Serve with parsley over your favorite pasta or rice!
Barbecue sauce instantly elevates almost any family dinner, and that's especially true for this meal, which is destined to become a new favorite.
To make it, you'll only need four ingredients. These include:
Place a paper towel on top of a microwaveable plate, and follow the directions to prepare the bacon. Cook the slices until they're cooked but aren't fully crisp. Allow them to cool slightly.
Then, gently wrap one piece of bacon around each scallop. Thread the scallops onto skewers, and grill them over medium-high heat. Let them remain on the grill for about eight minutes, turning the skewers slightly, until the bacon is crispy and the scallops are completely cooked.
Sprinkle each scallop with pepper and serve it with a big garden salad for a meal they'll ask for again! For a bigger meal, you can easily double this recipe.
We'll argue that you can turn almost anything into a fritter and make it infinitely more delicious! This includes these scallop fritters, which are light, crispy, and nearly melt in your mouth.
Start by heating two inches of vegetable oil in a frying pan. While that's warming up, whisk the following together in a bowl:
Once everything is combined, add:
These ingredients will form your batter. Fold 1/2 pound of scallops into the batter, and add three sliced scallions, 1/4 cup chopped red onion, and one minced jalapeno. Once the oil is hot and bubbly, drop spoonfuls of the batter into the pan.
Fry the fritters for about seven minutes, stirring occasionally. They should be slightly brown and crispy. Transfer them to a paper towel to drain, and serve with lemon wedges and your favorite tartar sauce.
These five scallop recipes prove that dinner doesn't have to be complicated. With the right ingredients, you can create a dish that will please even the pickiest palates!
Craving fresh scallops? We can deliver them to your doorstep in a few clicks. We also offer fresh Maine lobster, flounder, mussels, and much more in our online shop. Feel free to take a look at our full selection, and contact us if you have any questions!
]]>Many folks know that fish can supply lean protein that makes you feel full without packing on the pounds. Yet the benefits of eating fish extend beyond that. You may be surprised at just how healthy and happy you'll be once you add some quality fillets to your diet.
Here's what you need to know about the benefits of eating seafood.
Believe it or not, an estimated 16.2 million American adults have at least one major depressive episode each year. Depression involves feelings of sadness or helplessness. It can cause you to lose interest in activities you once enjoyed.
Depression can also affect your physical health, making you more likely to become ill. It can lead to fatigue, insomnia, and increased sensitivity to pain.
The Omega 3's in fish may actually help to prevent the onset of depression and to help relieve symptoms once it starts. These are polyunsaturated fats found in fish such as salmon, trout, and tuna.
Omega 3's may actually travel through brain cell membranes and interact with mood-related molecules. They also have anti-inflammatory properties that can help control depression.
The relief of depression symptoms can lead to more energy and an improved lifestyle. If you're looking to feel better, consider adding some quality fish to your diet.
Believe it or not, your brain also uses Omega 3's to help build nerve cells. These are very important for memory and learning. Fatty acids can also help to preserve the health of cell membranes and facilitate communication between brain cells.
Some research suggests that women who take fish oil while pregnant have children who score higher on intelligence tests. In other studies, it has been found to improve brain function in older adults who suffer from cognitive impairments such as Alzheimer's disease.
If you want your brain to stay in tip-top shape, consider adding some lean fish to your regular diet. Grilled or baked, it's low in unhealthy fats and a great way to get the protein your body needs.
Some fish, particularly salmon, can provide your body with 100% of your recommended daily allowance of Vitamin D. It's also abundant in herring and tuna.
Vitamin D helps your body to absorb calcium and promotes healthy bone growth. It may also help prevent conditions such as cancer, depression, and diabetes. Vitamin D can also help regulate your immune system, making you less susceptible to common illnesses such as the flu.
Not getting enough Vitamin D can lead to fatigue, mood changes, and muscle weakness. If you want your body to be at its healthiest, you'll need to get the right amount of Vitamin D each day. And healthy fish can play an important role in keeping you in tip-top shape.
Fish such as halibut, haddock, and flounder are great sources of high-quality, low-fat protein. Another great option for this is salmon.
Our bodies require protein to help repair cells and create new ones. It can also help you to digest food and regulate hormones.
If you're looking to lose weight, your body will need lots of protein to help you get stronger. It can help you to build muscle mass and keep you feeling fuller longer. Protein can also help your body to repair itself after exercise.
Not getting enough protein can slow down your metabolism, making it more difficult to lose weight. It can also lead to anemia, which will make you feel tired. Thinning hair, brittle nails, and dry skin are also signs that you may need to increase your protein intake.
If you're looking to get the right amount of protein so you can stay healthy and maintain a healthy weight, regular servings of fish are a great way to start.
Fish such as salmon and tuna are also wonderful sources of Vitamin B. Our bodies need B-Vitamins to help with immune function and brain health. In fact, memory, problem-solving, and sentence formation can all improve with an increase in B-Vitamins in your bloodstream.
Not getting enough B vitamins can lead to tiredness, constipation, and a loss of appetite. If you want to remain in the best shape possible, add some Vitamin B-rich fish to your diet.
An increase in Omega 3's in your blood may also help to protect you against heart disease. This is because they reduce the number of triglycerides, or bad cholesterol, in your blood. Omega 3's can also help to slow the buildup of plaque, which can harden and block arteries.
Blocked arteries and bursting blood vessels are common causes of a stroke. Eating fish can lead to a significant decrease in your risk of having one. Aim for two servings of non-fried fish each week.
Believe it or not, eating lean fish can make it easier to lose weight. This is because it's high in protein but low in calories. Fish can also help you to cut down on your fat intake and keep your blood sugar stable.
Most fish is delicious and healthy when served right. The benefits of eating fish will keep you healthy and satisfied for years to come.
Don't stop getting smart about your appetite and nutrition now. For regular shipments of fresh and delicious catches, contact us today.
]]>Many folks know that salmon is quite healthy. It's rich in Omega-3 fatty acids, which can help with brain health and mood regulation. Salmon can also help with weight control and the prevention of heart attacks and strokes.
Yet what are the types of salmon, and what is the best type of salmon to eat regularly?
Let's take a look.
Atlantic salmon are typically farm-raised. These contain as many grams of Omega-3 fatty acids as wild salmon. They also contain a good deal of protein.
Protein can make you feel full and reduce hunger levels, causing you to eat less food. It also reduces your desire for late-night snacking.
In addition, protein can increase your metabolism and fat-burning. If you're looking to lose weight or prevent heart disease, it's important to keep healthy amounts of protein in your diet. Salmon can do this without adding unhealthy fats or calories.
Salmon also contains tryptophan, which can help you sleep. It also contains important vitamins such as Vitamin A, which boosts your immunity and supports eye health.
Farm-raised Atlantic salmon contains Vitamin B-12, which prevents tiredness and constipation. It also contains iron, which can help with cell growth and recovery.
It's no secret that those who want to be healthy include regular servings of salmon as a part of their diets. There are lots of healthy ways to prepare it that will increase your intake of nutrients. Salmon is also low in saturated, or unhealthy, types of fat.
You may choose to bake your salmon with white wine, or you may want to bake it with brown sugar and soy sauce. As long as you don't fry it, you'll get full, strong, and healthy without packing on the pounds.
Some resources will allow you to get regular shipments of delicious salmon so you can enjoy it regularly. And you can rest assured that you're getting high-quality fish.
Char Atlantic salmon has a taste that mingles the flavors of fish such as salmon and trout. It has the same amount of healthy fatty acids as options such as Sockeye. These can promote brain health, prevent depression, and even reduce your risk of certain types of cancers.
The level of fat in Char Atlantic Salmon makes it a cinch to cook. It produces a lovely mild flavor and delicate skin that's simply delicious. If you enjoy a flakier, more buttery texture, Char Atlantic Salmon is an excellent option.
Another advantage of Char Atlantic Salmon is that it's affordable. So if you're looking to add regular servings of something delicious and healthy to your diet, find out where you can get quality Char Atlantic salmon delivered to your door.
Chinook Salmon is also known as King Salmon. It has a high-fat content and its color can range from white to deep red.
Like all salmon, Chinook Salmon is an excellent source of Omega 3's. These are great for your skin, heart health, and mental well-being.
Chinook salmon is excellent when grilled, sauteed, or broiled. It's usually caught wild in the Pacific Ocean.
Chinook is, however, generally more expensive than other salmon types. Its smooth texture makes it a wonderful treat, but it may not be something most folks can afford to enjoy regularly.
Coho salmon are fresh and known for their silver skin. They have a similar flavor to Chinook salmon but a slightly more delicate texture.
Coho salmon flakes well when it's cooked, giving it a wonderful flavor. It also has a slightly lower fat content than King Salmon.
Coho salmon is excellent when prepared on a cooktop with lemon and herbs. You can also prepare it with a little salt and black pepper.
Sockeye salmon are known for their dark red, fatty meat. When you visit a restaurant known for its seafood, you'll probably find some sockeye salmon on the menu.
Sockeye salmon is less fatty than varieties such as Chinook, but it is still thick and buttery. You'll know it by its pure fishy flavor. Sockeye salmon is delicious when prepared on a baking pan with olive oil, lemon juice, and herbs like rosemary and thyme.
Pink salmon are the most common type of Salmon found in the Pacific. Their flesh has a light color and they have a lower fat content.
Pink salmon are often served fresh, frozen, or smoked. You can also get it in a can.
Pink salmon has a blander taste and a softer texture than other types of salmon. It's a good option when you're on a budget.
Pink salmon fillets are great when baked with olive oil and an herb rub. Good options include garlic and fresh tarragon.
Canned salmon is often turned into salmon patties with bread crumbs, olive oil, and eggs. They can then be cooked up like burgers on your stovetop.
Pink salmon is a great way to enjoy the health benefits of salmon while keeping your grocery costs reasonable.
If you're looking to get some healthy protein into your diet, it's important to know about the types of salmon available. Once you've found the right option for you, you can enjoy a healthy heart and mind for years to come.
Don't stop getting smart about salmon now. For fresh catches delivered right to your door, contact us today.
]]>There's a reason why Maine lobster is a 500 million dollar industry.
Live Maine lobster is superior to almost any other type of lobster in terms of taste and texture. Because of this, Maine lobster is a highly sought-after seafood.
Not all that long ago, lobsters were so plentiful that they were mainly eaten by the poor. In fact, Maine lobster was common prison fare, until inland demand and transport advancements changed all that.
If you're looking to purchase some lobster for your table, it's important that you know the difference between live Maine lobster and other types of lobster. Otherwise, you might be disappointed in the quality and taste of the meat.
Keep reading to find out everything you need to know about Maine lobster vs other lobster species.
Maine lobsters are classified as cool water lobsters. Because they live on the cold Maine waters, their shells are thicker and tougher than their warm water counterparts, such as California or Australian lobster.
Although hard-shell lobsters are tougher to crack, they are generally a better buy.
Firstly, soft-shell lobster meat tends to contain a higher water content, which will cook off and leave you with less meat. What's more, soft-shell lobsters also aren't suitable for grilling.
If you want to try your hand at a grilled lobster recipe, then you will definitely want to purchase Maine lobsters, or other cold water, hard-shell lobsters, such as the Canadian lobster.
When compared to other species, the Maine lobster also has sweeter meat. Once again, this is thanks to the cold waters it lives in.
Coldwater lobsters are known for their sweeter, more flavorful, and succulent meat. Although warm water species are also tasty, they lack that signature sweetness that Maine lobster is famous for.
Along with a superior, sweeter taste, Maine lobster meat also has a better texture than warm water lobsters species. Lobsters from warm sea areas aren't nearly as succulent as Maine lobster.
For instance, the California lobster has a tough and less rich texture. When it comes to Australian lobster, while it is slightly sweeter in taste it has a decidedly dense texture.
Lastly, although Canadian lobster is probably the closest in taste and texture to Maine lobster (as it, too, comes from cold waters), it also has a denser meat.
Thanks to their sweet taste and succulent texture, Maine lobster is ideal for just about any lobster recipe.
It's also a prime ingredient choice for things like lobster rolls, as the chunky texture lends itself to being eaten cold, and ensures that you won't have to deal with toughness or coarseness.
A further advantage to Maine lobster is they have large claws. Also known as spiny lobster, warm water lobsters don't have claws, which means you get less meat out of them.
In contrast, the claws on a Maine lobster are generally so large you can make a meal of them alone! Lobster claw meat is also some of the tastiest and sweetest.
Thanks to their large claws, Maine lobsters yield more meat than spiny lobsters.
Besides having larger claws, Maine lobsters also have fatter tails. In comparison, spiny lobsters, also termed rock lobsters, don't have any useable meat besides in the tail. This is why rock lobsters are served as tails only.
Keen to start learning how to cook lobster tails? If so, we stock premium Maine lobster tails that are flash-frozen to ensure freshness and maximum flavor.
Another key difference between the Maine lobster and warm water, rock lobsters is that Maine lobsters are typically sold live.
If you are in search of fresh seafood, live Maine lobster is about as fresh as it gets.
Maine lobsters are usually cooked whole. To preserve the freshness and quality of the lobster meat, most reputable online sellers ship their lobsters live to their customers.
This doesn't mean, however, that you can't get frozen Maine lobster. Lobster tails can be frozen without compromising the quality of the meat, which is why you can purchase frozen tails, both physically and online.
You can also opt to buy pre-made products made from fresh Maine lobster meat. These include things like lobster rolls makings and bisque.
Because live Maine lobster yields tastier and more succulent meat, it is more sought after than rock lobster species. Therefore, it also commands a higher price.
However, this is justified, especially when you consider the lower water content. As mentioned above, spiny or rock lobster meat contains a far higher water content. This will cook out when prepared, leaving you with less lobster meat.
Because Maine lobster has less water in its flesh, you will be left with a higher weight of cooked meat upon serving. You also have more flexibility in the way you prepare and serve Maine lobster, as you can choose to grill, bake, or broil it—something you generally can't do with thin-shelled lobster species.
What's more, if you love lobster, the superior flavor and texture of live Maine lobster justifies its higher price tag.
Lastly, if you are new to cooking lobster, Maine lobster is usually the better choice. Its premium quality meat means that you're likely to get better results when cooking it at home.
There's no denying that Maine lobster meat is the best of the best. With its succulent texture and sweet taste, you really can't beat Maine lobster.
Are you looking to conveniently purchase live Maine lobster? If so, you are in the right place.
Browse our range of pre-prepped and live Maine lobster today. Place your order and enjoy overnight, nationwide delivery straight to your door.
]]>What's your favorite lobster recipe? Are you a lobster bisque diehard? Or maybe you like your lobster clean and classic?
However you like your lobster, this little critter doesn't give up its meat easily, so every lobster recipe starts the same way: figuring out how to cook the lobster.
Here are five great ways to cook lobster, all relatively easy to navigate.
Whether you're more comfortable with a pot of water or a set of tongs, there's a cooking method out there to deliver exactly the flavor and texture you're after. Most people prefer to cook lobster tails or whole lobster in five ways:
Here's a breakdown of each one.
The tried-and-true technique for cooking any lobster species is boiling.
Bring an 18-quart pot of salted water to a rapid boil (the lobsters need lots of space to cook). Use lots of salt--it should taste like a mouthful of seawater. This will prevent the boiling water from diluting the meat's natural brininess.
Once the water boils, place the lobsters in head-first. One-pound to one-and-a-half-pound lobsters cook for roughly 11 to 12 minutes; lobsters larger than this need an extra minute or two. Once they're done, remove them from the water and let them sit until they're cool enough to handle.
If you're just cooking lobster tails, it will take roughly one minute to cook per ounce of meat. Cook until the meat is pinkish and the tails are red.
Steaming lobster is just as easy as boiling, without the risk of watery lobster. The only catch with steaming is that it can dilute the flavor, so don't be afraid of seasoning them after they cook. Drawn butter is a great partner to steamed lobster, like Fred Astaire and Ginger Rogers.
To steam lobster, start with a pot of salty water (with the mouthful of seawater test) and bring it to a brisk boil. This time, place a steaming rack over the pot. You can also add aromatics like seaweed or bay leaves to the steaming liquid, depending on your preference.
Once the water boils, place the steaming rack over the pot and set the lobsters inside. Steam them for 12 to 16 minutes, depending on their size (roughly 45 to 60 seconds of cooking time per ounce of meat). Keep a close eye on your lobster--it's easy to overcook when steaming.
Typically, you don't bake a whole lobster--just the tail, which is usually stuffed. If done skillfully, baking yields a sweet, juicy lobster. Plus, stuffing the tail adds more flavor and substance to late summer lobster, which has a thinner shell.
To bake lobster, preheat the oven to 425 degrees Fahrenheit. Split them in half with a chef's knife, or if you're leaning into the presentation, you can place the meat on top of the tail for that extra wow factor when you pull it from the oven. Put a bit of water or wine on the bottom of the pan--enough to cover the bottom, but the lobster shouldn't be swimming by any definition.
Adding water or wine steams the lobster in the oven, which gives it a poached texture. It will take 1 to 2 minutes to cook per ounce of meat, so make sure you know the weight before you put it in the oven.
Nope, that's not a typo--boiling and broiling are two different cooking techniques. Boiling something is to cook it in boiling water. Broiling is cooking something in radiant heat, which is not to be confused with baking. Baking cooks foods indirectly by exposing them to hot air. Broiling uses direct oven heat to cook foods quickly, using direct heat at higher temperatures. When you broil something, you usually place it in the topmost rack of the oven where it's hottest.
Anyway, cooking lesson aside, let's talk about broiling some lobster. It's a great technique--it sears the surface of the food without the need for a pan or grill. It also pairs well with baking. In general, you would broil after another technique for added texture.
As with baking, you typically only broil the lobster's tail. To do this, either cut the tails in half (or butterfly them if you're feeling fancy). Place the meat on top of the tail on a baking sheet.
Place the baking sheet in the oven 10 inches from the broiler (the topmost part of your oven). The oven is at a much higher temperature here, so you should check the meat every minute. Yes, literally every minute. It takes about one minute to cook per one ounce of meat.
Last but not least is grilling, which adds a certain fire richness to your lobster that can't be found anywhere else. If you ask us, this is what summertime tastes like.
The easiest way to grill is with lobster tails. Heat your grill between 350 to 400 degrees Fahrenheit. You can cut the tails in half, cut down the center with the meat still inside, or butterfly the tail so that the meat is on top.
Place the tails over direct heat and cook for 4 to 5 minutes per side (unless you butterflied the tail, in which case it should remain flesh-side-up for the entire cooking time).
Whether you're making a lobster roll, lobster bisque, or a whole new take on lobster, every great lobster dish begins with, well, great lobster.
That's where we come in. We offer delicious, high-quality lobster straight from the coasts of Maine, from live lobsters to frozen tails to fresh lobster meat. So however you prefer to cook lobster, our lobster is ready to be the centerpiece. Check out our store to get supplies for your family's favorite dinner.
]]>What do you picture when you picture luxury dining? Champagne? An elaborate presentation worthy of an art museum? Or maybe just the richness of a great ingredient allowed to shine through?
We've got good news: once you know how to cook crab legs, you don't need to shell out for a fancy restaurant (see what we did there?)
The trick is knowing how to work with this little critter. It's not quite as self-evident as beef or chicken, but once you get the hang of it, you'll be cooking crab legs with the best of them. Here are a few simple but effective ways to cook crab legs to perfection every single time.
There are hundreds of edible crab species around the world, but if you're shopping in the U.S., you'll generally see seven popular species:
The most popular species is king crab, which isn't actually a crab at all but a related species which adopted crab-like features to protect itself.
In Maine, we have two species: peekytoe and Jonah crab. Personally, we're big fans of peekytoe, because it's everything you want from crab meat--sweet, salty, juicy, and delicate, with a firmness that's both silky and delicate on the tongue. It's softer than lobster, which has more of a succulent flavor, making it the perfect choice for recipes with a light touch.
That said, while these little crustaceans yield sweet meat, they don't give it up easily. That shell evolved for protection, and you have to get past it to get the goods. And unlike a chicken, which you can strip of its meat before cooking, the easiest way to free crab meat from the shell is by cooking.
Plus, much like lobsters, the best-tasting crabs are the ones you cook yourself.
Ultimately, the way you cook crabs is only limited by your imagination--you can even do fried crab legs (we know seafood is healthy, but sometimes the soul needs fried things). Here, we're sticking to the three simplest ways to cook crab legs.
The most popular cooking technique for all crab varieties is boiling. This is the easiest method and preserves the most crab flavor.
To do it, bring a large pot of water to boil with lots of salt. No, really--lots of salt. It should taste as salty as a mouthful of seawater. Some people add white wine, beer, or Old Bay, but the choice is yours. Just bring your salty water to a boil and add your crabs.
When you add the crabs, add them quickly all at once--you want them to cook for the same amount of time. Bring the pot of water to a boil and cook them until the crabs float. This should happen in about 10 to 15 minutes. Once they float, use a set of tongs to remove them from the water and let them sit until they're cool enough to handle.
After that, time to start cracking.
Of course, there are two risks with boiling: waterlogged crab and lost juices. One way to sidestep this (especially if you're working with frozen crab legs) is by baking them.
To do this, bring your oven to 350 degrees Fahrenheit. If you're working with frozen crabs, thaw them in advance until they reach room temperature. If you're working with live crabs, precook them in a pot of boiling water until they're dead (trust us, you don't want your oven to look like a horror movie). Precooking live crabs should take between 30 seconds to a couple of minutes, depending on their size.
Once the no-longer-live crabs are cool enough to handle, separate the legs and place them on a baking dish. Pour 1/8 inch of hot water into the bottom of the dish, or you can use white wine or fish stock. Season to your liking (Old Bay, anyone?) After that, cover the dish with foil and bake for eight to ten minutes.
Nothing says summertime like grilling, and grilling crabs adds a certain fire-rich flavor that you can't find with any other method. This method requires more work than the others--you have to boil or steam them until they're halfway cooked.
Please note that this process is for hard-shell crabs. Grilling soft-shell crabs is a whole different ballgame (and a labor-intensive one at that).
To grill hard-shell crabs, boil or steam them just like in the instructions above, but remove them after five minutes, let them cool, and clean them. Toss them with some olive oil, rosemary, and thyme (or just plain olive oil, it's up to you).
Then, all you have to do is set them on a hot grill until they're browned and cooked through, which should take about four minutes per side.
Figuring out how to cook crab legs is the easy part. The hard part is waiting to eat them.
Oh, and when you order from us, you don't need to scramble to find great seafood for the whole family to enjoy. You don't need to settle for lackluster frozen seafood either. You just get a great taste, every single time.
Ready for seafood the whole family will love? Head to our shop for all the best options, from fresh shellfish to fresh fish to fresh lobster.
]]>Cooking lobster for the first time can be a bit intimidating. It only gets worse if it’s an important occasion with all the in-laws in attendance. It might feel like you’re in more hot water than the lobster.
But there’s no reason to overthink the process. It may sound like a cliché, but it’s true—if you can boil water, you can cook lobster. The key is to make sure that you use the right lobster cooking time. That’s it. Let’s get started.
Pay careful attention to your cooking time when preparing lobster. You don’t want to serve your guests undercooked seafood, but neither do you want to force them to try to eat overcooked rubbery lobster.
One of the simplest steps you can take to get your timing right is to make sure that your water is truly boiling before you add the lobster. If the water hasn’t reached the boiling point, the suggested cooking time will be meaningless.
If you overcrowd your pot with too many lobsters, your water temperature may take a drastic dip. This is especially true if your lobsters are coming to the pot straight from the freezer. So, choose a pot that’s large enough to accommodate your lobsters. The water needs to be able to reach all parts of the lobster.
If you’re cooking for a large crowd, you’re probably going to need several pots. Make sure that your stovetop can safely accommodate the number of pots you plan to use.
You’ll find a wide variety of suggested times for cooking a lobster. Unfortunately, those giving the advice seldom give specifics. For example, you don’t know if their advice is based on cooking one lone lobster in a pot or several at a time in the same pot.
You also might not know what kind of lobster they were preparing. Did it have a particularly hard shell or a soft one? The hardness of its shell will influence how quickly the lobster cooks. Lobsters caught in the summer will usually cook faster than those harvested in the winter because the thickness of the shell changes with the seasons.
You also don’t know where they were cooking—at sea level or in a mountain retreat.
Without the background details about the cooking conditions used by others, the best you can do is to accept the fact that your best cooking results are likely to fall somewhere in a range. Remember that the suggested cooking times are only recommendations.
One great tip is to read the reviews and comments offered on the Internet by other customers who purchased lobsters similar to yours. In reviews, people often mention how they cooked their lobsters. This information will help you narrow down the correct cooking time.
When boiling a lobster, the estimate is to cook it between five and eight minutes for each pound. You’ll find suggestions that give cooking times as long as 15 minutes for each pound. However, we find that such an extending cooking time under normal conditions will yield a rather inedible lobster.
The lobster’s shell will achieve a vivid color near the end of its cooking time. But you don’t want to judge by outward appearance. When a lobster is done, the meat will appear opaque. You won’t be able to see through it. If you can still see through it, it’s under-cooked.
Until the past few decades, few people gave much thought to how to kill a lobster quickly. Plunging into a pot of boiling water seemed the obvious answer. But as we grew more aware of the plight of animal life, the more we began to wonder if we were causing undue suffering by placing a live sea creature into hot water.
There are various opinions as to whether lobsters feel pain. Some say that all living creatures can experience pain. Others point to the fact that lobsters have a much less advanced nervous system than mammals to support their theory that lobsters don’t register pain.
The debate has led some places in Europe to require chefs to kill lobsters or render them unconscious before adding them to the cooking pot. If you want to err on the side of caution and make sure that’s it’s less likely that your lobster will be aware of its demise, we have a solution.
You can use to your advantage the fact that lobsters need warm surroundings to stay alive. Keep your lobsters in a cold environment until you’re ready to cook. A chilly refrigerator or a bucket of ice will work. The creatures can’t regulate body heat, so they become extremely sluggish in the cold.
You can now add the chilled lobster to your pot of boiling water, where it will die quickly. Or, you can place the lobster in your freezer for its final 15-20 minutes before cooking. The lobster will drift into a deep state of inactivity or even death before it’s time for the cooking pot.
If you’re sure the lobster is dead, you can remove the protective elastic bands holding together the claws. However, if you’re skittish, you can leave the bands in place.
So, do you feel a little more comfortable with the idea of cooking lobster for the first time? As you can see, it’s mostly a matter of making sure that the lobster stays in the pot for the right amount of time. Keep a close eye on the clock, and your guests will thank you. After all, timing is everything.
Now that you’re comfortable with your lobster cooking time place an order for more of our lobsters or some of our other fresh seafood.
]]>We recently marked the official start of summer, and there's no better way to welcome the season than with a delicious meal of decadent king crab!
While you might be satisfied with a simple platter of juicy crab meat, there are plenty of ways to get creative with this entree! Today, we're sharing seven of our favorite king crab recipes to inspire you in your home kitchen.
Few things go better with seafood than delicious garlic butter! This recipe highlights the rich flavors of the dipping sauce while still giving the crab space to shine.
To prepare the garlic butter, melt 1/2 cup of butter in a saucepan over medium heat. Then, add 1/2 of a head of garlic or around five cloves. Sautee slightly, and add the juice of 1/2 a lemon or lime. Preheat your oven to 375 degrees, and let the butter simmer while it warms.
In a 9x13 baking dish, arrange two pounds of king crab legs. Brush each one with the butter. You can also use an injector to add a little to the meat. Pour the remaining sauce over the crab, and put the dish in the oven for about 25 minutes. Every five to seven minutes, baste the legs with the sauce at the bottom of the pan.
Switch up your typical lunchmeat sandwiches by using king crab instead! This makes six servings but keeps well in the fridge, so you should have enough for the whole week!
To make the spread, bake 4.5 pounds of king crab legs for 30 minutes at 375 degrees. Season the legs with two tablespoons each of minced garlic and lemon juice and one tablespoon lemon pepper. When they're cooked, shred the meat with two forks.
Then, it's time to make your mayo base. This includes:
Mix the crab meat with the mayo mixture, along with 1/2 cup of clarified butter, or ghee. Then, add it to your bread along with some romaine lettuce, and enjoy!
Summer nights call for your favorite recipes, along with your favorite ale. This recipe uses it brilliantly to bring out the flavors of the king crab! If you have a large stockpot with a steamer insert, you're ready to go.
In the stockpot, add three bottles of premium ale, along with three lemons and one head of garlic (each halved). Add the crab legs in the insert and cover. Steam the legs for about five minutes, or until the crab is thoroughly cooked.
Serve with drawn butter and you'll find yourself going back for seconds!
Get your party started with a bowl of king crab dip and your favorite fancy crackers. In a large bowl, mix the following ingredients:
Light and fresh, it's the perfect summertime staple. Serve chilled for an easy dish that impresses.
This dish only looks difficult. It's easy to make and turns into a meal once you add steamed veggies as a side dish. To make it, you'll start with six medium portobello mushrooms.
First, remove and dice the mushroom stems. Mix the diced stems with the following:
Place the mushrooms on a baking sheet. Slice them 3/4 of the way and add the above mixture. Bake at 400 degrees for 25 minutes, or until the mushrooms look cooked. Then, broil them for four minutes, and you're ready to eat!
The addition of fresh fruit livens up the king crab, creating a light dish that's perfect any time of day.
Start by slicing up a few of your favorite fruits, such as:
The quantity depends on how big you want your salad to be. Generally, one of each fruit should suffice. Then, add one pound of king crab, along with:
You can also add chopped cilantro or mint to your fruit salad if you prefer. Chill this dish for a few hours before serving to give the flavors time to meld.
You've had them baked and broiled, but have you ever thought to throw your king crab legs on the grill? It's a delightful, surprising dish that you'll return to all summer long.
Start with four pounds of crab legs. Heat your grill to medium-high. Using olive oil spray, spritz the crab legs all over until they are fully coated. Place them on the grill, then cover and cook them for about seven minutes, or until the center meat is completely cooked.
When you're ready to eat, use a sharp paring knife to slice each leg along the side. This way, it's easier to get the meat out! Serve on a platter with lemon wedges and melted butter to put an entirely new spin on the backyard barbecue.
What are you waiting for? These seven king crab recipes are the perfect way to liven up your tastebuds and treat your guests to a hearty, scrumptious meal.
Whether you're in the mood for something light or you're craving heartier fare, we've got you covered. As you plan your meals, don't forget that we also offer a great selection of live Maine lobster, as well as other fresh fish including flounder and cod. Feel free to shop our full selection online and contact us with any questions.
]]>With the weather warming up and the pandemic on the decline, you and your loved ones may be making plans for summer get-togethers. Pool parties, cookouts, Fourth of July parties, and more – it’s going to be a summer of good company and better food! But what will you bring to your summer events to wow your friends and family?
Lobster rolls are always a show-stopper and the perfect addition to any cookout. Read on to learn how to make lobster rolls and make this summer the most memorable one yet.
The first step of making lobster rolls, unsurprisingly, is cooking your lobster. You have a few options when it comes to how you want to cook your lobster, including buying pre-cooked lobster. However, cooking your own lobster gives you a chance to season it how you like, as well as ensuring that you’re using the freshest possible lobster.
One option for cooking lobster is to bring a large pot of water to a boil, drop a lobster in, and boil it for seven to eight minutes. However, we would recommend removing the meat before you cook the lobster fully. This will allow you to season it well before you mix it into the sauce for your lobster rolls, getting flavor deeper into the meat.
Removing lobster meat can seem like a daunting process, but it doesn’t have to be. Get a good sharp knife, a kitchen towel, and a lobster that has been boiled for thirty seconds to a minute. Parcooking it ahead of time will help the flesh pull cleanly away from the shell when you get ready to clean the lobster.
Grab the lobster’s tail firmly, twist, and pull it to detach it from the body; repeat the same procedure with the arms. Hold the tail flat, twist the fan to one side, and pull to remove it, and then gently push the tail meat through the large opening at the tail end. Remove the vein from the top of the tail, remove the meat from the claws, and season it as you like.
Once the meat is removed and seasoned, steam, roast, or broil it as you like until the flesh is red and opaque. Then chop the meat into ¾” pieces to prepare it for the lobster rolls.
While your lobster meat is cooking, you can start mixing the seasonings that will coat the meat in your rolls. Lobster rolls are usually made with a mix of mayonnaise, lemon juice, celery, chives, salt, and pepper. You’ll need to use ¼ cup mayonnaise, ¼ cup celery, 1 ½ tablespoons lemon juice, 1 tablespoon chives, and salt and pepper to taste.
It’s important to use real mayonnaise when preparing your lobster rolls; products like Miracle Whip will throw off the taste. Also plan to use fresh lemon juice and chives as they provide the best flavor. Stir your seasonings together, and then mix in your lobster meat until it’s thoroughly coated.
Choosing the best, freshest ingredients for your lobster rolls will make sure they turn out as well as possible. Depending on how much time you have, you may want to consider whether to make or buy your buns. If you buy your buns, get hot dog buns – preferably hot dog buns that are split on top.
If you choose to make your rolls, make sure you get a recipe for yeast rolls that creates soft, fluffy rolls. Allow your rolls plenty of time to proof and rise before you bake them so they stay light. You may also want to shape your rolls to be somewhat oblong to create enough space for a good-sized lobster roll.
If you’re baking your own rolls, give them plenty of time to cool and split them along the top side. Whether your buns are baked or bought, spread some butter on the outside of them and then toast your buns in a pan on the stove. This will get them softened up and start to infuse the butter flavor.
Once your buns are toasted, place a lettuce leaf inside each bun. This will add a bit of crunch and help to lighten the heavy flavors of the lobster and mayonnaise. Mound the lobster on top, and add another sprinkle of fresh chives on top if you like.
There are several variations you can use with your lobster rolls to add a little more fun to your gatherings. You can do a Connecticut-style lobster roll, which involves tossing the lobster, not with mayonnaise, but with melted butter, parsley, salt, and pepper. Or if you want a BLT twist, slip some slices of bacon and tomato into the rolls before loading on the lobster.
You may want to add avocado to your lobster rolls for a refreshing, summery twist. If you like a bit of sauce, consider mixing sriracha or hot sauce in with the mayonnaise mixture before you stir in your lobster. And for a full seafood experience, cook, chop up, and stir in shrimp and crab along with your lobster for the filling.
As you’re getting ready for your cookouts this summer, knowing how to make lobster rolls can make you the star of the party. These rolls are light, refreshing, and sophisticated enough for any event demands. Make sure you use the freshest ingredients and try some of the variations we mentioned for an extra twist on your summer.
If you’d like to find the best lobster to use in all your recipes, check out the rest of our site at Order Maine Lobster. We have live lobsters, as well as lobster meat and lobster tails, fresh fish, shellfish, and more. Shop our live lobsters today and kick off your summer the right way.
]]>You're in luck! Believe it or not, seafood offers many health benefits you need to be aware of.
Seafood is not something we ordinarily think of as healthy food. Yet it's filling, nutrient-packed, and often low in fat.
Here's what you need to know about the advantages of eating fisherman-style.
Seafood may be rich in a number of the nutrients you're lacking. Salmon and tuna, for example, are rich in Vitamin D, which many Americans are missing in their diet. This helps with immune function, calcium absorption, and even fights off depression.
In addition, seafood such as salmon and cod are rich in Omega-3 fatty acids. These are critical for important body and brain functions. They can also lower your cholesterol, reduce your blood pressure, and lower your levels of bad cholesterol.
Many types of seafood, such as tuna and trout, are also rich in high-quality protein. This can help to quickly repair your body tissue, as well as control your hunger. Those looking to lose weight often up their levels of protein to keep them satiated without feeling the need for extra calories.
Shellfish such as crab have levels of Vitamin B-12, which help prevent anemia. It helps to keep your body's blood cells healthy.
Options like halibut are rich in folate. This is important for the growth of your blood cells as well as immunity.
Fish is considered a very heart-healthy food. In one study, it was found that it lowered the risk of heart disease in men by 15%.
The levels of Omega-3 fatty acids in fish are considered the main reason why it's good for your heart. It can lower your levels of triglycerides and increase your levels of good cholesterol. Bad cholesterol such as triglycerides can lead to a hardening of your arteries that increases your risk of a stroke or heart attack.
The Omega-3's in fish are also important for sharpening your memory and decreasing your risk of cognitive decline. Options like salmon, tuna, and herring can all help to keep you at your brightest.
Depression can lead to deep sadness, anxiety, and instability. Long term, it can also lead to weight gain, low energy, and lack of sleep.
People who eat fish are less likely to become depressed thanks to Omega-3 fatty acids. It may also increase the effectiveness of certain types of antidepressant medications.
Fish is more than just a tasty dinner when the weather is nice. It offers many health benefits like vitamins, heart health, and improved mental function. Your body will be thanking you for your excellent dietary choices for years to come.
Don't stop learning about the benefits of fish now. For excellent catches delivered right to your door, contact us today.
]]>
Maybe you're at a restaurant and are torn between the Main lobster and the specialty king crab. Both look delicious, but you want to choose wisely.
All seafood offers excellent benefits such as improving your skin, trimming your waistline, and keeping you happy. Yet some options offer different benefits than others.
Here's what you need to know.
Lobster is considered a delicacy and gets eaten by some only on special occasions. The legs and claws contain the most amount of meat and are delicious and tender.
Maine lobster is considered to be superior because lobsters grow at a slower rate in the northern Atlantic, so there is a good deal more meat. The meat itself is tender and succulent. Cooler temperatures also prevent salt from entering the meat.
Lobster is usually boiled and sometimes baked. It's served with melted butter on the side.
Lobster is considered a delicacy and is a bit on the pricey side. In fact, you can expect to pay from $30 to $45 for a lobster weighing from one to one and a half pounds.
The actual cost of your lobster will depend upon factors such as the weather and the market. You can also expect to pay a bit more for a higher-quality catch.
It's difficult to farm lobster, so markets must rely on those caught in the wild. Another reason why it's pricy is that the processing is a bit involved. Nonetheless, those that love the taste of lobster will find a way to indulge when they can.
Those who enjoy their health, as well as tasty food, enjoy the fact that lobsters are rich in Omega-3 fatty acids. These can help protect against heart disease, stroke, and even depression.
The taste of crabs is considered to be a little sweeter than that of lobster. It also has a natural brininess. In addition, crab meat might taste a little flakier.
Crabmeat comes packed with lots of nutrients, including Vitamin B-12 and Omega-3 fatty acids. It's also less expensive than lobster, although options such as king crab legs are a bit more expensive. This is because the season for catching them is short and the fishing is a little dangerous.
King crab legs are thought to have the richest flavor out of the crab options.
Crab can often get boiled and served with a side of butter, similar to lobsters. You can also steam, grill, or roast it. In addition, crab makes a great base for soups.
Choosing between lobster and crab will depend on your appetite, your preferences, and your budget. Both offer excellent nutrients and wonderful taste. Fresh seafood can give you a sophisticated dining experience without the guilt.
Don't stop getting smart about seafood now. For excellent options delivered right to your door, contact us today.
]]>There are other reasons to eat more lobster. When you eat wild-caught lobster, the meat is filled with nutrients. These include protein and selenium. On top of that, lobster is low in saturated fat.
Are you planning your next lobster dinner? If so, you’re likely looking for recipe ideas. Here are our favorite lobster recipes.
Lobster bisque is a New England staple. It’s a creamy soup that’s rich and satisfying. The best part? It’s very easy to make! In less than an hour, you’ll have a delicious lobster bisque dinner that the whole family can enjoy.
Ingredients:
In a large saucepan, melt butter over low heat. Cook vegetables until soft. Stir in broth, salt, and cayenne. Increase heat and bring to a boil. Let it simmer for 10 minutes.
Pour the liquid and ¼ cup of lobster meat into a blender. Blend. Pour the blender mixture back in the pan with the rest of the lobster meat, half-and-half, and wine. Simmer over low heat for a half hour or until thick.
Don't have time to make homemade lobster bisque? Consider choosing frozen lobster bisque. You'll get this famous New England staple in an easy-to-prepare kit!
Are you cooking Maine lobster for the whole family or for a party? If so, you’ll want to boil your lobster. Boiling ensures your lobster has consistency. Not only that, but boiling them is super easy.
Start by filling a large pot with water. Bring to a boil and add sea salt to the water. When you get a powerful boil, only reduce the heat slightly to medium or medium-high. Drop in the tails one at a time. Cooking time varies by tail size and quantity.
A lobster roll combines lobster, mayonnaise, and different vegetables. This is used as a filling for a sandwich. The lobster roll is one of the most celebrated Maine lobster dinners and is perfect to serve when you’re hosting a party.
Ingredients:
Fill a pot with hot water and boil. Add sea salt and lobster. Cook for 10 minutes or until lobster is fully cooked. Set aside to cool. Once cooled, crack the claws and cut the meat finely.
Mix the lobster with all ingredients (except the buns) in a medium bowl. Toast buns by buttering them and cooking them on a large skillet over medium heat for about two minutes (optional). Spread lobster mixture on buns and serve.
As an alternative, you can buy a lobster roll kit for an even easier lunch or dinner idea!
From lobster rolls to lobster bisque, there are limitless options for your next lobster dinner. Before making these Maine lobster meals, you need high-quality lobster. Order lobster today
]]>For one, it's a rich source of selenium, thereby offering cancer-fighting properties. It's also high in protein, low in calories, and contains high levels of niacin, vitamin B12, zinc, and Omega-3.
If you want to prepare swordfish at home, one of the best ways to cook this delicious fish is over an open flame. However, before you get your tongs out you need to read this guide on how to cook swordfish on the grill.
Cooking swordfish isn't hard, however, there are a few must-know guidelines you should follow to get mouth-watering results. Read on to find out how to grill your swordfish to perfection.
The first thing you'll need to think about when cooking swordfish is whether or not you want to marinate it. Marinating isn't necessary, and is just an optional step you can take if you want to add in additional layers of flavor.
Swordfish has a mildly sweet, deep flavor profile and can taste delectable on its own with just basic seasonings.
However, if you want to get creative you can try out any number of marinades. Soya sauce marinades can be especially tasty as they add an umami element. You can also try out flavorings such as ginger, citrus, herbs, or garlic.
If you do decide to marinate your swordfish, keep in mind that you won't need to have it in the marinade for very long. If you following a swordfish recipe that calls for a marinade, this is just to add additional flavors, not to tenderize the fish.
After you have decided whether or not to marinate your swordfish, the next step in how to cook swordfish on the grill is determining when to remove the skin.
Removing the outer ring of the skin can be done before or after cooking swordfish steaks. However, we feel that it is almost always a good idea to leave it on until after grilling. Leaving the skin in place will lock in flavor, moisture, and juices.
Swordfish isn't a lean fish like North Atlantic cod, which means it is doesn't cook dry as quickly. However, the best swordfish is that which retains as much moisture and flavor as possible, and leaving the skin on is an easy way to do this when grilling.
To prepare your swordfish for grilling start by washing the steaks under cold water. This removes some of the congealing fluids that may have seeped out of the meat and takes away any "fishy" tastes.
Once your swordfish steaks are rinsed, brush them generously with olive oil. You can also add some simple seasonings, such as salt, freshly cracked pepper, and herbs.
The next step is to fire up your grill and preheat it to medium-high. At this temperature, you should be able to hold your hand about 2 inches over the grill for roughly 5 seconds.
If you are using a charcoal grill you will need to prepare and light your coals, and then wait for them to fully take.
While your grill is preheating (or your coals are getting hot) you should prepare your grid. Make sure it is clean, then brush it with a light coating of olive oil to prevent the swordfish steaks from sticking.
When your swordfish and grill are ready to go, the next step is to pack your steaks onto the grid. Make sure to space them evenly, clustering them more towards the center of the grid than the outer edges. This ensures even cooking.
The ideal cooking time will depend on the heat of your grill and the thickness of your steaks. A good rule of thumb is to grill your steaks for 8-14 minutes per inch of thickness.
Therefore, if your grill is at the ideal temperature, and your steaks are 1-inch thick, then your can aim to grill them for 5-6 minutes per side for a medium cook.
Besides timing your grilling, you also need to be able to gauge visually when your swordfish steaks are done. If your fish is well-browned on one side and pale pink in the center, then it is ready to serve.
You can also use a thermometer to double-check that your fish is cooked through. If your fish is showing an internal temperature of more than 145°, then it is adequately cooked.
Swordfish is one of those proteins that go well with just about any side dish. However, there are few particularly tasty options you can try if you are looking for inspiration for your sides.
For a start, veggie kebabs can make for a great grilled side dish to pair with swordfish. You can also whip up some salsa verde, get creative with a mustard greens salad, try a tangy vinegar-based slaw, or saute your choice of greens.
These side options not floating your boat? You can also go the classic route and whip up a simple green salad and some baby potatoes. Grilled swordfish is an instant star on the plate, which means you can keep things simple when it comes to the sides and still create a mouth-watering meal.
As you can see, cooking swordfish on the grill is a simple way to whip up a delectable main. Whether you choose to marinate or simply baste in olive oil and salt and pepper—swordfish on the grill is an easy, tasty, nutritional powerhouse of a meal.
Now that you know how to cook swordfish on the grill, as well as the benefits of swordfish—are you looking for the best place to buy premium swordfish steaks?
Order Maine Lobster is a leader in premium quality, fresh, seafood. We ship across the US, and stock only the best quality seafood products. Order your North Atlantic swordfish now, and enjoy overnight delivery.
]]>There are few things more enjoyable than enjoying fresh seafood, any time of the year. Lobster is one of the most decadent and delicious meals you can prepare, bursting with the flavors of the season.
Did you know that our Maine lobster not only tastes great but is good for you too? Today, we're sharing seven of the top nutritional benefits of lobster, so you can feel great about diving in!
Omega-3 fatty acids are key nutrients that help you build and maintain healthy bodily systems. They fortify your cellular walls, keep your respiratory, circulatory, and immune systems functioning, and give you a great boost of energy.
Yet, while these nutrients are so critical, they're found in very few foods. Thankfully, certain fish and shellfish, including lobster, contain vast stores of them, including EPA and DHA fatty acids. When you enjoy a Maine lobster, you're doing your part to help increase the amount of omega-3 fatty acids in your diet.
Lobster is also a great source of selenium. This is a key antioxidant that helps lower oxidative stress and reduce DNA damage throughout your body. When this occurs, it strengthens your immune system by reducing inflammation and building your immune response.
Adding lobster into your regular meal rotation is a smart way to increase the amount of selenium in your body. Studies also show that this nutrient could reduce your risk of certain cancers and may also help prevent heart disease. Other benefits of selenium include:
Every cell in your body needs protein to function. It facilitates cellular repair and helps your body make new cells. While you might already know that beef and chicken are great sources of protein, lobster is also rich in the nutrient!
Plus, unlike most protein sources, it also happens to be low in saturated fat. These are fats that are solid at room temperature, and a high consumption of them can increase your risk of heart disease and other health issues.
Research shows that around 25% of the global population suffers from anemia. This condition is characterized by a low red blood cell count, as well as insufficient hemoglobin levels. It can lead to a variety of symptoms, including fatigue, dizziness, shortness of breath, and heartbeat irregularity.
Increasing the level of copper in your diet can help combat these concerns. Though your body only needs a small amount of it, it can make a major difference. Your body uses it to form new red blood cells and it also strengthens your bones and connective tissues.
Lobster meat is a great, natural source of copper, no matter how you prepare it! Indulging in one of our Lobster Roll Kits is a great way to do something smart for your body.
By now, you already know that lobster contains lots of beneficial vitamins and minerals! You can also count vitamin B12 among them.
This important vitamin helps keep your blood cells and nerves healthy and well-functioning. It also assists in the formation of DNA, which is the genetic material contained in all cells.
Along with copper, vitamin B12 can also help ease the severity of anemia symptoms. It is an especially powerful player against a specific type of anemia called megaloblastic anemia, characterized by severe weakness and fatigue.
When it comes to lobster, even just a little can go a long way. In fact, you might be surprised at how full and satisfied you feel after eating just a small amount. This is due to the meat's high protein content, which can increase feelings of fullness upon consumption.
When you eat lobster, your appetite-stimulating hormones naturally lower. At the same time, there's an uptick in the hormones responsible for reducing hunger. This way, you don't have to fill your plate to overflowing to fill like you're getting enough.
If you're looking to lose weight, lobster is an excellent alternative to other, fattier meats that aren't anywhere near as satiating. In addition, lobster also boosts your metabolism, which can also aid in weight loss. Your body burns more calories processing lean, high-protein foods than it does breaking down carbohydrates and fats.
The omega-3 fatty acids found in lobster can offer strong protection against heart disease. Some studies also show that they can help lower blood pressure, as well as blood cholesterol levels.
This makes the meat a heart-healthy option when you're looking to add a protein source to your meal. At the same time, omega-3s such as EPA and DHA also work to prevent inflammation in your body. This can keep your arteries functioning properly, and prevent plaque build-up within them, lowering your risk of a stroke.
In addition to omega-3s, the high levels of selenium in lobster can prove especially beneficial for those suffering from certain types of autoimmune thyroid diseases, including Hashimoto’s thyroiditis. Buy our frozen Main Lobster Tails and keep them on hand for any time you need a quick, healthy lunch or dinner that works overtime to keep you feeling your best.
Eating lobster isn't just a fun and memorable experience. It's also one of the smartest choices you can make for your current and long-term health.
Whether you're preparing an intimate dinner for two, or you're looking to wow a table full of dinner guests, our sweet Maine lobster fits the bill every time. Fresh off the coast of the North Atlantic, it's the perfect addition to any plate. The health benefits of lobster are astounding, matched only by the unforgettable taste.
Feel free to explore the different types of lobster we offer, and contact us with any questions.
]]>According to NOAA, US wild-caught Atlantic sea scallops are an environmentally-friendly choice as they are managed responsibly, harvested under U.S. regulations, and aren't endangered like some other seafood species we consume.
However, if you want to start cooking scallops at home, there's something else you should know about, and that is which types of scallops to buy. Although there are only two main types of scallops, scallops come in a variety of forms.
These include wet, dry, diver, and dayboat scallops. Sound confusing?
Settle in as we give you a quick rundown of the different types of scallops on the market, which you should buy, and what you should know when it comes time to prepare them.
The two main types of scallops are sea scallops and bay scallops. If you are wondering what is the difference between bay versus sea scallops, they differ in size, taste, cooking methods, and price.
Sea scallops live in deeper ocean waters and are significantly larger than bay scallops.
Sea scallops typically reach 1 1/2 to 2 inches in diameter, whereas bay scallops generally range in size between 1/2 inch and 3/4 inch.
Sea scallops are also known as great scallops, king scallops, Alaskan scallops, and jumbo scallops.
Sea scallops are ideal for pan-searing and can be cooked similarly to a filet mignon. The high heat from searing creates a crusty outer layer, leaving the centers tender and juicy. You can also poach, grill, and sauté sea scallops.
However, when grilling you will need to take extra care not to overcook and dry out your scallops. A great way to prevent this is to protect the outer edge of your scallops with something like bacon. If grilled bacon scallops sound delectable, check out our recipe for Bacon Wrapped Maine Sea Scallops.
Because sea scallops are larger are better suited to being pan-seared they command a higher price point and are considered more luxurious than bay scallops.
Sea scallops have a sweet taste, however, they tend to be tougher and less tender than their smaller cousins the bay scallop.
As their name suggests, bay scallops are harvested from the shallow waters of East Coast bays and estuaries.
Because they are some of the smallest of scallops, bay scallops aren't considered as much of a delicacy as sea scallops. However, they do have a lovely sweet, and delicate flavor.
Unfortunately, due to their small size, bay scallops aren't well suited to pan-searing, which will quickly render them rough. Instead, they're better sautéed, deep-fried, made into a gratin, or incorporated as part of a ceviche.
Because of their size and ease of harvesting, bay scallops are considerably cheaper than sea scallops.
These types of scallops are also known by the names of queen scallops, Cape scallops, China scallops, calico scallops, and Nantucket scallops.
Besides sea and bay scallops, when looking at different types of scallops you might also notice some scallop options labeled as "diver scallops."
Diver scallops are manually dived out and hand-picked from the seafloor. Because of this, they are generally of a slightly larger size as divers typically choose the biggest scallops when harvesting.
Diver scallops are also minimally damaged, as their hand-picked method reduces trauma to their shells.
Besides this, diver scallops are also considered to be a more sustainable option. Because they are dived out, this reduces damage to the ocean floor and the other species living there. It also ensures that undersized scallops aren't killed or wasted.
Dayboat scallops are more commonly found than diver scallops. The term refers to the traditional method of harvesting scallops, whereby dayboats utilize chain drag nets to bring up scallops from the seabed floor.
Dayboat scallops are invariably cheaper than diver scallops. However, they may be of slightly lower quality thanks to their mass-scale harvest process. They are also a less sustainable option and pose a higher environmental impact.
When looking at the kinds of scallops available you might also notice that some scallop options are labeled as "wet scallops."
Wet scallops are soaked in a trisodium phosphate solution. This whitens their flesh and makes them absorb liquid. This, in turn, increases their weight, often by as much as 30%.
There are a few issues with this. For one, because scallops are sold by weight, this means you're paying more for the absorbed water.
What's more, when pan-seared, wet scallops tend to release their absorbed liquid. This interferes with the crisping process and robs you of that delicious crusty exterior that is the mark of perfectly seared scallops.
Phosphate is also a common ingredient used in detergents and soap. Because of this, wet scallops can often have an unmistakable soapy taste.
Lastly, a small percentage of people can suffer allergic reactions to phosphates and experience mild-to-dangerous symptoms if they eat wet scallops.
Dry scallops, on the other hand, aren't processed with phosphate. They don't contain extra liquid or have a soap-like taste. Dry scallops are often also labeled as "chemical-free" or "dry-packed."
If you're on the hunt for good scallops, it's important to know what scallop options are the best.
Now that you're wise to all the different types of scallops there are on the market, the next step is to source some high-quality, fresh scallops.
Don't feel like leaving the house? Head on over to our online shop where we stock premium sea scallops, caught fresh daily. Place your order now, and enjoy next-day delivery.
]]>Clearly, a lot has changed since then. Now, lobsters are a decadent dish, usually commanding a high price in restaurants.
Even with lobster prices at a record low, you can still expect to pay a pretty penny for the "champagne of proteins" when dining out.
However, eating lobster at a restaurant isn't your only option if you know how to prepare them yourself. And part of that is learning how to how to cut open a lobster tail. Once you have got that down, the rest is relatively easy.
Not only is cooking your own lobster easy and cost-effective, but it can also be a great dish for impressing guests or jazzing up a relaxed evening at home.
Ready to learn how to how to cut open a lobster tail the right way? Heads up, there isn't one right way, there are five! Keep reading to master the five main lobster tail cuts.
If you are planning on boiling or steaming lobsters, you won't need to worry about any tail cutting. However, if you are planning on roasting, grilling, or broiling lobster tails, you will generally want to slice them open
Opening up lobster tails ensures that the meat cooks evenly, and helps to avoid tough or dry areas developing. It's also great for adding in sauces and seasonings.
If you're wondering how to cut lobster tails and with what implement, the first thing you'll need to get hold of is a good pair of kitchen shears or a sharp chef's knife.
If you are dealing with frozen lobster tails, the next step is to defrost them completely (do not microwave or defrost in hot water).
One of the most common ways to slice a lobster tail is by butterflying.
To butterfly a lobster tail you'll need to start with a defrosted lobster and lay it belly down. Take your kitchen shears or chef's knife and cut along the top of the shell, starting at the big end and going towards where it meets the tail fan.
Be sure to leave the tail fan and the bottom shell uncut.
Next, ease the shell open, insert your fingers, and gently pry the lobster flesh away from the upper shell. Once it is loose, work the lobster up and slightly out of its shell.
Once you have done this the shell will clamp slightly closed. The result will look like fluffy wings sprouting from the shell.
Lastly, feel around at the thicker end of the lobster for the middle "vein". Once you've found the vein, pull it out. This is known as "de-veining a lobster."
This vein is actually the digestive tract. While it is harmless to eat, it doesn't taste wonderful, so try to remove it if you can.
Now that you know how to butterfly a lobster tail, let's move on to the next cut.
Fan cutting a lobster is relatively simple. The idea is to remove the entire undershell so that the lobster meat cooks in a boat made up of the upper part of the shell.
To fan cut a lobster tail, start by laying it on its back. With a pair of kitchen shears cut along the sides of the flexible undershell where it connects to the harder upper shell. Cut from the thick end down to the tail fan.
Then, pull up the undershell and snip it free where it connects to the tail fan. Leave the tail fan in place, and then loosen the meat from the upper shell with your fingers and remove the vein.
And voilà! You are ready to cook your lobster.
If you're wondering how to cook lobster tails, another popular method is splitting and grilling them.
To split a lobster tail simply lay it on its back on a cutting board. With a sharp knife cut evenly down the middle of the lobster tails. Aim to create two even halves.
Once you have separated the two halves you're ready to season and cook them.
Now you how to cut open a lobster tail so the lobster cooks in the shell, but we are about to raise the bar and show you the piggyback method.
Piggybacking a lobster involves cutting the shell so you can raise the meat out and up from the shell, bringing it to rest on the back of the shell. From here you can grill, roast, or bake your lobster tails to perfection.
Start by making a long cut down the top of the shells of your lobster tails. Carefully open up the halves of the tail and gently loosen the meat from the bottom shell with your fingers. Make sure that you do not damage the meat’s connection to the tail fan.
Once the meat is loose, raise it up and out of the shell. Lay it down to rest on top of the shell and allow the halves to pinch close again.
Sometimes you might want to cut lobster tails into rounds. This can be ideal for panfrying, sautéing, or even grilling.
Lay your lobster tail down, and curl it so that the filmy membrane beneath the shell plates becomes visible. Insert a sharp-pointed knife into these sections, press down, and cut fully through the tail.
You will be left with round sections of the tail. From here you can either keep the shell on or pop out the rounds with your fingers.
If you want to prepare your own lobster, it's important that you know how to cut open a lobster tail. Now that you've read our guide you not only know how to cut a lobster tail, but you also know five different ways of doing it!
Ready to wow your guests or better half with a superbly prepared dish of lobster tail? Butterflied, split, piggybacked, cut into rounds, or fan cut, the choice is yours.
All you need to do now is get hold of some high-quality lobster. Fortunately, you don't need to look far, because here at Order Maine Lobster—shipping fresh, succulent lobster tails is what we do.
Shop our online seafood store now to bag the best lobster straight from Maine.
]]>A single serving of crab contains more than 50% of your total RDA of zinc, and 200% of your daily vitamin B12 requirement. Besides this, crab is rich in selenium, folate, iron, niacin, and protein.
What's more, crab is also easy to cook. There are so many ways you can whip up a scrumptious crab dinner, and most crab recipes are relatively quick and simple.
Are you ready to rock crab on your at-home menu? Read on for 4 standout crab dinner ideas.
Crab leg dinners are a classic, so naturally, we couldn't skip them in this list of crab dinner ideas.
Crab legs are delicious on their own, even more divine dipped in butter—and downright drool-worthy if the butter is garlicky.
To make crab legs with garlic butter you'll need to start off with the right crab legs. There are over 4,500 species of crabs in the world, but only a few are suitable for crab leg dinners. The best options are snow crabs, king crab, blue crabs, stone crabs, and Dungeness crabs.
Once you have your crab legs you need to steam them until cooked through.
For the garlic butter simply melt a generous pat of butter, add freshly pressed garlic, simmer gently for half a minute, and then add salt and pepper to taste.
Are you struggling to find crab legs? If you want an alternative dinner idea that doesn't call for crab, check out our recipe for Bacon Wrapped Maine Sea Scallops on the grill.
Crab bisque is another easy and delectable classic.
For crab bisque, you will need a lump of crab meat or crab meat chunks, as well as fish stock, vegetables, double cream, and white wine.
Begin by gently sautéeing a selection of finely chopped vegetables. Once tender, add some flour to make a roux. Then add white wine, stock, and let simmer.
Once simmered through, use an immersion blender to puree the soup. Lastly, add half the crab meat and the cream and reheat. serve topped with the remaining crab meat.
Burgers never get old, but if you want to try an unusual take on two favorites, why not whip up some crab cake burgers?
All you will need to do is make your crab cakes, and place them on your favorite burger buns with your choice of toppings.
You can make the crab cakes similarly to regular burger patties, but instead add crab in place of mince.
Crab pasta is sure to be a crowd favorite if you live in a house of seafood lovers.
To make a crab Alfredo sauce, start with a basic Alfredo recipe. Most recipes call for butter, garlic, parmesan, and cream, and require you to make a roux out of the ingredients.
Once the Alfredo sauce is almost done, simply add your crab meat and toss with freshly cooked linguine or other pasta of your choice.
Crab is a versatile protein that's packed with flavor. Whether you choose to enjoy a classic crab leg dish, try a bisque, or get creative with crab cake burgers or a pasta—we wish you bon appétit.
Looking for premium seafood? Shop our online seafood store today and enjoy overnight delivery nationwide.
]]>Nothing says luxury quite like a lobster dinner. Whether it's the creaminess of a well-made lobster bisque or a hearty lobster roll, there's something for everyone to love.
But first, you have to buy the right kind of lobster.
Restaurants tend to serve two types of lobster: Maine lobster and rock lobster. Here's what you need to know to choose the perfect one for your home-cooked meal.
American lobster, better known as Maine lobster, is found in the North Atlantic coast of the U.S. Despite their name, their habitat stretches up and down the East Coast from Canada all the way to North Carolina, though they're most abundant between Maine and New Jersey.
When you think of lobster, you probably think of these guys, with their big crushing claws and smaller claws for scuttling. That's because Maine lobsters are the most sought-after type of lobster.
What does Maine lobster taste like? These crustaceans get their taste from the characteristic feature of their habitat: cold, clean water. This gives the Maine lobster the taste you tend to think of when you think of lobster--sweet, clean, and light, with a melt-in-your-mouth consistency. You'll get the best taste by boiling them alive.
Rock lobster is better known as spiny lobster or spinies. While their Maine cousins are cold-weather critters, rock lobsters are found in the tropical and subtropical waters of the Atlantic Ocean, the Caribbean, the Gulf of Mexico, and the Mediterranean Sea.
You would be able to differentiate a rock lobster from a Maine lobster as soon as you saw one. Unlike Maine lobsters, rock lobsters don't have the large crushing claws that are the Maine lobster's characteristic feature. Instead, they have large antennae to scare predators off with a frightening sound. While Maine lobsters are harvested for their claw meat, rock lobsters are harvested for their tail meat.
What does rock lobster taste like? It tastes quite a bit like Maine lobster, but the meat is a bit firmer since it comes from the tail. The taste depends on where it comes from--Mediterranean spinies are brinier, Caribbean spinies are sweeter, and California spinies have the best of both worlds.
The right lobster type for your recipe depends on the recipe itself.
Generally speaking, you can use Maine lobster and rock lobster interchangeably and get more or less the same result. However, you should pay attention to where your lobster comes from. If you don't want brininess, be careful to avoid Mediterranean and California rock lobsters. That said, you'll notice the difference the most if you're serving lobster whole rather than as an ingredient.
The other key difference is consistency. Rock lobster meat is a bit firmer than Maine lobster, which makes fine-textured Maine lobster ideal for delicate recipes that ask for that wonderful lobster sweetness. Reach for Maine lobster for your classic lobster bisque recipe and you have a decadent treat.
There's nothing quite like the joy of a good Maine lobster. And these days, you don't need to live on the brisk Maine coast to access a lobster dinner.
We sell high-quality live lobster, lobster meat, and more to folks like you who love a good lobster but don't have access to a Maine fisherman. After all, everyone should be able to enjoy great Maine lobster. So make sure to check out our offerings and order your lobster dinner today.
]]>