The Final Truth About the Seafood you Eat

They say balance is the key to life, and with that comes a well balanced diet. All meals should include the necessary measurements and ingredients from all parts of the nutritional pyramid, like fats, proteins, vegetables, carbohydrates and dairy. But regarding how much seafood to eat in order to maintain a healthy diet, and when you’ve had too much, a question remains on everyone’s mind. This article will answer many questions pertaining to the nutrients, benefits and risks involved with seafood, so that at last you can enjoy seafood worry free!

More than ever before, humans are at risk of developing heart disease, which is the number one killer of Americans today. Therefore, the FDA recommends that people should eat 8oz, or two servings, of seafood weekly. Consuming these servings of either fresh fish or shellfish can
significantly reduce occurrences of sudden deaths due to heart failure up to 90% more than humans who do not include seafood in their overall diet. After ongoing controversies, the FDA has finally put the risks and benefits involved with seafood to rest. According to the FDA Center for Food Safety and Applied Nutrition, “the benefits involved with the consumption of seafood significantly outweigh the risks.”

Why, you ask? Many types of seafood contain an important ingredient called Omega-3, which is a fatty acid that must be consumed through food, as the body does not produce it on its own. Don’t let the words “fatty acid” scare you! This is a healthy fatty acid that has a number of benefits including improving cardiovascular health and neurological development, reducing tissue inflammation, correcting heart arrhythmia, and preventing weight gain, heart failure, strokes, and diabetes, as well as lowering blood pressure and cholesterol.

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Green is More Than Just a Color

With the emphasis on “going green” on most people’s minds these days, Nadine and Glenn’s Original Lobster Trap Art is a pioneer in their industry.  Located in the Florida Keys, they take old and unusable lobster traps and recycle them, creating unique weathered picture frames from the wood.  Because the traps are underwater, the wood gets very rustic from not only the water, but the marine animals that live on the trap.  The wood, which varies from fisherman to fisherman, ages differently, making each frame a unique piece of art.

Most of the traps have been used for over 5 seasons in the Florida Keys lobster business.  The season runs from August 6th through April 1st each year.  During the off season, the lobstermen repair the broken traps and remove any old wood that will not make it through the next season.  This repair wood is also used to make the picture frames.  Nadine and Glenn collect the loose wood from Key West to Key Largo every year.  They store the wood slats in a large warehouse until it is needed to make the picture frames.  They also collect the whole lobster traps that cannot be repaired.  These whole traps are dismantled, and the wood is placed with the loose wood collected during the repair season.  “By recycling the lobster pots, we keep the landfills from being the final resting place for these traps” explains Nadine Lahti, co-founder of the company.

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Adventures at Sea

On some trips, you'll get a guided tour of Halifax Harbour and some education about the life-cycle of the lobster. There may even be naturalists aboard that can answer most of the questions you might have.

If lobster is not your thing but you'd still love to get out on the ocean, you could book one of the deep sea fishing excursions available that sail out of the port of Halifax. Species of fish that are targeted include cod, haddock, mackerel and blue fish.

If you're looking for something that the whole family will enjoy, consider whale watching. You can head out of Halifax Harbour to the open sea while the ship captain guides the craft toward pods of whales as well as seals and dolphins. You will definitely want to have your camera available! Other day trips include visiting islands off the coast of Nova Scotia where you may be able to view wildlife such as puffins on Bird Island.

If you enjoy fly fishing, consider casting some flies to shark that are cruising the Atlantic Ocean. Saltwater fly fishing is one of the fastest growing sports and going for shark could be the thrill of a lifetime.

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A Treasure From The Sea

At the beach dig a hole in the sand, having a width of about 2 feet, length, 4 feet, depth, of 1-1/2 feet. Crease the pit with stones from the beach. Then construct a fire inside the pit and wrap up with rocks from the beach. Heat the stones for about 2 to 3 hours. Take away coals and ashes from the hole. Set up the heated stones equally over the bottom of the hole. Place fresh wet seaweed on top of the hot stones.

Rapidly, layer the food on top of the seaweed, the food should be bedded evenly on top of one another in the following order: clams, mussels, fish, sausage, hotdogs which are covered in cheesecloth, onions, potatoes white and sweet, corn, and lastly lobsters. Wrap up food with a clean, wet cloth. Place the left over seaweed on top of the canvas.

Using a wet tarp over the top of it all will steam the food by confining the steam given off by the hot rocks and seaweed. Make sure there are a few gaps to allow the release of pressure. Cook it for at least an hour. You'll know it's done when the potatoes are soft. Serve it with melted butter and lobster crackers.

A lobster clambake can be cooked in your yard in a metal can, or in a steamer in your kitchen and enjoy your very own Cape Cod clambake with friends and family. Or you could hire a caterer who is specialized in cooking it in vessels which are heated by burning gas. You will be able to buy already cooked clambake from a store as new year gift basket.

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Monhegan Island – Its Struggle To Survive

A few summers ago my wife and I decided to take a two day vacation to Monhegan Island off the coast of Maine. We had heard that this small rocky island was one of the most beautiful and peaceful places anywhere in New England. The ferry ride from Port Clyde to Monhegan took about one hour and gave time to read a little about this mystical place to which we were headed.

Monhegan is a small mile square island a little over ten miles from the Maine coast. It is accessible only by boat or ferry and there are no cars or paved roads on the island. Apparently the explorer John Smith visited in the early 1600’s and the island was known to Native Americans as a prime fishing area. In more recent times Monhegan Island has become a lobster fishing center, a haven for artists, and a summer retreat for people attracted to its scenery, its flora and fauna, its history and its many miles of spectacular cliff side hiking. It is also home to less than two dozen lobstermen and their families who make up most of the year round population.

Since lobster fishing is one of Maine’s largest industries I was not surprised to see hundreds of multicolored lobster buoys attached to lobster traps floating in the harbor as we left Port Clyde. However, as we approached the harbor at Monhegan Island I was struck by the fact that in this active lobster fishing community there were no colorful buoys floating about. It was also surprising to see high stacks of lobster traps, buoys and fishing lines all along the grass roadway up to our Bed and Breakfast.

After settling in I wandered down to the Mohegan Store to satisfy my curiosity about the lack of lobster activity and over the next hour or so discovered a wealth of information from locals about the challenge of lobster fishing in Maine and especially here at Mohegan Island. Apparently the lobster industry has been ailing up and down the Maine coast through overharvesting. Maine lobstermen have traditionally protected their share of the resource through lobstering territories These territories were unofficial with no laws involved. In any port the lobstermen would have an informal agreement where each member of the community may lay his traps. Youngsters who want to enter the fishery could start with a few traps or work as a “sternman” baiting traps and carting gear for an established fisherman. Eventually he or she would be allowed to take over a territory. Should a newcomer try to enter the game they might find their gear moved or even have their buoy line cut. Since our visit to Monhegan Island this summer, this intense competition became violent in Martinicus, Maine where a longtime lobsterman and his daughter drew guns on two fellow islanders. The lobsterman fired, shooting a man he had known for decades.

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Romantic Date Night at Home

First, set the mood for the evening by setting the table like a five-star restaurant.  A tablecloth, your finest china, and lots of candles will help turn your table from every day to fabulous.  Floating candles give a beautiful ambience and are especially appropriate for seafood dinners like lobster.  Flowers or petals sprinkled on the table can add an extra dose of extravagance.  Your favorite music playing softly in the background will turn your home into a private dining haven.

Then, it’s time to prepare the live lobster.  Bring a pot of water to a high boil.  If you like, you can add spices or lemons to the water as well.  Make sure your lobster is still alive, for it may not cook properly if it is already dead.  Carefully clip the rubber bands off the lobster.  Pick up the lobster, using a kitchen towel if you wish, and place head first in the boiling water.

For those of you who are a bit squeamish about killing a lobster, his brain is the size of a grasshopper and is not formulated to feel pain.  If you don’t mind stepping on a bug, you shouldn’t mind killing a lobster.  If you do, have your significant other put it in the water.

Cover the lobster and boil for fifteen minutes (for a one to two pound lobster).  The lobster shell will turn bright red and the tail will curl when the lobster is done.  How can you tell if it is cooked properly?  Try tugging off one of the small walking legs.  When the lobster is cooked it will come off easily.  The meat inside the lobster will be firm, white, and opaque.  To be completely sure, use a meat thermometer to measure the internal temperature of the lobster.  It should be at 180 degrees.

Lemon butter is delicious with lobster, however if you are on a diet you can try mixing honey mustard, olive oil, and a little lemon juice for a succulent substitute.  To drink with your meal, white wines offset the rich taste of lobster best.  You could stop here and have a luxurious dinner, or you can add a simple salad and breadsticks for a truly abundant meal.  Knowing that you made a restaurant-quality meal to be enjoyed quietly with your loved one will make your delicious lobster taste even better.

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Top 13 Things to Know about Lobsters

1. Once lobsters catch their prey, they use the teeth in their stomachs for chewing
2. Summer and Fall are peak lobstering seasons
3. The largest lobster was found in Nova Scotia in 1977 weighing 44lbs and 4 ft long
4. Maine is the largest lobster producing state in the country
5. Lobsters “molt” or shed their shell hundreds of times before their death
6. Lobsters’ sense of smell is their greatest trait in helping them find food
7. For every 1 pound a lobster weighs, they are 5-7 years of age
8. Lobsters are most closely related to the insect family
9. Lobsters have no vocal chords
10. Humans are the main predators of lobster
11. A wild lobster will continue to grow its entire life
12. Lobsters eat other lobsters
13. In bright light, a lobster is nearly blind

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From Scavengers of the Sea

DID YOU KNOW in the 1800’s lobster was known as a “poor mans food”? Poor colonial families, prisoners, servants and children often ate lobster because of its huge abundance and easy accessibility. Yes, it is hard to imagine, but there was a time when this seafood delicacy was embarrassing to eat and often shunned upon. You see, in the 1800’s people with money could afford healthy meat such as cattle and beef, but for people living along the coast, lobster and other seafood were seen as a cheap, attainable way to feed the mouths of their hungry families. Instead of throwing away lobster shells with the rest of their trash, colonial families dug holes in their backyard to dispose of the lobster shells in hopes that no one would notice last night’s meal.
Not only was lobster used for a poor family’s dinner, but for fish bait and fertilizer for Native American crops. Lobster was so plentiful that they could pile up to 2 feet high on the shores of Plymouth where people would gather them by hand. These were not 2-pound lobsters we are familiar with today, these lobsters could weigh up to 40 pounds and measure about 4 feet in length. They would crawl out the ocean’s waves onto the shore and lay there upon the thousands. Can you imagine if this was the case today? It would be impossible to find a space on the beach!
Needless to say, the degrading lobster nicknames like, “Poor Man’s Chicken” and “Scavengers of the Sea” did not last long. In the 1850’s lobster trap fishing became a profession where men would go out and hunt for these scorpion related species in boats that circulated salt water to keep their lobsters alive and by 1885 the lobster industry was thriving and selling for 10-12 cents a pound. Now, everyone from New York to Chicago was enjoying Maine lobsters and expensive restaurants were using them in their pies and sauces.

Today, lobster is one of the most expensive items on the menu and is not cheap to buy in markets either. Now, branded as a delicacy, lobster is featured all over the world on cooking shows and prepared in exotic assortments in world-renowned restaurants. So enjoy your “Scavenger of the Sea” or “Poor Man’s Chicken,” whatever you call it….it’s delicious!

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Where can i learn to cook red lobster recipes?

After I started my cooking with these ebook series, I have almost stopped eating out. Now I am saving time as well as money by trying out those delicious secret recipes in the ebooks. It is so easy to follow that even a person with little interest in cooking can also attempt the recipes in them. It is quite surprising to see so much or secret recipes that you would never ever come to know otherwise.  You can find the secret techniques used by world class chefs from various famous restaurants in North America explained in an easy to follow step by step manner. You know, I have found a new hobby – ‘Cooking' after I got hold of these ebooks. It is sheer joy to see that I can cook those famous recipes and impress my relatives, friends and colleagues. Now I am expert in many of the recipes that I have only eaten in restaurants.

If you open these ebooks you can find an almost endless list of famous and secret recipes that you can easily try out. And the ingredients mentioned in these ebooks are easily available at the nearby store. Now I can easily cook some super fast recipes for my kids, conventional everyday food as well as exotic sea food recipes and less known bbq dishes pretty easily. Thanks to Ron and Tom of Secret Recipes. I think it is unbelievable to get access to lifetime supply of famous restaurant recipes and over 230 recipes for just $29.

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Kids recipes with lobsters

There are people who look for a healthier version of the recipe for Red Lobster biscuits. I don't understand why. Don't misunderstand - I like these biscuits. I enjoy the light, airy texture and the smell and taste of cheese and garlic. But I eat them as a light snack. These aren't something which fill me up, so questions like how much cholesterol and whatnot don't matter to me. After all, you'll need to eat a hundred biscuits a day for the calories and cholesterol to add up.

Plenty of Red Lobster biscuit recipes use Bisquick for the mix. In the quest for health, some people replace it with a so-called low carb biscuit mix or unbleached wheat flour. The point is: if you bake it right, the biscuit mix will rise and leave plenty of airy holes, hence the light, airy texture. That means a little mix goes a long way. In my opinion, low carb biscuit mixes don't cut the mustard. As for unbleached wholemeal wheat flour - I haven't eaten any lovely Red Lobster restaurant biscuits made from wholemeal yet.

Using butter substitutes is yet another thing the health nuts do. Some, like margarine, fall flat. It doesn't behave like butter at 400 degrees in the oven. Low overweight butter has the same issue as skim milk. I have heard of yogurt butter, which is supposed to be healthy, but have never tried it in my recipe for Red Lobster biscuits, so I can't comment.

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Buying Maine Lobster Wholesale

The first step is finding a distributor.  The Maine lobster industry is regulated by the state and remains for the most part family owned and operated.  This is a good thing!  While most large corporate distributors wouldn't waste their time dealing with a small order, a family run lobster pound will most likely bend over backwards to obtain your business.  
You can easily find a good lobster distributor using a search engine such as Yahoo or Google.  I would use keywords such as "wholesale lobster" or "wholesale live lobster".  This will return a myriad of results, some better than others.  Look for a lobster distributor who welcomes small orders.  Many places will have a page devoted to wholesale inquires.  Just submit an email and leave your name and number, along with how much lobster you want to order.  Someone should return you email and give you price quote. 

When you get the price quote, make sure it is broken down by pounds of lobster and shipping cost.  Shipping can be rather expensive, so don't be shocked if it is several hundred dollars. 

Most distributors give two options for shipping.  FedEx/UPS or Air Freight.  FedEx/UPS is great because it is delivered right to your front door even on the weekend.  This convenience comes at a cost, shipping 100 pounds overnight through FedEx will cost you over 200 dollars.  FedEx should be used when your total weight is low, or you are unable to use air freight.
The second option, Air Freight, is much less expensive, but also less convenient.  The lobster distributor will pack up your lobster and drive them to a local airport.  The lobsters will be placed on an airplane and flown to an airport close to you.  Most often you will be required to pick up the lobsters at the airport.  Air freight will cost you between 50 and 75 cents per pound.  So to ship 100 pounds may only cost 50-75 dollars, much less then if you used FedEx or UPS.  

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American lobster

American lobsters are invertebrates belonging to the Arthropoda phylum along with insects, spiders, and other creatures having an exoskeleton in place of a backbone. Lobsters, crabs, shrimps, copepods, and other similar species are divided into the Crustacea subphylum because of their flexible shells, differentiating them from hard and brittle-shelled creatures such as oysters, mussels, and clams. Lobsters are further placed in the order Decapoda because of their ten feet. American lobsters are located in the infraorder Astacidea which contains only marine lobsters and freshwater crayfish. These creatures are distinguished from other lobsters because they bear pincers on their first three pairs of legs, the first being the largest. They are again subdivided into to lobsters the Nephropidae family, which contains lobsters used mainly for commercial purposes.

Life cycle
American lobsters molt two to three times per year while juvenile, but only once a year or less often when fully mature, which is about four to seven years old. When a lobster nears its next shedding period, it will start to grow a new shell underneath the current one, and the outer shell will become very hard and darken. The line that runs along the back of the lobster's carapace will begin to split, and the two halves of the shell will fall away. Claws and tail will be pulled out from the old outer shell, as the inner shell is very malleable. The old shell is often eaten for calcium recovery and the leftovers are sometimes buried.

A scuba diver in New York's Wreck Valley displays his lobsters.
Females usually mate right after molting, but mating in between molts, known as intermolt mating, can occur. Larger females can store sperm for several batches of eggs from a single coupling. All females store the sperm to fertilize eggs later, not at the time of copulation. While getting ready to molt the female will find the den of a suitable male and visit it several times. When finally ready to molt the female will do so in that den. After the molt the male will wait for the shell to start to harden, gently stroking the paper thin new shell with his large antennae. After several minutes the male will raise himself on his claws and tail, then use his legs to flip over the female and get on top. The male has a pair of hardened swimmerets, or fins on the bottom, that match a pair of swimmerets on the female which have an opening between them. The sperm, contained in a gelatinous blob called a spermatophore slides down notches in the male's swimmerets into the female. The outside end of the spermatophore hardens to block the hole. The receptacle on the female is part of her shell so she will need to use the sperm before her next molt or lose it. The male dismounts and then may eat the female's shell. The female will then stay in the den for several days while her shell hardens more. Lobsters do not mate for life, contrary to some myths.

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Buying Live Main Lobsters

1. Not all lobsters are created equal
Every company online claims to sell live Maine lobsters, but the truth is that most lobster comes from all over New England, and even some from Canada. Lobsters are shellfish, which filter water and therefore their taste is dependant on water temperature and quality. The colder, and cleaner the water, the better the lobster. It is recommended to purchase lobster form a source in Maine, New Hampshire or Canada, where the water is cold and the pollution is minimal.

2. Know what you're paying for. Shipping or Lobsters?
If you try to compare the prices of lobster online one of the first things you'll notice is that the prices are all over the place. Some retailers include shipping, some retailers charge a flat rate, and some charge the actual shipping cost. This can make it incredibly confusing when trying to find the best prices. To find the best price, you should calculate the price of two chicken lobsters (1.0 - 1.25 pound) with shipping. This can be hard because many sites like to hide their shipping cost until you're just about to finish the order!

3. Lobster price and quality can differ throughout the year
New England weather, and the life cycle of a lobster, cause the price and quality of live Maine lobster to be quite different throughout the calendar year. In the winter months, especially January, February and March, the cold weather in New England hinders fishermen's ability to catch a large quantity of lobster. As a result, the price is extremely high during those months. The price is the lowest in the late summer and early fall, when fishing is easier and the lobsters are plentiful. A lobster also molts it shell, causing the shell to be harder and softer at different times of the year. Lobster shells are the hardest in the spring.

4. Check the stores return policy because lobsters can die!
Make sure to check the return policy before you place your order. Lobsters are shipped live, and while they don't often die, it does happen. Make sure that you can get your money back if this happens. Some websites only refund the lobster prices, and not the shipping. You may even want to call and ask what the refund policy is before you place your order.

5. Find out how the lobsters will be shipped
Shipping is a large percentage of the overall live lobster purchase. Make sure the store you buy from uses a reputable carrier. In our experience, FedEx is far more reliable than UPS or DHL. Their customer service and ability to deliver on time is far superior to any other carrier. Some stores even contract with a shipping logistics company to ensure that your packages are routed to their destination in the most efficient way. This is extremely important when purchasing anything that is alive and perishable.

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How To Choose The Best Lobster

Color, gender, shell texture, and age are the basic choices lobster, lobster recipes, lobster tails, maine lobster fans and cooks alike face when picking their lobsters. There are basically two colors to choose from: the red or the green lobster. There is no debate in this since they basically taste the same. The subtlety of the difference between their flavors are effectively masked by the butter sauce. A more pressing choice is the choice of getting which gender. Lobstermen agree that the female is a better choice. Female lobsters may have roes, or unfertilized eggs which are tasty and considered as delicacy. Also, female lobsters have more tail breadth which means more meat. They need the extra size for carrying the eggs. How to tell a male from female lobster? Aside from the added breadth, females' swimmerets (the appendages under the tale) are light and feathery unlike the males' which are bony and hard. Another issue still in debate is the choice between getting soft shelled or hard shelled crustacean kings. This is usually settled by preference.

Lobsters with soft-shells have just undergone moulting, which means that their shells are easily breakable. This translates to easier cooking and eating. Their flesh are also deemed to be sweeter-tasting. However, these soft and sweet lobsters are not without disadvantage. They are not good for traveling because of the delicate condition of their shells. Hard shells are then preferred when a lobster is expected to travel long distances especially in delivery. Hard shell lobsters are also bigger and meatier.
Though, lobstermen, fish market operators, and chefs agree that the choice of lobster is basically dependent on the consumers' preference, the method of preparation is still a big factor in choosing lobsters. Chefs and cooks usually choose their lobsters based on how they plan to prepare it. In planning to do whole lobster, lobster recipes, lobster tails, maine lobster specialties, or seafood soups, the kind of lobster to be used is vital. Hard shells are usually preferred for rough cooking like grilling, roasting, or baking as their shells can withstand the heat. Soft shells are usually prepared by steaming to avoid causing damage to the delicate shell. Females are preferred for soups and other savory dishes because of the added flavor of their roes. Male lobsters are best eaten boiled. Yet, almost everybody agrees, that with lobster, you can't go wrong with butter!

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Taking Step To Prepare A Lobster

Your lobster tails might start off a fresh or frozen, being in New England, fresh lobster is easy to come by but frozen might be all you can get in some parts of the country and in the off season. If your lobster tails are frozen, you need to thaw them out (you can cook them frozen but they will not be as tender). Put them in the fridge for 10 hours or so or thaw them in the microwave on defrost - be very careful if you choose this method as you don't want them to start cooking in the microwave.
After they are thawed, remove the meat from the shell by cutting open the back of the shell - split it down the middle and open it up to reveal the meat. Lift the meat out - you can leave the fan part of the tail on for show or not. Remove the vein.

Boiling Lobster Tails
Boil a pot of water large enough for all the tails to float in, add 1 tsp salt for each quart of water. Drop the tails in the boiling water and cook for about 1 minute per oz thawed (so 10 0z of tails needs to cook for 10 minutes). If you are cooking a lot of tails, add a minute or two on to the total time.

Cooking Lobster Tails in the Oven Lobster tails can be baked or broiled in the oven. To cook thawed lobster in the oven,set the oven to 400 degrees F. Brush the tails with butter and bake for 8 to 10 minutes. If broiling, place the tails 4 or 5 inches from the heat and broil for 2 - 5 minutes. When broiling keep a very close eye on them so that they don't burn on the tops.

Cooking Lobster Tails On The Grill Oil the grill to keep the lobsters from sticking. Put the grill on medium heat. Brush the lobster tails with butter and place on the grill. Make sure that the tails do not burn - if there are any flames on the grill move the lobster away from it. Grill on each side for 4-5 minutes.

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Lobster And How To Prepare Them

PRELIMINARY PREPARATION.--To prepare a lobster, which should be alive, grasp it firmly by the back, plunge it quickly, head first, into a kettle of rapidly boiling water, and then submerge the rest of the body. Be sure to have a sufficient amount of water to cover the lobster completely. Boil rapidly for 5 minutes; then lower the flame or remove to a cooler part of the stove and cook slowly for 1/2 hour. Remove from the water and allow to cool.

After being prepared in this way, a lobster may be served cold or it may be used in the preparation of various made dishes. If it is to be used without further preparation, it is often served from the shell, which is usually split open. Mayonnaise or some other sauce is generally served with lobster. The flesh is removed from the shell with a small fork as it is eaten.

REMOVING LOBSTER FROM THE SHELL.--The majority of the dishes made from lobster require that the flesh be removed from the shell. To do this, first pull off the two large claws and the four pairs of small claws, and break the tail from the body. Then with scissors, cut a single slit the entire length of the shell covering the under part of the tail and remove the flesh inside the tail in a whole, large piece. The intestinal tract, which can be readily observed, will be found embedded in this piece and running the entire length. Slash the flesh and remove it. Next remove the flesh of the body from the shell, retaining only that part which appears to be fibrous, like the flesh of the tail. The stomach, which is called "the lady" because its inside appearance closely resembles a lady sitting in a chair, should not be removed from the shell. However, care should be taken to obtain all the flesh surrounding the bones in the bony part of the lobster. The coral substance, that is, the roe of the lobster, should also be removed, as it can be used for a garnish.

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Different Ways to Cook Lobster

To boil lobsters.
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Ingredients:- 1/4 lb. of salt to each gallon of water.
Mode:- Medium-sized lobsters are the best. Have ready a stewpan of boiling water, salted in the above proportion; put in the lobster, and keep it boiling quickly from 20 minutes to 3/4 hour, according to its size, and do not forget to skim well. If it boils too long, the meat becomes thready, and if not done enough, the spawn is not red: this must be obviated by great attention. Hub the shell over with a little butter or sweet oil, which wipe off again.
Time. Small lobster, 20 minutes to 1/2 hour; large ditto, 1/2 to 1/3 hour.

Hot lobster.
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Ingredients:- 1 lobster, 2 oz. of butter, grated nutmeg; salt, pepper, and pounded mace, to taste; bread crumbs, 2 eggs.
Mode:- Pound the meat of the lobster to a smooth paste with the butter and seasoning, and add a few bread crumbs. Beat the eggs, and make the whole mixture into the form of a lobster; pound the spawn, and sprinkle over it. Bake 1/4 hour, and just before serving, lay over it the tail and body shell, with the small claws underneath, to resemble a lobster.
Time. 1/4 hour. 

Lobster salad.
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Ingredients:- 1 hen lobster, lettuces, endive, small salad (whatever is in season), a little chopped beetroot, 2 hard-boiled eggs, a few slices of cucumber. For dressing, equal quantities of oil and vinegar, 1 teaspoonful of made mustard, the yolks of 2 eggs; cayenne and salt to taste; 3 teaspoonful of anchovy sauce. These ingredients should be mixed perfectly smooth, and form a creamy-looking sauce.
Mode:- Wash the salad, and thoroughly dry it by shaking it in a cloth. Cut up the lettuces and endive, pour the dressing on them, and lightly throw in the small salad. Mix all well together with the pickings from the body of the lobster; pick the meat from the shell, cut it up into nice square pieces, put half in the salad, the other half reserve for garnishing. Separate the yolks from the whites of 2 hard-boiled eggs; chop the whites very fine, and rub the yolks through a sieve, and afterwards the coral from the inside. Arrange the salad lightly on a glass dish, and garnish, first with a row of sliced cucumber, then with the pieces of lobster, the yolks and whites of the eggs, coral, and beetroot placed alternately, and arranged in small separate bunches, so that the colours contrast nicely.

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You Can Cooking Live Lobster Right

There is nothing more exciting than having a live lobster delivered to your doorstep. Especially when this lobster is alive and kicking! For starters you may be wondering if this is even possible, unless of course you live in the New England area. Well, it definitely is. With both Fedex and UPS offering overnight services you can receive live New England and Maine Lobsters at your doorstep within the continental US.

So what do you do with this lobster once it arrives, after all it needs to prepare for the dinner table? For starters the best thing to do is leave it in the package that it arrived in.

Most likely it is an insulated foam box that also has frozen gel packs. This serves one primary purpose which is to keep your precious lobster cool and comfy during transit. Whatever you do, don't put it in fresh water, this will actually kill the lobster and we definitely do not want that to happen, at least not yet!

Lobster is best cooked alive, however if it doesn't arrive alive as long as it was kept cool it will still be okay to cook and to eat. The next thing to do is prepare the cooking area for you freshly delivered live Maine lobster.

Let’s move forward with the preparation which will ensure you are cooking your live lobster correctly.

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Scalloped Lobsters, Clams Served Hot in Own Shells

If you are entertaining with a luncheon during Lent, or on any day wish to serve a delightful seafood meal, you will give the recipes below more than a passing glance. You will, indeed, get out the scissors at once and clip them for your kitchen files. All persons who like good food are guaranteed to "go" for any of the dishes listed.

The scalloped lobster and minced clams take little time to prepare. You fill shells with the seafood and top with bread crumbs, and ten minutes before serving place them in the oven. While they are baking, the hostess can fit down with her guests and enjoy the first course - fruit cup or fruit or vegetable juice - in leisurely fashion. For a party touch, you will like hot fried shrimp served in shells with individual servings of shrimp sauce (tomato catsup with a dot of hot prepared mustard) in lemon baskets. Dip shrimp into sauce and eat. Another "fish day" delicacy is scalloped crab. It may be baked and served from a casserole, individual ramekins or shells, if desired.

Seafood becomes more popular every year since quick transportation and Quick-freezing make it available in many districts far removed from salt water. Also, widespread knowledge of its healthful effect has increased appreciation on this score, in addition to its popularity based on taste alone.

Scalloped Lobster
1.5 cups lobster, canned or boiled
1 cup thin cream
1/2 cup soft bread crumbs
1 egg, slightly beaten
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon prepared mustard
1 tablespoon lemon juice
1 tablespoon butter
1/2 cup buttered crumbs

Cut lobster in 1/2-inch pieces. Heat with cream and crumbs almost to boiling. Stir into the slightly beaten egg. Add salt and pepper. Cook over hot water about 5 minutes, stirring constantly. Add seasonings and butter. Pour into shells. Top with buttered crumbs. Bake in moderately hot oven (375 degrees F.) 10 minutes. Serves 4.

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Cooking Live Lobster Right

Lobster is best cooked alive, however if it doesn't arrive alive as long as it was kept cool it will still be okay to cook and to eat. The next thing to do is prepare the cooking area for you freshly delivered live Maine lobster.
Lets move forward with the preparation which will ensure you are cooking your live lobster correctly.

Prepare a large stock pot by adding water and bringing this to a boil. It is also important to know what size the lobsters are in order to ensure the proper cooking time. Generally speaking an invoice will be included that lists the contents and will specify the size of the lobsters. Also, if you ordered the lobsters online then just make a mental note of the size when ordering. Lobsters are measured in pounds vs. inches or some other measurement. The following chart lists the different weights and the accompanying cook times for each weight range:

1 lb. to 1-1/4 lbs. 15 minutes
1-1/2 lbs. to 2 lbs. 17-20 minutes
2 lbs. to 3 lbs. 20-minutes
3 to 6 lbs. 24-28 minutes
6 to 7 lbs. 28-30 minutes
8 lbs. & up. 4 minutes per pound

Once the stock pot has come to a boil it is now time to cook the lobster! Make note of the time for cooking and either set a timer or mark the time when cooking was started as well as when the lobster will be done.
Grab the lobster firmly around the body, behind the two main lobster claws. Put the lobster head first into the boiling water. To make sure you don't burn yourself you can simply release the lobster as it is entering the water. Their is the possibility that the lobster will kick a little so make sure that the lid to the lobster stock pot is put on immediately. The lobster is cold and will most likely stop the water from boiling as the temperature adjusts. This is normal and the water will begin to boil again momentarily. Leaving the lid on the stock pot helps to get the water boiling again quickly and ensures proper cooking throughout your fresh lobster.

Source : articlesbase