This is how you make a classic fish chowder in New England. Takes a little work, but it sure is tasty no matter what time of year.

1/4 pound salt pork, diced
1 medium onion, diced
4 cups cubed potatoes
1/2 teaspoon salt
2 pounds hadock or pollock
1 quart milk
salt and pepper
3 tablespoons butter
8 Boston common crackers, split

In a large kettle on low to medium heat, fry port until golden crisp. Remove from pan wih slotted spoon, leaving only enough fat in which to cook onions. Add onions to remaining fat and cook until soft.

Add potatoes, salt, and fish stock* (or water to bearely cover potatoes. Pleace fish on top of potatoes, to steam while potatoes are cooking. Cook 10 minutes. Turn fish over and remove skin if necessary. Both fish and potatoes shoul dbe done in 15 minutes.

When potatoes and fish are cooked, add milk and pepper. Turn heat low and heat milk just to boiling point. Do not boil. Just before serving add pork bits, a small piece of butterm and the split crackers.

Optional: Add a buit of cream just before serving.

*Fish Stock: Fish trimmings (heads, bones, tails) covered with water to which the following have been added and simmered for 1/2 hour or so. Additions: sliced onion, bay leaf, pinch of thme, few sprigs parsley, 1/2 teaspoon peppercorns, two teaspoons salt, thinly sliced carrot, chopped celery. Strain and set aside.

Are you a land locked New Englander? Or do you have friends and family on the other coast? Send them some real good seafood chowder.

1 pound firm white fish
2-3 large potatoes
1/2 medium onion grated
2 eggs
2 tablespoons melted butter
salt and pepper to taste

Steam fish until it easily flaked.
Boil Potatoes
Mash potatoes with onion, eggs, butter, and seasoning.
Flake and add fish. Mix well.

Shape into cakes and fry in 1/4” to 1/2” of oil until brown. Drain cooked cakes on paper towel before serving.

Makes 4 servings.

Ingredients

4 1-1/2 pound Maine lobsters  (Yes, you can get some real feisty live lobsters shipped direct from East Coast Gourmet.)
4 Cups of Seafood Stuffing (see below)

Instructions
1. Preheat oven to 450 degrees
2. Plunge the tip of a sharp knife straight down right behind the lobster’s eyes and split the lobster lengthwise.
3. Remove the coral and livers and discard. Twist off the claws and set aside.
4. Stuff each lobster body evenly with the seafood stuffing.Place on sheet pans and bake for 15-20 minutes in the over.
5. We think it is best to steam the claws separately. Bring a pot of water to boil, and steam the claws for 6-8 minutes. Alternatively, lobster claws can be baked with the stuffed lobster.

Lobster Seafood Stuffing
1/2 pound butter
1/2 cup chopped shallot
6 stalks celery diced
1/4 cup chopped parsley
1/2 teaspoon thyme
1/4 teaspoon thyme
1/4 teaspoon salt
fresh ground pepper to taste
1/2 pound fresh crab meat
1/2 pound Maine shrimp peeled
1/2 cup of bay scallops
10 cups of crushed Ritz crackers
1 cup dry sherry

Instructions

1. Sauté shallot and celery in butter until transparent. Add herbs and seafood and continue to cook  for about 6 minutes.
2. Add cracker crumbs and mix. Next add the sherry.

It is that time of year again, Valentine’s Day.  The time when seemingly the whole world is wrapped up in love.  It also means coming up with romantic ways to express what someone means to you.  If the usual dozen roses, jewelry or a box of chocolates doesn’t cut it and you are looking for something different, you have come to the right place!  Close your eyes and picture the most delicious red Maine lobster arranged beautifully on you and your partner’s plates.  What could be more luxurious or decadent on such a day?  Let us show you why a Valentine’s Day dinner, New England style can be just what you are looking for.

Still need a table for Valentine’s Day? Skip the last-minute phone calls —
an effortless romantic dinner is just a few clicks away.  Whether you are here in New England or live all the way on the West Coast, a seafood gift can be shipped right to your front door. Gourmet seafood, expertly prepared using only the freshest quality ingredients is never a bad idea.

Options are plentiful, and whether your preference is surf or turf, you are bound to not forget this year’s Valentine’s Day dinner.  Crisp salads piled high with succulent lobster meat or velvety bisque make for a great first course.  Chowders and scallops are popular items too. Whole lobster, tails, or claws make for an unbeatable entree.  If you prefer filet mignon, go ahead and enjoy.  Perhaps you are feeling a bit adventurous, or you just want to show off your inner chef, order a live lobster. New England has long been haled as the lobster mecca of the world, particularly Maine.  Which ever delectable treats you decide on, you are bound to put a smile on you loved one’s face.  After all, what can possibly beat a Maine lobster dinner? Love is Lobster!

Fish cakes or Cod Cakes are a New England classic.  Serve as a main dish, or, has been done in New England since the 17th century, serve with baked beans as a Sunday breakfast!

Fish Cake Ingredients
4 Medium Potatoes, quartered
2 Medium Onions, minced
2 cups fine bread crumbs
cup thick white sauce
8 oz. salt codfish
2 eggs, beaten

1. Soak the codfish in cold water for eight hours, and drain.
2. Cover with more fresh water, bring to a boil, reduce heat, and simmer for five minutes.
3. Drain, saving the stock.
4. Shred the codfish, discarding any skin and bones that still remain.
5. Add the potatoes to the fish, and cover with the stock.
6. Mash the potatoes and fish together while still in the stock, and drain off excess liquid.
8. Saute the onions until they have begun to turn golden brown.
9. Add the onions and the white sauce to the potato and fish mixture.
10. When the mixture is cool, shape into patties about 4″ in diameter and about 1/2” thick.
11. Dip the patties into the eggs, roll into the bread crumbs, then pan fry in oil over moderate heat until they are brown on all sides.

Looking to order cod fish cakes? We make them from scratch and can deliver them to your door, no matter where you live. See our special Cod Fish Cakes.

Happy New Year from the East Coast!

Unless you’re living way down South, chances are you’re experiencing some chilly–maybe even downright freezing–weather right now. It’s the perfect time to warm yourself up with our chowders and soups. Our popular Chowder Sampler offers our New England Clam Chowder, Lobster Bisque, Manhattan Clam Chowder and Shrimp & Corn Chowder in one delicious package.  If you place an order for a Chowder Sampler between now and Wednesday, Jan. 19…we’ll add in a 20 oz bag of Nantucket Lobster Chowder absolutely FREE! That’s a $20 value!

Just enter the phrase FREE CHOWDER in the Special Order Instructions box at the last page of checkout, so we know you heard about this special offer on our blog.

Need to send out thank you or late gift…our sampler is a real treat for anyone…including yourself!

Beat the holiday rush and serve up some seafood specialties from East Coast Gourmet!

It’s the busiest time of the year for shipping and we want to make sure your East Coast Gourmet order arrives without delay.  That’s why we’ll take $10 off your order and throw in a FREE 20oz bag of our Lobster Bisque if you take delivery of your holiday order by Friday, Dec. 17.  That’s a $16 value and makes 2-3 servings.  All of our delicious items (with the exception of live lobster, of course) ships frozen and can be stored in your freezer until your holiday festivities.

Just enter the code ECG17 at checkout to save on your order.

LOBSTER MAC & CHEESE

Lobster might not be a food associated with a traditional Thanksgiving menu, but it should be! Did you know that the pilgrims feasted on lobster on the very first Thanksgiving?  Yup, back in those days, lobsters were so plentiful that you could grab them by hand straight out of the ocean at low tide.

Lobster’s a great addition to any meal, so why not start a new Thanksgiving tradition by adding some lobster to the Turkey Day spread.

Here are some easy and delicious ways from East Coast Gourmet to incorporate some lobster into your Thanksgiving dinner:

Maine Event Lobster Pie – Overstuffed with fresh Maine Lobster meat and finished with a touch of wine, garlic and lots butter!

Lobster Mac & Cheese – A decadent twist on a comfort-food favorite.

And don’t forget that our chowders and bisques make stunning starters for your meal!

And if you order by 11/19, you can take $12 your order of $50 or more and get your East Coast Goodies in time for Turkey Day! Just enter the coupon code TURKEY in at checkout.

From humble beginnings in the unassuming seafood shacks dotting the New England Coast, the Lobster Roll has traveled all the way to the Pacific Ocean to become a king among sandwiches. And when you think about it, what better to stuff in a warm toasted roll than sweet, Maine lobster meat–and lots of it!

The Classic Maine Lobster Roll:
A classic, mouth-watering Lobster Roll is simply lobster meat gently tossed in mayo and piled high in a New England style split-top hot dog roll that’s been buttered and toasted on both sides.  Here’s a time-tested recipe that’ll serve 2-3:

Lobster Roll Ingredients:
1/2 pound fully cooked lobster meat or 1 (2 1/2 pound) live lobster
1/4 cup mayonnaise
1 piece of celery, chopped
Kosher or sea salt
Freshly ground pepper
2 to 3 New England-style hot dog buns
2 to 3 tablespoons unsalted butter, softened Pickles and potato chips as accompaniment

Boil your live lobsters and let them cool for a few minutes at room temperature.  Then, shuck the lobster meat out of the shell. Claw and knuckle meat is perfect for a lobster roll. Now mix your lobster meat with a 1/4 cup of mayonnaise–just make sure not do go overboard with the mayo. Add the salt, pepper and chopped celery. Then chill your lobster salad mixture in a covered bowl for at least 30 minutes. The right roll is absolutely essential to making an authentic Lobster Roll. We’re talking about New England-style hot dog rolls, which can be near impossible to find outside of the East Coast.  It’s basically a hot dog bun with white sides that’s split at the top, instead of the side.  This way you can toast both sides and have it stand perfectly upright when stuffed with lobster.  You’ll want to butter both sides of each bun and grill for 2 minutes per side, until golden brown. Open the top split and pile in your lobster meat until your lobster roll is overstuffed. Serve with potato chips and enjoy!

Lobster Rolls Shipped to You! Yup. Enjoy an overstuffed lobster roll at your home without traveling to Maine.  Our authentic lobster roll kit includes 2 lbs. lobster meat, real New England hot dog rolls, and salt water taffy from Maine! Makes up to 8 overstuffed lobster rolls. Enter LROLLS online and get $12 off your first order!

Most folks are familiar with the typical Maine Lobster: a greenish-brown guy that turns bright red (and delicious) when cooked, but lobstermen have been known to find some curious crustacean variations in their traps from time to time.  Here are some pretty incredible examples you have to see for yourself!

BLUE LOBSTER: One in 5-10 million lobsters will turn up in this brilliant blue color.

RED LOBSTER: This lobster looks like it’s already been boiled, but it’s actually a rare red lobster. Odds of getting one are 1 in 30 million.

YELLOW LOBSTER: Odds of encountering one of these curious critters is 1 in 30 million.

CALICO LOBSTER: Chances of finding one of these striking speckled specimens in your lobster trap is 1 in 30 million.

HALF AND HALF LOBSTER: Believe it or not, this two-tone lobster is the real deal. It’s possible because the two halves of a lobster grow separately. Only 1 in 50 million lobsters develop this way.

ALBINO LOBSTER: This white lobster is the rarest color variation of all—odds of finding one are 1 in 100 million! Since it possesses no color pigments at all, this is the only lobster that won’t turn red when you cook it…but you’d be better off donating this one to an aquarium!