November 15, 2010

Lobster Rolls – Maine’s Favorite Sandwich

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!

lobster roll2 1024x792 Lobster Rolls   Maines Favorite Sandwich, East Coast Gourmet Blog

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!

October 16, 2010

Weird Lobster Gallery

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!

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

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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.

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

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

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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.

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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!

October 1, 2010

Easy Crab Cakes Recipe

Mmmm….these tasty crab cakes are one of our favorite comfort foods!  Makes a memorable dinner appetizer–buy hey, you could have them as a snack or with breakfast too! If the recipe looks simple…that’s because it is.  You want the cakes to be delicately spiced and lightly dressed so that the full, sweet flavor of the crabmeat comes through.  No sauce is necessary to enjoy these delicious crab cakes, but you can serve with some tartar sauce or remoulade on the side if you wish.

east coast crab cakes 01 Easy Crab Cakes Recipe, East Coast Gourmet Blog

Crab Cakes

1 pound of crabmeat
1 medium onion, chopped
1/2 cup butter
1 cup of fine dry plain bread crumbs
3 eggs
1 teaspoon salt
1 teaspooon dry mustard
Few sprigs of parsley, finely chopped
2 tablespoons of cream
All-purpose flour

Flake crabmeat if needed.  Brown the chopped onion with a 1/4 cup of butter. Add breadcrumbs and mix well.  Beat eggs thoroughly and add to crabmeat along with crumb mixture, salt, mustard, chopped parsley and cream.  Shape into 8 flat patties, coat with flour and saute in remaining butter until delicately browned on both sides.

And for an amazing crab cake you don’t have make yourself…try our handmade Jumbo Lump East Cost Crab Cakes bursting with big chunks of fresh Blue crab meat.

September 23, 2010

East Coast Gourmet Wins Best Lobster Bisque Award!

lobster%20bisque%20bowl East Coast Gourmet Wins Best Lobster Bisque Award!, East Coast Gourmet Blog

We’re very proud to announce that our Lobster Bisque won the Best Bisque or Stew award at the recent Hampton Beach Seafood Festival in lovely Hampton Beach, New Hampshire…one of the biggest annual events in the country!

Thousands of seafood lovers flock this resort town each September for the festival, now in its third decade, to sample the best coastal cuisine from over 60 regional seafood restaurants and vendors. hamptonbeach East Coast Gourmet Wins Best Lobster Bisque Award!, East Coast Gourmet Blog

In celebration of our big victory, we’re offering a FREE 20 oz pouch of our award-winning lobster bisque with any order of $50 or more from East Coast Gourmet!  That’s a $15 value!  Hurry, this offer ends on Sunday, September 26.  Just enter “GIVE ME BISQUE” in the Special Order Instructions box at checkout and your free lobster bisque will be added to your order.

August 21, 2010

Baked Stuffed Shrimp

I think I’d have no problem eating shrimp every day.  It’s high-protein, low-calorie and there’s a million delicious ways to serve it up. If you ever visit Boston, you can always find a storied seafood restaurant with baked stuffed shrimp on the menu.  Here’s one of our favorite stuffed shrimp recipes that’s a breeze to make:

Baked Stuffed Shrimpjumbo stuffed shrimp Baked Stuffed Shrimp, East Coast Gourmet Blog

18 Ritz crackers, finely crushed (should make 3/4 cup)
3 tablespoons of unsalted butter, melted
1 can of minced clams, drained
3 tablespoons of fresh parsley, chopped
1/4 tablespoon of garlic powder
Salt & pepper to taste
touch of dry sherry
12 lg. jumbo shrimp

Shell the shrimp, leaving only the tail attached. Butterfly the shrimp with a cut through the center that leaves the two halves barely attached. Open the shrimp, remove the vein and rinse clean. Combine the crushed Ritz crackers and melted butter. Add 1 can of minced clams, drained. Add the chopped parsley, garlic powder, salt and pepper.  Mix all thoroughly and stuff each shrimp.  Put small amount of dry sherry in the bottom of a casserole dish.  Add the stuffed shrimp and bake for 20 to 25 minutes in a preheated oven.  Serve hot and garnish with lemon wedges. Makes 4 servings.

There are many ways to spice up the basic stuffed shrimp recipe, like East Coast Gourmet’s Crab Baked Stuffed Shrimp featuring a special blend of blue crab meat and spices.  They make the perfect seafood appetizer and all you need to do is pop them in the oven when the guests arrive!  And for more great shrimp recipes click here!

August 16, 2010

Corn Chowder Recipe

Warm weather in New England will have the sweet corn crop ready a couple of weeks ahead of schedule. Here’s a great new recipe for Grilled Corn Chowder. Try it and you’ll see why corn chowder became so popular. Serve with freshly baked corn muffins and you’ve got yourself a meal.

iStock 000009452754Small Corn Chowder Recipe, East Coast Gourmet Blog

Grilled Corn Chowder
Grilled fresh corn, red and green chilies simmered in a vegetable stock, thickened with heavy cream and garnished with a dollop chili cream.

Estimated Time: 1 Hour and 45 minutes

YIELD: 12 Servings

INGREDIENTS:
5 cloves Garlic, peeled
2 tablespoons Olive Oil
5 ears Fresh Corn on the cob, husks and silks removed
2 quarts Vegetable Stock
2 each Jalapeño chilies, preferably red, washed, seeded, and finely minced
5 Ounces Heavy cream
Salt, to taste
1 cup Carrots, washed and peeled and diced ½ inch
1 cup Celery stalks, washed and trimmed and diced ½ inch
1 cup Onions, peeled and diced ½ inch
¾ cup Chili cream, optional
¾ cup Sour Cream
1 tablespoon Cilantro, fresh, minced
1 each Jalapeno chili, green or red, finely minced

METHOD OF PREPARATION:
1. Preheat oven to 400° F.
2. In a small sauté pan over medium heat, sauté the garlic in oil for 1 minute, remove cloves from pan, wrap in aluminum foil, and roast in the oven for 15 minutes.
3. Brush the corn cobs with the garlic oil from the sauté pan, and place on hot grill, turning frequently, until golden brown.
4. In a large stock or soup pot, combine the vegetable stock, diced vegetables, and Jalapeño Chilies. Bring to a boil; reduce the heat, and simmer for 20-30 minutes.
5. Using a sharp knife, remove the corn kernels from each cob and add them to the soup pot. Continue to simmer until all of the vegetables are very tender.
6. Pour the soup in a food processor and purée. Do not strain. Return to the soup pot, bring back to a boil, and reduce to desired consistency.
7. Temper the heavy cream, and then add it to the soup. Season, to taste, and serve immediately in pre-heated cups, garnish with Chili cream.

To Make Chili cream:
1 . Place ¾ cup of sour cream in a small bowl. Add 1-tablespoon fresh minced cilantro and 1 finely diced red or green jalapeno pepper. Place a small dollop on each serving.

Chef Notes: Here is a suggested variation for this recipe:
•Do not Puree the soup
•Thicken it with strips of Flour tortillas, continue whisking until well combined
•Serve a Corn Muffin on top of crisp tortilla wedge with a dollop of Chili cream as a garnish.

Do you love shrimp? Be sure to try East Coast Gourmet very own Shrimp and Corn Chowder! Enter CH10 at online checkout and get $10 off your chowder order!

August 11, 2010

Lobster Chowder

This is a classic Connecticut Lobster recipe.

We recently found ourselves with an extra shipment of lobsters and Charlie tipped us off to this ol’ New England chowder recipe…the results were amazing!  The recipe harkens back to the days when crumbled ship’s crackers were used to thicken soups—as they were a staple of the fishermen and lobster who invented chowder (god bless, ‘em!)

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2 pounds of live lobster
 ½ 2 teaspoons of salt
4 dill springs
1 whole onion
2 tablespoons of butter
¼ cup of finely crushed cracker crumbs
4 cups of milk
½ onion, sliced
Salt and pepper

Take your lobster or lobsters and boil in just enough water to cover them completely.  Add in the salt, dill and onion and simmer for about 20 minutes, until the lobster is bright red.  Remove the lobster and reduce the leftover water by boiling briskly.

Remove the meat from the lobster—but don’t throw out those shells and scraps!  Drop ‘em back into the kettle, and let water continue to boil while you prep the other ingredients.  

In case you’re not already an expert, here’s how to get the most meat from your lobster:
1. Twist and pull the claws and large legs away from the body.
2. Break the claw away from the leg; put legs aside.
3. Gently crack the knuckles, upper and lower parts of the claws with a lobster cracker and remove the meat.
4. Remove the tail from the body. Use a knife to trim away the soft membrane on the underside of the tail and pull out the meat in one piece using the seafood pick.
5. Use the seafood pick to remove the meat from the legs. Takes a little effort, but it can be worth it!

Cut lobster into medium-to-large size cubes.  Cream butter together with the cracker crumbs (oyster crackers or saltines with unsalted tops are modern day stand-ins for the original ship’s biscuit). Scald the milk with onion slices and strain.  Stir milk into butter mixture, and add lobster meat.  Strain the reduced liquid from your kettle and add as much of it as needed to make the desired quantity of chowder.  Season to taste.  Best served in heated bowls with warm biscuits and plenty of butter on the side.  Makes 4 to 6 servings.

If you want to enjoy some lobster chowder without doing all the work yourself…pick up some delicious Nantucket Lobster Chowder from East Coast Gourmet!

July 10, 2010

Maine Blueberry Muffins

Here is a homegrown recipe for wild blueberry muffins—so delicious. Did you know Maine is the largest producer of wild blueberries in the world? Maine produces 15 percent of all blueberries in North America!

Blueberry Muffin Ingredientsblueberrymuffin1 300x206 Maine Blueberry Muffins, East Coast Gourmet Blog
Makes 16-18 blueberry out-of-this-world blueberry muffins.

6 Tbsp. butter
1 1/4 cups sugar
2 eggs

Cream butter and sugar thoroughly, then add eggs one at a time beating well after each addition.

2 cups flour, unsifted
1/2 tsp. salt
2 tsp. baking powder
1/2 cup milk

Sift dry ingredients and add to creamed mixture alternately with milk.

1/2 cup blueberries, crushed with fork, and mixed into batter.
1 1/2 cup blueberries, crushed with fork, and mixed into batter.
1 12 cup blueberries, washed and dried on paper towels.

Mix well into batter. Pour batter into lined muffin tin filling cups 7/8 full. Bake at 375 degrees for 30 minutes. Cool 30 minutes BEFORE removing from oven. Store uncovered or they will become too moist.

blueberryface 300x158 Maine Blueberry Muffins, East Coast Gourmet BlogBe sure to mark your calendar for the 35th annual Machias Wild Blueberry Festival- Every year in mid August (August 20th– 22th) the town of Machias (pop. 2,353) rolls out the blue carpet with crafts, food, entertainment, contests, and all things blueberry. There’s no admission charge. Enter the blueberry pie-eating contest, cooking contest, and road race! More than 250 vendors offer Maine-made items and more! Enjoy some true Down East fare

April 28, 2010

North Atlantic Shrimp Chowder

Here is an original East Coast recipe for shrimp chowder.

Ingredients for Shrimp Chowder
1 1/2 lbs. North Atlantic Shrimp, heads of, but shell still on.
1 teaspoon whole allspice
4 tablespoons olive oil
6 cups water
3 cups water
1 cup celery, diced
1/2 cup onion, diced
1 cup carrots, sliced
1 small, ripe tomato or 2 tablespoons canned tomatoes
1/2 cup frozen peas
1 cup diced potatoes
1 cup tiny macaroni cooked

Tie allspice in cheesecloth and add to the 6 cups of water along with olive oil. Boil for 10 minutes, then add shrimp and wait until shrimp turns pink and curls (3-4 minutes.) Remove shrimp from broth. Set shrimp aside to cook, then peel. Discard spice bag. Add the 3 cups water to stock and bring to a boil; add celery, onions, carrots and tomato. Simmer 10 minutes. Then add peas and diced potatoes. When potatoes are just about cooked, add the cooked drained macaroni along with shrimp.

Have fresh chowder shipped direct to you from East Coast Gourmet.

April 19, 2010

Steamed Mussels Recipe

A steaming bowl of mussels and some crusty bread are simple and delicious. Here is a classic recipe for steamed mussels ready in about 10 minutes. Offer a large bowl into which guests can discard empty mussel shells. mussels high resolution 200x300 Steamed Mussels Recipe, East Coast Gourmet Blog

Serves 2 main course or 4 appetizer servings.

Mussels Steamed Ingredients

2 pounds cultured (farm-raised) mussels
1/2 cup dry white wine
2 tablespoons diced Vidalia or other sweet onion
1 tablespoon chopped fresh herbs such as basil or parsley, or 2 teaspoons dried basil leaves
1 teaspoon minced garlic
2 to 3 teaspoons butter or extra virgin olive oil (optional)
Freshly ground back pepper

Gently rinse mussels under cold running water. Discard mussels with broken shells. Squeeze the sides of mussels with shells that are open (or gaping). If they do not firmly close, discard these gapers as well.

2. In a large pot, combine the wine, water, onion, herbs, and garlic. Add mussels to pot and bring to a boil over high head. Reduce heat to medium.

3. Time for 3 minutes (the minimum time mussels need to steam). Using a large spoon, stir mussels gently, cover pan tightly, and steam until all shells open, about 3-5 minutes. Remove pot from heat.

4. Using a slotted spoon, divide mussels among individual rimmed soup plates. Leave any unopened mussels in pot, cover pot tightly, and continue cooking for 1 to 2 more minutes to see if mussels open. Discard any mussels that remain unopened at this point.

5. Return heat to high and vigorously boil mussels broth for 1 minute to concentrate the flavors. Enrich broth with butter or olive oil, if desired. Add pepper to taste. Ladle the broth equally over the mussels. Serve with crusty bread for dipping.

For tips on how to buy fresh mussels like a real shellfish purveyor check out this post from LobsterAnywhere.com.

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