My New Blog!

I recently moved my blog to http://blog.livelob.com! Please view my new & improved lobster blog there! Sincerely, Laura the Lobster Lady

Shrimp

Shrimp Fact: Shrimp are crustaceans, like lobster and crab. They possess a hard outer shell (exoskeleton) and must shed this shell in order to grow. Coldwater shrimp are protandric hermaphrodites, that is, they undergo a change of sex in mid-life, starting out as males and then becoming females in their fourth year. Source:http://atn-riae.agr.ca/seafood/shrimp-e.htm

Steak Recipe

Steak Salad Recipe If everyone stuffed themselves so much at dinner that they couldn't finish all the steak that was prepared, here is the perfect (and light) way to finish those leftovers. Serves Two. Salad greens for 2 (either romaine or mixed field greens) 1 large tomato sliced Two 3-4 oz. portions cooked steak, sliced thin 4 oz. feta, goat or bleu cheese 2 slices bacon, cooked and chopped or crumbled 1/4 cup pine nuts, toasted dried oregano and basil to taste salt and pepper to taste Balsamic Vinaigrette dressing Assemble salad plate with lettuce or greens on the bottom. Arrange tomato slices around the outer edge, steak slices on the inside, top with cheese, bacon, pine nuts, herbs, salt & pepper. Drizzle balsamic dressing over the top and serve with some good, crusty bread on the side. That's a yummy steak recipe, I'm sure you'll agree! Source: http://www.livelob.com/lobstergram/shop?method=category&catid=REC-STKSALT

Snow Crab Fact:

Snow Crab: This crustacean, whose body is almost perfectly circular, has five pair of long, flattened legs, the first of which sport strong claws. The shell is light brown on the back and creamy white on the belly. The male reaches a much greater girth than the female and generally only males reach legal catch size. Commercially caught crab measure from 9.5 to 15 cm in width and weigh from 350 g to 1.3 kg. When cooked, the shell of the snow crab turns bright orange. The meat has a rich, sweet flavor and firm texture. Orangey-pink on the surface and white inside, snow crabmeat is composed of fine, tender filaments that are exquisitely mild and tasty. Source: http://atn-riae.agr.ca/seafood/snow_crab-e.htm

Crunchy Lobster & Shrimp Won-Ton Pockets

Lobster & Shrimp Pockets Here's an amazing lobster and shrimp recipe! Create these easy and elegant treasure boxes full of Maine lobster meat and shrimp for your special guests. The delicate won-ton wrappers add just the right crunch! 1 package Won-Ton wrappers 2-3 Tbsp. olive oil for brushing 2 Tbsp. butter or margerine ½ lb Cermini mushrooms, chopped 1 lb cooked lobster meat, cut bite-sized ½ lb. cooked shrimp, cut bite-sized 2 cloves garlic, minced 4 Tbsp. grated Gruyere cheese 4 Tbsp. grated Parmesan cheese 1 egg yolk 1 C. heavy cream 1 Tbsp. regular sherry ½ tsp. ground black pepper Fresh Tarragon for garnish Mold 30-36 won-ton wrappers into the holes of a non-stuck muffin pan to form a pocket. Brush insides with oil and bake at 350° until golden brown, about 2-4 minutes. Place baked won-tons on a serving platter. Meantime, melt the butter in a large sauté pan. Sauté the mushrooms and garlic in the butter until tender, and set aside. In the same pan, add the lobster and shrimp and heat just until warm. Add mushrooms and cheeses, and heat until cheese melts. Whisk the egg yolk and pepper into the cream. Pour the cream into the pan. Add the sherry and cook until thickened. Spoon creamy lobster mixture into the won-tons and top with fresh tarragon sprigs. Source: http://www.livelob.com/lobstergram/shop? method=category&catid=REC-POCKET

Lovely Lobster Quiche

Lobster Recipe: Delicious Lobster Quiche This is a great lobster recipe! Try it and you will be amazed with the results! 1 pie shell 1 medium onion chopped 1 tablespoon butter 2 cups Swiss cheese, shredded 1 pound Maine lobster meat, chopped 5 eggs 2 cups light cream 1/4 teaspoon salt Line unpricked pastry shell with two layers of heavy duty foil. Bake at 425° for 10 minutes. Remove foil and set aside. In a small pan, sauté onion in butter until tender. Sprinkle Swiss cheese in crust, then top with lobster meat and onion. In a bowl, beat eggs, then mix in cream and salt , then pour over lobster mixture. Bake at 350° for 45 to 50 minutes. Let stand 5 minutes before cutting. Bon Appetit! Source: http://www.livelob.com/lobstergram/shop? method=category&catid=REC-QUICHE

Lobster Recipe Uses

Lobsters Fact: Lobster is amazingly versatile and every part of the animal can be put to a variety of culinary uses. The empty shells can be used in bisques or for lobster au gratin; the tomalley provides extraordinary flavor for spreads, butters, sauces or dips; the coral presents an unusually colorful garnish for hors d'oeuvres or salads, while the claws make an extravagant statement atop a salad. A whole lobster, steamed and served with drawn butter, is a feast fit for a king. Source:http://atn-riae.agr.ca/seafood/lobster-e.htm

Lobster Fight

Lobster Fact: Lobsters living together, whether in tanks or in territories on the ocean bottom, soon establish a hierarchy of dominance. They usually fight once, sometimes with great ferocity, to determine who will become the boss. The winner, not surprisingly, is usually the larger and more aggressive one, but occasionally a smaller but tougher opponent wins. After that, whenever the two lobsters meet, the winner whips his antennae across the other lobster's claws. The loser grovels in the sand until the dominant one passes by. In captivity, subordinate lobsters often suffer slower growth and less frequent molting. It could be the result of stress or less food. The dominant lobster gets first choice of shelter, food, and mates. In captivity, the female lobsters actually stagger their molts in order to wait their turn to mate with the dominant male! Source:http://portlandme.about.com/od/lobsterinfo/

Lobster Mango Salsa

Luscious Lobster Recipe: Looking for a dish so versatile that it can serve as an amazing appetizer, salad, or main course? We'll let you create your own light and simple masterpiece. Serve at your next lobster fiesta! 3 cups (1 lb.) cooked lobster meat, cut into bite-size chunks 3 small fresh mangoes, peeled pitted and diced 2/3 cup red onion, chopped 2/3 cup red bell pepper, finely chopped 2 Tbsp. fresh cilantro or basil, chopped 3 Tbsp. fresh lime juice 3/4 tsp. grated lime peel 1/8 tsp. each salt and pepper 1/8 tsp. cayenne pepper (optional) Combine all ingredients in a large bowl and toss to blend. Let stand 20 minutes (or prepare 3 hours ahead), cover and refrigerate. As an appetizer, slice a french baguette and toast the slices. Spread with brie cheese and top with salsa. As a salad, mound salsa over crisp lettuce and garnish with tomato wedges. As a main course, fill fresh pita pockets with salsa and lettuce leaves, and add a side of potato or pasta salad. Source: https://www.livelob.com/lobstergram/shop? method=category&catid=REC-SALSA

Lobster Carbonara

This incredible lobster recipe is both simple and elegant with a great gourmet flair. Even lobster novices will master it and make a very memorable dinner. 3 cups (1 lb.) cooked lobster meat, cut into bite-size chunks 1 lb. (1 box) linguine, cooked 2 Tbsp. butter, margarine or olive oil 1 lare Vidalia onion, chopped 2 tsp. chopped garlic 1 lb. fresh mushrooms, stems removed and chopped 1-1/3 cup frozen peas 1/3 cup (approx. 7 pieces) cooked bacon 1/4 tsp. crushed red pepper flakes (optional) 16 oz. (2 cups) prepared cream or cheese sauce 2 Tbsp. chopped parsley In a large sauté pan over medium-high heat, melt the butter or heat the olive oil, then add the onions and garlic. Cook until tender, about 2-3 minutes. Add mushrooms, peas and bacon. Cook until mushrooms are tender, stirring occasionally. Reduce heat to low, add the lobster meat and red pepper flakes, stirring to mix well. Cook for 1-2 minutes. Add sauce, heat through and stir well to thorougly mix all the ingredients. Serve immediately over linguine and top with parsley. Serves 4-6. Source: https://www.livelob.com/lobstergram/shop? method=category&catid=REC-CARB

Male or Female Lobster

Lobster Fact: In order to determine the sex of a lobster, you must look at the first pair of appendages under the tail, called swimmerets. They are positioned near the base of the last pair of walking legs. The first pair of swimmerets are hard in the male, and soft and feathery in the female. 1st Pair of Swimmerets 1st Pair of Swimmerets Source: http://www.maine.gov/dmr/lobsteringguide

Lobster Stuffed Mushrooms!

Lobster Stuffed Mushrooms This lobster recipe makes a huge hit as a pre-dinner hors d’oeuvre for a special occasion, or a gathering of your most special family or friends. Makes 18-20 stuffed mushrooms. 18-20 Large stuffing mushrooms 1/4 cup green onion, chopped 2 cloves garlic, minced or crushed 1/4 cup margarine or butter 2/3 cup dry seasoned bread crumbs 1/2 lb. lobster meat (1 1/2 c.), drained & chopped 2/3 cup goat cheese, crumbled or chopped Preheat oven to 425°. Wash and drain mushrooms. Remove and discard the stems, and place caps upside down on a baking sheet. In a medium saucepan, melt the margarine or butter. Add the onion and garlic and cook until tender. In a medium mixing bowl, stir cooked onion and garlic with bread crumbs, lobster meat and goat cheese. Spoon crumb mixture into mushroom caps. Bake for 8 to 10 minutes or until heated through and bubbly. Source: http://www.livelob.com/lobstergram/shop? method=static&page=Recipes

Furry Lobster!

A bizarre crustacean, tagged the 'musical furry lobster', has been found in Australian waters for the first time. It's so unusual, with a furry shell and the ability to chirp, that scientists have placed it in its own genus. The lobster was almost lost to science. The first one found in Australia is alive and well. It's on display at Townville’s Reef HQ aquarium, run by the Great Barrier Reef Marine Park Authority.

Source: http://www.abc.net.au/science/news/enviro/ EnviroRepublish_1409156.htm