Wednesday, December 28, 2011

Celebrate Christmas...Lobster Style!

The lobster capital of the world, Rockland, Maine, is celebrating Christmas…lobster style! Come check out Rockland’s annual lobster trap tree!

On display above the harbor, this Christmas tree is made up of 152 lobster traps, an assortment of colorful buoys and lights, all topped off by a red lobster at the top. Standing approximately 35 feet high, this holiday tree was created by the Rockland community to honor the towns rich
lobster history as well as the lobstermen who have become the backbone of the coastal town’s industry.

Do not miss this wonderful display of Christmas cheer and lobster pride! Click here to see the making of the 2010 lobster trap tree.

Wednesday, December 21, 2011

The Lobster Family

We all know why Maine lobster is titled the True American Lobster, but what about their relatives in the south?

Warm water lobsters, also called spiny or rock lobsters, can be found in tropical waters near the Caribbean, the Mediterranean, Asia, or even the coast of Florida or Southern California. The
warm water lobster differs from the Maine lobster in that it does not have claws, but instead two large spiny antennae. The only edible meat on a warm water lobster is in its tail, which tends to be about 33% of its body weight!

Warm water lobster is the biggest food export in the Bahamas, and is the world’s source for frozen or canned lobster. Although similar in size and look, the warm water lobster and the Maine lobster are actually from a different class, and with over 40 species in the world this is
easy to believe!

Wednesday, December 14, 2011

Lobster Recipes

Tired of steamed lobster? Spice up your lobster dinner with these famous recipes!

For more delicious lobster meals, click here and enjoy!

Wednesday, December 7, 2011

DIY: The Maine Lobster Roll

Looking to bring back sweet memories of summer? Want to recreate a lobster classic? Well here are some quick and easy tips for making the famous Maine lobster roll.

· Although it may be easier to buy from a can, try to use fresh lobster. Lobster from a can is not as firm, and many times is made up of warm water lobsters from the Bahamas or other tropical areas instead of the classic Maine lobster we know and love.
· Plan on using a 1 ¼ lb. to 1 ½ lb. lobster per one roll, depending on whether hard or soft shell. If soft shell lobsters, understand that there will be less meat inside than a hard shell, but many argue that the meat is sweeter than their denser counterpart. For more information on soft and hard shell lobsters check out our Lobster Facts.
· The classic lobster roll is typically put on a hot dog bun, however, a hamburger bun or bread of choice can be used as well. Maine lobster rolls have even been served in wraps!
· Once you have chosen your bun, make sure to toast it until golden brown. This adds to the flavoring of the finished product!
· Lobster rolls can be made two different ways: with butter or with mayo. If making a lobster roll with butter, make sure to heat the lobster meat before pouring it on. The classic lobster roll is made with a light flavoring of mayo mixed in with chilled lobster pieces.
· Make sure to always use fresh ingredients, and keep it simple! Do not overwhelm your lobster roll with a variety of other vegetables and spices; it will take away from the classic
taste. If making a “lobster salad” for your roll, keep the additives to a minimum adding only celery and light herbs.

For more instructions check out the traditional Maine lobster roll recipe given by the Maine Lobster Council and enjoy!