Maine Lobster and Seafood Cooking Guide

Maine Lobster
      Steaming
      Boiling
      Lobster 101
      Lobster Lingo
      Parts
      Lobster Rules
Mussels
      Steaming
Claminlogy
      How To Shuck A Clam
      Little Necks & Other Hard-Shell Clams
      Steamers Preparation & Handling

Maine Lobster ^
Lobsters are a snap to cook. Steaming and boiling are the two most common ways to cook lobsters. Steaming cooks whole lobsters more slowly than boiling, so it reduces the chance of overcooking. It also makes less of a mess! Never overcook your lobster this makes the meat tough and stringy. For cooking a bunch of lobsters, boiling gives you even fast cooking. Note: If the roe inside a female body is blackish instead of the customary red, it is undercooked. Put the lobster back into the pot until the roe is red. In the winter, lobsters have a harder shell and therefore require more time to cook. In the summer, the lobsters have a softer shell and require less time.

Steam ^

1. Pour about 2 inches water in the bottom of a pot large enough to comfortably hold the lobsters. Add 2 tablespoons of salt for each quart of water. (Feel free to use a steaming rack to place the lobsters on or just add directly to the pot.) Bring water to a rolling boil over high heat. Place lobsters in the pot (head first), cover tightly, return to a boil as quickly as possible and start counting the time.
2. Steam a lobster for 13 minutes per pound, for the first pound. Add 3 minutes per pound for each additional pound thereafter. For example, a 2-pound lobster should steam for 16 minutes and a 1 ½-pound lobster should steam for 14½ minutes.
3. Regulate the heat if the froth starts to bubble over.
4. Lobsters are done when the outer shell is bright red, when the meat is white, or when the 2 front antennae pull out easily. Do not overcook.
5. Carefully remove lobsters from the pot with tongs. Be careful, they are very hot. Set in a large bowl for five minutes to cool before cracking.

Boiling ^

1. Bring a large pot filled with water deep enough to submerge the lobster by about 3 inches to a strong boil. .
2. Place lobsters head first into the pot, completely submerging them.
3. Cover the pot tightly and return to a boil as quickly as possible. When water boils, begin counting the time. Regulate the heat to prevent water from boiling over, but be sure to keep the liquid boiling throughout the cooking time.
4. Boil lobster for 10 minutes per pound, for the first pound. Add 3 minutes per pound for each additional pound thereafter. For example, a 2-pound lobster should boil for l3 minutes and a 1 ½-pound lobster should boil for 1l ½ minutes.
5. Lobsters are done when the outer shell is bright red, when the meat is white, or when the two front antennae pull out easily. Do not overcook.
Carefully remove lobsters from the pot with tongs. Be careful, they are very hot. Set in a large bowl for five minutes to cool before cracking,.

Lobster 101 ^

Maine lobster, also known as the American Lobster, is found in the waters between Eastern Canada and North Carolina, with Maine contributing to more than half of all lobsters caught in the United States. Maine lobster is easily distinguished from the "spiny" lobster (commonly called rock lobster) caught along the southern Atlantic coast and the coast of California by its large heavy claws. The spiny lobster has tiny claws and is usually marketed as uncooked frozen tails. Because of its sweet, delicious flavor and tender texture Maine lobster is the world's most prized catch.

Live Maine lobster is available year-round, with the bulk of the catch harvested in the summer and fall. In the winter months many lobstermen pull their traps to avoid damage and danger of Nor'easters and other storms. The price of lobster, like most prices, is ruled by supply and demand, as well as, the weather. Lobster prices usually rise at the start of Memorial Day and drop as the season ends with Labor Day weekend. May and September are good times to buy hard-shell lobsters. In June and July, when lobster molting is at its peak, the majority of lobsters sold locally are soft-shell.

Lobsters grow by molting, or shedding their shells. Just after they molt, they are soft and fragile until their new shell has hardened. (It takes about 25 molts over 5-7 years for a lobster to grow to a minimum legal size, 1 pound.) Newly molted lobsters are called soft-shell or "new shell" lobsters. It is important to be aware of the quality and price of soft-shell lobsters. Soft-Shell lobsters have less meat in proportion to total body weight than hard-shell lobsters. Hard-shell meat is firmer, while soft-shell meat is softer and tends to have more water. Because soft-shell lobsters are not as strong as hard-shells, they do not ship well. This is why soft-shell lobster is always less expensive. Cracking a hard-shell Maine lobster takes some effort, but the results are more than worth it.

Lobsters are caught in traps, marked by colorful buoys to identify the traps’ owners. If you happen to be out on a boat and come across one, don’t even think about pulling it up to take a look. There is no real authority specifically governing lobster traps, unless you count Smith & Wesson, and the notoriously short-tempered lobstermen, themselves.

When the lobsters are taken from the trap, they are "banded" with strong rubber bands. Sometimes you might see wooden plugs inserted into the base of the claw. Do not remove the bands or plugs...they are there for your safety!!!

Lobster Lingo: ^

Sizes ^
Shorts or Snappers- A lobster under the legal size limit
Chickens- A lobster weighing about 1 pound
Culls- A lobster that has lost one or both claws.
Quarters-A lobster weighing 1-1/4 pounds.
Selects- A lobster weighing from 1 ½ to 1 3/4 pound
Deuces- A lobster weighing about 2 pounds
Jumbos- A lobster weighing over 2-1/2 pounds.

Parts ^
Carapace: Hard-shell of the lobster with the claws, knuckles and tail removed. It houses the legs, tomalley, and, in the females, the roe.
Claws: The larger of the two claws is called the crusher claw and the smaller claw is called the pincer or cutter claw. They are full of tender, sweet meat.
Knuckles: The two joints to connect the large claws to the carapace. Connoisseurs say the knuckle meat is the tastiest.
Tails: The tail holds the biggest piece of meat in the lobster.
Legs: The four pairs of legs contain small strips of meat that take some work to remove.
Roe: The red stuff is the “coral” or tiny lobster eggs of the female lobster. The roe is black uncooked. Lobster eggs were once considered a delicacy, like caviar.
White Stuff: The lobster blood, looks like egg whites, uncooked, it’s clear. Try it in sauces.
Tomalley: The light-green "tomalley" in the carapace of the lobster is the liver and pancreas. Although lobster lovers adore the rich as butter tomalley, it should not be eaten regularly. As with other animals, contaminants may settle in the liver, so its best to be on the safe side.

Lobster Rules: ^

• If you plan to ship or transport lobster, always choose hard-shell Maine lobsters.
• The best way to keep lobster alive at home is to refrigerate them and cover with a damp cloth or
    newspaper.
• Do not immerse lobster in fresh water (in the sink or bathtub) or allow them to sit in melted ice.
    When transferring lobsters, pick them up by the body not the claws.
• Do not remove wooden pegs or rubber bands until after lobsters have been cooked.

Mussels ^

Preparing & Handling
• Plan to cook fresh (live) mussels soon after they arrive.
• Store mussels in a mesh bag if possible. This will help keep the shells closed.
• Healthy mussels will gape slightly, but if you tap two together they should close quickly
• Discard any broken or open mussels, or will not close when tapped together.
• Do not suffocate mussels by sealing them in a plastic bag or airtight container. Never keep mussels in a bowl with melting ice. NEVER eat a mussel whose shell is unopened AFTER cooking.
Serving Suggestions.
Generally ½ to 3/4 lb per person is served as an appetizer, and 1 ½ pounds would be a main course for 1 person.

Cooking ^

Steam ^
1. Just before cooking mussels in the shell, they should be scrubbed under cold water. 2. Place one to two inches of water, wine or a combination of these, and steam over high heat about five to seven minutes until shells open widely.
3. For extra flavor add a dash of wine, garlic/and or butter.
4. Discard any that do not open
5. Squeeze lemon juice over mussels and serve with melted butter for dipping.

Claminology ^

Clamshells had a sacred significance to Native Americans and were later used to make wampum-beads used for money. There are two basic families of East Coast clams-hard-shell and soft-shell. Hard-shell clams are also known by their Native name, quahog (pronounced co’hog). Hard-Shell clams are typically sold according to size, and the size determines the way it is most commonly used.
Hard-Shell Clams:
• Little Necks: The name “little neck” comes from Little Neck Bay Long Island. Little Neck is the
smallest and most expensive Eastern hard shell, averaging about 10 to 12 clams per pound. Little
necks are best served on the half-shell (raw) because they are the most tender and have the
sweetest flavor.
• Cherrystones Named after Cherrystone Creek on Virginia's Eastern Shore. Larger than littlenecks
(average three to five clams per pound) and can be eaten raw, steamed, or in chowder.
Cherrystones are the perfect size for stuffing.
• Quahog or Chowders: Quahog is the largest clam. The meat is tough but as the name implies, they
make flavorful chowder. They are usually chopped, minced, or diced for use in chowders, clam
cakes, or fritters.

Soft-Shell Clams: ^
Steamers: Also known as mud, long-neck clams, or in New England, “pisser clams” because they spray out of their long necks. Soft-Shell clams can’t completely close their shells because of a long rubbery neck (or siphon). Steamers have a thin brittle shell and come in a variety of sizes, from about ½ to 3 inches across. As the name suggests, this type of clam is usually steamed, but it can also be shucked and then sautéed or deep-fried.

How To Shuck A Clam ^

• Hold a clam in your gloved palm, rounded-side up, with the shell's hinge toward your wrist.
• Working over a bowl to catch the juices, press a clam knife or a dull pairing knife into the gap between the shells.
• Twist the knife (moving the handle from horizontal to vertical) to separate the half-shells
• Cut the muscles on each side of the hinge, then cut the interior muscles to free the clam.
• Scrape away meat into the bottom shell.
• Remove and discard upper shell.

Little Necks & other hard-shell clams ^

Preparing & Handling
• Keep live clams cold in the refrigerator, covered with wet kitchen towels or paper towels until you are ready to cook and serve them..
• Shucked clams should be kept in tightly covered containers, immersed in their liquor; they, too, should keep for up to a week.
• You can freeze shucked raw clams in their liquor in airtight containers. Most types of frozen raw or cooked clams will keep for two months if the freezer is set at 0°F or colder. Be sure to thaw frozen clams in the refrigerator, not at room temperature.
Serving Suggestion:
Serve ½ dozen clams on the half shell per person.
• Do not put clams in an airtight container or submerge them in fresh water, or they will die. Never expose clams to sudden temperature changes.

Cooking ^

Little necks are the best served raw on the half shell. They are also delicious steamed (see steamer clams), used in chowder, or sautéed with sauces or in a favorite pasta dish.

Steamers Preparing & Handling ^

• Because the shells are soft, you are bound to find a small number of clams broken. Shells may open or gape naturally: this does not necessarily mean the product is spoiled or dead. The siphon or neck, of a soft-shell clam will constrict when touched. A gentle tap on the shell will usually cause the clam to close. If a clam does not respond to a tap on its shell, or if the shell is broken, it should be discarded.
• Plan to cook your steamers soon after they arrive.
• To store clams in the shell, refrigerate (34-45 F) in a shallow bowl and cover with a clean damp cloth.

Serving Suggestions:
Allow 1 pound of steamers per person as an appetizer or 2 pounds per person as a main course.
DO NOT suffocate clams by sealing them in a plastic bag or air-tight container. DO NOT put them directly on ice or let them sit in water.

Captains Tip:
Since steamers are raked from sand and mud flats, you will find some sand. A brine soak helps clams rid themselves of sand and grit before they’re cooked. Soak clams in a solution of 1/3 cup of salt in 1 gallon of water (just to cover) for about an hour in the refrigerator. Some cooks suggest adding a tablespoon of cornmeal to the salt mixture.

Oysters ^

Preparing & Handling ^
• Store oysters at 33-40 degrees damp cold. Oysters can be kept in a bowl draped with a damp towel, but they should be arranged carefully so they lie flat; otherwise their briny liquid may drain out. Stored properly they should remain alive for 5 to 7 days, but freshness deteriorates with each day
• Oysters still in the shell are best eaten soon after they arrive.
• An oyster that doesn’t close when you press on its shell is dead and must be discarded.
• Shucked oysters and their juices should be wrapped airtight and can be stored under refrigeration for 4 to 5 days or frozen for up to 2 months.
• Do not store oysters where they could freeze, or where temperatures will fluctuate widely or reach over 40 F.
• Do not store oysters submerged in melted ice water or other standing water. Do not store oysters in a sealed plastic bag or other airtight container.

Captains Tip:
If you a serving oysters or clams on the shell raw, they are easier to open if you place them in the freezer for about 5-10 minutes before opening them.

Shrimp ^

Peel & Devein Shrimp: ^
Using your thumbs, split open the thin shell along the concave side, between the two rows of legs. Peel the shell away. Using a small knife, make a shallow slit along the back to expose the dark, veinlike intestinal tract. With a knife tip or your fingers, lift up the vein and discard.

Boil ^
Wash the fresh shrimp and peel & devein under running cold water.
Salt the water lightly. You can also add some lemon juice, if desired.
Immerse in enough boiling water to cover the shrimp.
Begin to calculate the cooking times as soon as water boils again.
Reduce the heat.
Simmer 3-5 minutes until shrimp turn pink and firm. Do not overcook, as it is extremely easy to do so.
Drain immediately and cool rapidly in cool water or a bowl of ice to prevent further cooking.

Grill: ^
1. Start grill; the fire should be quite hot.
2. Peel Colossal White shrimp under running cold water. Make a shallow cut lengthwise down back of each shrimp; remove the black vein with the tip of a knife.
3. Brush the shrimp with a bit of olive oil; sprinkle them with salt and pepper. (You may also use your favorite marinade or barbecue sauce.)
4. Run a skewer though the larger head section of the shrimp and repeat with another skewer through the smaller tail section. (Soak wooden or bamboo skewers in water at least 20 minutes before grilling to keep them from burning up on the grill.)
5. Spray grate with cooking spray and place skewers over high heat for three to four minutes on each side, until shrimp are pink and firm. Be careful not to overcook.
Bake 1. Peel shrimp under running cold water. Make a shallow cut lengthwise down back of each shrimp; remove the black vein with the tip of a knife
2. Preheat over to 350. Butterfly the shrimp (cut a deep slit down the back so shrimp will lay flat.) Place in a baking dish making sure they do not overlap.
Sprinkle with bread crumbs and cook about 20 minutes until opaque through and through

Scallops ^

Preparing & Handling ^
• Plan to cook fresh-shucked scallops soon after they arrive.
• Keep shucked scallops in their own sealed container. They can be refrigerated for up to 2 days.
• Sea Scallops freeze better than most seafood. Simply place scallops in a plastic container and top with milk before freezing.
• Though they may be large, sea scallops still cook quickly, so keep a close eye on them. Recipes often suggest cutting them in half across the grain before cooking, but the large size makes sea scallops a natural for the grill.
• Remove the little tab-like (tough) muscle on the side of the scallop before cooking. Rinse scallops under cold running water to remove any sand or grit and pat dry using a paper towel.
Serving Suggestions: 1 lb. would be an appetizer serving four or as a main course for two.
• Don't microwave scallops - they can explode at higher settings.

Sauté ^
1. Heat 2 Tbs. olive oil in a heavy nonstick skillet over medium high heat.
2. Add scallops, and salt and pepper to taste. Sauté 3-4 minutes or until scallops turn milky white or opaque and firm.

Broil ^
1. Turn on broiler. Brush scallops with olive oil. Sprinkle with lemon pepper and garlic powder.
Broil about 5 minutes until scallops are opaque. Serve with lemon wedges.

Fresh Fish ^

Preparing & Handling ^
• Store fresh fish cuts no longer than 24 hours. The fish should be unwrapped, rinsed and patted dry, and rewrapped loosely in butcher or waxed paper and stored in the fridge.
• If you are freezing fish, place it in plastic or other airtight wrap. Store for no more than one month. Thaw frozen fish in the refrigerator unwrapped, placed on several layers of paper towels, and loosely covered.
Captains Tip: Freezing a good peice of fish at home and cooking it two weeks later is preferable to keeping it refrigerated for 5-6 days before cooking it.

Cooking ^
The 10 Minute Rule ^
Measure the thickness of fish at its thickest point & cook for 10 minutes per inch of thickness.. This rule applies to baking in a 450 oven, frying, broiling, steaming and grilling.
Cook a one inch thick fish steak 5 minutes per side.
Add five minutes to cooking time for fish cooked in foil or sauce.
Fish is done when the flesh is opaque and begins to flake easily.
1. Baking: Cook at a high temperature-450 degrees. Estimate time following the time minute rule. Preheat the oven for best results.
2. Broiling: Adjust the oven rack to about 5-6 inches for thick filets; and 2-3 inches for thin filets. Preheat the broiler. Lightly oil the pan. Place marinated or lightly oiled fish in a single layer.
3. Deep Frying-Maintain oil at 375. Drain fish on a wire cake rack and set in rimmed backing sheets
4. Pan-frying, Sautéing or Searing. Use medium heat. Use a non-stick skillet or spray oil. You can also use a cast iron skillet with light butter or oil. Make sure fish is dry by patting it dry with a paper towel or applying a light dusting of flour
5. Grilling: When cooking fish on the grill, one of the most important things you can do is clean and oil your grill rack. (To clean a grill, turn the heat up high, close the lid. In ten minutes, turn off the grill and scrape the grid clean). Prior to starting the grill, coat the grill rack with vegetable oil. Use a paper towel or spray grill rack with cooking spray.
Grill fish on medium-high heat. Light charcoal grill 30 minutes in advance or start charcoal grill 10 minutes before cooking.
If using a marinade, allow fish to soak up flavor for at least 30 minutes. Always marinade fish in the refrigerator.
Brush or pat both sides of the fish lightly with olive oil. Set fish on grill for 2-3 minutes to firm,
Lift fish, flip and finish cooking 3-6 minutes more depending on the fish and its thickness. Avoid overcooking and turning more than once. (Flipping back and forth will break fish apart.) Always bring cooked fish from the grill inside on a clean plate, not the same one that carried the raw fish.