lobster

Tails of Maine Lobster

What’s Cooking in Gail’s Kitchen? Here Come the Holidays: Tails of Maine Lobster! There’s an upside to living through a pandemic. Practically everything is available to order from computer-to-doorstep. And that includes Maine hard shell lobsters, especially when you live in a state that is landlocked. Of course, you still have to do a little homework by reading reviews and asking questions on Live Chat websites. We found talking directly to a customer service representative can answer a lot of confusing questions and bring clarity. In turn, you never know when an actual salesperson of the company will offer an unexpected special to entice the purchase further. I guarantee you, it’s absolutely worth the time. The results are simply delicious.

TAILS OF MAINE LOBSTER

Ingredients:

2 6-ounce frozen lobster tails, thawed

2 tablespoons sea salt

1 cup unsalted butter

1 lemon, for zest

1 lemon, quartered for garnish

Instructions:

Before cooking the lobster tails, make the clarified butter. In a small, heavy bottomed saucepan, warm the butter over medium-low heat. Do not stir. Allow the butter to melt without turning brown. Gradually a white foam will appear on the surface. Allow the melted butter to stand for 5 minutes. Tilt the saucepan to carefully spoon the white foam off the top. This may take several steps. Strain the clarified butter through a cheesecloth to remove any milk solids. This will discard any brown bits on the bottom of the pan. Transfer clarified butter back to the saucepan to keep warm. Divide the lemon zest into single-serving dipping bowls. Set aside. To make the lobster tails, bring a pot of water to a boil. Reduce heat to a soft boil and add sea salt. Drop tails in one at a time. Cook the lobster for 5 minutes. Set a timer to avoid overcooking. The lobsters will be bright red when done. Using metal tongs and a large strainer, take the tails out of the boiling water. Transfer to two dinner plates. Pour the clarified butter over the lemon zest in the dipping bowls. Garnish with lemon wedge. Serve immediately.

Lobster-Mate Cheddar Biscuits

What’s Cooking in Gail’s Kitchen? Here Come the Holidays: Lobster-Mate Cheddar Biscuits! Having to shelter-in-place during the pandemic does not mean that restaurant cravings just stop. I see you nodding your head in agreement. If I named a restaurant, chances are you would say, “Oh, I love their…steak burgers, iced tea, queso dip, sweet potato wedges, or cheddar biscuits.” Admit it, dining out is a fact of life and we miss it right now. So, the alternative is to give it our best shot at home. Thanks to my friend, Colleen, for her blog post* on a name-brand seafood restaurant’s copycat recipe for the bread basket. These cheddar biscuits are spot on. I guarantee you, the results will astound you.

LOBSTER-MATE CHEDDAR BISCUITS

Ingredients:

4 cups prepared baking mix

1/2 cup cheddar cheese, shredded

1 1/3 cup water

1/2 cup unsalted butter, melted

1 teaspoon garlic powder

1 teaspoon onion salt

Dill weed, for garnish

Instructions:

Preheat oven to 375°. Line two baking sheets with parchment paper. Set aside. Combine baking mix, cheddar cheese, and water in a bowl. Mix well. Drop biscuits by spoonful on the prepared baking sheets. Bake for 10-12 minutes until golden brown. In a small bowl, combine melted butter, garlic powder, and onion salt. Brush butter mixture over warm cheddar biscuits. Sprinkle with dill weed. Serve warm.

*Check out Colleen’s recipe at

http://leencuisine.com/2020/12/01

Steamers in Naples, Florida

Dining Outside the Home: Steamers in Naples, Florida! For New England-style seafood in an unpretentious setting, it always helps to get a tip about where the locals go for incredible clam chowder with a side of fried clam strips and hush puppies. The menu offers way more than steamed scallops, sautéed shrimp, fried clams, blackened fish, and lobster tails. Unfortunately, I can’t get past the taste of my favorite combination enough to find out how delicious everything else is. What I can confirm, is that people stand in line or meander around the busy strip mall to wait for a table inside or out. It feels like family the way the staff interacts with customers. When you get the craving, remember Steamers for outstanding seafood at a pretty decent price.

Doug’s Seafood in Bonita Springs, Florida

Dining Outside the Home: Doug’s Seafood in Bonita Springs, Florida! Drive a little off the beaten path for a quaint little fish house, part seafood market, that feels as though it has transported you off the coast of Maine. Perhaps that is due to the owner, Captain Doug, who made his living from lobster boats for over 20 years before gravitating to Florida. The extensive menu offers buttery lobster, fried clam strips, grilled shrimp, and outstanding chowders. But that’s not all. Try the fresh catch, blackened and seasoned to perfection. The authenticity of this eatery may seem humble and cozy, but rest assured, the staff is waiting with open arms to share the essence of Maine’s seafood culture.

O’Quigley’s Seafood Steamer & Oyster Sports Bar in Destin, Florida

Dining Outside the Home: O’Quigley’s Seafood Steamer & Oyster Sports Bar in Destin, Florida! Question: What do you get when you combine fresh seafood with an Irish sports bar? Answer: A name that says it all. When you’re craving seafood and everyone has a different idea of what that might be, choose a restaurant that not only keeps the kids occupied with private tv screens in comfy booths, but also an incredible menu items plus a wide selection of crafted beers for the grownups. Sit back and relax. The portions are generous and the choices seem endless. Seafood can be prepared steamed, blackened, fried, or sautéed. Burgers, steaks, wings, and soups are other options worth considering. On second thought, better plan on taste-testing each other’s platters.

Celebration Park in Naples, Florida

Dining Outside the Home: Celebration Park in Naples, Florida! Food trucks are all the buzz. Think about it. Resident chefs tend to zero in on specialized foods, are typically fresh, and often prepared on the spot when you place the order. They offer unique combinations for trying something new as well. In the mood for seafood? Try the lobster roll. Care for a cocktail? Permission granted. At Celebration Park an added bonus is a waterside table, a seat at the open-air tiki bar, or picnic table-style dining. With over half a dozen stationery food trucks, order a bite to eat or a complete meal. Happy Hour is often highlighted with live music. Green space encourages lawn games for friendly competition. An atmosphere filled with memories that encourage hanging out for relaxation turns an ordinary outing into a contagious destination.

Alice Sweetwater’s Bar & Grille in Naples, Florida

Dining Outside the Home: Alice Sweetwater’s Bar & Grille in Naples, Florida! When you’re in the mood for a fabulous eatery defined by fresh ingredients, flavorful cocktails, and decades-old cooking with a modern twist, look no further. Ask for seating on the outdoor deck; it’s worth the wait if you enjoy being on the edge of a party. Start off with a salt-rimmed Jalapeño Margarita. Sip it slow or you may find yourself seeing pink flamingos. “Take a walk on the water side!” Lobstah-lovers will certainly appreciate the Lobster BLT sammie on a grilled baguette with crunchy fries and creamy coleslaw. If you are a foodie looking for a variety of tasty dishes, plus an inviting vibe beckoning locals and tourists alike, then give Alice Sweetwater’s a try.

Dolphin Tiki Bar & Grill on Marco Island, Florida

Dining Outside the Home: Dolphin Tiki Bar & Grill on Marco Island, Florida! People are drawn to lobstah like fish to water. That’s a good thing because the word is out that Dolphin Tiki Bar & Grill has fresh lobster tails flown in weekly. Perhaps that is why you can get a twin lobster tail dinner, complete with garden potatoes, grilled corn, and drawn butter, while dining outdoors. Go early for Happy Hour to grab a seat at the Tiki Bar, located dockside with a waterfront view. Pelicans paddle by, boats bob atop the Marco River, the drinks quench thirsty patrons, and the conversation remains light. Don’t blink, else you may have to pinch yourself to keep paradise living a reality that everyone seeks.

Lobster Risotto

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Lobster Risotto! Does anyone else smile when they hear the word “lobster”? To me, lobster looks good whenever someone is eating it. Think about it. In a restaurant you’re often draped with a disposable plastic bib that has a giant red lobster printed on it. Talk about drawing attention to yourself. “Look at me! I’m eating Lobstah! Bet you wish you were. More butter, please.” It doesn’t matter how big a mess you make, the bib gives you a pass. And just so you know, you can buy these on the internet, so the same feelings apply at home. I. Love. Lobster. 🦞

LOBSTER RISOTTO

Ingredients:

2 cups water

1 cup Arborio rice

1 tablespoon olive oil

2 tablespoons sea salt

2 6-ounce frozen lobster tails, thawed

4-ounce dry aged prosciutto , diced

1/2 cup frozen sweet peas, thawed

2 tablespoons unsalted butter, melted

Lemon wedge, for garnish

Fresh dill, for garnish

Instructions:

Make risotto according to instructions for rice cooker using water, Arborio rice, and olive oil. Meanwhile, bring a pot of water to a boil. Reduce heat to a soft boil and add sea salt. Drop lobster tails in one at a time. Cook the lobster for 5 minutes. Set a timer to avoid overcooking. The lobsters will be bright red when done. Using metal tongs and a large strainer, take the tails out of the boiling water. Set aside. When the risotto is done, transfer to a bowl. Add diced prosciutto and sweet peas. Mix gently. Divide the risotto into two serving bowls. Add lobster tails. Garnish with lemon wedge and fresh dill. Serve immediately with melted butter.