Simply the Best Lobsters Delivered

If you’ve ever had the pleasure of dining on lobster along the coast of Maine, then you already know that fresh Maine lobster is the best in the world. Our preferred lobster shipping company is LobsterAnywhere. Only grade A responsibly harvested lobsters make it from crate to your table. These lobsters are hard-shell lobsters, strong and feisty and full of sweet meat from claw to tail. They are careful about keeping lobsters cool and comfortable while they’re in transit. Each and every lobster is packed to arrive alive — guaranteed.

Learn how lobsters are caught in Maine, graded for size and quality, weighed, packed and delivered to your door ready to steam, boil or grill.

1. Twist off the claws. Crack each claw with a nutcrackers, hammer, or knife. Drain.

2. Separate the tail piece from the body by arching and twisting the back until it cracks.  Bend back and break the flippers off the tailpiece. Insert a fork where the flippers broke off and push the meat through the other end. Clean off any residue or black vein material and enjoy the meat.

3. Unhinge the back and open the body cavity.  Open the remaining part of the body by cracking apart sideways.  Some consider the green substance known as the tomalley (liver) and the orange eggs (roe, found only in females) delicacies.

4. The small claws and legs are excellent eating. Place in the mouth and sip out or use a rolling pin to extract the bits of meat.

Don’t forget the melted butter and lemon wedges!

If you can’t get to Maine be sure to check out our fine selection of live, hard-shell lobsters.

Place crab meat in a large bowl. In another bowl, mix mayonnaise, pimento, mustard, Worcestershire sauce, salt, hot pepper sauce, lemon juice and celery and blend well. Pour over crab meat and toss lightly. Serve in a bowl lined with lettuce leaves. Garnish with lemon slices and paprika.

You a crab lover? Visit our fine gourmet crab category at EastCoastGourmet.com

1/4 pound salt pork, diced
1 medium onion, diced
4 cups cubed potatoes
1/2 teaspoon salt
2 pounds hadock or pollock
1 quart milk
salt and pepper
3 tablespoons butter
8 Boston common crackers, split

In a large kettle on low to medium heat, fry port until golden crisp. Remove from pan wih slotted spoon, leaving only enough fat in which to cook onions. Add onions to remaining fat and cook until soft.

Add potatoes, salt, and fish stock* (or water to bearely cover potatoes. Pleace fish on top of potatoes, to steam while potatoes are cooking. Cook 10 minutes. Turn fish over and remove skin if necessary. Both fish and potatoes shoul dbe done in 15 minutes.

When potatoes and fish are cooked, add milk and pepper. Turn heat low and heat milk just to boiling point. Do not boil. Just before serving add pork bits, a small piece of butterm and the split crackers.

Optional: Add a buit of cream just before serving.

*Fish Stock: Fish trimmings (heads, bones, tails) covered with water to which the following have been added and simmered for 1/2 hour or so. Additions: sliced onion, bay leaf, pinch of thme, few sprigs parsley, 1/2 teaspoon peppercorns, two teaspoons salt, thinly sliced carrot, chopped celery. Strain and set aside.

Are you a land locked New Englander? Or do you have friends and family on the other coast? Send them some real good seafood chowder.

Steam fish until it easily flaked.
Boil Potatoes
Mash potatoes with onion, eggs, butter, and seasoning.
Flake and add fish. Mix well.

Shape into cakes and fry in 1/4” to 1/2” of oil until brown. Drain cooked cakes on paper towel before serving.

Makes 4 servings.

4 1-1/2 pound Maine lobsters  (Yes, you can get some real feisty live lobsters shipped direct from East Coast Gourmet.)
4 Cups of Seafood Stuffing (see below)

Instructions
1. Preheat oven to 450 degrees
2. Plunge the tip of a sharp knife straight down right behind the lobster’s eyes and split the lobster lengthwise.
3. Remove the coral and livers and discard. Twist off the claws and set aside.
4. Stuff each lobster body evenly with the seafood stuffing.Place on sheet pans and bake for 15-20 minutes in the over.
5. We think it is best to steam the claws separately. Bring a pot of water to boil, and steam the claws for 6-8 minutes. Alternatively, lobster claws can be baked with the stuffed lobster.

Lobster Seafood Stuffing
1/2 pound butter
1/2 cup chopped shallot
6 stalks celery diced
1/4 cup chopped parsley
1/2 teaspoon thyme
1/4 teaspoon thyme
1/4 teaspoon salt
fresh ground pepper to taste
1/2 pound fresh crab meat
1/2 pound Maine shrimp peeled
1/2 cup of bay scallops
10 cups of crushed Ritz crackers
1 cup dry sherry

Instructions

1. Sauté shallot and celery in butter until transparent. Add herbs and seafood and continue to cook  for about 6 minutes.
2. Add cracker crumbs and mix. Next add the sherry.

Still need a table for Valentine’s Day? Skip the last-minute phone calls —
an effortless romantic dinner is just a few clicks away.  Whether you are here in New England or live all the way on the West Coast, a seafood gift can be shipped right to your front door. Gourmet seafood, expertly prepared using only the freshest quality ingredients is never a bad idea.

Options are plentiful, and whether your preference is surf or turf, you are bound to not forget this year’s Valentine’s Day dinner.  Crisp salads piled high with succulent lobster meat or velvety bisque make for a great first course.  Chowders and scallops are popular items too. Whole lobster, tails, or claws make for an unbeatable entree.  If you prefer filet mignon, go ahead and enjoy.  Perhaps you are feeling a bit adventurous, or you just want to show off your inner chef, order a live lobster. New England has long been haled as the lobster mecca of the world, particularly Maine.  Which ever delectable treats you decide on, you are bound to put a smile on you loved one’s face.  After all, what can possibly beat a Maine lobster dinner? Love is Lobster!

Fish Cake Ingredients
4 Medium Potatoes, quartered
2 Medium Onions, minced
2 cups fine bread crumbs
cup thick white sauce
8 oz. salt codfish
2 eggs, beaten

1. Soak the codfish in cold water for eight hours, and drain.
2. Cover with more fresh water, bring to a boil, reduce heat, and simmer for five minutes.
3. Drain, saving the stock.
4. Shred the codfish, discarding any skin and bones that still remain.
5. Add the potatoes to the fish, and cover with the stock.
6. Mash the potatoes and fish together while still in the stock, and drain off excess liquid.
8. Saute the onions until they have begun to turn golden brown.
9. Add the onions and the white sauce to the potato and fish mixture.
10. When the mixture is cool, shape into patties about 4″ in diameter and about 1/2” thick.
11. Dip the patties into the eggs, roll into the bread crumbs, then pan fry in oil over moderate heat until they are brown on all sides.

Looking to order cod fish cakes? We make them from scratch and can deliver them to your door, no matter where you live. See our special Cod Fish Cakes.

Happy New Year from the East Coast!

Unless you’re living way down South, chances are you’re experiencing some chilly–maybe even downright freezing–weather right now. It’s the perfect time to warm yourself up with our chowders and soups. Our popular Chowder Sampler offers our New England Clam Chowder, Lobster Bisque, Manhattan Clam Chowder and Shrimp & Corn Chowder in one delicious package.  If you place an order for a Chowder Sampler between now and Wednesday, Jan. 19…we’ll add in a 20 oz bag of Nantucket Lobster Chowder absolutely FREE! That’s a $20 value!

Just enter the phrase FREE CHOWDER in the Special Order Instructions box at the last page of checkout, so we know you heard about this special offer on our blog.

Need to send out thank you or late gift…our sampler is a real treat for anyone…including yourself!

Beat the holiday rush and serve up some seafood specialties from East Coast Gourmet!

It’s the busiest time of the year for shipping and we want to make sure your East Coast Gourmet order arrives without delay.  That’s why we’ll take $10 off your order and throw in a FREE 20oz bag of our Lobster Bisque if you take delivery of your holiday order by Friday, Dec. 17.  That’s a $16 value and makes 2-3 servings.  All of our delicious items (with the exception of live lobster, of course) ships frozen and can be stored in your freezer until your holiday festivities.

Just enter the code ECG17 at checkout to save on your order.