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5 things you need to know about ordering live Maine lobsters online
Like all New England knows, live Maine lobsters It is best to eat at home while wearing an old shirt, with a dish of melted butter and plenty of napkins at your fingertips. Add some fresh clams, corn on the cob, steamed potatoes and a cold beer, and you have a classic New England in his party's hands. But what if you can not buy the lobsters at your supermarket local, or you are having a party and not want to deal with the assembly of all the different things you need for your lobster dinner? The following are the five things you need know about the acquisition of live Maine lobsters online.
1. How should live Maine lobsters will be delivered?
Lobsters are shipped to arrive alive, if possible. Overnight shipping is key, so look for shipping FedEx, DHL or UPS overnight to be standard with your request. For packaging, look for a combination of different materials including an air box with insulation, ice packs, wet newspapers, and sometimes wet seaweed. You, of course, will have cooking instructions, and, in addition to a lot of bibs, wet naps, lobster cracking tools and molds for all the melted butter, to look for items to be included in your order too.
2. How should store the lobsters on arrival?
We recommend that sent live lobsters to an address where someone can sign both and refrigerate for before delivery. Keep live lobsters wrapped in wet newspaper and seaweed used for wrapping (This will help keep their gills wet) and refrigerate. The lobsters are kept alive for 24 hours after you receive them. Do not cover with ice or immerse lobsters in water, so they suffocate.
3. What size should I buy lobsters?
Usually, people order a lobster per person for a portion dinner. Lobsters are sold by their individual weight, and the general rule is that a one-pound lobster is ideal for a child, while a 1 1/2-pound lobster is ideal for an adult.
Average live weight to the guidelines of cooked meat:
· Four pounds of live lobster will yield about 1 pound of cooked meat.
• A 1-1 in / 4 pound lobster (also called a chicken lobster) produces about 4 ounces of cooked meat.
° to 1 1 / 4 to 1 1 / 2 pound lobster produce about 5 ounces of cooked meat.
° to 1 1 / 2 to 1 3 / 4 pound lobster produces about 6 ounces of cooked meat.
• A 2 + pound lobster produces about 8 ounces of cooked meat.
4. What is the best way to cook a lobster?
Lobsters can be cooked in all directions and, despite always taste great, probably the best method of steaming. Not only is easier than steaming grill, saute or bake, but unlike boiling, steaming lobster does not track with water while cooking (making them messy to eat). Some people like to kill the lobster before steaming, while others such as locusts to add to the steaming pot in life – this is your choice and there will be no appreciable difference in taste or texture of meat.
Steamed Instructions
pot size is important here. A 4 – to 5-gallon pot (also known as a lobster pot), with seating for approximately 8 pounds of lobsters to time. Bring about 2 inches of water to a boil over high heat in a large pot set-up with a wire rack, pasta insert, water or steam rack. Add the lobsters, cover and return the water to a boil. Reduce the heat to medium-high heat and steam the lobsters until they are done, following the table below. Serve immediately with warm wedges of butter and lemon.
Approximate steaming Times:
Hard shell lobsters need to steam for a few minutes of soft-shelled lobsters. To determine whether a lobster is hard or soft shell, gently squeeze the side of the lobster, a soft-shell lobster yield to pressure, while a rigid feel hard, rigid, and packed tightly.
1 pound lobster:
8-9 minutes (soft-shell)
10-11 minutes (rigid)
1 1 / 4 pounds Lobster:
11-12 minutes (soft-shell)
13-14 minutes (rigid)
1 1 / 2 pound lobster:
13-14 minutes (soft-shell)
15 16 Minutes (rigid)
1 3 / 4 to 2 pounds of lobster:
17-18 minutes (soft-shell)
about 19 minutes (rigid)
5. What is the best way to eat a lobster?
Eating a lobster can be neglected. Here is how to get the most out of lobster meat with the least amount of dirt. But no matter how you choose to eat lobster, do not forget the melted butter and lots of napkins.
1. Turn the tail to separate it from the body.
2. Unscrew the tail fins – do not forget the small, tender bites of meat in the fins.
3. Use a fork or your finger to push the tail meat through the wide end of the queue.
4. Twist claws and knuckles from the body.
5. Always use the cracker to break each claw and knuckle, then use a fork or your finger to extract the meat. Continue to crack open the shell as needed to get to the meat. There is a fine piece of cartilage lodged in the paw that needs to be removed before eating.
6. Twist the legs off the body – the leg meat can be difficult to remove, but it is very tasty. Break legs spread in its various joints, just suck the meat out while using your teeth to help. On the other hand, lay the legs on a cutting board, and firmly roll the rolling pin lower leg upward to force the meat out. A good pair of kitchen shears also does the trick.
About the Author
Jimmy Faro is the Owner of Lobsterclambake.com ( http://www.lobsterclambake.com ), a division of Constitution Seafood. A fourth generation Lobster & Seafood New Englander born in the business in a small seaside town in Massachusetts, he and the staff at Lobsterclambake.com work directly with lobster boats and seafood dealers from Maine to Rhode Island to give you the freshest lobsters and seafood that you would expect from New England’s pristine coast and pure cold Atlantic waters.
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