Oxbow Brewing is offering a new beer brewed with live lobsters and sea salt
A popular seafood dish, lobster isn't normally seen in drinks.
Oxbow Brewing, based in Maine, is offering a new beer made with live lobsters and sea salt in an attempt to capture two of the state’s summertime staples.
The live lobsters are placed in a mesh bag suspended above a kettle of boiling wort (the liquid extracted from the mashing process) as the beer brews, brewmaster Tim Adams told The Associated Press.
The lobster adds a subtle brininess and sweetness to the beer that lobster fans will immediately recognize. The crustaceans used for the brewing process were later eaten, added Adams.
This saison-style beer is 4.5 percent alcohol by volume and is only available in a limited basis. It’s made in collaboration with Birrificio del Ducato, a brewery in Parma, Italy.
Oxbow Brewing is an American brewery that specializes in traditional Belgian-style ales with contemporary American influence. The brewery is located in Newcastle and the beers are bottled in Portland, Maine. Oxbow’s brews can be found all along the East Coast.
15 Ways to Cook With Clams
Clams are in the spotlight with our best clam recipes collection. We've got fantastic ideas here for delicious ways to prepare and enjoy this popular shellfish. With recipes like buttery baked clam appetizers and clam dips to clams steamed in beer, Italian-style linguine with clams, stir-fried clams in black bean sauce, and of course, classic clam chowders, you'll find recipes here for cooking fresh, live clams, plus several that use canned clams.
When using fresh, live clams, it's best to cook with them the day that you buy them. At the fishmonger's, look for live clams that smell sweet, without any fishy odor. They should have a pleasant sea aroma.
Clean them before cooking by thoroughly scrubbing the outsides of shells with a stiff brush. Then place in the fridge, covered in fresh, cold water. Clams will self-clean by filtering the water through their shells, pushing out much of the salt and sand they may have collected.
Always shuck (open) clams over a bowl, to catch all the wonderful clam liquor, which can be used in sauces. Clams cook quickly, so this seafood is best cooked gently over low heat, just until the shells open, when the meat will be tenderest (overcooked clams can become tough). Discard any clams with unopened shells after cooking.
Explore the possibilities of luxurious lobster with these decadent recipes. Treat family and friends to an indulgent weekend brunch or dinner, or make that midweek meal extra special.
Lobster with Thermidor butter
A luxury that has been prized by chefs for years, so make the most of it with this cheat's classic
Fill hot dog buns or brioche with a luxurious lobster and lemon mayonnaise filling for this New England street-food staple
Lobster mac & cheese
Using lobster and crab makes this macaroni cheese really special – perfect for an indulgent weekend meal. Top with garlic breadcrumbs for a crispy finish
Grilled lobster tails with lemon & herb butter
Treat guests to grilled lobster tails served with a lemon, garlic and parsley butter. They take a little effort, but make an impressive dinner party dish
Lobster with lemon & herb butter sauce
Lobster served two ways: with a buttery dipping sauce for the large chunks of meat and a salad made with the smaller pieces. Nothing is wasted and this easy main lets the lobster shine!
Warm lobster & potato salad with truffled mayonnaise
Treat your guests to a decadent restaurant-style main course for a third of the price
Lobster muffins with poached egg, caviar, spinach & hollandaise
Turn Eggs Benedict into a gourmet treat, perfect for a celebration breakfast or indulgent brunch - use shop bought muffins to save time
Boiling Live Lobster
Boiling lobster is the certainly easiest way to cook lobster and a great way to enjoy the flavor of a fresh live lobster. The meat of a boiled lobster also pulls easily from the shell when cracked, making boiling an especially easy way to eat — as well as to cook — a fresh lobster. Steaming lobster can result in somewhat more tender meat, though, so if you have the equipment (a steamer pot, or even just a rack that sits inside your large pot) you might considered steaming as well.
It is best to boil a fresh lobster in seawater, but if that is not available, salted water works just fine just add about two tablespoons of sea salt for each quart of water.
The pot for boiling lobster should be large enough to completely submerged the lobster in the water.
Bring the water to a full, rolling boil, and then place the lobster claws first into the water. Cover the pot, and when the water begins to boil again, begin timing.
Cooking times for boiled lobster:
- 1 pound lobster – boil 9 minutes
- 1-1/4 pound lobster – boil 10 minutes
- 1-1/2 pound lobster – boil 11 minutes
- 1-3/4 pound lobster – boil 12 minutes
- 2 pound lobster – boil 13-15 minutes
- 2-1/2 pound lobster – boil 15-20 minutes
Dan “The Lobster Man” shows how to boil Maine lobster at home:
At diffrent times I have cooked (boiled) lobster only to find the meat is just mush. The lobsters have been both hard and soft shell, and cooked 15 min. Any ideas why this happened. Thanks Henry
Never have your pot at a rolling boil…..You want your lobster to fall asleep in the warm water…..that slowly comes to a boil. I will get back to you on the amount of time needed from the start of the boiling.
I have found that if you put the lobster in the freezer for a few minutes it puts them to “sleep”. When you drop them into the boiling water they don’t put up a fight.
@ HENRY…the reason your lobstas were ‘mushy’ was because they were DEAD…NEVER NEVER cook or eat a DEAD Lobsta! this is the reason I do not buy ‘cooked ones in the deli case’ as these are usually either DEAD or DYING…they HAVE to cook them before they get too bad to sell…when you DO purchase a lobsta…be sure it is LIVE & KICKING!!I hope this helps…regards, Jackie in New Hampshire
I bought my lobster from my catering company. It was frozen when I got it, but not the red color it’s supposed to be when cooked. How should I thaw and cook it and what should I look out for to make sure it hasn’t gone bad?
How to steam clams
For this recipe, you'll need beer, water and a bay leaf to make the broth. It helps to have a steamer pot to cook the clams, but if you don't, I've provided instructions in the recipe notes.
I have a steamer pot similar to this one (affiliate link), but if you're cooking for a large group, you might want to check out this seafood pot (affiliate link).
Place equal parts beer and water in a pot that fits your steamer basket. Add the bay leaf, cover and bring to a boil.
Uncover the pot, add the steamer basket of clams and cover again. Steam them until they open wide, removing each one with tongs as soon as it's ready.
Some will open after seven minutes or so, while others will take up to 25 minutes. Discard any that remain closed after that time.
Best Clam Chowder “I make the best seafood chowder!” He bellowed excitedly with smiling blue eyes. “Really? What do you do?” I asked, having never braved a from-scratch chowder myself. “I put a fillet of whatever white fish I’ve got in a baking dish, dump a can of clam chowder on top, and then pour a beer over it then I bake it for about half an hour.” I laughed as my internal sad trumpet went off. That was Uncle Marc. Someone who found great pleasure in even the simplest things someone who didn’t have much, but gave you everything. A year ago today, he passed away suddenly. Because of the age difference between him and my mum, I made him a proud uncle at the age of 11. This was the first time he met me, and the way he looks at me in this photo is the way he looked at all of his nieces and nephews for the rest of his life. He was the uncle who showed up to Sunday brunch at a quaint restaurant wearing a trench coat he was the uncle that came up to you at Christmas, beer in hand, and smacked you on the shoulder yelling, “Hey, Merry KissMyAss!“ his hearty laughter filled the room, and it was damn contagious. He had a hard exterior with a most gentle core. We’ve had many conversations about food. We’re a family that enjoys cooking, and we like to think we’re good at it when he wasn’t banging on his drums or riding his motorcycle, he was likely in his kitchen making a monster pot of chili. Or dumping a can of fish over more fish. I wanted to give my uncle a nod by taking his idea of “the best seafood chowder” and creating a spin-off of sorts. I think he would have enjoyed a bowl of this good stuff — complete with a cold pint.
The Best Clam Chowder.
I used a fillet of white fish (cod) and beer, along with a hearty medley of smoked kipper snacks, celery, carrots, onions, potatoes, and clams. This soup is hella creamy, and hella hearty. I used smoked kipper snacks to replace the bacon since this is a pescetarian recipe, but feel free to sub-in bacon if that’s your jam. Also, I find that dried thyme does something special to soup while it’s cooking. So I went with dried thyme throughout the cooking process and garnished it with the fresh stuff.
Is there a dish out there that reminds you of someone you’ve lost? What is it? Do you make it often?
If you make this recipe, please snap a pic and tag me on Instagram @killing__thyme! I love hearing from you <3
How to Prepare a New England Lobster Bake
Fourth of July is just around the corner (can you believe how quickly this year is going by?) and it’s a great time for an old fashion New England Lobster Bake.
I asked my friend Ian Reardon from Sagamore Lobster about the history of The New England Clambake and how to prepare one at home without digging a big whole in the lawn.
Ian runs a small operation but the lobsters are fresh off his father-in-laws lobster boat and their prices are competitive and their service is great. He sent me this article that I think you will enjoy.
If you are thinking of lobsters this 4th of July, be sure to read my article, How to Buy Live Lobsters Without Getting Ripped Off.
How to Prepare a New England Lobster Bake This 4th of July
The New England Clam Bake dates back to the days of the Pilgrims in Plymouth Massachusetts. Settlers witnessed Native Americans cooking clams over hot stones and seaweed and thus the New England Clam Bake was born.
Clam Bakes have become a summer tradition not only in New England but also all over the country. Now, with the Internet, you can have fresh Maine lobster shipped from New England anywhere in the United States.
Have you ever wanted to know what it takes to serve a New England Clam Bake? This article will tell you everything you need to know.
Selecting your Lobsters
Live Lobsters come in many sizes. The smallest lobsters are called chickens, and weight between 1 and 1.25 pounds. This lobster is perfect for people with small appetites or to be served along side another main course.
For the average appetite, you will want to select a 1.25-pound “Quarter” or a 1.50-pound “Half” lobster. These lobsters are larger than the chick and provide a hearty meal.
Picking the Right Shellfish
There are many kinds of shellfish and several different types of clams. Any shellfish will go great with lobster, but to be as authentic as possible you need to find New England steamer clams. Steamer clams are found along the coast of New England, and even stretch into Canada.
The steamer clam is often confused with the little neck clam which is found in southern New England. The steamer clam is larger, has a softer shell, and in my opinion, tastes much better. About 1 pound of clams is recommended for each person.
Choosing Side Dishes
Clam Bakes and Lobster Bakes are most often served with corn on the cob and red bliss potatoes. Both can be steamed, boiled or grilled in a similar fashion to the lobster and steamer clams.
How to Cook the Lobster
Clambakes have historically been cooked in holes dug in the sand with hot stones and seaweed. While this makes a nice presentation the truth is that our conventional ovens, pots and pans do a much better job.
The recommended way to cook live lobsters is to steam them. You’re going to need a large pot, a steamer basket, and some salt. It is best to use sea salt, which is salt harvested from the ocean, but regular table salt will work fine.
Fill the large pot with approximately 1 and ½ inches of water. Add 1 tablespoon of salt for every quart of water. Bring the water to a boil and then place the lobster and the steamer basket inside the pot.
A one-pounder lobster should be cooked for approximately 12 minutes. A pound and a half lobster should be cooked for around 15 minutes. Check the pot periodically to ensure that all the water has not boiled off.
Add more water while the lobster is cooking if needed. Remove the lobster and pull off one of the small legs. Break open the leg and test the meat to ensure that it is cooked.
How to Cook the Steamer Clams
Steamer clams need to be rinsed and scrubbed before cooking. Use a large pot of cold water and a vegetable brush to scrub and clean the clams.
Melt 1/4 stick of butter for every 1lb of steamer clams in a small saucepan over low heat. In a large pot combine ¾ cup water for every 1 lb of clams with the melted butter. Add clams. Cover the pot and bring to a boil.
Reduce the heat and allow the clams to simmer for 5 minutes. When clams are cooked they should open up. A clam that remains closed has not been cooked, and should not be eaten.
Remove clams with a slotted spoon and place in serving bowls. Pour the butter and water mixture into small serving dishes as they make a great sauce to dip your clams in.
How to Serve a New England Lobster Bake
An authentic lobster bake should be served outside, not only to enjoy the summer weather, but because lobster can be rather messy.
Place the lobsters and steamers on a large plate. Serve the potatoes and corn in separate bowls. Melt approximately ¼ of a stick of butter for each person to dip his or her lobster meat in.
The clams can be dipped in the mixture that was saved when the clams were cooked. Gather your family and friend and enjoy your authentic New England Lobster Bake.
Online Sources: Lobster & Lobster Tails
Convenience - Selections - Quality - Gift Giving - Corporate Events
So the old adage, "Buyer Beware" really rings true when it comes to buying live lobster . Unless you have a lot of disposable income, serving live lobster is an extravagant treat for a special occasion. Be careful to buy the best product you can afford so you don't end up with an inferior product. The links below are affiliate links.
The Crab Place
Know for their crabs but another great resource for live Maine lobsters and other seafood. Greg Cain started CrabPlace.com in 1997 in Crisfield, Maryland, America’s seafood capital by selling and shipping fresh Maryland crab caught daily by local watermen. Their unique packing and delivery processes kept crabs at their freshest, and our satisfied customer base grew quickly. They expanded to selling live Maine lobsters and lobster tails and pride themselves on delivering fresh seafood from the dock to your door, and to your table. They are committed to ensuring that their service is as outstanding as their food. Your complete satisfaction is their goal, and they back that up with their CrabPlace.com Guarantee.
MARKET YOUR LOBSTER PRODUCTS ON RELUCTANT GOURMET
If you sell lobster, lobster tails or anything else having to do with great lobster, please contact me to talk about how I can get your site in front of 12,000 foodies daily.
- 4 quarts water
- 48 ounces light beer
- 1 cup Old Bay seasoning
- 3 tablespoons kosher salt
- 6 lemons, halved, plus lemon wedges for serving
- 4 garlic heads, halved
- 3 small yellow onions, halved with root ends intact
- 2 pounds small red potatoes, halved
- 2 pounds andouille sausage, cut into 3-inch pieces
- 8 medium-size ears fresh corn, halved
- 4 pounds live blue crabs
Combine water, beer, Old Bay, salt, lemons, garlic, and onions in a large (8- to 10-quart) stockpot bring to a boil over medium-high. Add potatoes, sausage, and corn, and cook until potatoes are tender, about 20 minutes. Using a slotted spoon remove all solids from pot, and spread in a single layer on a large baking sheet lined with parchment paper or newspaper.
Return cooking liquid to a boil add crabs, and cook until shells are bright orange and crabmeat flakes easily, about 10 minutes. Serve crabs with potatoes, sausage, corn, and lemon wedges.
Thawing out lobster tails is a simple step in this easy lobster tail recipe! You have two options for thawing:
- Fridge: Thaw the lobster tails in the refrigerator overnight. Make sure to check your tails an hour or so before you plan on cooking them, to ensure they are fully thawed!
- Cold Water: Place lobster tails in a zip lock bag and submerge in water for 30-60 minutes, until thawed completely.
Just make sure they are thoroughly thawed, or they won’t cook evenly.
30 Minute German Beer Cheese Soup
Yep, you heard me! German Beer Cheese Soup recipe for 30 Minute Mondays!
You’re going to love this beer and cheese soup – it is so simple to put together but the flavor tastes like it took all day.
Plus, it’s made from a bunch of ingredients that you probably already have lying around. I bet you even have one lonely carrot shoved into the bottom of your produce drawer just waiting to be called to action.
Alright, enough about lonely carrots. Let’s talk about this cheddar beer soup.
You’ll need to make a very personal decision when you decide to make this soup. It’s about your beer preferences. If you love, love, love beer and are just dying to find a way to eat it rather than drink it, go with a full-bodied ale.
If you want the beer to be a playful accompaniment to all the cheese, opt for something a little more subtle, like a wheat beer or pilsner.
If this is your first time making beer soup, I’d suggest starting with something a little less strong since the beer flavor gets amplified as it cooks down and thickens. So, if you pick too strong of a beer, the soup could end up more bitter than you like.
If you don’t care about the beer or the cheese and you’re just here to look at the cute soup bowls, here’s a link to get some of your own.
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