lobster - Articles and Posts from Slashfood

Posts with tag lobster

Lobster Risotto - Feast Your Eyes

Posted Oct 30th 2009 10:00AM by Emily Farris
Filed under: Dinner, Shellfish, Rice, Feast Your Eyes

Lobster risotto. Photo: REC(ession)IPES.

No, that claw is not a scary Halloween trick. Look closer; it's actually a very tasty treat.

Because the price of lobster is so low right now -- almost half of what it was more than a year ago -- the bloggers over at REC(cession)IPES were able to add a little luxury to this simple, creamy risotto, made with arborio rice, olive oil, butter, onions, shallots and white wine. Plus, the lobster adds a much-needed burst of color to what can often be a very monochromatic dish.

Come to think of it, should you want to try this at home, there may actually be a little trick to achieving these picturesque results. As REC(cession)IPES points out, it's only live lobster that's so cheap right now. So unless you can bring yourself to butcher your own crustacean (think Julie Powell in "Julie & Julia"), you may have to settle for just feasting only your eyes on this lovely lobster risotto.

L.L. Bean, Brooklyn and Bells - The New York Times in 60 Seconds

Posted Oct 7th 2009 12:00PM by Monika Bartyzel
Filed under: In Sixty Seconds

Fried chicken.
Photo: thebittenword.com, Flickr

Fried chicken goes international, from Creole to Korean kitchens.
L.L. Bean heiress Linda L. Bean gets ready to mass market Maine lobsters and end Canadian lobster dependence.
A look at "Top Chef" hostess Padma Lakshmi's Sunday routine.
Jewish delis are suffering from waning popularity, and those that are left struggle to keep the meaty magic alive.
The end of Gourmet magazine after almost 70 years, and those mourning its demise.
The dangers of E. Coli and pre-ground beef, and the story of Stephanie Smith.
When cooking becomes boring, A Good Appetite suggests playing "cupboard roulette."
The Minimalist makes a crustless, Pan-Baked Lemon-Almond Tart.
Joining old Italian pros as they chop, stew and jar plum tomatoes in prime autumn tradition.
Cooking with Dexter finally learns the artificial flavor of the fast food beneath the golden arches.
Rogacki is "a temple devoted" to Berlin deli fare, in West Berlin, Germany.
Restaurant: After 10 years, Brooklyn's Saul has only gotten better, Queens' Engeline is a rare slice of Filipino fare and the Lower East Side's Ten Bells mixes wine and charcuterie.
Food Stuff finds R.W. Apple Jr.'s new book, SoHo crepes and Saratoga chips.
New York's openings and closings and food calendar.

Lobster Rolls Without the Guilt

Posted Sep 8th 2009 1:00PM by Jennifer Iserloh
Filed under: Recipes, How To, Shellfish, The Skinny Chef

Last taste of summer. Photo: Jennifer Iserloh

I've been craving a lobster roll from Mary's Fish Camp in New York as of late, but since I've already maxed out the bank account with a mini trip to Miami, Mary's will have to wait for October.

I'm hooked on their lobster roll, that's really the only reason I go there. If you are lucky enough to get a table, their "limited" supply lobster roll is at market price, usually around $33.

So here is my healthier (and cheaper) version that you can have at home -- yes, Mary's fans know it's not exactly the same. Yet it's still tasty and satisfies the craving, working out to about $12 a pop.

Continue reading Lobster Rolls Without the Guilt

Lobsters and Strainers - Tip of the Day

Posted Aug 26th 2009 9:00AM by Monika Bartyzel
Filed under: Tip of the Day

Steaming a wriggly, live lobster is one pot and one colander away.

Continue reading Lobsters and Strainers - Tip of the Day

How to Cut Open a Lobster with Chef Marc Murphy

Posted Aug 6th 2009 2:00PM by Alex Van Buren
Filed under: On the Blogs, Shellfish

How To Remove Meat From a Lobster on Howcast

Summer leaves seafood lovers craving lobster in some incarnation, whether it be tucked into a buttery roll, scattered throughout risotto or luxuriating in the butter-cream bath of lobster Thermidor (thought to have been a favorite of Napoleon).

However you like your lobster, getting to its tender meat can be nightmarish, with spiny claws and juice flying everywhere. Not so in this excellent Howcast video, with a demonstration by chef Marc Murphy of New York City's Landmarc, who knows his way around the leggy critters. Who knew you could either snip open or crush those dastardly knuckles? Or crush the tail under a towel?

The video even ends with a quirky factoid: Boiling lobsters alive in Reggio Emilia, Italy is illegal, with violators facing fines nearing $800. We wonder how many Italians risk it!

[Via Howcast]

Ask a Sommelier - Lobster Rolls and Wine with Arrows' Danielle Johnson Walker

Posted Jul 7th 2009 2:00PM by Pervaiz Shallwani
Filed under: Shellfish, Summer

Danielle Johnson Walker.
Photo: Daniel Doke Photography

When beachgoers dine at the celebrated southern Maine restaurant Arrows and its sister seaside bistro MC Perkins Cove for a ubiquitous lobster roll, it falls to sommelier Danielle Johnson Walker to find an ideal wine to match with what she calls the "lazy man's lobster."

A self-trained sommelier, Walker uses the winter months -- when Arrows is hibernating -- to pair vacations with winery visits throughout South Africa and Europe to add extra oomph to her vino repertoire. As summer kicks into high gear and our hankering for lobster on buttered buns borders on fixation, we quizzed Walker about secret cooking techniques, wines to avoid and what makes lobster rolls so bleeping addictive.

What makes the lobster roll such a great food?
It's the lazy man's lobster. When in Maine, you eat boiled lobster once or twice and after that you have the lobster roll. I don't think it's a food people can get sick of. It's like a good hamburger.

After the jump, the secret the the Arrows lobster roll and why to avoid oaked chardonnays.

Continue reading Ask a Sommelier - Lobster Rolls and Wine with Arrows' Danielle Johnson Walker

Salt, Sablefish and Showstopping Cheese - The Globe and Mail in 60 Seconds

Posted Jul 3rd 2009 12:00PM by Monika Bartyzel
Filed under: In Sixty Seconds

Rose salt. Photo: seesternrea, Flickr

Professionals, history and calculators, oh my! Here is just about everything you could ever want to know about salt.
Chef Rob Feenie shares a recipe for Baked Marinated Sake and Soy Sablefish, Asparagus and Soybean Salad and Tomato-Caper Jam.
Dishing on local delights, from Halifax's tiny lobsters to Calgary's sausages.
Author Michael Steinberger talks about the changing face of French food.
Tempt with tequila, or catch a video about the celebrity tequila trend.
The fickleness and fabulousness of fresh basil.
The delicious brew Innis & Gunn is so popular in Canada that there's a special "Canadian Cask" edition.
The ash rind and sweet flavor of Grey Owl Cheese make it a "showstopper."
A picnic menu perfect for summer.

Lobster, Guacamole and Tapioca Balls - The Hartford Courant in 60 Seconds

Posted Jun 19th 2009 12:00PM by Monika Bartyzel
Filed under: In Sixty Seconds

The snapping claws of a red lobster. Photo: Simon Goldenberg/Flickr

Did you know that lobster was once a low-class food? As prices for the crustacean drop, the Courant shares history, tasty recipes and a slew of delectable pictures.
What makes the perfect guacamole? Alfonso Martinez of Hartford's Monte Alban knows, and shares authentic Mexican tips and a recipe.
Tapioca balls bubble up in Connecticut ice tea.
Norfolk's Infinity Music Hall adds a bistro that serves everything from mussels to tenderloin.
Policing the Produce: Sneaky farmers get stopped when they try to slip international goods into the local fare at farmers markets.
Recipes: Grilled Shrimp with Avocado Salsa, Easy Applesauce Cake and Lemon Chicken Tagine, Grilled Trout with Vegetable Chop and Grilled Sirloins with Gorgonzola, Red Onions and Rosemary.

Parsnips, Lobster and Fiddleheads - The Portland Press Herald in 60 Seconds

Posted Jun 5th 2009 12:00PM by Monika Bartyzel
Filed under: In Sixty Seconds

Grace is simply stunning: Portland, Maine's newest restaurant pulled off an epic historic renovation to turn Chestnut Street United Methodist Church into an impressive dining experience (at right).
Don't pass on the parsnips. They offer a "sweet, caramel-y flavor" that makes them ripe for roasting.
The old-school Chateau Brane-Cantenac is enjoying a quality upswing with notable new wines.
Battle Lobster: Steve Corry will represent Maine in an "Iron Chef"-like charity event.
No locale is safe from fiddlehead fever: Portland jumps on the bandwagon with a recipe for a tasty sauté with sugar snaps and baby carrots.
California's producing bottles of sauvignon blanc that offer surprising softness.
A recipe for tasty but fattening Congo Squares.
A rundown of local events.

Because That's How We Roll - Feast Your Eyes

Posted May 12th 2009 10:00AM by Rebecca Flint Marx
Filed under: Shellfish, North America, Feast Your Eyes, Summer, Sandwiches

After sunscreen, citronella candles and heat rash, does anything say "summer" more unequivocally than a lobster roll?

This baby, captured by VirtualErn at Flickr, appears to be the lobster roll to end all lobster rolls, the embodiment of the deceptively simple art of serving chunks of crustacean, barely dressed in mayonnaise, in a bun. Note the minimal accessories: lemon slices, crisp coleslaw and a drop of mayo. The better the roll, the fewer adornments it requires. If this specimen tastes as good as it looks, it most likely calls out for little more than a good appetite -- and, possibly, a bib.

[Via Flickr]

Recession Cuisine - The Plummeting Prices of Former Luxuries

Posted Jan 6th 2009 9:00AM by Bruce Watson
Filed under: America, Shellfish, Ingredient Spotlight, Head to Tail

One of the great things about delicacies is that, while they may be rare, they are only worth what someone is willing to pay for them. For example, sturgeon eggs may be a taste treat, but if nobody is willing to fork over the a small fortune, then they are, essentially, just bait. Recently, this simple fact has become quite important as lobster, which was once priced well out of the range of the average person has started to come within reach. The freakish crustaceans are now going for about $2.50 per pound wholesale, down from a high of about $10 per pound in spring 2007. In terms of retail price, this translates into a drop of at least $4 per pound. In some Boston-area seafood markets, the price hovered in the $7 range earlier this year; depending upon one's location, it has subsequently dipped well below that.

There are two big reasons for the great lobster drop. One is the fact that many high-end consumers, the kinds of people who could afford to eat lobster regularly, were hit particularly hard by 2008's financial meltdown. The second reason lies in the collapse of Iceland's economy: seafood producers in Canada that used Icelandic banks have not been able to get the credit they need to buy large amounts of lobster.

Personally, I'm going to be taking advantage of this sudden piece of good news. While I'm not a big fan of shelled lobster - to be honest, the huge crustaceans remind me of aquatic cockroaches and the whole lobster dining experience is disturbingly like an alien autopsy - lobster tails and lobster bisque are among my favorites. What's more, with lobster going for a fraction of its former price, this might be the perfect time for a Monty Python recipe that I've always wanted to try: Lobster Thermidor Aux Crevettes with Mornay Sauce, Truffle Pate, Brandy, Fried Egg and Spam. While I'm at it, I'm also keeping an eye on other delicacies; after all, who knows what will drop next?

Continue reading Recession Cuisine - The Plummeting Prices of Former Luxuries

How to Eat a Lobster

Posted Dec 30th 2008 12:00AM by Kat Kinsman
Filed under: Fish, How To, Shellfish

Return to How Do You Eat That?

Lobster is Affordable

Posted Dec 11th 2008 1:02PM by Annie Scott
Filed under: Shellfish, Food News

Financial times are tough, but lobster is newly affordable!

If you consider lobster out of your financial reach normally, you'll be surprised and delighted to find that the financial crisis has hit shellfish. According to this article in the New York Times, lobster is as much as $4 less expensive than this time last year at markets in New York City.

Apparently, while less-well-funded fish have had problems, lobster fisheries have become quite successful and sustainable over the years, meaning that there's just as much if not more product available. People aren't willing to pay what they used to for lobster right now, and they don't have to.

Perhaps this is your chance to dive into this elite culinary world for the first time! S tart here to figure out what to do with lobster (from killing to grilling), and enjoy your luxurious dinner!

The Globe and Mail in 60 seconds: Panellets, wines, and pricey lunches

Posted Oct 30th 2008 10:05AM by Monika Bartyzel
Filed under: In Sixty Seconds

Celebrate All Saints Day and indulge in homemade Catalan Panellets.
Chef Vikram Vij discusses Indian parathas and shares a recipe for Cauliflower, Honey, and Garlic Parathas.
Read about the triumphs and struggles of Beaujolais, as Beaujolais Nouveau preps to hit shelves next month -- November 20.
Demand shrinkage leads to cheap lobster prices -- bad for fisherman, excellent for lobster lovers.
Are you a fan of $10 and under lunches? Click here to find out what lunch is like when it costs 100 times that.

Box Lunch: Veggie lobster

Posted Sep 12th 2008 12:00PM by Emily Matchar
Filed under: Lunch, Vegetables, Food Oddities

For your lunchtime pleasure, I'm presenting a series of my favorite bento boxes. Bento are Japanese home-prepared meals served in special boxes, usually eaten for lunch at work or school. The boxes can range from austere lacquered trays to multi-tiered Hello Kitty confections of neon pink plastic. The meals themselves are anything from rice and leftovers to elaborate themed affairs of Pikachu-shaped dumplings with sesame seed eyes and carved radish trees. These days, bento enthusiasts from all over the world share their creations on Flickr.

This shellfish illusion from Sakurako Kitsa is actually perfectly kosher. Our "lobster" is fashioned entirely of Roma tomatoes with gel food coloring accents and strips of cayenne pepper for antennae. Cloves make perfect beedy little eyes. The "butter sauce" is mashed egg yolk with mustard and mayo, and the rose is carved from yellow tomatoes.

Next Page >

#	Blogger	Posts	Cmts
1	Slashfood Editor	84	0
2	Alexa Weibel	47	2
3	Sarah LeTrent	35	0
4	Hanna Raskin	28	0
5	Emily Farris	18	0
6	Sara Bonisteel	17	0
7	Jennifer Lawinski	15	0
8	Michael Thomas Hastings	10	0
9	Jennifer Iserloh	8	0
10	Monika Bartyzel	8	0
11	David Koeppel	7	0
12	Mike Pomranz	6	1
13	Jose Ralat Maldonado	6	1
14	Joshua M. Bernstein	5	2
15	Erin Meister	4	0
16	Max Shrem	4	0
17	John Devore	4	0
18	Lisa Schweitzer	4	0
19	LeNell Smothers	4	0
20	Sarah Christine	3	0

Reviews: What's New This Week Twitter Follow Friday on ParentDish! Diabetic Student Wins Fight For Extra Gym Classes	Heidi Klum Hits The Runway After Baby Thanksgiving Dinner Satisfaction And Perfect Portion Control: Time to Celebrate Cheesy Workout Video Round-up
Audrey Hepburn's Wardrobe for Sale New Moon Chic: Vampire-Inspired Fashion to Celebrate 'Twilight Saga' Eva Mendes Steams Up Calvin Klein Ad Campaign... Again!	Celebs' Most Anticipated TV Season Finales What If Twitter Existed When... Miley Cyrus 'Deeply Saddened' by Bus Driver's Death
How to Dispose of Paint Get the Look for Less: A Fall Tablescape Turkey Transferware Plates	Playing Baby Otters; Baby-Making Manatees New Kid on the Bus Georgia Mascot Uga VII Dies at Age 4

Lobster Risotto - Feast Your Eyes

L.L. Bean, Brooklyn and Bells - The New York Times in 60 Seconds

Lobster Rolls Without the Guilt

Lobsters and Strainers - Tip of the Day

How to Cut Open a Lobster with Chef Marc Murphy

Ask a Sommelier - Lobster Rolls and Wine with Arrows' Danielle Johnson Walker

Salt, Sablefish and Showstopping Cheese - The Globe and Mail in 60 Seconds

Lobster, Guacamole and Tapioca Balls - The Hartford Courant in 60 Seconds

Parsnips, Lobster and Fiddleheads - The Portland Press Herald in 60 Seconds

Because That's How We Roll - Feast Your Eyes

Recession Cuisine - The Plummeting Prices of Former Luxuries

How to Eat a Lobster

Lobster is Affordable

The Globe and Mail in 60 seconds: Panellets, wines, and pricey lunches

Box Lunch: Veggie lobster

Tip of the Day

Slashfood Features

RESOURCES

Featured Stories

Slashfood bloggers (30 days)

Most Commented On (60 days)

Updates From

Sites We Love