GetMaineLobster.com's hit recipe: Curry Lobster Roll with Shaved Vegetables

GetMaineLobster.com recently attended a private chef event in Detroit for 200 corporate VIPs. Mark Murrell of Get Maine Lobster was one of eight chefs in attendance and participants could not get enough of the Maine lobster delivery specialist’s Curry Lobster Roll with Shaved Vegetables. The team at GetMaineLobster.com doesn’t want anyone to miss out on this unforgettable lobster roll, which is why they are sharing the recipe, which serves two people or just one hungry lobster lover!

Ingredients include two cups of cooked Maine lobster meat cut into large chunks, three tablespoons of crème fraiche, one teaspoon of curry powder, one teaspoon minced shallot, one small stalk of finely chopped celery, one carrot peeled and julienned, one half of a finely chopped bulb of fennel, one half of a finely chopped shallot, the juice and zest of one lime, chopped cilantro to taste, a mixture of chopped baby greens, sea salt to taste, cayenne pepper and two brioche rolls.

Start out by brushing the roll on each flat side with butter and grill until golden brown. Next, toast the curry powder in a dry skillet on medium heat until fragrant. Then, mix the lobster meat, crème fraiche, curry powder, cayenne pepper, baby greens, cilantro and a pinch of lime zest in a medium bowl. Sprinkle the desired amount of the raw vegetables inside the bun, making sure to build an open pocket from end to end and through the center of the roll. Finally, place three sprigs of the julienned carrot inside the roll, stuff the roll with the lobster meat mixture and enjoy!

Learn more about Get Maine Lobster’s wide range of seafood offerings, access lobster recipes in addition to the Curry Lobster Roll and view current specials by visiting GetMaineLobster.com or by calling (866) 562-4817. Stay updated and Like us on Facebook or follow us on Twitter.

About GetMaineLobster.com

GetMaineLobster.com, a division of Black Point Seafood and Black Point Gourmet, hand-selects the finest Maine lobster, seafood and beef products for convenient distribution throughout the United States. Their passion is to make fresh, quality seafood readily available to customers across the country, which is why they buy from only the most trusted, well-established suppliers to ensure that they receive the finest products available.

GetMaineLobster.com was selected out of the more than four million small American businesses served by Chase bank to represent its new Platinum Business Checking product for its 2013 national advertising campaign.

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Celebrate Small Business Week with GetMaineLobster.com

Mark Murrell, entrepreneur and founder of Maine lobster delivery service GetMaineLobster.com, knows how difficult it is to start up and grow a business, especially given the challenges that today’s businesses face in the midst of the country’s current economic climate in addition to the ever-changing nature of how businesses grow and evolve online and in the marketplace. This is why Murrell would like to send well wishes to all small business owners – including those in the process of just starting up – during Small Business Week.

Murrell, an entrepreneur from Lewiston, Maine, founded GetMaineLobster.com-Black Point Seafood more than three years ago with the mission of sharing his love of and pride for fresh Maine lobster and seafood with customers across the country. Through GetMaineLobster.com, seafood lovers have the opportunity to order live and cooked Maine lobster, surf and turf dinners, prepared meals and other seafood specialties at significant discounts. All seafood is caught from the cold waters of the North Atlantic and is delivered fresh from dock to doorstep.

Since its inception, GetMaineLobster.com has quadrupled its customer base and sales volume. The company prides itself on exceptional customer service and freshness despite the fact that it does not operate from a traditional storefront.

“Just because we’re doing business online doesn’t mean shopping on GetMaineLobster.com isn’t personal,” says Murrell.

It is Mark’s ability to articulate what he does and how much he loves doing what he does that has caught the attention of other industries interested in expanding their own businesses.

GetMaineLobster.com’s unique business model and Mark’s extraordinary passion for the Maine lobster delivery services he provides has also caught the attention of Chase in a big way as the company was chosen out of more than four million small businesses that Chase serves to be featured in its 2013 National Ad Campaign. Learn more about the campaign at http://getmainelobster.com/BPSChase.

With the continued growth and success of GetMaineLobster.com, Mark’s new mission is to help other businesses build similar business models and platforms so that they may enjoy success by translating their unique ideas and passions into a prosperous business.

To learn more about Get Maine Lobster’s wide range of seafood offerings, access lobster and seafood recipes, and view current specials, go to GetMaineLobster.com or call (866) 562-4817. Stay updated and Like us on Facebook or follow us on Twitter.

About GetMaineLobster.com

GetMaineLobster.com, a division of Black Point Seafood and Black Point Gourmet, hand-selects the finest Maine lobster, seafood and beef products for convenient distribution throughout the United States. Their passion is to make fresh, quality seafood readily available to customers across the country, which is why they buy from only the most trusted, well-established suppliers to ensure that they receive the finest products available.

GetMaineLobster.com was selected out of the more than four million small American businesses served by Chase bank to represent its new Platinum Business Checking product for its 2013 national advertising campaign.

The post GetMaineLobster.com wishes fellow entrepreneurs a happy Small Business Week appeared first on GetMaineLobster.com - Fresh Maine Lobster and Seafood.

INGREDIENTS

Main Components

Lobster claw knuckle meat, cooked, cooled: ¾ lb

Lemon Aioli: 1/3 cup

Celery stalk, shaved as thin as possible lengthwise: ½ stalk

Inner celery leaves, chopped: 1 Tbsp

Potato hotdog roll: 2 ea

Plan potato chips, your favorite: 1 bag

Lemon Aioli

Mayonnaise: ½ cup

Lemon zest: 1 tsp

Lemon juice: 1 ½ Tbsp

Dijon mustard: 1 tsp

Galic, minced: 1 clove

Salt + FGBP: t.t.

METHOD

Lemon Aioli

In a small bowl combine mayo, zest, juice, mustard and garlic.

Season with salt and freshly ground black pepper to taste.

Store cold for at least an hour to help develop flavor.

Main Components

Using a mandolin shave the celery stalk into very very very ( I cannot stress this enough) thin slices and drop into ice water to allow them to curl nicely. Remove from the water and season with a little salt and sugar.

In a mixing bowl combine lobster meat and lemon aioli until fully mixed. Mix in celery shaves and chopped leaves.

Heat a large non-stick pan over medium-high heat. Using as little butter or oil as possible toast each side of the potato bun until lightly golden brown and warm.

Divide the lobster meat into each bun and serve with a side of your favorite chips.

The sweetness of the warm potato bun combined with the decadent lobster meat salad works very well in contracts with a nice amount of acidity from the lemon. A perfect summertime treat that you will inhale.

EQUIPMENT

Mixing bowl
Mandolin
Large non-stick pan

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INGREDIENTS

Main Components

Lobster leg and knuckle meat, blanched: from 2 lobsters

Lobster Stock 2.0: ½ cup

Prepared horseradish: 1 tsp

Preserved lemon: 1 ea

Cavatelli Pasta: ½ lb

Celery leaves, chopped: 2 Tbsp

Salt + FGBP: t.t.

Lobster Stock 2.0

Lobster Bodies, crushed: 2 ea

Crushed tomatoes, canned: one 12 oz can

Water: 1 ¼ cups

Red wine: ¼ cup

Soy sauce: ¼ cup

METHOD

Lobster Stock 2.0

Remove the eyes and gills from the lobster bodies and crush the bodies in a mixer or with a meat hammer. Then transfer to a food processor and turn into a paste.

Heat a large stock pot over medium heat. Add in lobster bodies and cook until they start to become a nice red. 2-3 minutes.

Stir in crushed tomatoes and cook for another 5 minutes.

Deglaze the pan with red wine.

Add soy sauce and water and bring to a boil. Turn down to a very light simmer and cover. Cook for 20-30 minutes.

Turn off the heat and strain through a few layers of cheese cloth until the stock is free of any particals.

Cool in an ice bath and store for 24 hours in the fridge to develop more flavor.

Main Components

Bring a large pot of heavily salted water to a boil. Drop in your dried cavatelli and cook as directed, usually 8-12 minutes or until al dente.

In a small wide pot over medium heat bring the lobster stock up to a boil and drop back down to a simmer.

Once the pasta is cooked remove it from the water and add back into the hot pot. Add in hot lobster stock and drop lobster meat and celery leaves. Cook until the stock coats the pasta and the meat is cooked through.

Once everything is nicely coated and warm add in a little prepared horseradish and season with salt, freshly ground black pepper and a squeeze of preserved lemon. Serve in warm bowls.

EQUIPMENT

Food processor
Strainer and cheese cloth
Large pot
Small wide pot

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INGREDIENTS
Main Components

Lobster Roe: 3.5 oz

Eggs: 4 ea

Prepared horseradish: 2 oz

AP flour: 3 1/3 cups

Salt: ¾ tsp

METHOD
Main Components

In a food processor blend lobster roe horseradish and 2 eggs together until combined.

Add in flour and salt, blend until the tough has formed into a mass and is combined and smooth looking.

If it is too dry add in a touch of water, if it is too wet add a little more flour at a time.

Remove the dough ball from the food processor and form into a ball. Cover the ball with plastic wrap and let it rest for at least 30 minutes.

Using a rolling pin roll the pasta dough into sheets on a lightly floured surface or use a pasta rolling machine if you have that luxury. Cut into your desired shape. Store for a day cold, freeze for later or cook as you would any other pasta.

EQUIPMENT
Food processor
Rolling pin
Pasta machine OPTIONAL
Plastic wrap

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Mark Murrell of GetMaineLobster.com at private chef event in Detroit

GetMaineLobster.com, a trusted Maine lobster delivery service offering weekly specials on fresh seafood, attended a private chef event in Detroit on June 11. Mark Murrell was one of eight chefs to attend the event for 200 corporate VIPs. Guests shook hands with top chefs of restaurants in the Detroit area while sampling some of the best food and drink chefs and “foodie” businesses throughout the country have to offer.

Small plates included dry-cured prosciutto, tenderloin bites with various sauces and toppings, locally made fine cheeses and Get Maine Lobster’s own Curry Lobster Roll with Shaved Vegetables.

“There was no question that GetMaineLobster.com hit the ball out of the park at this event,” said Mark Murrell. “Guests returned to our table for seconds, thirds and fourths, and they were asking to place orders for Father’s Day and summer parties. We were told by event coordinators that our lobster display was the hit of the night and we were invited to attend more of these events.”

The recipe for Get Maine Lobster’s Curry Lobster Roll can be found here and those craving fresh lobster can enjoy one of their Maine lobster specials offered weekly. Current specials include a Seacoast Lobster Dinner for Four. The special is offered at $115.00, a $150.00 discount off of the standard price, and includes four live lobsters, four jumbo Maine crab cakes, two pounds of live steamer clams or one pound of jumbo sea scallops caught fresh from the cold waters of the North Atlantic. Enter discount code “SEACOASTFOR4” upon checkout to receive the discount.

In addition to the Seacoast Lobster Dinner for Four, there is no better way to celebrate the summer months than by indulging in GetMaineLobster.com’s Superior Lobster Bake for Two. The lobster bake for two, ready in less than an hour when placed in the oven or on the grill, also includes two additional five-ounce Filet Mignon and two additional four- to five-ounce Maine lobster tails. At just $85.00 – $100.00 off of the standard price – this is the perfect appetizer for an outdoor party. Simply enter discount code “SUPERIORSPECIAL” upon checkout.

To learn more about Get Maine Lobster’s wide range of seafood offerings or to view current specials go to GetMaineLobster.com or call (866) 562-4817. Stay updated and Like us on Facebook or follow us on Twitter.

About GetMaineLobster.com

GetMaineLobster.com, a division of Black Point Seafood and Black Point Gourmet, hand-selects the finest Maine lobster, seafood and beef products for convenient distribution throughout the United States. Their passion is to make fresh, quality seafood readily available to customers across the country, which is why they buy from only the most trusted, well-established suppliers to ensure that they receive the finest products available.

GetMaineLobster.com was selected out of the more than four million small American businesses served by Chase bank to represent its new Platinum Business Checking product for its 2013 national advertising campaign.

The post Maine lobster delivery service, GetMaineLobster.com, attends private chef event in Detroit appeared first on GetMaineLobster.com - Fresh Maine Lobster and Seafood.

We can’t think of a better way to break into the hot, steamy summer months of fun than with Maine lobster and seafood, so we’re offering you more sizzling savings to share with family and friends. Grab your shorts, tee shirts, and flip flops, light the grill, and catch the wave on this summertime assortment of fresh, always delicious and authentic Maine eats!

Summer Solstice Maine Lobster Celebration

Maine Lobster Tails

Invite some friends to celebrate and feast on our succulent Maine lobster tails. We braved the icy waters of Maine, caught ourselves grade hard-shell lobsters and froze the lobster tails right away to lock in the tasty flavor of Maine lobster. These lobster tails are not only delicious but good for you as well, AND, Paleo approved for those warriors looking for a quality source of protein. Plus, we have the perfect recipe for you; Grilled Lobster Tails with Herb Lemon Butter

12 Pack (5-6 oz) - $129 | Was $219 BUY NOW

20 Pack (4-5 oz) - $189 | Was $325 BUY NOW

16 Pack (7-8 oz) - 199.99 | Was $359.99 BUY NOW

Live Maine Lobster

Our hand-selected Maine lobster comes straight from the icy waters of Maine to your doorstep. This time tomorrow you could be dinning on the exquisite flavor of Maine lobster. Bring home the taste of Maine.

4 Pack of Live Maine Lobsters (1.2 – 1.4 LB) – $89 | Was $175 BUY NOW

4 Pack of Live Maine Lobsters (1.4 – 1.75 LB) – $112 | Was $205 BUY NOW

10 LBs of Cull Lobsters – $169 | Was $249 BUY NOW

Cooked Maine Lobsters

Just like our hand-selected Maine lobsters that come straight from the icy waters of Maine to your doorstep, but we cook them for you just hours before shipping. We then cool them down, pack ‘em up and ship direct to you, so that you can literally open and EAT! How about that? Plus, no mess, no fuss!

5 LBs of Cooked Maine Lobsters – $89 | Was $175 BUY NOW

10 LBs of Cooked Maine Lobsters – $149 | Was $199 BUY NOW

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INGREDIENTS

Main Components

Lobster, claw/kuckle meat, cooked, cooled, diced: 6 oz

Dried seaweed mix: 1 oz

Rice vinegar: 1 Tbsp + 1 tsp

Sesame oil: 1 Tbsp

Soy sauce: 1 Tbsp

Agave: ½ Tbsp

Ginger, minced: ½ Tbsp

Toasted sesame seeds, black and white: 1 Tbsp

Scallions, chopped: 1 ea

Salt: t.t.

METHOD

Main Components

Divide the dried seaweed evenly between two bowls. Cover each with cold water. Let one sit for 5 minutes and the other sit for 10 minutes. This will make one a bit crunchy for a better mouth feel.

While the seaweed is soaking combine rice vinegar, sesame oil, soy sauce, agave, salt and ginger by whisking to create our dressing.

Drain the seaweed and squeeze out excess water by hand. Return the seaweeds to one dry bowl. Toss in diced lobster meat and season with the dressing and sesame seeds. Top with chopped scallions and enjoy!

EQUIPMENT

3 Mixing bowls

The post Lobster Seaweed Salad appeared first on GetMaineLobster.com - Fresh Maine Lobster and Seafood.

INGREDIENTS

Main Components

Lobster, 1-2 lb: 2 ea

Tempura batter: 1 batch

Gribiche dipping sauce: 1 batch

Salt and vinegar potato chips: 1 bag

Salt & FGBP: t.t.

Tempura Batter

Flour: 1 cup

Cornstarch: 1 Tbsp

Vanilla: 1 tsp

Seltzer water: 1 ½ cups

Salt: 1 tsp

Gribiche Dipping Sauce

Hard-boiled Egg, finely chopped: 1 ea

Dijon mustard: 1 Tbsp

White wine vinegar: 1 Tbsp

Extra virgin olive oil: 3 Tbsp

Capers, chopped: 1 Tbsp

Cornichons. Chopped: 2 ea

Tarragon, chopped: ½ Tbsp

Chervil, chopped: ½ Tbsp

Salt & FGBP: t.t.

METHOD

Gribiche Dipping Sauce

Combine egg, vinegar and dijon in a bowl.

Slowly mix in olive oil.

Mix in all remaining ingredients and season to taste.

Hold cold.

Tempura Batter

Make this batter right before using it, do not make it advance.

Mix all ingredients together in a bowl using a fork. Mix with minimal motion and you want it to be a little lumpy similar to cornbread batter.

Main Components

Preheat a large pot with 3 inches of oil for frying. Using a candy thermometer maintain the oil at 450 degrees F.

Bring a large pot of heavily salted water to a boil. Drop in your lobster and cook for 4 minutes. Shock the cooked lobster in ice water to cool rapidly.

Remove claw, knuckle and tail meat from the lobster once cooled.

Now we are ready to fry. Mix your Tempura Batter.

Work piece by piece, drop in the lobster tail first since they will take the longest to cook. Drop the lobster in the tempura batter and fully coat. It is ok to have batter dripping in the oil, these little crispy bits are delicious on their own. Transfer the lobster to the hot oil carefully and lay it in.

Cook until the batter has puffed and started to turn golden in color. Transfer the lobster from the oil to a plate with a paper towel to soak up excess oil. You want the lobster meat to be warm but not hot. Once removed from the oil immediately season with salt and serve with a side of chips and gribiche to dip in.

Turn off the oil and let it cool fully before disposing of it.

EQUIPMENT

2 mixing bowls.
Fork
Large pot for frying
Large pot for lobster
Slotted spoon or spider to remove the lobster from the hot oil

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