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Lobster and Italian Sausage stuffed Peppers

Lobster and Italian Sausage stuffed Peppers

Ready, bake, enjoy.

Not all recipes need to be fancy or time consuming to be delicious. This is another play on a classic dish, and by play I mean the recipe has lobster and a few tweaks to make the sweet and spicy sausage pair wonderfully with succulent lobster!

Wine & Beer Pairing: Champagne, Viognier, or Unoaked and buttery Chardonnay. For beer go with a lager or German Wheat beer.

Ingredients

  • Hand picked lobster meat, diced small: 1 cup
  • Italian peppers, halved, seeds removed: 6 ea
  • Sweet Italian Sausage: 2 links
  • Spicy Italian Sausage: 2 links
  • Onion, diced: ½ ea
  • Cajun Seasoning: 1 tsp
  • Parsley, chopped: 1 Tbsp
  • Thyme, chopped: 1 Tbsp
  • Jack cheese, shredded: 1 cup
  • Salt & FGBP: t.t.

Preparation

For the Peppers:

  1. Bring a large pot of water to a boil.
  2. Add the peppers to the water and lower the temperature and cook until the peppers are cooked 50%
  3. Remove the peppers and place in a lightly greased baking dish cut side up.

For the Main Event:

  1. Preheat your oven to 350 °F
  2. In a large sauté pan over medium-high heat then add crumbled sausage and cook for 2 minutes.
  3. Add in onions and cook until onions are translucent and the sausage has browned.
  4. Add sausage and onions to a large bowl, combine lobster meat, seasoning and season to taste.
  5. Stuff the peppers with lobster and sausage mix. Top with shredded cheese and place in the oven to bake for 10 minutes.
  6. Add more cheese on top and cook for another 1 minute.
  7. Let sit for 5 minutes and serve.
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Drunken Lobster Tail Skewers

Drunken Lobster Tail Skewers

A shot and a beer for the lobster...

Lobster is delicious. What else is delicious? Perfectly battered and fried seafood. So why not go nuts with our lobster tails and take a break from dunking them in butter. This super crispy and thin beer batter is perfect for lobster tails because it will cook quickly and not overcook the lobster inside. Serving these lobster skewers drizzled with lemon-dill dipping sauce and fresh scallions and you will forget all about drawn butter for awhile.

Beer/Wine Pairing: Wheat beers and light ales. Crisp and light white wines as the key here. Unoaked Chardonnays, Rieslings, Viognier, and Pinot Gris

Ingredients 

For the Maine Event

  • Lobster tail meat, split into ¼ lengthwise: 2 tails, totaling 8 skewers
  • Best Damn Beer Batter: 1 batch
  • Vegetable oil for frying
  • Lemon-Dill Dipper Sauce: 1 batch
  • Scallions, finely sliced: 2 ea
  • Paprika: Pinch for dusting
  • Wooden Skewers: 8 ea
  • FGBP: t.t.

For the Batter

  • Cake flour: 1 ¾ cup
  • Salt: 1.5 tsp
  • Baking powder: 1 tsp
  • Beer: 8 oz
  • Vodka (minimally 80 proof): 1 oz

For the Sauce

  • Mayonnaise ¼ cup:
  • Lemon juice: 1 tsp
  • Fresh Dill, finely chopped: 1 tsp
  • Dill Pickle, minced: 2 Tbsp
  • Cayenne pepper: tiny dash
  • FGBP: t.t.
  • Sugar: tiny pinch

Preparation

For the Sauce

  1. Combine all ingredients in a small bowl until fully incorporated.
  2. Taste and adjust with salt and freshly ground black pepper.
  3. Refrigerate for 30 minutes before using.

For the Batter

  1. Combine the beer and vodka in a large bowl.
  2. Combine the dry ingredients in a separate bowl.
  3. Whisk dry ingredients into the wet ingredients until fully combined.
  4. Use within 2 hours.

For the Maine Event

  1. Soak skewers in water for a few minutes while you set up.
  2. In a high walled pot add 2 inches of oil or enough to cover the Lobster skewers while frying.
  3. Turn the heat on medium high and heat until the oil is 350F.
  4. While the oil is heating up prepare the lobster and skewer lengthwise from the thin end first.
  5. Lightly flour the skewers and then dunk them into the best damn beer batter until coated.
  6. Carefully add the battered skewers into the hot oil and cook until the crust is golden brown and crispy and the fish is warmed through.
  7. Carefully remove from the heat and season with sea salt, drizzle with lemon-dill sauce, sprinkle with scallions and lightly dust with paprika.
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Chinese Lobster and Mushroom Steamed Buns

Chinese Lobster and Mushroom Steamed Buns

Steamed lobster buns are a thing of beauty...

This is a fun and refreshing play on Chinese steamed pork buns which are typically bold and rich pork hidden within soft and warm dough. To keep with the concept we are using the same style dough but making “meaty” mushrooms that mimic the same subtle flavors of the pork that also compliments our sweet lobster meat. 

Beer/Wine Pairing: Wheat beers and light ales. Whites: Un-oaked Chardonnays, Rieslings, Viognier, and Pinot Gris. Reds: light and crisp new world reds. Malbec’s are an amazing choice.

Ingredients 

For the Maine Event

  • Cooked lobster claw or tail meat, roughly chopped: ¾ lb
  • Light soy sauce: 2 tsp
  • Sweet soy: ½ tsp
  • Hoisin sauce: as needed
  • Button mushrooms, finely chopped: 2 cups
  • Scallions, finely sliced: 2 ea
  • Steam buns: 1 Batch\
  • Wax Paper: 16 3x3” squares

For the Buns

  • Warm water:1 cup
  • Active dry yeast: ½ tsp
  • Sugar: 3 Tbsp
  • Nonfat dried milk: 2 Tbsp
  • Cake flour: 3 ½ cups
  • Baking powder: 1 ½ tsp
  • Canola oil: as needed

Preparation

For the Buns

  1. Combine ¼ cup warm water with the year and a pinch of sugar to activate it. Let it sit and once it gets foamy after 5-10 minutes whisk in dried milk and remaining ¾ cup of warm water. 
  2. In a separate bowl combine sugar and flour. 
  3. Stir in yeast with a fork until a dough forms.
  4. Using your hands knead the dough until all of the flour has been incorporated.
  5. Working on a lightly floured counter top transfer the dough from the bowl to the counter and knead until the dough is elastic and smooth. ~5 minutes. Dust with flour as you work to keep the dough from sticking.
  6. Form the dough into a bowl and put it in a oiled bowl and roll it around until it is coated.
  7. Cover with plastic and let the dough rise at room temp for 2 hours. 
  8. Punch the dough down and then transfer to a lightly floured surface and flatten slightly.
  9. Sprinkle with baking powder evenly in the center and then fold the edges to the center and pinch in to seal the powder.
  10. Knead the dough with enough flour to keep it from sticking. ~5 minutes
  11. Return to the bowl and let sit covered for 30 minutes.

While the dough rests complete the prep steps for the remaining ingredients.

  1. Cut 16 pieces of 3x3” squares of wax paper
  2. Roll the dough out into long log ~16 inches
  3. Cut 16 equal sized pieces and lightly dust each with flower and cover with plastic as you work one at a time.
  4. Roll the pieces into rounds or flatten with the palm of your hand to form a thin circle. The center should be thicker than the edges.
  5. Do this to all of the pieces of dough.
  6. Add a portion of filling to the center of each round.
  7. Sprinkle with scallions and add a tiny dollop of hoisin sauce.
  8. Wrap the dough to enclose the lobster mixture and pinch the edges together to seal the bun.
  9. Place each bun on a piece of wax and let stand for 10 minutes while we set up the steamer.

For the Maine Event

  1. Steam or grill the lobster meat as you so desire and once cooled roughly chop the meat.
  2. In a large skillet over medium-high heat add a little canola oil and then chopped mushrooms.
  3. Cook until the mushrooms begin to color and soften.
  4. Add both soy sauces and 2 tsp of hoisin sauce to the pan and stir until fully coated. Cook for 1 minute and then remove from the heat and let cool.
  5. Once cooled combine lobster meat and mushroom mixture and refrigerate until the dough is ready to use.

Once the dough has been completed

  1. Set up a large steamer rack within a large skillet or wok and add enough water to reach within ½ inch of the bottom of the rack and bring it to a boil.
  2. Carefully place in the buns without letting them touch and cook for ~10 minutes until the buns are soft and no longer sticky.
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Crockpot Lobster Breakfast Casserole

Crockpot Lobster Breakfast Casserole

The only better way to start your day than bacon and eggs is by adding lobster to it! This is a crockpot dish that incorporates all of the breakfast staples in one shot that you can enjoy throughout the week.
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Super Simple Lobster Scampi

Super Simple Lobster Scampi

Leave the shrimp in the sea, its lobster scampi.

A classic Maine dish is shrimp scampi which is a very simple and clean seafood pasta with only a few ingredients that are typically ultra fresh seafood, garlic, lemon, pasta and herbs of some sort. As the original recipe has been changed over and over again I figure why don’t we create a new and improved version and instead of changing all of the ingredients around why not go for the big bucks and swap lobster for shrimp! 

Wine Pairing: Light and refreshing white wines; Viognier, Riesling, Chardonnay, Pinot Gris, Montrachet

Ingredients 

For the Maine Event

  • Lobster tails, split in half: 4 - 5 oz tails
  • Butter, unsalted: 6 tbsp
  • Garlic, roughly chopped: 7 cloves
  • Lemon juice: 4 Tbsp
  • Lemon zest: 2 tsp
  • Red pepper flake: ½ tsp
  • Olive oil: 1 tbsp
  • Parsley, chopped: 3 Tbsp
  • Tarragon, chopped: 1 Tbsp
  • Capers, rinsed and chopped: 1 Tbsp
  • Linguine: 1 lb
  • Salt and FGBP: t.t.

Preparation

For the Maine Event

  1. Bring a large pot of heavily salted water to a boil. You want the water to taste like the sea the lobsters came out of.
  2. Add in the pasta and cook according to the directions on the packaging. You want it to be al-dente.
  3. Using a large sturdy knife or kitchen shears, split the lobster tails lengthwise.
  4. Season the lobster meat with salt and pepper.
  5. Heat 4 Tbsp of butter in a large saute pan over medium heat until the butter has melted and is bubbly.
  6. Add in lobster tails, cut side down and the garlic.
  7. Cook for 1-2 minutes while basting the shells with the hot butter.
  8. Flip and continue to cook for 1-2 minutes while basting the meat until the lobster meat is warmed through but not ripping hot.
  9. Remove the tails from the pan and remove and garlic that is stuck to them.
  10. Remove the meat once it is cool enough to handle and chop into bite sized pieces.
  11. Add the remaining butter to the pan used for cooking the lobster tails along with lemon juice, zest, capers and crushed red pepper.
  12. Add in the cooked pasta, ¾ tsp salt and olive oil.
  13. Toss, toss, toss...
  14. Adjust consistency with a little of the pasta water as needed so the sauce is smooth.
  15. Add in lobster meat, herbs and toss a few more times to combine.
  16. Season with salt and freshly ground black pepper.
  17. Garnish with fresh herbs and enjoy with a toasted baguette or as is.
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Drunken Fish and Chips

Drunken Fish and Chips

There are many ways to make or break a fish fry, the two biggest mistakes are crappy batter and overcooked fish. With this recipe I use vodka to help evaporate faster resulting in a crispier and quicker cooking crust. With a quicker crust our hake does not overcook while waiting for the batter to finish. Boom, two birds, one stone.

Beer/Wine Pairing: Wheat beers and light ales. Crisp and light white wines as the key here. Un-oaked Chardonnays, Rieslings, Viognier, and Pinot Gris

Ingredients 

For the Main Event

  • Haddock or Pollock: 6-8 oz fillets 
  • Best Damn Beer Batter: 1 recipe
  • Vegetable oil for frying
  • Lemon wedges
  • FGBP: t.t.

For the Batter

  • Cake flour: 1 ¾ cup
  • Salt: 1.5 tsp
  • Baking powder: 1 tsp
  • Beer: 8 oz
  • Vodka (minimally 80 proof): 1 oz

Preparation

For the Batter

  • Combine the beer and vodka in a large bowl.
  • Combine the dry ingredients in a separate bowl.
  • Whisk dry ingredients into the wet ingredients until fully combined.
  • Use within 2 hours.

For the Fish

  1. In a high walled pot add 3 inches of oil or enough to cover the fish fillets while frying.
  2. Turn the heat on medium high and heat until the oil is 350F.
  3. Lightly flour the fillets and then dunk them into the best damn beer batter until coated.
  4. Carefully add the battered hake into the hot oil and cook until the crust is golden brown and crispy and the fish is warmed through.
  5. Carefully remove from the heat and season with sea salt, fresh ground black pepper and a squeeze of lemon and enjoy with your favorite sides.
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Maine Lobster Smørrebrød

Maine Lobster Smørrebrød

Chef Scott Samuel from The Culinary Institute of America shows us how to make a Maine Lobster Smørrebrød. A smørrebrød is an open-faced Danish sandwich that is commonly topped with seafood and pickled vegetables. He pairs the Maine lobster in this smørrebrød with chervil, tarragon, baby basil, radish and salmon roe.

Ingredients

  • Lobster topping
  • Lobster, boiled and diced fine, 1 cup
  • Mayonnaise, ¾ cup
  • Yukon Gold potato, boiled and riced, cooled, ½ cup
  • Extra-virgin olive oil, 1 Tbsp.
  • Chervil, picked, chopped, 1 Tbsp.
  • Tarragon, minced, 1 Tbsp.
  • Lemon zest, ½ tsp.
  • Lemon, juice of, 1 Tbsp.
  • Kosher salt, ½ tsp.
  • Lobster, tail, sliced as needed
  • Rye Bread, sliced as needed
  • Garnishes Egg, hard boiled, separated and chopped, 2 ea.
  • Cherry tomatoes, sliced, 12 ea.
  • Extra-virgin olive oil as needed
  • Micro basil as needed

Directions

For the lobster topping: In a small bowl, combine the mayonnaise, cooked and cooled potatoes, olive oil, herbs, lemons juice and zest, and salt. Stir to combine and add the 1 cup diced lobster meat. Chill.

To assemble the smørrebrod: Slice the rye bread about ¼-inch thick, and toast slightly. Spread a little of the topping onto the toast and then garnish with the egg, sliced cherry tomatoes, and the sliced lobster tail. Garnish with a drizzle of the extra-virgin olive oil and some of the micro basil.

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Maine Lobster Miso Ramen

Maine Lobster Miso Ramen

This is a great Date Night recipe --- time for you and your boo to share some experiences in the kitchen.

Ingredients

  • 3 cups seafood stock
  • 1 cup mushrooms (white beech, shimeji, enoki, etc.)
  • 1–2 cups lobster meat, cooked (steamed or boiled in shell, then shelled) and cut into large pieces
  • 1/8 cup shiro miso (white miso paste)
  • 2 serving ramen noodles, fresh or dried
  • 1 sheet toasted nori (seaweed), cut into quarters
  • 1/2 cup green onions, chopped
  • 1 tbsp butter
  • other garnishes (baby bok choy & corn)
  • 2 eggs (hard boiled or poached)

Directions

  • Simmer the dashi in a medium saucepan, but do not let it come to a boil.
  • Add the mushrooms and lobster to the dashi.
  • Place the miso in a small or medium bowl and whisk a quarter cup of the hot dashi into the miso until incorporated.
  • Whisk in another quarter cup of dashi. Pour the miso mixture into the saucepan and stir until combined.
  • In a separate saucepan, cook the ramen noodles in boiling water (should only take a few minutes).
  • Drain the noodles and divvy them up between serving bowls. Ladle the hot soup over the noodles and distribute the lobster and mush rooms in each bowl.
  • Tuck two squares of nori on the side of each bowl. Sprinkle green onions over the noodles and place a half tablespoon of butter on top. Arrange your other garnishes around the bowl and top with an egg.
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Beurre Blanc Sauce for Lobster

Beurre Blanc Sauce for Lobster

Special thanks to Jason from Mountain View, CA. He recently received our perfectly lobster meat and shared this recipe from Epicurious and it was AWESOME with lobster. Once the sauce was complete, he simply thawed the lobster meat and then simmered in the Beurre Blanc sauce for 10 mins.

The Recipe:

This classic French sauce starts by simmering shallots in a mixture of white wine and vinegar until the pot is very nearly dry. Cream is then added to enrich the sauce. (It also aids in the emulsification, causing the wine mixture and butter to combine more easily, which means your sauce will come together quickly and stay rich and luxurious far longer that a sauce without it.) White pepper balances the sauce, giving it an aromatic oomph without the speckling that would come from using black pepper. Straining removes the pieces of shallot, as they’ve already lent all the savory notes they have to give. Feel free to leave them in if you’d like your sauce to have a little texture.

YIELD: Makes about 1 cup
ACTIVE TIME: 15 min
TOTAL TIME: 20 min

INGREDIENTS

  • 1/4 cup dry white wine
  • 1/4 cup white-wine vinegar
  • 2 tablespoons finely chopped shallot
  • 1/3 cup heavy cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper, or to taste
  • 2 sticks (1 cup) unsalted butter, cut into tablespoon-size pieces and chilled

PREPARATION

Boil wine, vinegar, and shallot in a 2- to 3-quart heavy saucepan over moderate heat until liquid is syrupy and reduced to 2 to 3 tablespoons, about 5 minutes. Add cream, salt, and white pepper and boil 1 minute. Reduce heat to moderately low and add a few tablespoons butter, whisking constantly. Add remaining butter a few pieces at a time, whisking constantly and adding new pieces before previous ones have completely liquefied (the sauce should maintain consistency of hollandaise), lifting pan from heat occasionally to cool mixture.

Remove from heat, then season to taste with salt and pepper and pour sauce through a medium-mesh sieve into a sauceboat, pressing on and then discarding shallot. Serve immediately.

Cooks' Note: Wine mixture can be reduced, and cream and seasoning added, up to 1 hour ahead. Boil cream 1 minute before adding butter.

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Air Fryer Crab Cakes

Air Fryer Crab Cakes

Recipe credit: my niece, Abbie Murrell, she loves our crab cakes and recently tried em with a new air fryer. She said they came out awesome!

Our crab cakes arrive frozen this recipe calls for cooking from frozen.

Steps:

  1. At medium-high heat, sauté crab cakes until brown on each side.
  2. Cut each crab cake in half.
  3. Place in air fryer, set to 400-degrees.
  4. Cook for 6-8 mins, or until hot in center.

Add Mark's Spicy Crab Cake Sauce:

  • Two parts sour cream and one part mayo
  • Add Garlic salt (tsp), whole lime juice, and hot sauce (as much or as little as you prefer)
  • Add tablespoon of Dijon mustard.
  • Mix thoroughly
  • Taste and make sure you love it!
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Maine Lobster Stuffing

Maine Lobster Stuffing

Nothing makes a turkey taste better than fresh Maine lobster! Use this recipe below and wow your guests!

Ingredients

  • ½ Gray bucket coarse ground bread
  • 2 pounds cooked Maine lobster meat
  • ¼ Jar of clam base
  • 1 Cup of paprika
  • 4 Cups of oil
  • Granulated onion
  • Granulated garlic
  • Basil
  • Pepper

Directions

  1. in 1 quart of hot water dissolve clam base
  2. add remainder of spices and oil
  3. add all ingredients to bread crumbs
  4. mix well
  5. Stuff Turkey
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Maine Lobster Mash Potatoes

Maine Lobster Mash Potatoes

Take your mash potato recipe to the next level --- just add lobster.
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