Showing posts with label maine lobster. Show all posts
Showing posts with label maine lobster. Show all posts

Thursday, May 28, 2015

Maine Lobster Roll #3: The Clam Shack (Kennebunkport, ME)

Ahh, summer in New England. That only means one thing, lobster shacks!! I visited quite a few lobster shacks in Maine (including Bite Into Maine) and Connecticut last summer, including The Clam Shack in Kennebunkport, ME, which won Tasting Table's Lobster Roll Rumble in New York one year.

We got a whole steamed lobster (for only $12!), a lobster roll, a crab roll, and an order of steamers.

IMG_8335

Thursday, October 9, 2014

Maine Lobster Roll #2: Bite Into Maine (Cape Elizabeth, ME)

When I was looking for lobster rolls near Portland, I had bypassed Bite Into Maine food truck because I thought it'd be harder to find. Little did I know I would come across it anyway, and so might most of you. It said that the truck parks at Fort Williams Park. I didn't know where or what that was, but apparently it's the park where Portland's most famous landmark resides: the Portland Head Light. You would've come across a photo of the lighthouse while reading about Maine.

Untitled
Most of you will visit this lighthouse, and when you do, be sure to try Bite Into Maine. So far (and I know I have many left to go, but still), it is my favorite lobster roll in Maine!
Untitled

Maine Restaurant Reviews

Kennebunkport 

Portland
Bite Into Maine (Cape Elizabeth)
Hugo's

Wiscasset
Red's Eats

Thursday, October 2, 2014

Maine Lobster Roll #1: Eventide Oyster Co. (Portland, ME)

A lobster roll tour of Maine is never ending. There are so many famous spots to hit up. I've made two trips to Maine and I've only hit a few of them!

My first stop in Maine was Eventide Oyster Co. in Portland, Maine. The lobster roll at Eventide is non-traditional. You can choose between Hollandaise, housemade mayo, or brown butter, but the bun they use is similar to a Chinese bao.
Untitled
The lobster was fresh and the house mayo excellent, to be sure, what I didn't quite dig the soft Chinese-bun like roll with the lobster meat. I preferred the contrast of a toasted bun with my lobster.

Monday, April 7, 2014

Lobster Deal for Sunday Supper at Vertical Wine Bistro (Pasadena)

Sundays in Pasadena are going to get exciting with Vertical Wine Bistro's newly launched Sunday Suppers! The new Sunday Supper menu, which started this past Sunday, is $25 and includes a whole steamed Maine lobster, among other items. I'm not kidding and it's quite a deal!

The supper starts with an Iceberg Wedge salad with ranch dressing

IMG_4489
Crisp iceberg lettuce to get things going ...

Then, the main attraction: a whole steamed Maine lobster. One of the claws had been used for the lobster and shrimp roll. They come with a cup of lobster bisque and corn on the cob.
IMG_4490


Tuesday, November 17, 2009

Recipe: Maine Lobster In Its Own Butter by Brian Redzikowski of BondSt

My latest visit to Bond St. was highlighted by the Maine lobster, served in its own butter with preserved lemon. The succulent lobster pieces were swimming in the buttery broth.

Since the dish turned out to be pretty easy to make, Executive chef Brian Redzikowski has graciously shared his recipe for this Maine Lobster dish!
The only thing to keep in mind is that it does take time to make preserved lemon (preserve for 6 months, see bottom of post).


Maine Lobster in Its Own Butter, with Preserved Lemon Julienne
- Brian Redzikowski, Bond St. Beverly Hills
Photo courtesy of Chef Brian Redzikowski

The Lobster:

1 Lobster
Blanch in boiling water for 10 seconds to kill.
Separate claws from the body. Blanch large claw for 4 minutes 10 seconds. Blanch small claw for 3 minutes 10 seconds. Blanch tail still attached to body for 1 minute, 10 seconds.
Shock all. Remove and dry all meat from shells.
Gently melt butter in a bowl. Be sure it does not separate. Dip all lobster into butter and reserve.

For the Sauce
600g lobster scrap cut into 3 cm cubes
300g sake
300g white wine
50g celery sliced
1 garlic clove
1 sprig thyme
600g water
100g carrot
50g onion
Bring all to a boil. Simmer for 20 minutes. infuse for ten. Strain through a coffee filter. Reserve 100g for recipe.

To finish:
Place buttered lobster pieces into a cold pan covered. Gently warm until cooked through. Heat up reserved lobster stock. Whisk in 10g heavy cream and 30g butter. Blend together.

For garnish:
Squash, Carrot and leeks: cut small/dice.

Meyer Lemon:
10 meyer lemons
300g Salt
100g Sugar
Combine and let sit for 6 months
Use only the skin
Julienne the skin only.

Place lobster into a bowl. Top with vegetables and meyer lemon julienne. Top with frothed sauce.

-------------------
Visit Bond St. Restaurant at 9360 Wilshire Blvd. (310) 601-2255.

Read my BondSt Review.

Gourmet Pigs   © 2008. Template Recipes by Emporium Digital

TOP