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Wednesday
Jul302014

Nunavut Arctic Char and Weekend Specialties 7.31.14

As summer hits full stride, there's some exciting availability on the seafood front, starting with Wild Arctic Char out of the Nunavut region in Canada. Supplies are naturally limited given the 3 week annual migration and we have a great batch in house for this week.  Based out of Cambridge Bay, home to only 1500 people, Intuit fisherman capture these chars as they have for thousands of years.  Using gil nets and weir nets, they wade into the river to trap the chars which are then carefully cleaned, processed and immediately packed for shipping. The result is a flavor unlike any char you have ever tasted.  They have a high fat content that brings out an amazing richness in flavor and a delicate buttery texture. If you're looking for the perfect way to prepare this fish, check out this seared arctic char recipe from our blog. 

Now onto the good stuff…

Specialty Items 

Wild Arctic Char, Cambridge Bay, Canada

Blackfish, NY

King Salmon, Bristol Bay, AK

Razor Clams, MA

Sockeye, Aleutian Islands, AK

Soft Shells, MD

Striped Bass, NY

Golden Tilefish, NY

Triggerfish, MD

Wreckfish, SC

 

Oyster Lineup

Beau Soleil, Miramichi Bay, NB

Caraquete, Northumberland Strait, NB

Lady Chatterly, Northumberland Strait, NB

Fire Lake, Cape Jouriman, NB

Daisy Bay, Hunter River, PEI

Wiley Point, Damariscotta River, ME

Weskeag, Weskeag River, ME

Onset, Buzzards Bay, MA

Cotuit, Cotuit Bay, MA

Sunken Meadow, Cape Cod Bay, MA

Thatch Island, Barnstable Harbor, MA

Standish Shore, Duxbury Bay, MA

Watch Hill, Winapaug Pond, RI

Mystic, Long Island Sound, CT

Montauk Pearl, Lake Montauk, NY

Hog Neck, Hog Neck Bay, NY

Broadwater, Occahannock Creek, VA

Kusshi, Deep Bay, BC

Barron Point, Little Skookum Inlet, WA

Wild Cat Cove, Little Skookum Inlet, WA

Kumomoto, Humboldt Bay, CA

We hope you'll stop by this weekend and take advantage!  Stay tuned next Thursday for another edition of specialty items.  Please note that occasionally items listed will not make it to our store due to weather or unforeseen supply issues.

Wednesday
Jul232014

Split-Grilled Lobsters w/ Tarragon Butter

There are few things tastier than a split-grilled lobster. The trick to perfecting this method is to first par-steam the lobster. Fill a large pot with 1 to 2 inches of water and bring it to a boil. Add the lobsters and cover with a tight-fitting lid. Allow the lobsters to steam for approximately 5 minutes, so the meat cooks to a medium-rare. Pull the lobsters from the pot and allow them to cool for a few minutes. Once cooled, lay the lobster on its back and split it down the middle. Crack each of the claws with the backside of a chef’s knife (trying to leave them intact on the body if possible).

Preheat your grill to medium. While the grill is heating, melt 12 tablespoons of butter in a saucepan. Add one teaspoon of lemon zest, juice from a whole lemon, a tablespoon of chopped tarragon, and a pinch of salt and pepper. Once melted, brush the interior of the lobster with the lemon-tarragon butter and then lay each half meat-side-down on the grill. Cook for two minutes, until the meat is slightly charred and then turn over. Baste the lobster again with the lemon-tarragon butter and finish grilling until the meat is completely opaque and cooked through (another 1 to 2 minutes). Remove from the grill and dig in.

Wednesday
Jul162014

Razor Clams and Weekend Specialties 7.17.14

While they’re typically available year round, razor clams hit their stride in the summer months and this weekend is no exception.  Razor clams make their homes in the extreme end of the intertidal zone, and they can only be harvested during low tides that occur during day light.  Given the longer days in summer, a higher amount of low tides occur during daylight hours making razors more accessible.  With that said, harvesting a razor clam from exposed sand is no easy feat!  They’re well worth it though and they stand up to a variety of cooking methods.  We’re partial to quick and simple preparations that highlight their natural taste such as grilled or pan-seared razors with a little olive oil, garlic or lemon, but we’ll let you decide.

And last but not least..for those of you who missed it, there are still tickets left to the first ever “LobsterStock” (named after its close geographical location to Woodstock, NY) clambake on the historic Denniston Hill Bridge on Saturday August 9th.  For more information or to buy tickets, please visit the event page on Brown Paper Tickets (http://www.brownpapertickets.com/event/750909 )

Now onto the good stuff…

Specialty Items 

Blackfish, NY

Bluefish, NY

King Salmon, Bristol Bay, AK

Opah Belly, HI

Razor Clams, MA

Sockeye, Aleutian Islands, AK

Soft Shells, MD

Striped Bass, NY

Golden Tilefish, NY

Triggerfish, MD

Tuna Belly, HI

Oyster Lineup

Beau Soleil, Miramichi Bay, NB

Caraquete, Northumberland Strait, NB

Caribou, Northumberland Strait, NB

Fire Lake, Cape Jouriman, NB

Gooseberry Bay, Malpeque Bay, PEI

Daisy Bay, Hunter River, PEI

Indian Creek, Malpeque Bay, PEI

Wiley Point, Damariscotta River, ME

Weskeag, Weskeag River, ME

Nautilus, Bagaduce River, ME

Sunken Meadow, Cape Cod Bay, MA

Mayflower Point, Cape Cod Bay, MA

Katama, Katama Bay, MA

Thatch Island, Barnstable Harbor, MA

Standish Shore, Duxbury Bay, MA

East Beach Blonde, Charlestown Salt Pond, RI

Broadwater, Occahannock Creek, VA

Hammersley, Hammersley Inlet, WA

Kumomoto, Humboldt Bay, CA

We hope you'll stop by this weekend and take advantage!  Stay tuned next Thursday for another edition of specialty items.  Please note that occasionally items listed will not make it to our store due to weather or unforeseen supply issues.

Sincerely,

The Lobster Place

Wednesday
Jul092014

Grilled Sockeye, LobsterStock 2014 and Weekend Specialties 7.10.14

We know Sockeye always gets mentioned a lot in the summertime, and there’s good reason.  We just received some gorgeous Sockeye flown in from the Aleutian Islands of Alaska.  These fish have great deep red color, impeccable flesh and a nice fat content.  In honor of summer’s bounty, Chef Dave Seigal has shared a great grilled Sockeye and parsley-tarragon emulsion recipe.  Check it out here

We’ve also got some excellent grill fish this weekend, including some pristine Gulf of Mexico Wahoo.

And last but not least..for those of you who missed it, there are still tickets left to the first ever “LobsterStock” (named after its close geographical location to Woodstock, NY) clambake on the historic Denniston Hill Bridge on Saturday August 9th.  For more information or to buy tickets, please visit the event page on Brown Paper Tickets

Now onto the good stuff…

Specialty Items 

Blackfish, NY

King Salmon, Bristol Bay, AK

Opah Belly, HI

Razor Clams, MA

Sockeye, Aleutian Islands, AK

Soft Shells, MD

Golden Tilefish, NY

Triggerfish, MD

Tuna Belly, HI

Wahoo, Gulf of Mexico

 

Oyster Lineup

Beau Soleil, Miramichi Bay, NB

Caraquete, Northumberland Strait, NB

Lady Chatterly, Northumberland Strait, NB

La St Simon, St Simon Bay, NB

Fire Lake, Cape Jouriman, NB

Gooseberry Bay, Malpeque Bay, PEI

Pickle Point, Hope River, PEI

Wiley Point, Damariscotta River, ME

Sunken Meadow, Cape Cod Bay, MA

Mayflower Point, Cape Cod Bay, MA

East Beach Blonde, Charlestown Salt Pond, RI

Shooting Point, Little Machipongo Inlet, VA

Wolf Beach, Totten Inlet, WA

Pickering, Pickering Passage, WA

Kumomoto, Humboldt Bay, CA

We hope you'll stop by this weekend and take advantage!  Stay tuned next Thursday for another edition of specialty items.  Please note that occasionally items listed will not make it to our store due to weather or unforeseen supply issues.

Sincerely,

The Lobster Place

Wednesday
Jul092014

Grilled Sockeye w/ Parsley-tarragon emulsion

Sockeye is in peak season right now.  This simple recipe highlights the natural fattieness of the Sockeye with a refreshing herb emulsion.

Serves 4

Ingredients

1 egg

2oz water

4oz canola oil

3 tbs champagne vinegar

1 bunch chives

1 bunch tarragon leaves

1 bunch parsley leaves

(4) 6oz pcs of Sockeye Fillet

Salt and pepper

Olive oil to season

For the herb emulsion:

Cook the egg in boiling water for 7 minutes

Using a high speed blender, combine peeled egg and water.  Then add vinegar, oil, herbs and blend quickly on high speed.  Strain using a fine chinois, and cool down immediatly.  Season with a pinch of salt to taste.

To finish and plate dish:

Season Sockeye with salt, pepper and brush with olive oil and place on a hot grill.  Cook on each side for 3 minutes.  Plate the sockeye on plate and top with herb emulsion.