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Are you looking for the best lobster prices? You’re not alone. Lobster is one of the most sought-after luxury foods in the world, and its prices are experiencing a ten-year high. Live lobster prices can be volatile, shifting and changing with demand. But it seems that the demand is only trending higher and higher. Learn more about the highs and lows, ins and outs of lobster pricing.

Current Lobster Prices Checkout our live lobster prices for hard-shell grade A lobsters. Prices are discounted as you buy more.

It can be hard to believe that at one time, lobster was considered so common that it was often derided as food for the poor! In 1622, the governor of the old Massachusetts territory (now Maine) apologized to a new group of settlers, telling them he could offer them *only* a meal of lobster. In fact, explorer Magellan noted in his diary that these creatures (lobsters) were “as thick as molasses” in the water. Lobstermen used to earn less than 2 pennies per pound. Some who ate lobsters at home even buried the evidence for fear their neighbors would see that they had to eat lobster, while workers would go on strike to protest being served lobster more than a few times a week. Lobsters were so plentiful on New England’s shores that they were often fed to prisoners. And when push came to shove, the crustaceans were crushed and tilled into the soil, used as fertilizer rather than consumed. Such a waste of precious lobster!

How lobsters went gourmet – and prices went up

In the mid 18oo’s lobster was about 11 cents a pound—less than a quarter of the price of a can of baked beans.

So how did lobster go from fertilizer to a luxury food fit for kings and queens? Two things happened. First, in the mid-19th century high-end restaurants and steakhouses began to open in cities like New York and Boston. Located along the East Coast, these restaurants had plenty of access to lobster and they began to experiment with putting them on the menu. Soon their influence and high-end clientele were changing the image of lobster – even today lobster and seafood towers are a staple at many of the finest restaurants.

At the same time, canning technology and new railroad lines were giving people across America, even those far from the ocean, access to lobster. Those same diners would travel to the big cities like New York and indulge their newfound love of lobster at the top restaurants, which only increased the demand for lobster and further enhanced the crustacean’s reputation.

Today people all over the world love to eat lobster. Lobster’s rich yet delicate meat is often synonymous with celebration and the good life—whether it’s served up in a savory curry, layered on a roll, or simply eaten steamed with butter. While lobsters are found around the globe, most experts argue that Maine lobsters are the best of the best. State of Maine fisheries are responsible for supplying over 80% of domestic lobster to the U.S. market, with many more tons exported around the world each year.

The Science of Pricing Lobsters

A lot can happen between the time a lobster is caught and when it ends up on your plate, all of which goes into the final price you paid when you purchased your lobster. But it all begins with the catch. Lobstermen and women have tough jobs – the sea can be pretty unforgiving at times – and the price they are paid for their catch during lobster season has to support them year-round, paying for everything from their boat to fuel to their crew’s wages.

The catch can be volatile and unpredictable from one season to the next. Unlike frozen shrimp or farmed oysters, it is impossible to fully predict and plan for a specific seasons’ harvest. That has led to some hefty price fluctuations in recent years. Just ten years ago the industry was reporting that, per pound, lobster was cheaper than hot dogs, a result of the poor economy impacting demand while lobster catches were booming. By the summer 2018 , the Boston Globe was reporting that “a recent shortage has lobster prices soaring,” resulting in lobster rolls selling for nearly $50.

However, this shortage seems to be an anomaly, as the catch has been steadily increasing in the US and Canada since the 1980s. Lobstermen are on the waters, more than ever, to trap this lucrative haul. Experts cite climate change as the reason – the waters are warmer than ever, contributing to a longer life cycle and increased fertility.

Despite the record catches, not everyone is convinced that lobstermen are actually seeing the fruits of their labor. Bloomberg Media reported in May 2017 that while more lobster than ever is being caught, wages are not following suit.

So how is lobster priced along the supply chain? Lobstermen typically sell their catch to co-ops or dealers, who in turn may sell to other dealers, and each of those dealers adds a premium to the price for their efforts. Along the way, these dealers are sorting the lobsters for quality – in fact, only a small fraction of the lobsters that are caught are going to be of high enough quality to sell as live lobster, while others may be damaged or their meat may be better used in processed lobster products.

Hard-Shell Lobsters Cost More: The hardness of the shell dictates the price of the lobster.

Shell firmness can range from processing grade, where the shell is paper thin, to firm shell, to old shell, where the lobster’s shell is rock hard. Hard-shell lobsters cost more because they are hearty, filled with meat, and can survive long shipments.

Of course,premium, hard-shell lobster also demands a premium price. By the time a whole lobster ends up at a supermarket or even a Zagat-rated restaurant that single lobster could have changed hands up to seven times, with costs being added along the way. Because lobster is a wild resource and prices fluctuate restaurants rarely post prices, instead the menu will say “market price.” This final price is marked up (sometimes 2-3 times) from the amount the restaurant paid their local lobster distributor. All of these factors are why a lobster sold for a few bucks a pound at port ends up as a $100.00 entrée.

Warm Water, Global Warming Impacts Lobster Prices

Lobsters thrive in cold water with the right ranges of salinity and pH levels. However, rising ocean temperatures have pushed lobster populations northeast to deeper, colder waters. The million dollar question is how will lobster prices be impacted by climate change?

The National Oceanic and Atmospheric Administration(NOAA) reports that ocean temperatures worldwide have risen an average rate of 1.6 °F every 10 years since 1980. And the Gulf of Maine, historically American lobsters’ preferred habitat, has been heating up even faster than the world’s other oceans.

Water temperature is a major factor in the collapse of the lobster industry in southern New England waters. Research also shows a direct link with water temperature and epizootic shell disease—a bacterial infection that eats away at lobsters’ shells. In Long Island Sound, for example, the lobster population has been decimated and plagued by shell disease.

Change in lobster catch distribution from 1967 to 2014. The dark purple locations represent the highest number of lobsters caught. Credit: NOAA Climate.gov.

Warming waters have also impacted the marine ecosystem. According to Richard Wahle, director of the University of Maine’s Lobster Institute , cold-water copepods, the preferred food of juvenile lobsters, do not fair well in warm sea temperatures either. At the same time, the warm waters have contributed to the rise of new predators of baby lobsters, including black seabass, squid, and eels.

Farther north in the Gulf of Maine, it’s been a different story. Warming oceans have actually helped to increase the lobster population by supercharging the breading grounds. Overfishing of Atlantic cod, once lobsters’ biggest predator, and conservation efforts have both had a hand in the lobster boom. But with rising sea temperatures, scientist worry how long it will last.

Lobster Prices: Blame it on the Weather

If you don’t like the weather in New England now, just wait a few minutes.
— Mark Twain

Weather impacts each lobster season and impacts the price. Not only does the weather impact the lobster population itself, but it can also keep lobstermen and women off the water.

The Lobster Glut: Warm winters in 2012-13 led to record harvests of soft-shell lobsters that came earlier than usual in June. Prices tanked to a 20-year low as supply outstripped demand.

Now let’s think back a couple years to the winter of 2012: the total snowfall was less than 40 inches and the average temperature in Bangor, Maine was just above 30 degrees. Lobsters molted far earlier than usual and lobstermen and women brought in record catches at a time of year when the demand for lobster is traditionally low. As a result, the high catch volume caused Maine lobster prices to drop significantly, where they remained through the summer.

2015 was a different story. Frozen over waters prevented many lobstermen from setting traps or even getting their boats out of the harbor. The temperature of water at Beal’s Lobster Pier in Southwest Harbor, Maine was a frigid 36 degrees and it was nearly May! At the same time the year before the water temperature was around 43 degrees. The deep freeze also impacted the Canadians. For the first time in 20 years, the P.E.I fisherman Association had to delay the start of the lobster season because the Gulf of St. Lawrence was iced over. Lobstermen caught very few lobsters. The result was sky high lobster prices and a shellfish shortage. Lobstermen and women anxiously waited for a warm spring to arrive with open claws!

Shell Shocked: In 2017 lobster market prices spiked as high as $15 per pound. One Maine shack was selling lobster rolls for $49.

Weather impacts lobster prices. (A local lobster boat frozen in ice.)

In 2018, cold, rainy Nor’easters were followed by the devastating January “bomb cyclone.” This meant that lobstermen weren’t able to get out onto the water to harvest the thousands of tons that they would have normally caught this time of year. The first two weeks of January are normally a key time for harvesting lobsters across New England and Maritime Canada, but the so-called “bomb cyclone” weather front blew across eight US states and parts of Canada. This caused winds of more than 62 miles an hour and knocked out power to thousands of homes and businesses.

Depending on their port, lobstermen were only able to do their job for 13 to 18 of the 36 available days of fishing time, which resulted in both live lobster and processed lobster meat shortages. Lobsters become dormant in very cold conditions. That prevents them from crawling into traps and keeps lobster landings low.

Clearly weather impacts lobster supplies and prices, and the changing global climate is only going to continue to have an effect on lobster prices.

Retailers Worry About Rising Costs

Rising lobster prices are never a good sign for retailers, who worry that price-conscious consumers will be scared off. The lead-up to the 2017 holiday season had some retailers worried, fearful that the increases would scare away holiday buyers. One expert cited prices of “ boat price of $5.95 per pound on average in May, compared to $3.90 at the height of the season last fall.” In 2018, retailers were on the edge of their seats as prices rose and fell, from the high prices in the spring and early summer to the drops after the China tariffs went into effect.

Hipsters Discover Lobster

From prisons to royalty, lobster has weathered a lot of fluctuation in popularity over the years. Today lobster is now synonymous with class, luxury, and the gourmet plate. Live lobster has long been in demand for high-end bistros, seafood shacks and sushi restaurants alike. And now the demand for processed lobster meat is following suit, as a new generation of diners discovers lobster.

Tourists can pay a high price for lobster rolls.

More than simply being a food featured on haute cuisine menus, this versatile ingredient is also seeing a resurgence in popularity as a filling in a simple buttered roll.

Yes, one only needs to stroll the streets of Brooklyn, New York or the London Borough of Hackney to see that lobster rolls are ultra trendy on food trucks and in hipster eateries around the world. Who can resist the sublime pairing of delicate lobster, rich mayo, crunchy celery and a pillowy roll? We certainly can’t.

The lobster roll has transformed from a regional delicacy found only in New England to a global trend. Food trucks and diners from London to Sydney can be found hawking lobster rolls to hungry and appreciative crowds. It seems that hipsters love the taste of a fresh lobster roll – can you blame them?

But it’s not just lobster rolls. Creative chefs around the world continue to find new uses for lobster as diners seek out premium experiences. We’ve seen lobster butter, sous vide lobster, fancy burgers topped with lobster, lobster mac and cheese, even Bloody Mary’s with huge lobster claws reaching out over the rim of the glass. And as lobster becomes trendy with a new generation, that popularity also impacts lobster prices.

Lobster-Crazy China Drives Up Lobster Prices

While retailers in the US are worried about high costs scaring away potential customers, customers in other markets are less likely to be deterred by cost. In the emerging Mainland China markets, high-cost ingredients are often used as a show of hospitality and celebration. Ironically, an increase in global lobster prices might actually result in a higher demand from China markets! There’s even a name for these types of products – Veblen goods. You never know what you might learn on a given day!

Not only can you blame the weather for lobster prices, but you can blame China’s new love affair with Maine lobster. Two-thirds of the lobster sold overseas ended up in the pots of Asian consumers, according to the Press Herald, up 36% from the year before.

In the past five years Canadian exports of live lobsters have increased by 400%. Another big Asian market is South Korea. Stanfield International Airport in Halifax, Canada, had one cargo of lobsters headed to Korea recorded at 100 tonnes. With limited live lobsters to process, lobster meat and frozen lobster tail prices can only go up in price.

Lobster prices are affected by an ever-expanding global market. While traditional European markets have stalled due to economic and currency woes, markets such as China and Korea have “pinched” the live lobster supply. But just as economies around the world ebb and flow, so too does the price of lobster. We have all felt the crunch imposed upon us by inflation and the weakening economy. And while the price of lobster increases, so too does the cost of doing business (i.e. fuel, bait, maintenance, repairs, labor, etc.).

The future is uncertain, though. Not everyone thinks the China’s love affair with lobster will last, as that countrys’ economy begins to plateau and US imposed tariffs impact China’s global imports. In fact, live lobster exports to China dropped from nearly $12 million to just over $4 million after the recent tarifs went into effect, which impose a 25% tariff on U.S. lobster specifically.

Learn more about why the Chinese are so mad for lobster.

So What Time of Year are Lobster Prices the Best?

Is there a best season for lobster prices? Much depends on the weather, the catch, and the demand. For example the demand for lobster is at its highest point of the year during Christmas, New Year’s and Chinese New Year’s. You would be hard pressed to find cheap lobster prices during the holidays. It’s not unlike buying a dozen roses on Valentine’s Day.

As chronicled above, a long hard winter and chilly spring can stall the lobster season. Typically May is one of the best times of the year to buy lobster, that is if the water is not freezing cold. Remember, cold water temperatures make lobsters less active and less likely to search out food, like the bait in a lobster trap.

High lobster prices can continue through early summer unless soft-shell lobster makes a return. When the waters warm, lobsters molt and grow to market size and increase the population. More lobsters in the supply chain will drive the price down. Learn more about the best seasons to enjoy lobster.

How to Get the Best Price for Live Lobsters
  • Buy larger quantities. Like most industries, you can often get a discount when you buy larger amounts, particularly when you buy online versus at your local supermarket.
  • Crack it yourself. Cracking hard shell lobsters open can be tough, which is why prices for pre-shelled whole claws or legs can be so high. But if you take a little time to learn how to crack open a whole lobster yourself you can save..
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For lots of us, by the time food reaches us, it is dead, processed and packaged. We know that our chicken breasts came from a chicken or that a piece of cod was once swimming around somewhere. You see live lobsters are a unique food in that they must be cooked or processed quickly soon after they are out of their cold seawater medium. 

But the tradition of cooking lobsters alive is one that disturbs people. The idea of plunging the creature into a boiling pot of water to meet a painful death can be a bit off-putting – but it might not be the whole story.  Here’s how to kill a lobster without feeling bad about it.

Basics of Lobster Anatomy

To better understand the anatomy of lobsters, it is worth knowing that they are in the same group of species as things like insects, crabs, barnacles and shrimp. Lobsters have a hard outer shell called an exoskeleton but don’t have an inner skeleton or bones like a mammal. They also have blue blood due to the presence of copper in it.

Another interesting fact is that their nervous system is simpler than that of an insect. Neither insects nor lobsters have a brain. And they have around 100,000 neurons – compare this to 100 billion in a human being. Neurons are the basics of the brain and nervous system and are used to do everything from responding to our environment to telling our muscles to work. The fewer the neurons,the less aware and intelligent a species is. 

Do Lobsters Really Feel Pain?

The big question then is this – do lobsters really feel pain? One of the reasons that people are so concerned with the common ways to kill lobsters for cooking is the idea that you are causing pain to the creature. But can it actually feel pain?

Boston biologist Joseph Ayers, who studies lobster neurobiology at Northeastern University, says crustaceans lack the neural anatomy to feel pain. We know their nervous system is like an insect’s, we know they are very much less likely to feel pain than a mammal. The Lobster Institute of Maine, for example, says that while a lobster might twitch its tail when placed in boiling water, it is a reaction to sudden stimulus (movement) rather than suddenly feeling pain from the hot water. As far as humanely killing a lobster, Ayers believes plunging a lobster headfirst into boiling water is the best method.

And the main case for them not feeling pain is simple – they don’t have a brain! A study from Norway in 2005 found that they couldn’t feel pain because they didn’t have anything to feel it with. Think about it – when you stub your toe, it is your brain that tells you that it hurt. If you didn’t have a brain, you couldn’t process that signal.

Another thing lobsters don’t have are vocal chords – so the story about lobsters screaming when being cooked is an urban myth! In fact, the noise is more likely caused by air escaping from their bodies than anything.

That hasn’t stopped Switzerland, however, who have brought in a complete ban on cooking lobsters alive. To comply with the new laws, lobster sellers and chefs need to either put the lobster to death or knock it out before cooking. Parts of Italy have a similar rule, backed by a fine of around 500 euros for anyone caught breaking it.

How to Kill a Lobster Humanely

Whether you think that a lack of brain means no pain or are a little more concerned that this might not be the whole story, there are ways to kill a lobster quickly and efficiently. In fact, there are several answers to the question of how to humanely kill a lobster.

Keep them Cold, Very Cold

Lobsters live and thrive in cold water. These sea creatures are poikilotherms, meaning they cannot regulate their body temperatures. So in the winter months, they migrate to warmer, deeper offshore waters. In the summer months, when lobsters are most active, they migrate inshore and get stuck in traps searching for food. This why summertime is often considered peak lobster season

To quiet the cantankerous crustaceans, keep them very cold, either on ice or in the fridge. A lobster held at 48° F, for example, is fairly active. Yet at 40° F its metabolism slows down and becomes considerably less active. Sluggish,inactive lobsters are easier and safer to handle.

At LobsterAnywhere we aim to keep our Maine lobsters extra cool in transit so they reach their journey in great shape. See how we pack live lobsters so they arrive super fresh.

Death may ensue when a lobster is exposed to a rapid rise in temperature, while stress is reduced to decreases in temperature. Therefore before cooking, keep lobsters in the coldest part of your refrigerator. And to sedate or even dispatch a lobster, chill it in the freezer for 10-15 minutes.

Head First into Boiling Water

This is one of the most commonly used solutions on how to dispatch a live lobster. The key to this process is to have the water to boiling point before you begin. Hold the lobster around the middle to avoid those claws and put it head first into the water. It will die quickly. Boiling water is also the best way to cook the lobster so you can leave it in there and carry on the cooking process. If your a newbie, it’s a good idea to keep the elastic bands on the claws to protect yourself. 

See our guide for more tips on how to handle and store live lobsters.

Blade Right Between the Eyes

The other common way to kill a live lobster is with a very sharp knife. This method instantly kills the creature with one swift cut before cooking. As mentioned above, a stay in the freezer will put the lobster in a dormant state, making it easier and safer to handle.

  1. Place lobster on a flat surface or cutting board. Use a ribbed sheet pan to catch any liquid that spills out. Quickly plunge the tip of a sharp chef’s knife right below it’s eyes. You will see a cross or X.
  2. Cut through the head and continue cutting through the tail to split the entire lobster. Alternatively, you can simply remove the tail. Don’t worry if the legs keep moving for a little while afterwards, this is involuntary reflexes.
  3. Remove the small sac at the base of the head and the digestive tract running along the center of the tail. Clean out the dark coral or roe, present only in female lobsters.
  4. Clean out the tomalley (liver and pancreas), the light green, runny material present in the lobster head and, in some cases, on the exposed flesh of the tail.
Stun the Lobster

One of the newer ways to kill a lobster humanely is with a specially designed device called a CrustaStun. The idea is simple – it uses a strong electrical charge which electrocutes the lobster and kills it in seconds. British lawyer, Simon Buckhaven, invented the crustacean zapper in 2006. With a price tag of about $3000, it’s unlikely to make it on the shelves of Bed, Bad, and Beyond. A jolt of electricity is favored by some ethical treatment of animal groups who see it as a better option than boiling or the knife.

How to Put a Lobster To Sleep and Other Unusual Approaches

As with every dilemma, there are people who find somewhat novel approaches to the topic. One example is the idea of hypnotizing the lobster.  That’s right – you stand the live lobster on its head and rub between the eyes up and down constantly. This puts it in a ‘hypnotic state’ that will leave it standing on its head without you holding it. You can then take a knife and split it down the middle without it ever waking up. Or so we have been told.

Get Lobster High on Marijuana Before Killing it

The latest approach to the question of killing a lobster humanely is a theory that marijuana somehow lessons the lobster’s pain. A Maine restaurateur thinks so. She used pot smoke in an attempt to ‘medicate’ the lobster before it hits the hot water bath and floats to death in a gentle, drug-induced haze! Can lobsters get high? For people cannabis has shown to relieve pain, but lobster are not people. The Maine state health department did not think it was a good idea to sell lobsters tainted with with marijuana and put the kibosh on the ‘lobster pot dispensary’. 

The Best Way to Kill a Lobster

There is no shortage of ideas about whether lobsters feel pain or not. Lobstermen refer to them as ‘bugs’ because they are much the same as insects and we don’t worry about squashing them. The truth is it may be a long time before we really understand the nervous system of the lobster so in the meantime, if you still want to cook lobster, then use a humane and proven approach to quickly dispatch the lobster and enjoy your lobster dinner.

Works Cited

Nassim, Charlotte. Lessons from the Lobster: Eve Marders Work in Neuroscience. The MIT Press, 2018.

Zaveri, Mihir. “Restaurant Wants to Use Marijuana to Ease Lobsters’ Pain. Slow Your Roll, Maine Says.” The New York Times, The New York Times, 21 Sept. 2018, www.nytimes.com/2018/09/21/dining/lobsters-marijuana-cooking-restaurant.html.

“Switzerland Bans Boiling Lobsters Alive.” CNN, Cable News Network, 12 Jan. 2018, edition.cnn.com/travel/article/switzerland-lobster-boiling-banned/index.html.

“Anatomy & Biology.” Lobster Institute, umaine.edu/lobsterinstitute/education/life-of-the-american-lobster/anatomy-biology/.

The post How to Kill a Lobster Without Feeling Bad About It appeared first on LobsterAnywhere.com.

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LobsterAnywhere’s online platform provides dock-to-doorstep delivery of the world’s best Maine lobsters to just about anywhere in the USA.

Despite the the fact that the design of the lobster trap has not changed much in over 100 years, LobsterAnywhere, a pioneer in the online fresh seafood delivery space since 1999, has just built a better, fully redesigned website.

The snappy new LobsterAnywhere.com site has all of the same great, sustainable seafood its loyal patrons have come to expect, but with a simpler shopping experience, and new and improved features. 

Here’s what cooking at the all new LobsterAnywhere.com website now:

  • Fast responsive design, accessible on PC, mobile and tablet devices
  • Enhanced search functionality
  • Simplified UI design to allow for better navigation
  • Streamlined ordering & checkout process
  • Full HTTPS Migration for enhanced security on every page of website

The all new website is so much more than just a technical design overhaul. The relaunch includes the introduction of the all new Lobster University, an educational portal providing detailed how-to-cooking and seafood tutorials.  Learn how to steam, boil, bake and grill lobsters at home. You will also find original recipes like baked stuffed lobster, clam chowder, to lobster-mac-and-cheese. Home cooks and seafood lovers will find suggestions for appetizers, wine pairing, and other dishes to accompany a lobster meal.

Lobster University

Everything you need to know about cooking lobsters and seafood at home.

Lobster 101
Maine Lobster Cooking Guide
Lobster & Seafood Glossary
How to Buy Maine Lobster

What’s more, visitors can ask resident lobsterman, Lobster Louie, just about anything related to lobsters at their ever growing and extensive Lobster FAQs page.

Inspired by Maine’s iconic lobster shacks, LobsterAnywhere.com sells much more than fresh seafood. Foodies can order meats supplied by family-owned master purveyors and specialty food sourced from local companies. The site gives aspiring chefs and weekend gourmets in even the most isolated places in the USA, access to New England’s choice of delicacies.

President J. Bowab attributes the company’s success to its loyal returning customers and positive customer referrals. The company prides itself on its commitment to strict customer privacy, its popular Sand Dollars™ loyalty program, live web-based customer service and LobsterAnywhere’s 100 percent Happy Cracking™ guarantee.

In addition to live lobsters by the pound, LobsterAnywhere offers Atlantic cold lobster tails, freshly-caught seafood, scallops, chowder, steakhouse-grade beef and an assortment of fresh seafood themed gift packs.

LobsterAnywhere is an eco-conscious business, dedicated to lobster resource conservation and marine stewardship.

Don’t just take our word for it…

Go check for yourself.

The post Anchors Away: LobsterAnywhere Builds a Better Seafood Website appeared first on LobsterAnywhere.com.

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Lobster mac n’ cheese is one of New England’s most famed comfort foods. This lobster, cheese and pasta combination has grown in popularity—almost as much as the beloved lobster roll sandwich. You’ll find lobster mac at varied establishments, from roadside seafood stands, steakhouses, to French bistros. It can be a hearty main course or a decadent side dish. How to make lobster mac and cheese at home has a lot to do with personal preference, so feel free to experiment with your favorite pasta and cheeses, but remember… never, never skimp on the lobster!

To make your own signature lobster mac and cheese recipe we’ll present a few options beginning with the lobster meat, type of pasta, kinds of cheese, and methods of cooking.

Lobster Mac N’ Cheese Cooking Methods

Two basic cooking methods to make lobster mac and cheese include stove top and oven baked. The baked version uses a bread crumb topping to create a crunchy, golden crust. Macaroni and cheese can be assembled a day ahead of time and baked before serving.

The Best Lobster Meat for Lobster Mac N’ Cheese

The key to any good lobster mac and cheese recipe is to start with great lobster meat and plenty of it! Remember our rule: never skimp on the lobster! Who does not like big chunks of fresh lobster in a bowl of pasta and cheese? For super tender lobster meat you’ll want to parboil or blanch your lobsters. It’s simple, just follow the directions for boiling live lobster, and cook for only about 2-3 minutes. If you are baking the dish, the lobster will continue to cook and infuse wonderful flavors in the dish. You always want to make sure you do overcook your lobster as it will turn rubbery and tough. It’s easiest to remove the meat while the lobsters are still warm (not hot).

If you do not have access to fresh live lobsters, a convenient alternative is to buy cooked frozen lobster meat.

What’s the Best Pasta for Lobster Macaroni and Cheese?

Good lobster deserves good pasta. Choose a pasta with some texture and grooves to hold the cheese sauce. Skinny or thin pasta like fettuccine or linguine will not work to hold the cheese sauce. Below is our list of favorite pastas with fun shapes and crevices to make your lobster macaroni and cheese not only appetizing, but fun to eat!

Lobster macaroni and cheese made with classic elbow pasta and cooked on a cast iron pan. Photo and dish by Jack Arnold.

Pro-Tip: Aim to undercook your pasta by 2-3 minutes before tossing with the cheese sauce. You never want to end up with mushy pasta that falls apart. Here’s some suggestions for what kind of pasta to use in your lobster mac n’ cheese dish.

Pasta Glossary for Lobster Mac N’ Cheese

Cavatappi: The name translates from Italian to “corkscrew”, which the pasta resembles. It is short with ridged sides to capture hold a cheesy sauce.

Elbow Macaroni: This namesake pasta, bent like an elbow, is used to make a classic mac n’ cheese dish.

Gemeli: The name means “twins” in Italian. This short pasta is made of two strands twisted into a spiral, or corkscrew shape.

Penne: A medium size ridged cylinder shaped pasta made with egg with the end cut at an angle.

Farfalle:  It is also known as bow-tie pasta. It is a good choice since bows hold the cheese well.

Orecchiette:  Not the most well known pasta.  Translates as “little ears,” and also resembles little flying saucer. The little bowl shapes hold the cheese and sauce nicely.

Rigatoni: About the size of Penne pasta, but is tightly spiraled shaped.

Rottini: Larger and wider than Penne pasta, plus the ends are not cut at a diagonal.

What Cheese is Best for Mac and Cheese?

According to Cheese.com, there are 1831 varieties of cheese! It can sure be a bit overwhelming to pick the best cheese for your lobster mac and cheese. What cheese combination goes best with lobster mac and cheese is the million shell question! Since lobster has a sweet, briny taste you do not want to overpower it with a super strong cheese. If you want a little bite, mix just a 1/4 amount of a strong cheese to milder cheeses to cut down on its intense flavor.  There’s also nothing wrong with going with one cheese. Keep it simple. Remember your making a pasta dish with the “Maine” ingredient— Lobster! Below are different kind of cheeses options. Keep in mind they are all just suggestions.

Pro-Tip: Buy cheese by the block and shred it yourself. The pre-shredded cheese, although convenient, can be a mix of fillers and artificial junk. Yuck. Block is the better cheese and melts better than any processed, bagged cheese.

Cheese Glossary for Lobster Mac and Cheese

Asiago: An Italian cheese from the Veneto region that has a semi-soft, mild flavor. It is similar to Parmesan, but has a softer nuttier flavor.  When aged Asiago cheese has has a sharper flavor when aged.

Brie: A soft mild creamy cow’s milk cheese.

Cheddar: A cow’s milk  cheese with a buttery and sharp flavor. It can be white to a yellow color.

Colby: This is a mild cheese similar to cheddar but a little softer.

Comté: An unpasteurized cheese with a nutty flavor.

Fontina: A semi soft cheese.

Gouda: This cheese can be young or aged. A young Gouda cheese is mild and creamy, but aged gouda can be nutty with a sweet finish.

Gruyere: This is an aged semi-hard cow’s-milk cheese. The flavor depends on age, but generally it has a salty sweet flavor.

Havarti: A cream colored cheese with sweet notes.

Manchego: This is an aged Spanish cheese that has a similar taste to Monterrey Jack cheese.

Mascarpone: Hailing from Italy’s Lombardy region this is a super buttery cream cheese made from pasteurized cow’s milk.

Mozzarella: A mild cheese that tastes of fresh milk.

Muenster: A very mild semi-soft cow’s milk cheese.

Parmesan-Reggiano: Pale yellow in color and best used grated.  It has a salty, savory taste.

Swiss: A mild, sweet nut-like cheese with a pale yellow color with holes.

Maine Lobster Mac n’ Cheese Recipe

Here’s our recipe for lobster mac and cheese. Again, feel free to experiment and make substitutions. And if your feeling crabby you can even substitute cooked lump crab meat for the lobster.

  • 1 lb. of blanched or raw lobster meat (substitute frozen lobster meat)
  • 5 cups of cooked Cavatappi  Pasta
  • 2 1/2 cups Milk
  • 1 cup Fontina Cheese, shredded
  • 1/2 cup Mascarpone Cheese
  • 3 tbsp. brandy
  • 1 whole shallot finely chopped
  • 2 whole cloves garlic minced
  • 1/4 cup unsalted butter
  • 1/2 cup all purpose flour
  • 1 whole dry bay leaf
  • fresh ground cayenne pepper to taste
  • to taste sea salt
  • to taste black pepper

Optional Crust Toppings:

  • Crushed croutons, or make your own from leftover bread.
  • Panko crumbs for a crunchy topping.
  • Italian Bread crumbs is another option
  • Crush up Ritz Crackers for an extra buttery topping.

Option for Bacon Lovers:

  • Crumble cooked bacon and mix in with your mac and cheese.
Tools Needed:

Pasta pot, Tongs, Chefs knife, Cutting board, Colander, Measuring cup, Whisk, Fine Strainer, Sauce Pan, Box grater.

Instructions for How to Make Lobster Mac and Cheese

Makes about 6-8 portions

  1. Bring water to a boil and add salt. Cook pasta a 2-3 minutes less than what the directions state (before al dente). Use tongs to agitate the pasta a couple times to prevent sticking.
  2. Pour pasta into colander and shock with cold water until cool. Drain and set aside.
  3. Bring milk, bay leaf and garlic to a gentle simmer
  4. Remove from pan and allow flavors to infuse for 15 minutes.
  5. Melt butter in a saucepan and add shallots. Saute until shallots are translucent has thickened.
  6. Incorporate flour with a whisk. Cook at low temperature until flour is golden in color. Add brandy.
  7. Slowly whisk milk into flour mixture until fully incorporated.
  8. Cook for 10-15 minutes on low heat, whisking often, until sauce has thickened
  9. Add cayenne and black pepper (Note: wait until the end to add salt, lobster will add lots of flavor).
  10. Add lobster and cook in sauce until lobster is close to desired texture.
  11. Finally add cheese and then add the cooked pasta and stir to combine.
Baked Option:
  1. Preheat oven to 375°F
  2. Butter an oven safe baking dish or coat with nonstick cooking spray.
  3. Pour mac n’ cheese into dish and top with your favorite crumb topping. (At this time you can cover your dish and refrigerate for 1-2 days and bake later.)
  4. Add your mac n’ cheese to a buttered baking dish. Bake uncovered at 375 for about 2o minutes or until bubbly and the top is toasted.
  5. Cool for 10 minutes before digging in!

Buon appetito!!

The post How to Make Lobster Mac and Cheese: The King of Comfort Foods appeared first on LobsterAnywhere.com.

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Cooking lobster is a pursuit that deserves a great glass of wine (See our list for the best wines for lobster). And while we very much advocate that you sip on a perfectly balanced Chablis or Marlborough Sauvignon Blanc while you’re cooking, what we really mean is that you toss a glass of that wine into the pot as well.  But don’t stop at wine.  Why not cook lobster with beer and other flavorful spirits?

Wine is often used in cooking to add flavor and balance to a dish. In the case of lobster, wine can add much-needed acidity, helping cut through any richness – particularly important when the lobster is served in butter.

It does take a little bit of care though – too much wine can overwhelm the food’s natural flavor, especially with a meat as delicate as lobster. So when adding it – try stick to about two tablespoons per cup of sauce or broth.

There is no point in using a subtle, delicate wine when you are cooking. Look for something with a reasonably full body, and with plenty of acidity. The flavors in the wine will roughly translate into the dish, so it pays to be a bit mindful. If you use a sweeter wine, that will come across in the dish as well.

The most important thing to remember is to use a wine that you would be happy drinking. Don’t skimp – it’ll make the dish taste better, and any leftover wine won’t go to waste! 

Different Ways of Cooking Lobster with Wine

Lobster Bisque with sherry.

There are a number of ways to approach this task. Probably the most popular one is to make your sauce with wine to add flavor. This isn’t rocket science by any means – splash in the wine after you’ve sweated your onions and garlic and let it bubble to cook out all the alcohol (you don’t want a boozy sauce, as it will be bitter and unpleasant).

You can then continue building flavor on top of this. A light, aromatic broth will be an interesting way to incorporate some slightly spicy Asian flavors to your lobster. On the other hand, a richer cream sauce infused with wine will pair amazingly with a lobster pasta, like ravioli.

Infusing the flavor of the wine into your lobster is another great way of cooking with wine. A great method is to combine your chosen wine with butter and seasoning to a pan, and then to cook your lobster tail directly in that buttery sauce – which is sure to soak up all the delicious flavor

You can also steam the lobster in white wine, which will make for a more delicate, subtle flavor.

Looking Outside of the Wine Crate

Lobster cooked in wine is a wonderful thing, but there are a host of other alcoholic beverages to use to flavor your dish. Be sure to check out the best cocktails with lobster too!

Beer works in much the same way as wine when cooking. You use it to provide flavor and acidity, although it will give you a maltier, earthier flavor. Something light like a lager or a pilsner will provide moisture more than anything else, but something rich like an amber ale or an IPA will add a lot of flavor to your dish.

A good place to start is to steam the lobsters in beer. This will be a great way to infuse the lobster with plenty of flavor, without having to do anything too complicated.

You can also use spirits when you cook lobster. The lobster bisque, a classic lobster dish from New England, traditionally uses both white wine and brandy in its preparation. Brandy is made from grapes, so you can consider it like an extremely pepped up version of wine. It adds an intensity of flavor to the dish, helping to elevate the dish and providing some balance to the rich, creamy texture.

A slightly more spectacular way to cook a lobster using spirits is to flambé it. This is not for the faint of heart – flambéing a lobster involves pouring brandy over it and then setting the brandy on fire. This method of cooking was at the peak of fashion in the 1970s, so it’s a fun retro dish as well being a real event. If you do decide to flambé your lobster though, make sure you’ve got a fire extinguisher handy, and watch out for your eyebrows!

Don’t Get Overwhelmed!

Lobster is a showstopper of a thing to serve to your friends and family. It is easy to get intimidated, especially if you are adding some pizzazz in the form of wine, beer or spirits.

But you don’t have to be Julia Child to make lobster spectacular! It can be quick and simple – minimal effort for a maximum meal that is sure to please. We recommend you read our post about the different methods of cooking this delicate meat.

The post Just add Booze to the Lobster Pot: Cooking with Wine, Beer and Spirits appeared first on LobsterAnywhere.com.

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Fresh seafood and flavorful cocktails go hand in hand, especially during those endless summer nights. From fish to lobster, serving family and friends the finest at your next get together is a must. It adds more of a fun flair to the event when you create bespoke cocktails to get the party going. But what are the best drinks to serve with seafood?

For a big backyard seafood fest with fresh fish and Maine lobster, there’s nothing like having a few pitchers of classic as well as trendy cocktails mixed up and ready to go so guests can serve themselves. A rum and Coke simply won’t do when you’ve got fresh foods from the sea. Pairing them just right is the key to a beautiful experience that will make this summer more memorable. Consider this your short but helpful guide to seafood and cocktail pairings worthy of applause.

The Addition of Acid in Alcoholic Beverages Brings Out Big Flavors in Seafood

A certain amount of acid is needed to bring out the bold, beautiful flavors of seafood. Therefore, cocktails made with tomato, lemon, and lime juices are ideal. Think how these flavors make you feel. They’re cool and refreshing which play into the summertime theme. They give off a light vibe, one that doesn’t mask the tastes you should be enjoying when you have fresh fish and lobster.

Fresh Herbs Help Bring Out Incredible Flavors

It’s not just the acidity from alcoholic beverages that works so well with fresh seafood though. Fresh herbs are also fantastic. Think basil and mint. Muddling them with a pestle and adding the herbs to a cocktail gives it a level of earthiness that works well with the season. You can also garnish cocktails with sprigs of rosemary, basil leaves or mint leaves. Herbs like these are healthful as well as a beautiful match for a fresh catch from the sea.

Many Cocktails are Easy to Prepare and Best for Drinking Outdoors

Some drinks are easy to prepare and as mentioned, using pitchers to make up big batches of them relieves you from constant bartending duties. That way, if you choose to invite family or friends to dinner, you’ll have no issue serving cocktails. Many drinks are best enjoyed outdoors. That’s certainly the case with the suggestions we’ve made here.

Here are some summer cocktails paired with seafood for you to try!

A Classic Bloody Mary with Shrimp

Cold and spicy, the iconic Bloody Mary is shrimp’s perfect partner in crime. With V8, horseradish, Worcestershire sauce, lemon juice, Tabasco, pepper, and vodka, it has just the right kick. Shrimp can also serve as a garnish for this delicious cocktail if you’re serving a few guests. Otherwise, you can set up a Bloody Mary bar for your guests to add their own accoutrements including the shrimp. This refreshing summer cocktail has a kick to it with is calmed down with the shrimp that it comes with. People are known to order a Bloody Mary in the morning on cruise ships and at hotels. You can make your own at home and enjoy its flavor whenever you want.

A Lime Margarita with Fish Tacos

Fish tacos are a festive food to serve for your summer celebration. The best fish is a fresh white fish like tilapia. Keeping it simple is best with cilantro and lime juice, though many people love adding creamy coleslaw, shredded red cabbage, pico de gallo, or even fresh avocados on top. Along with your fish taco bar at your party, you can allow your guests to serve themselves a tangy lime Margarita. Make a big pitcher of it and keep Margarita glasses beside it. Don’t forget a bucket of ice for those that like it on the rocks or Margarita salt so they can rim their glasses if they see fit. You can also turn it into a frozen drink with your blender, or add other fruits to it to sweeten it up if you’d prefer. Doing this is especially good with our favorite lobster, which you’ll find more cocktails to pair with below!

Gin and Tonic with Oysters

A dry gin provides enough contrast to mellow out the sweetness and brininess of fresh oysters. Gin and tonic is also incredibly easy to make. The key is in choosing a quality gin. Interestingly, in the states, many people choose lime as the garnish for a gin and tonic, but in England, lemon is the chosen citrus for this cocktail. Try them both! Slice them into thin wheels and keep plenty of ice in a bucket for your guests to mix one up to their liking. They go splendidly with oysters which are often considered a delicacy. That is why they taste so good when you finally have them. If you haven’t been able to get fresh ones in the past, you’ll be thrilled to have Lobster Anywhere to shop them online and have them shipped fresh to your door.

A Lavandula with Scallops

The famed Scarlet hotel serves a beautiful drink called the Lavandula. But you won’t need to travel across the world to get it. Make it at home using vodka, Cointreau, and lavender syrup. Lavender is soothingly sweet and incredibly fragrant. It’s very delicate which is why it’s an outstanding match for something as delicate as scallops. The pairing on your palate will bring out the brightness in this fresh seafood. It’s also a nice choice for oysters and other shellfish.

Bourbon with Blackened Mahi

A simple way to prepare fish, blackening it brings out complex flavors. Drinking a cocktail with bourbon gives the right balance of strength to go with this bold dish. While bourbon on its own might be too strong for your guests, try it mixed with a simple syrup, Benedictine, and orange bitters for a refreshing citrus twist. Long nights, good conversation, and even better food awaits you during the warmest season of the year. You can prepare this meal for a romantic dinner for two or make it to share with friends at your annual cookout.

Pairing libations with meals is a common practice at home and in the restaurant industry. It allows you to enjoy the full flavor of both the seafood that you’ve chosen to eat and the cocktail that you’ve prepared or ordered to drink. At dinner parties with adult guests, it’s standard to serve alcohol with a meal.

But what about the lobster? Don’t worry! We’ve got plenty of lovely lobster libations to pair with your favorite crustacean!

Lobster Libations: Cocktails That are a Match Made in Heaven with Lobster

It should stand to reason that serving craft beer and quality wine are ideal partners for your lobster meal. That’s easy, and there’s certainly nothing wrong with it. In fact, if you’re having a large gathering, it might be best to have a cooler with craft brews and a few proper wines for guests to choose from too.

Without further ado, here are libations with lobster that your guests will all love!

Old Fashioned

You can never ever go wrong with a classic. The Old Fashioned is an iconic cocktail. You can make it with whiskey, bourbon, or even Southern Comfort. To complement the buttery rich flavor of lobster, muddle oranges, sugar, and bitters in your glass before adding the liquor. This contrast makes for a lovely match.

Mai Tai

Boozy and fun, the Mai Tai is a legendary libation that has an intriguing history to it. It’s fruity and sweet though, so there’s no shuddering with hit of alcohol on your tongue. Victor J. Bergeron is the man credited with first inventing this drink in 1944 though his rival Don the Beachcomber also tried to stake a claim in the creation. In the end, we still have this beautiful cocktail brimming with tropical juices and plenty of liquor for a Polynesian treat with a Californian twist. Millions of copycat recipes exist for it, and making one of your own isn’t terribly hard. One way to make it even more amazing with your lobster is to use mango-flavored rum to give it that extra something.


Kick the party up a notch with a classic cocktail from New Orleans, a city that knows seafood and booze quite well. It’s basically a lot of rum, both light and dark, with fruity juices, lemon, and syrup giving it an excellent balance between strong and sweet. Serving it by the glass? Add a rum floater on top for good measure!


It’s a no-brainer that wine is always in fashion for serving with lobster. But a nice sangria will be pure bliss. This wine-based cocktail can be made in many ways and is an amazing crowd-pleaser. You can even make several different versions of it and have the pitchers awaiting your guests. Traditionally, sangria is made with red wine as the base, most often from the Rioja region of Spain, however you can use any red wine you’d like. Mix in bite-sized bits of fresh fruit. Anything goes! Pears, pineapples, blueberries, strawberries, blackberries, melons, or anything fresh you find. With a little bit of sugar and some fresh-squeezed orange juice, it’s the drink that refreshes and keeps everyone happy.

More recently, sangria blanca has been sweeping the scene. A lighter twist on this classic, it simply uses a dry white wine instead of the usual red. Give it a punch by adding orange liqueur to it. You can also add some fizz with Sprite, 7-Up, or club soda.

Mega Mojitos

One party cocktail that does amazingly when made in big batches is the mojito. This Cuban cocktail is the ultimate refresher with fresh lime and mint muddled together with pure cane sugar and topped off with a strong pour of light rum and club soda for some fizziness. While the original mojito pairs perfectly with lobster thanks to the lime and mint combination, there are many other variations on this libation that will also do nicely. A mojito bar might just be the thing you need at your party where you set out pitchers of mojitos in a variety of flavors. Some examples are strawberry, mango, blueberry, pineapple, and coconut. You can concoct your own and be the hero of summer.

Planter’s Punch

Big gatherings call for big drinks, and Planter’s punch is no exception. Said to have come from the Planter’s Hotel in Charleston, South Carolina, this rum-infused cocktail is balanced with fresh lemon juice, orange juice and pineapple juice for a palate-pleaser that goes down easy.


For those having lobster in a more intimate setting, the Manhattan is a classy and classic cocktail to choose. Made with whiskey, vermouth, and a dash of bitters with a maraschino cherry to top it off, you can’t go wrong. Sometimes something simple and traditional is just what you want to go with your lobster.


Sex and the City might no longer be on, but the iconic character of Carrie Bradshaw will always be in our hearts. If she were having lobster with Big, you know she’d still choose her beloved Cosmopolitan to drink with it. Made with Citron vodka, Cointreau, lime juice and cranberry juice, it’s a light and refreshing complement to the main event.


Call us crazy, but we think you can pair a martini with anything. It’s always a good choice when you want a strong drink to go with your lobster. Plus, it can be made in so many ways, there’s bound to be one you’ll love. Your guests will love it too. You can make the ultimate martini bar. Set out bottles of quality gin and vodka along with garnishes and let your guests do the mixing.

Bahama Mama

The ultimate beachy cocktail, sipping a Bahama Mama will transport you on a mental vacation you’ll never want to return from. It goes beautifully with your lobster since it features light rum, coconut rum, grenadine, orange juice and pineapple juice, serving as a sweet way to keep your palate refreshed while enjoying the rich and buttery tastes of lobster. This drink does well with an added floater of rum on top. You can serve it on the rocks, or pull out your blender and make this a frozen cocktail.


Here’s a cocktail that really needs to be more popular. It exudes class and distinction, an ideal pairing for your lobster. It’s an Italian cocktail that features gin, vermouth and Campari, along with an orange peel garnish. This aperitif is a splendid way to prime to palate for the lobster that will soon come.


If you’ve somehow grown weary of mojitos and Margaritas, there’s something else you should try. Brazil’s national cocktail, the Caipirinha, exemplifies the beautiful life of Brazilians. That nonchalant yet fabulous fun style shines through in this cocktail which uses cachaça, a rum-like liquor that Brazilians all know and love. It’s mixed with sugar and lime muddled together and topped with the Brazilian liquor for a limey and strong drink that’s sure to be your new favorite.

Piña Colada

The creamy and dreamy coconut flavors of the piña colada are truly a spectacular pairing with lobster. With dark rum and coconut rum, this frozen concoction can surely carry you away. It’s so adored, there’s even a song by Rupert Holmes about it. Making this classic frozen drink is easy too. Add all the ingredients to your blender and blend until it’s that perfect smooth and creamy consistency you love. Drink it fast or else it will melt, or use your outdoor fridge to keep it cool until the batch disappears, which won’t be long.

Frozen Daiquiris

Oh, what would summer and summer parties be without frozen daiquiris? It’s like the grown-up version of a Slushie! Plus, frozen daiquiris can be made in tons of ways. They all have rum of course but you can use strawberries, mangos, bananas, blueberries and really just about any other fruit you can get your hands on. Make crazy fruity combinations or just stick to the basics. They all go beautifully with lobster. Don’t forget to include a dark rum floater atop each glass. That’s how you get the party started!

Rock Lobster

A fun song by the B52’s back in the 1980s, this cocktail feature whiskey, raspberry liqueur, and cranberry juice on ice. The fun red color makes it visually pleasing to serve with lobster while the flavors mesh wonderfully together to strike harmony amongst your senses.

Florida Lobster

To make the Rock Lobster cocktail more Floridian, replace the raspberry liqueur with amaretto. Why not serve it both ways and see which one you like best!

Be Creative with Lobster Cocktails

We would be completely remiss if we didn’t address the trend of foods that are drinks and vice versa. The lobster cocktail comes to mind where you twist the classic appetizer with a cocktail. You can do it with Bloody Mary or keep it really simple and add vodka with a lobster-infused water that you get from simmering the shells and such with celery, carrots, herbs, and other seasonings. The garnish of course is a lovely lobster claw. It’s been dubbed the Lobstertini, but there’s an easier way to get a lobster-infused beverage. Lobstar is a lobster-infused gin that’s ready to go. Lobster lovers can add that touch of lobster to any cocktail instantly without creating a lobster essence on the stove top.

Mocktails for the Dinner Guests That Don’t Drink Alcohol

Are you expecting any guests that are expecting? Or perhaps you have some guests that don’t imbibe. If that’s the case, you can even make mocktails that are free of alcohol for people who don’t drink. You can turn any of these cocktails into an alcohol-free beverage with a little creativity. Using juices, fruit, and things like sparkling water, club soda, or tonic, you can create mocktails that make everyone have something fun and fancy. You won’t leave anyone out from the festivities that way.

Order Your Favorite Types of Seafood Online with Lobster Anywhere

Lobster Anywhere makes it possible for you to enjoy your favorite types of fresh seafood no matter where you’re located in the nation. Placing an order on our website gives you access to clams, scallops, lobster, shrimp, crab, and more. Order for a romantic dinner for just the two of you, or get a seafood assortment for a gathering big or small. Lobster Anywhere has just what you’re craving and delivers it fresh to your door. Never spend more money on subpar seafood. Get the best without all the work by ordering from us.

Our fresh seafood options can be paired in many different ways with your favorite summer cocktails. Whether you want to do a traditional clam bake or savor a lobster feast in your backyard, we’ve got you covered. Order today to get the party started!

The post Libations with Lobster: The Best Drinks to Serve with Fresh Seafood appeared first on LobsterAnywhere.com.

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What wine should I pair with my Maine Lobster? Red? White?
Which wines go with seafood?
How will I know?

Knowing how to pair food and wine can sometimes be daunting. But don’t fret! When deciding what to pair with your dinner, the general rule (with some exceptions) is: Red wine with red meat and white wine with white meat. Delicate food go with delicate white wines – and rich, bold meaty dishes pair fantastically with big, bold wines!

What Wines Pair well with Lobster – and which Wines Don’t

So what does that mean for lobster? Lobster, with its white meat and delicate flavor – needs a soft companion. There are a few reasons why lobster and red wine are not a match made in heaven. The saltiness in the lobster tends to draw out the bitterness of the red and the lobster’s iodine with the wine’s tannins are not complementary at all.

Another rule to remember is that spicy food very rarely pairs well with reds as the tannins and spice would be overwhelming on the pallet. Fresh seafood – and spicy seafood is no exception to that rule.

If you truly want to pair your spicy seafood with a red wine, opt for lighter bodied ones such as Pinot Noir, Gamay, Sangrio Vese, Grenache, Cinsault or Zinfandel.

Common seafood dishes that pair well with these lighter reds are spaghetti and clam sauce; octopus; swordfish; tuna steaks and salmon.

Major Wine and Lobster Pairing Don’ts

According to the book, Pairing with The Masters, by renowned chef Ken Arnone and Master of Wine, Jennifer Simonetti-Brown, there are three wines to steer clear of when serving lobster for dinner:

Puligny-Montrachet: Because of the wine’s buttery texture, writes Ms. Simonetti-Brown, Puligny-Montrachet can overpower the sweet taste of the lobster.

NV Brut Champagne: Its acidity will alter the flavor of the lobster and ruin your lobster experience.

Roero Arneis: This wine has a lemony flavor which clashes with the lemon used in serving lobster. When it comes to spicy seafood, try lean more toward slightly sweeter white varietals, such as Marsanne, Rousanne, Riesling, Muscat or Gewürztraminer.

When deciding which white wine to pair up with your lobster, rather seek out a crisp white instead of a fruity one. Try out a Vinho Verde from Portugal, or try a Chenin Blanc, Sauvignon Blanc or Pinot Grigio from France. – these varietals compliment lobster, most lean fish, raw clams and oysters too.

Scallops, shellfish, and Lobster also go fantastically with the Albarino and Verdelho (not to be confused with the red wine Verdelho Tinto) wines grown both domestic in California and in Spain and Portugal.

But even fuller white wines, such as Italian Vermentino, Greek Assyrtiko, Chardonnay, Fume Blanc and Viognier are great for lobster, crab and oyster dishes too.

Pairing Seafood and Wine: What pairs well

There’s always room for Bubbly.
Weighty seafood like tempura and beer battered fish go perfectly with sparkling wine! A Toso Brut from Arengina is a great addition to cut through the fattiness and leave you with a lingering, light apple and lemon mouth-feel. And shrimp dishes, whether they are grilled, sautéed, steamed or in a cocktail, go splendidly with Spanish dry Fino Sherry.

Although we’ve emphasized the fact that white wine suits all seafood dishes – each seafood dish deserves a pairing to truly emphasize the meal’s flavor. So we’ve put together a small guide, to help you if you’re planning on making any of the following dishes:


If you’ve ever seen an episode of Hell’s Kitchen, it is no secret that scallops are a popular seafood dish to prepare. If you are having scallops – you want to be sure to choose a wine that best complements the dish. So go for a Sauvignon Blanc. The acidity would be a great contrast to the softness of the scallop. Again, just avoid any oaked Sauvignon Blanc and stick to the crisp, minerally versions.


Remember we mentioned that seafood and red wine have a few exceptions? Well, canned tuna is one of those exceptions. Although canned tuna isn’t necessarily a highly regarded ingredient – it can be incorporated into some fantastic dishes. When it is made into something fantastic, it deserves a fantastic companion. That’s why, canned tuna and Barbera (a delicious Italian cultivar) is a match you’ll be forever grateful for.

However, If you’re aiming for a more elite version of tuna – try pairing a tuna steak with something light and fruity. This is where a bottle of rosé or Pinot Noir would be the match you’re looking to create.


We want to match up flavors again – so if you’re choice is  Halibut – which is an extremely rich, fulsome fish – pair it up with a Chardonnay that can match that creamy, full feel!


Like you’ll see all Romance movies clichés – there is nothing that goes together as well as oysters and bubbly. When you do pair them though, be sure to go for a dry, low-sugar Champaign, MCC or plain sparkling. Anything sweet won’t work in this situation. If you’re not a fan of bubbly, however, pair your oysters with any other bone-dry white – such as Sauvignon Blanc or Pinot Grigio.


Salmon, as most people have probably noted, is not the whitest white-meat-fish out there. This should be a good indicator that the wine you match with it doesn’t necessarily have to be white. When pairing wine, stay on the lighter reds – such as Zinfandel and Pinot Noir. You’ll need a slightly fuller wine with a fuller fish.

The Star of the Show – Lobster

My current favorite restaurant dish is called Buttered Lobster; a dish I enjoyed at Azie Restaurant in San Francisco, alongside a fabulous Chardonnay from Chalone Vineyard. Lobster, as you would imagine, does not appear as frequently in San Francisco as transplanted New Englanders (like myself) would want. Fortunately, better shipping and the search for new flavors is providing us with more lobster than ever before.

Knowing how to ceate a great lobster pairing  mostly depends on the style in which the Lobster is prepared. The rule of thumb still applies here – rich, buttery food needs a pairing with similar characteristics.  So with Buttered Lobster, cooked in the shell, smothered in butter and served over buttery polenta  – you can image that a rich, heavy Chardonnay would be the ideal match.

In contrast, lobster in lighter sauces, or better yet, simply straight from the shell – needs a light, firm and slightly crisp wine which will be great to balance out the flavors. That is where French White Burgundies or a Sauvignon Blanc would be your best choices.

There is however, no varietal as versatile as Chardonnay – which is why I believe it is the ideal wine to go with any Lobster dish. It pairs fantastically with the lobster tail, lobster claws and even the lobster bisque.  My ultimate favorites are from France and California. Just always keep in mind that quality lobster comes with a price – and so you shouldn’t compromise the quality of your wine by skimming on the price. Quality wines from these regions are priced relatively high – but you risk spoiling your meal if you go for inexpensive choices.

Now, with all that information on how to pair wine and seafood successfully, it seems only logical that the next step would be to master the skill of physically making the lobster with the accompaniment of wine.

It sounds like an intimidating idea – but these few tips, tricks and ideas should make you want to dive straight to it!

Cooking with Lobster and Wine

When we say “Cooking with wine,” we aren’t referring to the method of cooking while sipping on a glass of your favorite wine. Wine can – and is often – incorporated into food for 3 major reasons: to marinade the food; to use it as an oil substitute or to add flavor to the dish.

But cooking lobster is not too difficult. We recommend you read our post about the different methods of cooking this delicate meat. We’ve broken it down into easy-to-follow steps and options!

Adding wine to food is great. However, although the alcohol evaporates, if you add too much wine – the flavor could be overwhelming and destroy any of the food’s natural flavor; especially with a meat as delicate as lobster. So when adding it – try stick to about 2 tablespoons per 1 cup of sauce or broth.

We advised pairing seafood with a dryer white as opposed to a fruity one. When cooking with white wine – the same rule should stick in your mind.
Any fruity wines won’t be able to stand the intensity of the heat and will lose its entire flavor – so rather opt for full-bodied wines.

To include wine to the dish – you have a few ways of going about it. The most popular method is adding the wine to the sauce you’ll be serving it with.  This is any form of dipping and serving sauce. But just be sure to cook the wine long enough for the intense alcohol flavor to evaporate.

Another great method is to combine your chosen wine, butter and seasoning to a saucepan and grill your lobster tail directly in that buttery sauce – which is sure to soak up all the delicious flavor.

If you’re looking for something a little more – lobster pasta has always been a spectacular dish – and serving it in a creamy white wine sauce, will be an unforgettable experience.

Whatever is that you decide – whether it be to pair a wine with your meal, or add the wine to the dish directly – we hope that this article will help you make an informed decision – to help you with the best culinary experience possible.

Also, don’t forget to pick up your seafood from LobsterAnywhere.com.  For over ten years, this online lobster company has shipped premium live lobster, and sensationally fresh seafood, to just about anywhere in the USA. Whether you are looking for a wine pairing with lobster tail, craving a lobster dinner for two, or looking for the perfect business or personal gift, you can trust LobsterAnywhere.com to deliver the best tasting seafood – fresh to your door!

Charles Olken is the publisher of Connoisseurs’ Guide to California Wine, a monthly newsletter available by subscription only. In its 27 years of existence, the Guide has proven itself as an unrivaled source of accurate, hard-hitting commentary on the wines and wineries of California.

The post Pairing Good Lobster and Good Wine: What Works and What Doesn’t appeared first on LobsterAnywhere.com.

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Find the Best Father’s Day Seafood Gifts Delivered to Dad’s Doorstep

Father’s Day will be here before you know it. Do you have plans for how you’ll spend the occasion? Will you treat Dad to dinner or buy him an expensive gift? What about your father-in-law and grandfather? How do you plan on honoring all the fantastic men in your life this June 17th? There are many different options to choose from when coming up with gift ideas for Dad. How about something unexpected, like seafood delivery? Recharge his batteries this Father’s Day with the Maine’s best, most comforting food—Maine lobster.

Seafood is the Perfect Accompaniment to the Grill You Bought for Dad

He’s got the grill. He’s got the apron. Pretty sure he has enough #1 Dad mugs. And now, he’s got to have the LOBSTER! Send Dad a few of our fresh live Maine lobsters or a few of our our juicy, cold water lobster tails that are perfect for grilling. Either way, you’re going to make his Father’s Day in a way no new tie ever will.

Limited Edition King of Land & Sea: Monster Tails & Prime Steaks. More Info

Nothing says Father’s Day like Grilled Lobster Tails

One of the most coveted items on many men’s wish list is a serious barbecue grill with plenty of BTUs!  Dad loves his grill.  Give Dad the chance to show off his skills with our tails and steaks from LobsterAnywhere.com. Fire up your grill because  But not just any lobster tails will do, your Dad deserves the biggest and the best. You can even make it easy on Dad with our ready-to-grill tails. Tails are prepped, butterflied and ready to hit the heat! Don’t forget to pick-up plenty of butter!

Today’s grills have multiple grilling areas set aside for vegetables, proteins, and even buns. If he plans on making a delicious lobster roll, he’ll have no problem getting the bun toasted perfectly. Best of all, he’ll get to sit down and enjoy everything he’s cooked, too!

Grilling lobster is just as easy as boiling or steaming live lobsters! Need tips and recipes for grilling lobster? See our grilling guide.

With Fourth of July fast approaching and many summer birthdays, anniversaries, and other events planned, it’s no wonder why Dad loves to grill so badly for Father’s Day. It gives him a chance to show off his cooking skills as he marinates the different forms of protein he cooks.

Pops Loves Seafood for Father’s Day

Nothing says, “I love you,” more than delicious fresh seafood. Dad can have the nation’s best surf delivered to his turf this Father’s Day.  Dad will agree that a good lobster tail or skewer of shrimp is beyond description. When grilled to perfection, you’ll hear nothing but praise over how juicy and succulent the seafood is. The only way to be in agreement with your father, father-in-law or grandfather is to sink your teeth into whatever is being cooked. That’s why buying seafood from Lobster Anywhere for your Father’s Day feast is ideal.

You get to choose what’s on the menu because you’re preparing a meal for Dad. You can opt to do a surf and turf-style meal complete with all the fixings, full lobsters or lobster tails, shrimp, scallops or mussels. The choice is up to you because you know your father better than most people do. Give him the experience of a lifetime by making June 17th all about him and the things he’s done so selflessly for you.

Customer favorites for Dads, Husbands, Granddads and Fathers-to-be include BBQ Lobster Tails, Lobster Rolls, and jumbo lobsters! Get Cracking! Father’s Day is less than a week away!

The Perfect Size, Color, and Fit for Father’s Day

Give Dad the gift he really wants this Father’s Day. A gift certificate for Lobster Anywhere allows him to choose which seafood items he’d like to purchase and cook on his new grill. Available as three different options, Lobster Dinner Certificates, Dollar Amount Gift Certificates, and E-Certificates, you have options that will fit his fancy. Celebrate your father, father-in-law or grandfather in a way that honors who he is and what he enjoys most by giving him a gift he’ll get good use out of. This Father’s Day order a lobster dinner for your “Maine” man—DAD!

The post Lobster for Dear Old Dad! Father’s Day Seafood Delivery appeared first on LobsterAnywhere.com.

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These days, minor indulgences that don’t break the bank are important. It doesn’t get any better than a dinner of fresh lobster – but even with its amazing, expansive coastline, finding the best lobster in California can be tricky.

The Golden State is chock full of outstanding restaurants and fish markets, but where can a seafood lover find the best lobster at the most reasonable price? We investigated, and what we learned is that not all lobster joints are created equal. Here’s a summary of what we learned.

California Lobster and Seafood RestaurantsNorthern California:Bay Area and Surrounding Areas

Redwood City is the site of Old Port Lobster Shack (20 Woodside Rd).  They also have a joint housed in Portola Valley (3130 Alpine Rd #300).  Being an informal lobster restaurant, patrons place their order and then find their own seat.  Their various lobster dishes sided with coleslaw are a little pricier than usual. A coffee cup-sized portion of lobster bisque is $8.75, with both cold and hot lobster in it.  We were confused.

Yankee Pier (3593 Mt Diablo Blvd) is another Bay area seafood restaurant located in the heart of historic Larkspur, CA. You can also find them in the San Francisco International Airport. Here, you can order a “Fresh Maine” Lobster Roll on griddled brioche bun with housemade kettle chips and coleslaw, served chilled or hot for a pricy $29 – $6.50 higher than what it used to be. They also serve their fried Ipswich clam platter.

Sam’s Chowder House (4210 Cabrillo Highway North) is a New England style seafood restaurant overlooking Half Moon Bay. Sam’s West Coast version of the Lobster roll is its highly-noted signature dish. Unlike the real East Coast version, Sam’s does not use mayonnaise in the mix, just lots of butter on a warm brioche roll. It sells for $26.50 with potato chips and a dollop of coleslaw. Not so sure about the brioche roll with all the butter, but it is well packed with good chunks of fresh lobster meat. The chowder was not bad, but a little thin compared to a good Boston chowder. For those who can’t manage a trip to Half Moon Bay, Sam’s has its own San Francisco Bay area food truck called the Chowdermobile.

Southern California:

King’s Fish House has 9 locations scattered throughout southern California (and one location in Nevada and one in Arizona).  Most noteworthy of all their restaurants are their spacious booths and period décor with elegant dark wood.

A common complaint among customers, however, is that it is so loud in these restaurants that you can’t hear your dining companions over the din.  Though you might think this is worth it because of the incredible, budget-friendly prices at King’s Fish House, you’d be wrong.  The lobster is okay, but pricey: $46.50-$62.50 per plate minimum.  Their menu is all over the place price-wise.  In the end, you’d probably be better off just cooking at home and turning the television up loudly to get the same quality and atmosphere for a lower price.

Los Angeles County

The Lobster in Santa Monica (1602 Ocean Avenue) boasts an incredible view of the ocean from nearly every table.  Unfortunately, an ocean view only goes so far as the lobster they serve is mediocre – which is somewhat to be expected in a place that looks like a tourist trap.  The prices and service are great but only during happy hour.  If you plan to dine outside of that narrow time window, be prepared to pay tourist prices while getting only cold to lukewarm service.

Another seafood restaurant in Santa Monica, CA is the BP Oysterette (1355 Ocean Ave).  Besides a phenomenal raw bar, BP makes a Lobster Mac and Cheese with parmesan and truffle oil for $24 and a Lobster Roll on a brioche roll with your choice of side for $26.  You can also find Ipswich Steamers–New England soft shell clams. There’s also an outside patio to enjoy oysters and beer by the beach.

The food trucks have become a popular scene in the Los Angeles, CA area.  One food truck that travels within the LA area sells lobster rolls aptly named The Lobsta Truck.  The main attraction here is the lobster roll made with fresh lobster meat on a toasted split top roll with mayo or butter for $13.  The bread and lobster meat are flown in from New England.  Also on the menu is a crab roll and New England clam chowder.

Did you know who holds the largest Lobster Festival in the United States?  If you guessed the Maine Lobster Festival in Rockland, ME—you guessed wrong.  The Port of Los Angeles Lobster Festival claims to have the largest lobster festival in the world.  For their 201o festival held in September, over 32,000 Maine lobsters were flown in fresh, cooked and served.

The Lobster Trap in Avalon (128 Catalina Avenue) has helpful, friendly staff and serves generous portions of lobster.  The lobster roll, however, was filled with virtually tasteless lobster (except for excessive amounts of salt) and was ice cold when served.  The rice was equally without flavor.  Because the roll wasn’t toasted, it began to fall apart after being soaked with its lobster filling.  The prices are reasonable, however.  It’s an okay place in a pinch, but don’t rush to The Lobster Trap if you’re hoping for top-notch quality bites to eat.

San Diego County

Oceanside’s Rockin’ Baja Lobster Bar & Grill (258 Harbor Dr) serves Baja lobster (not real Maine lobster) in many different forms, all with a Mexican cuisine flair.  If you prefer this style of lobster, the prices are reasonable at about $19 per person for their Lobster Tails Bucket.  The atmosphere is extremely casual – it’s not a bad deal if you don’t mind everything on the menu coming in a bucket (except the margaritas) and everything being cooked with Mexican sauces and spices.

Best Lobster Delivered to California

The best deal we found was LobsterAnywhere.com, which offers live Maine lobster delivered fresh to your door anywhere in the USA the next morning!

Located in New England (arguably, where all good lobster comes from), LobsterAnywhere.com gets their seafood directly from the Atlantic Ocean via trusted suppliers and ships it so it arrives at its peak freshness.

In addition to whole lobster, this company offers lobster tails, meat and rolls in different portion sizes and weights.  Other shellfish, shrimp, chowder, desserts and sweets and a variety of scrumptious starters are available for the full seafood experience.  The prices are favorable, and the result is a high-quality dinner quickly delivered fresh to your door.  Try it!

The post California Lobster Rush: The Best Spots for Maine Lobster appeared first on LobsterAnywhere.com.

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