Lobster Tales and Lobster Tails Creole
By Green Lotus
There’s nothing quite like a lobster. Whether boiled and consumed naked, right from the shell, or simmered in a tasty seafood stew, this versatile, bountiful crustation is a delectable favorite worldwide. The best, (and most famous) lobsters come from Maine although the “spiny” or “rock” lobster is popular in both the American south and on the west coast.
The Maine Attraction
Maine is a U.S. state of many beauties – from the brilliant autumn foliage to the nearly neon glow of a steamed lobster.
This northernmost east coast state produces its Technicolor show of leaves for a mere 6 weeks; however, Maine’s premiere aquacultural commodity, the crusty, succulent lobster is bountiful year round, although the majority are caught between late June and late December when the lobsters are most active.
Few contest Maine’s claim to fame as the lobster capital of the world. The lobsters certainly like it. Maine’s coastal waters are cold, clean and have a rocky bottom habitat ideal for lobsters. Florida’s rock lobsters, while not as abundant, nor as large as their Yankee cousins, prefer the warmer seas of the Atlantic around the Florida Keys and are more likely to wind up in a “hot pot” of Creole stew rather than a cold New England lobster roll.
Let Them Eat Lobster
On a recent trip to Maine I was surprised to learn that in colonial times lobster was “pauper food”. Considered to be nothing more than mud roaches, no one with good breeding would serve up a lobster to a worthy dinner guest. Maine lobsters were only served to prisoners and indentured servants; in fact, those unfortunate souls were made to eat lobster every day of the week! When the servants rebelled, they were permitted to add a condition to their contracts stating they would not be fed lobster more than three times a week. Later, the Maine state penitentiaries adapted a similar law where inmates could not be served lobster more than twice a week.
It’s not quite clear as to when lobsters went from garbage to gourmet status, but at an average of $22 a pound in Portland, Maine (2010) I would venture to guess that the State Prison no longer serves lobster thermidor.
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Lobster Etiquette – North and South
If you’re a lobster aficionado you know that the lobsters yielding the tastiest meat are those with “new" shells. Once a year, mature lobsters shed their tough, old shell for a new, larger shell that hardens over time. If you’re lucky enough to get a hold of a “new-shell” lobster you needn’t bother with the traditional claw crackers and picks. You can crack them by hand. Of course, the spiny rock lobsters don’t even have those huge claws so there’s less work involved any time of the year.
As a Northern native, it was many years before I discovered the joys of southern lobster and Creole cooking; stewing up tails, sucking "crayfish" heads, (yet another name for rock lobsters) and all that down-home good stuff. I do remember; however, that going out for a Maine lobster dinner was a special treat. There was a famous lobster house in Manhattan called Paddy’s where you could view scores of live Maine lobsters clamoring about in an enormous tank. I’d have said “clawing about” except for the fact the lobsters had their claws curtailed by a rubber band. You would pick your favorite lobster and the waiter would bravely retrieve him from the tank with his bare hands.
While Mr. Lobster was becoming dinner, another waiter made you less than becoming by tying an ungainly white bib around your neck. In those days people dressed for dinner, even at a lobster joint and getting dribbles of drawn butter and gobs of green lobster roe on your shirt was a major cause for concern.
My love of lobster hasn’t diminished over the years. I once attempted to cook a live lobster, but after taking my rather animated meal home, playing with him for a few hours and giving him a name, I have to admit Louis the Lobster never made it to the pot. Today, if I choose to cook lobster at home, I purchase the tails and either broil them with butter or cook them up with their shells on, in a spicy Lobster Creole as featured below.
Melting Pot Cooking!
I discovered Creole cooking while in Louisiana, but this curious cooking genre is not unlike the New York “melting pot” of culinary cultural diversity.
Creole cooking is a blend of French, Portuguese, Spanish, Canarian, Caribbean, Mediterranean, Southern American, Indian, Native American, African, British, Irish, Italian, Dutch, German, Albanian, and Greek cuisines. If there was ever a classical Western Cuisine it would have to be Creole. Due to the many cultural influences you can adjust your ingredients to suit your palate and still remain true to Creole cuisine. I’ve even seen recipes that call for Greek olives and English HP sauce.
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Catch Your Own Rock Lobster
This Creole recipe is one example of how New England blends beautifully with the Deep South. It works with either Maine lobster tails or their tasty cousins from Florida, which may be easier to come by, at least for now.
Lobster Creole
Serves 10-12
This recipe calls for 8lbs of lobster (shell on) equating to 8-10 Spiny lobster tails or 6-8 Maine lobster tails.
Cut the lobster tails into smaller rings.
Leave the shells on the lobster tails.
Other Ingredients:
½ cup olive oil
2 large onions, chopped
1 bay leaf, crushed
1 large green or red pepper, finely chopped
(you can use any colorful pepper or combine them)
4-6 cloves garlic, minced
1- 6oz can tomato paste
1- 15oz can of crushed tomatoes
¾ cup ketchup
3 tbs. fresh parsley, snipped into pieces
1/2 cup white wine
1/8 cup Worcestershire sauce
1 tbsp. white wine vinegar
1 small can pimentos, minced
1 teaspoon Tabasco sauce
Salt and pepper to taste
Preparation
Heat the olive oil in a large pot over medium heat. When it’s hot,
add the cut lobster tails, shell and all. Saute until the lobster
shells turn bright red, about 5 minutes. Remove to a bowl and set aside.
Saute
the onions, garlic, peppers and bay leaf in the remaining oil until the
onions are completely translucent and soft. (about 10-15) minutes
Stir
in the tomato paste, crushed tomatoes, ketchup, parsley, Worcestershire
sauce, white wine, vinegar and pimentos. Bring to a steady simmer,
about 15 minutes. Add salt and pepper to taste.
Return the
seafood to the pot and simmer uncovered for 15 – 20 minutes. You want
to make sure not to overcook the seafood or it will be tough. Stir in
your desired amount of hot sauce.
Serve over rice.
Lobster Dreaming
To be quite honest, I could eat lobster every day of the week. I no doubt would have made a gratuitous indentured servant back in the Colonial days. Of course I’ve admitted to being addicted to Indian food and chocolate breakfasts as well, so I really don’t know what that makes me.
I do know that good food, good friends and fond memories enhance anyone’s life experience, which is why I enjoy writing about it and encourage all to seek out the same.
Cheers and Bon Appetite
© Copyright Green Lotus, 2011. All rights reserved.
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Oh c'mmon now doc! He (perhaps she) is what I call "a real beauty". Just look at her artistically speckled shell, her formidable, shapely claws and her endearing expression. I never thought about the first person to test-taste a mud roach, but I have wondered about the first to swallow a snail. (I admit to eating them too..dipped in garlic butter of course). As for Louis..he received a mud roach reprieve and was returned to the fishmonger in exchange for a pound of shrimp (dead ones):) Thanks for being my first visitor to Hub Lobsterfest.
Hi, I also heard that story Maine lobsters were only served to prisoners and indentured servants. They're probably all turning over in their graves at today's prices! I will try your recipe.
Hi dashingclaire - Good to meet you and hope you enjoy the recipe! The lobsters are still so abundant it's a wonder why prices are going up.
Nice puns in your titles -- "tales" and "tails" -- "maine" and "main". Hee hee. I get it.
GL, I love lobster, really any type of crustacean for that matter. I, like you, would have a hard time killing a live one too. Your recipe sounds fantastic! Will definitely give it a go. As always, great Hub, Thanks! :)
peaceful - hope you get to try out the main dish as well :) :)
hi Jai my culinary friend. Please let me know what you think of the recipe and how it might be improved. It's been a hard sell to my husband who loves lobster but hates 'em swimming in tomato sauce. I've been known to tame red sauce with other gravies to suit his palatte, but I don't know with this one.
GL - and drbj - here's the way I look at that "real beauty" at the top of the article. I need to print out a copy to tape on my mirror to cheer myself up when I get up and look in there and see the flaws and evidence of a "life well-lived" glaring back at me!
The recipes - anything Creole or real New England, in fact, much more - a blend! - sound devastingly scrumptuous!
You gave a name to a lobster, you insane person??? :-)))
And what about lobster thermidor? Do you a recipe for that please?
Hi, you sound as soft as me! Louis the Lobster!! ha ha seriously this is really interesting, I have never really tried it before, I will give it a go. cheers nell
p.s. sorry it took so long, I had a computer virus and was too scared to log on! but it's sorted out now.
GL, You could deconstruct the dish, meaning, break it down to its essentials. Maybe marinate the lobster tails with olive oil, garlic and S&P, grill or broil them, make the creole sauce separately and serve with steamed rice. Then you have options on how you can eat it.
Here's a little gift http://bit.ly/Lgd4
Nellie girl - I always admire your take on life! Lady lobster looking back at you in the mirror not only makes one look more radiant, it reminds us that all the tasty bits are within us :)
Hey DG - I have since learned not to befriend my dinner before consuming it and I humbly admit, I am nearly recovered from such mental mayhem. As for lobster thermidor..here you go - (although you must substitute the sherry with a good cognac or brandy).
http://www.epicurious.com/recipes/food/views/Lobst And if Jai comes back I wouldn't be surprised if he doesn't top that one.
Hi Nell - Glad your computer has recovered and glad to see you here! Have you never tried lobster or just Creole-style lobster? My husband says in Europe they're caught off the coast of France but who knows?! I do know the prawns in GB are often as big as some of our lobsters!
Jai- Your link gave me the idea to have a New England/Bayou Lobsterfest of my own. Grill half and stew the other half. I have an eclectic group of friends anyway. Thanks as always!
I've tried lobster only once or twice. I have shrimps and crabs more often. This lobster recipe looks really yummy! I enjoyed the story too.
Thanks for sharing GL!
Hey, GL - As someone who grew up with lobster for frequent special dinners at "the beach" during summers in RI, I can only say you remind me how much I miss them!!! Call me a cannibal, but that meat is sweet! My husband is like you - he actually tied the fridge doors shut the one time I bought lobsters to cook at my own house. I've never tried it again. Thanks for the great hub.
Hi, no never tried lobster, I think it is just that I feel sorry for them, waiting to be dunked in boiling water! lol cheers nell
Hi jill- The recipe works well with large shrimp too! Hope you get to try it. Thanks for commenting.
embee77- Love that fridge tale! Hope you get some lobster this summer!
Nell- You must try it, just don't try to cook one yourself. I suspect there is a more humane way to kill a lobster. Some do come to us killed and uncooked, but I don't know the method used. It all sounds pretty awful when you get down to it, but I'm no where near committing to vegetarianism :)
I've never had lobster creole; it looks scrumptious! Kaie
Hi Kaie! i like your new doggie avatar. I'm getting hungry for yet some more lobster too. Hope you get to try it.
Green Lotus wonderful hub and drbj is right the lobsters are interesting looking creatures but are so delicious. Great recipe. Cheers.
Glad you enjoyed the read lj1 and hope you get try out Lobster Creole.
Ok i'll try out the Lobster Creole.
Aah, dear Louis! I'd be happy to put him up at my place - he could live in the bath tub, along with the lobster that I bought for dinner a few years back.
Gosh, do you really cook that lobster creole?! It looks scrumptious! I fear I'd make a right mess of it though and besides, I'd have to leave out the lobster - Trevor tells me he's allergic to hot water.
annalisa - Welcome to Hubpages. Hope you enjoy the recipe.
Hi apricot.. had I only known you back then! Louis would have loved Italy and Trevor. (sigh)
I've been to Maine ~ a beautiful place! And they do catch the tastiest lobster!! Also, I almost forgot about the B-52's (can you believe it!) A really creative pick. Thanks for the reminder and for the fun hub!
Thanks for the kudos tracy and for being the first to comment on the B-52's! I have to admit I still think all that wacky 80's stuff (like B-52's, Madness, Devo, Talking Heads is too cool. Hope you get some good rock lobster soon :)
I liked lobster very much. But unfortunately the price was so expensive. I like your recipes. I believe that was so delicious. Thanks for share about lobster tales. I liked it very much.
Prasetio
Hi presetio. You're welcome and so happy to see you. I believe the creole sauce works well with any shellfish so do give it try if you enjoy spicy hot pots. I may have to wait until the weather cools down a bit to try it here at home.
I have never had lobster because I had a reaction to crab - but not to shrimp - I'm just going to have to try it as thinking about lobster tails makes it sound to good to pass up!
hI akirchner. I do hope you don't report back that you're covered in hives! If your crab allergy was not life threatening go for it, but take small bites! Good luck and thanks for stopping by to comment.
Hey GL,
I was drawn in by this 'naked' you mentioned and now we're talkin' about foliage. I think you tricked me. But I'll keep reading.
Okay, done. Yep, you tricked me. But y'know what? I'm happy I read on. That was a fascinating history of Maine's lobster culture. Coming from a port town as I do, I love lobster and could eat it daily as well. So long as someone did all the hard work with the shells for me.
Here's a random lobster fact for you. Gerard de Nerval, the great French writer, had a pet lobster that he'd walk around town on a leash.
Hey Arthur, I have to hand it to you, you always come up with the kicker. Love that pet lobster story!! No trick.
I too love lobster, though at the price they come at these days here I don't get to eat it very often. Would love to try your recipe, but don't know when - perhaps if in the next few years I get an adsense payout! LOL
Love and peace
Tony
tony- Good to see you and thanks for commenting. Lobster is outrageously priced considering it is so plentiful. There was a brief period last year when prices dipped to accommodate that fact, but they're back up again! I get my "fix" when one of our local restaurants has a half-off night :) Oh BTW, I just received my very first adsense check after 10 months on HP! Maybe I'll go eat lobster?
Love the Lobster, and I have been doing this for 11 months and still have not receive my adsense check. I could of used it on my anniversary. Nice job on your hub!
sherry- thanks for stopping by to comment and hang in there with adsence!
Yum, I am a crestaciasaurus rex, yum. I've only had lobster a handful of times, always great. I've had crawfish (some I've caught myself thank you ! ) also delicious if a bit more minerally. I will try the pimientos, I love creole food. Also enjoyed the background song of the last video.
Cheers GL!
Ben
Ben- I never tire of lobster, in fact i've been known to indulge every night for a week. It's allowed when you're in Maine:). Hope your lobster pot turns out delish..so glad you enjoyed this one! Cheers matey.
drbj 23 months ago
Hi, Green Lotus.
Take a good look at that first photo of a Maine lobster in all its blood-curdling, hair-raising glory (?). Isn't that the most repellent, disgusting-looking creepy-crawlie animal you ever saw. How could anyone ever want to EAT something that looks like that? Its appearance may be the reason it was thought fit to eat only by the dregs of society.
But I love lobster and you love lobster and almost everyone loves lobster so who was the brave soul who first discovered it was a delicious and not disgusting foodstuff?
Excellent hub, Lotus m'dear, but wondering - whatever happened to Louis?