Check it: from now until 7/26 you can hit up your local Stew Leonard’s for Maine lobsters at $4.99 per pound! That’s a big saving to you, so why not beef up that backyard bbq with some killer steaks and turn the night into Surf n’ Turf? :)
So, get down to Stew’s and stock up. Also, we’re including a few resources for you including the Top 5 questions that are asked about lobster, wine pairing options, and a recipe for grilled lobster!
Stew Leonard’s Top 5 Questions about Lobster
Stew Leonard’s seafood Team Members have heard it all…and then some! Here are just five of the most frequently asked questions they hear from customers who are purchasing lobster.
1. Will my lobster feel pain when I steam it?
Lobsters have no cerebral cortex, which is the area of humans’ brains that gives us the sensation of pain. Lobsters feel no pain!
2. How can I tell if my lobster is male or female?
Turn the lobster onto its back and look at the swimmerettes on the underside of the lobster’s tail. Male swimmerettes are hard and bony while a female’s are light and feathery.
3. What’s the green stuff in the tail?
It’s called the “tomalley” and it’s actually the lobster’s digestive system!
4. What’s the red stuff?
It’s the roe, the unfertilized eggs of the female. Lobster eggs were once considered a delicacy, like caviar.
5. Is lobster a healthy food?
Lobster is a SUPER FOOD! It is only 90 calories for 3.5 ounces. Chicken is 163 calories and steak is 280 calories for the same serving size. It’s also a good source of omega-3 fatty acids and has less cholesterol than chicken.
What’s a lobster dinner without a great bottle of wine? Here are three wine recommendations from Stew Leonard Jr., owner of Stew Leonard’s Wines in Farmingdale, N.Y., that pair well with three of the most common ways to enjoy lobster.
• Lobster Rolls: “If you’re serving lobster rolls, try any crisp white that normally pairs well with shellfish,” notes Leonard. “I like Abrazo Viura-Verdejo, a white blend from Spain that has bright citrus notes and is the perfect foil to the richness of the lobster meat and mayo combination.”
• Broiled Lobster: “Try something that will measure up to the richness of broiled lobster meat, like an oaked Chardonnay, which often has buttery undertones,” says Leonard. “I Hayes Ranch Chardonnay from Livermore Valley, California. They’re a family owned winery and my wife and I have been to visit them!”
• With Lobster Mac & Cheese: “You’ll want a refreshing contrast to the creaminess of a lobster mac & cheese,” observes Leonard. “I’d suggest a dry sparkling white or rosé, like either Paul Buisse Brut or Brut Rose from the south of France.”
Stew Leonard’s Grilled Lobster with Garlic-Parsley Butter
Ready to up your lobster game? Here, Stew Leonard’s Executive Chef Michael Luboff shares his recipe for a buttery, decadent lobster on the grill. Serves 2 people.
• 1 live lobster (approximately 1 ¼ to 1½ lbs.)
• 8 tbsp. unsalted butter, softened
• 2 tbsp. finely chopped parsley
• 1½ tsp. crushed red chili pepper flakes
• ¼ cup olive oil
• 4 cloves garlic, finely chopped
• Zest of 1 lemon
• Kosher salt and freshly ground black pepper, to taste
• Combine butter, parsley, chili flakes, garlic, lemon zest, salt, and pepper in a bowl; set aside.
• Using a cleaver, split lobster in half lengthwise through its head and tail. Scoop out and discard the yellow-green tomalley and break off claws.
• Transfer lobster halves, shell side down, to a baking sheet; crack claws and place them on the baking sheet.
• Drizzle halves and claws with oil, and season with salt and pepper.
• Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side.
• Place lobster halves, flesh side down, and claws on hottest part of grill; cook until slightly charred, 2-3 minutes.
• Flip lobster over and using a spoon, spread lobster with the garlic-parsley butter; continue grilling until lobster meat is tender, 3-5 minutes more.