Fresh Fish is Our Passion

Celebrate Maine Lobster!

Harvested along the Maine Coast for generations in the cold clean waters, the first Maine Lobster fishery was established in the mid 1800’s. Surprisingly, Maine Lobster was not always the highly-regarded seafood that it is now, but as time has evolved, so has our taste buds. Maine lobster gained much popularity on menus and in seafood shops all around the world. Although lobsters are harvested year round, majority are caught between late June and late December.

There is no question on the sustainability factor of Maine Lobster.  Know that you are enjoying high quality seafood from a well managed industry and model fishery.  Lobster resource and the environment are protected for generations to come as each lobster is caught by hand, one trap at a time.

Stop in and check out our excellent Main Lobster deals this week.

  • 1.25 lb. Live Lobsters- 2 for $19.99
  • Lobster Roll Salad- $19.99 lb.
  • 3/4 oz. Maine Lobster Tails for only $19.99 lb.

We also have dinner pairings available daily for a full course meal:

  • “The First Mate”- Pairing for 2 only $35.99
    • 2- 1.25 lb. Maine Live Lobsters with lemon
    • 20 oz. New England Clam Chowder
    • 2 lbs. Mussels from Bar Harbor, Maine
    • 2 Slices of New York Style Cheesecake
  • “Surf and Turf”- Pairing for 2 only $35.99
    • 2- 4-5 oz. Maine Lobster Tails with Lemon
    • 2- 6 oz. Sirloins
    • 2 Slices of New York Style Cheesecake
  • “The Skipper”- Pairing for 2 only $38.99
    • 2- 4/5 oz. Maine Lobster Tails with lemon
    • 20 oz. New England Clam Chowder
    • 2 Slices of New York Style Cheesecake

Not sure how to properly prepare a lobster? Or maybe your not sure on the proper method of eating a lobster. Let us help you!

How to Steam a Lobster:

Steaming is known to be the healthiest way in preparing seafood. Steaming is gentle, yielding slightly more tender meat. It preserves a little more of the flavor and it is more forgiving on the timing front. Steaming a lobster is extremely easy, and very hard to over cook!

Choose a pot large enough to hold all the lobsters comfortably; do not crowd them. A 4- to 5-gallon pot can handle 6 to 8 pounds of lobster. Put 2 inches of seawater or salted water in the bottom of a large kettle. Set a steaming rack inside the pot so it is not touching the water, and bring to a rolling boil over high heat. Add the live lobsters one at a time, cover the pot, and start timing. Halfway through, lift the lid (careful—the steam is hot) and shift the lobsters around so they cook evenly. For Steaming, use the weight of the individual lobster, not the total weight of all lobsters being cooked.

1 lb.: 10 minutes 1 1/4 lb.: 12 minutes 1 1/2 lb.: 14 minutes 1 3/4 lb.: 16 minutes2 lb.: 18minutes 2 1/2 lb.: 22 minutes 3 lbs.: 25-30 minutes 5 lbs.: 40-45 minutes

How to Properly Eat a Lobster:

1. Twist off both of the lobster claws.

2. Crack each lobster claw/ knuckle carefully. Remove the meat.

3. Separate lobster tail from the body by arching the body until it cracks.

4. Bend back the tail flippers and break them off.

5. Hold the lobster tail flat. Insert a fork where the flippers were and push. Remove and discard the black vein that runs the length of the tail. The “coral” is the roe.

6. Separate the shell of the body from the underside by pulling them apart. The green substance is the tomalley or liver, which many people enjoy eating.

7. Open the remaining part of the body by cracking it apart. Lobster meat lies in the four pockets, or joints, where the small walking legs are attached.

8. The walking legs (and small claws) also contain excellent meat. Remove the meat by biting down on the leg and squeezing the meat out with your teeth

Eat More Lobster!!

Euclid Fish Company


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Categorised in: EFC Kitchen, Fresh Recipes

July 2012
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Euclid Fish Company

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Euclid Fish Company

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