Photos of all things food and drink from The Daily Meal
Lobster at The Water Club in New York City.
The Daily Meal's editors, contributors, and readers dig into some pretty great restaurants, festivals, and meals. There's not always enough time to give a full review of a restaurant or describe in depth why a place, its food, and the people who prepare it are noteworthy, so Snackshot of the Day does what photographs do best, rely on the image to do most of the talking.
Today's Snackshot is of a ready-to-eat lobster at The Water Club in New York City. Lobster is the type of meal to be enjoyed on a special occasion. We all wish we could have lobster every day, or once a week, or even once a month, but I personally think it just tastes better when you're celebrating something. You still have a couple days to plan an extravagant New Years dinner, so bust out the ol' "for emergencies only" credit card, and make a reservation for a lobster dinner.
Read more about The Daily Meal's Snackshot feature. To submit a photo, email jbruce[at]thedailymeal.com, subject: "Snackshots."
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Snackshot of the Day: Mouth-Watering Lobster - Recipes
Glynn started cooking professionally at the age of 14. A hard worker he rose through the ranks and in 2003 helped launch Jessica’s and gain Birmingham’s first Michelin star in 2005. He is a regular guest chef on Saturday Kitchen and has hosted several times
Matt Tebbutt hosts this week’s Saturday Kitchen Live
Winner of MasterChef 2017 Saliha began cooking at the age of 12 and was heavily influenced by the Kashmiri style of cooking of her maternal grandmother and mother. Her book Khazana was the Observer Food cookbook of the year.
Catching Lobster in Winter
In fact, lobster is arguably even more special in the dead of winter. Here’s why. New England lobstermen are a legendarily hearty breed and, believe it or not, many of these intrepid souls fish right through the winter — handling whatever Mother Nature dishes out so we can continue to dish up delicious lobster-based meals all year round.
Plus, as if the ultra-cold temperatures and shorter, darker days weren’t enough, the job becomes even more challenging because research from UNH and the Gulf of Maine Research Institute shows that lobsters migrate offshore in the winter and spring and inshore in the summer and fall. This means the men and women of the working waterfront are literally going the extra mile (sometimes many of them) to haul their traps and land their precious catch.
Fortunately, they take care of the hardest part. Next, we purchase pounds and pounds of locally sourced lobster and perform our magic in the Weathervane kitchen. Your part, we are pleased to report, is quite a bit easier. Simply show up at one of our restaurant locations in Maine and New Hampshire with an appetite.
Easy Lobster Arancini
Crispy, creamy lobster risotto stuffed with buttery lobster tail and peas make the most incredibly unforgettable appetizer ever. Easy to assemble and make ahead, these are worthy of any celebration….big or small.
I ate a little too much during the holidays. I may have mentioned that before. The cookies, the mouthwatering Chocolate Turtle Biscotti, the Pumpkin Bread Pudding with Eggnog Bourbon sauce….I ate it all. And now….I have to pay the price. So, today….I registered for a race. And then I ran on the treadmill. And then stumbled off. I’m going to pay for that too. Later. I can feel it already.
I ate a recovery meal of dinosaur chicken nuggets and a very impromptu cheese plate. Protein, it heals the muscles. That’s a fact. And I may or may not have polished off the remainder of chocolate mousse from a dessert I’ll share with you later this week. I had to get it all out of the house because we will ease into cleaner eating this weekend. We will venture out on this journey together but first…..lobster. Lobster Arancini to be exact. Little balls of homemade lobster risotto stuffed with decadent lobster tail chunks with peas in a rich, buttery cream sauce. Drooling yet? I thought so.
These Lobster Arancini are super easy to make. The risotto does take a little time to come together (25 minutes approximately) but it’s well worth the time. AND you can assemble the arancini in advance and store them in the fridge on a baking sheet until your ready to fry them. OR you can fry them and freeze them already cooked (BONUS). Just bake them in a 425 degree oven for 25 – 30 minutes prior to serving and you’re ready to party. They are better straight from the fryer but I know how hosting can get hectic and hey, I like easy party bites to serve my guests without sweat dripping off my forehead. Or down my back. Let’s save the sweat for the treadmill. K?
You will be tempted to stop at the risotto….it’s pretty tasty. It’s a meal all itself but we’ll go there another day….lobster risotto day is coming soon. Today you need some appetizers for the New Year or tailgating or just because it’s Saturday. And this is the appetizer everyone will be talking about, this is the one they’ll ask for year after year. This is the appetizer that will become tradition. Happy New Year, my friends.
If you’re looking for even MORE EASY LOBSTER RECIPES you need to give these a try:
Homemade Bahama Red Lobster Drink
This special cocktail has a great demand for all the drink places. Apart from its refreshing taste, the drink comes with an attractive color making it more tempting. So let’s check out how to make Red Lobster Bahama Mama at home easily:
- 1 ounce of vodka (any choice)
- 30 ml of dark rum (any choice)
- 30 ml of coconut rum (any choice)
- 2 shots of pineapple juice
- 1 shot of lime juice
- Strawberries to garnish
- Ice cubes
Methods of Preparing Step by Step:
Take a long Collins glass and fill with ice cubes. Stir the ice cubes for a few seconds to get a chilled inner glass surface. Then drain the water from the glass.
Pour the vodka shots and lime juice into the glass and stir with a spoon. Then add in coconut rum shots and fresh pineapple juice.
Pour in the dark rum shots and stir for a couple of minutes so that all the ingredients get mixed properly. Garnish the glass rim with strawberries and sprinkle extra lime juice on top.
Finally, the mouth-watering homemade Bahama Mama drink is ready to be served.
Balsamic Grilled Pork Tenderloin
If you are looking for a healthier cut of pork to grill, you can’t go wrong with pork tenderloins. However, since there is no fat, you have to pay extra attention when cooking, since this soft cut of meat can go hard and dry if overcooked.
For this recipe, you need a few, simple ingredients to make the marinade. Two key ingredients are balsamic vinegar and Dijon mustard. They give the tenderloin the flavorful sourness that balances the test with honey.
The marination time is also important, you can choose to marinate for any duration of time from two hours to overnight.
You need to be careful during the grilling process as it can char very quickly if you don’t keep turning it every five minutes. The cooking time shouldn’t take long, so it is better to check the internal temperature after fifteen minutes to see if it has reached 145 °F.
Imagine starting your day off with this, you would be empowered to take on the world. Or maybe just lie on the couch to digest. Either way you would be smiling. Lobster Eggs Benedict by The Bite House.
How about a little Spicy Shrimp Hand Roll by I Breath&hellip&hellip.I&rsquom Hungry&hellip. to make you happy, happy, I know it would make me!!
I loooooove Fried Calamari and Erinnish serves it up looking divine!! Light and crispy just how I like it!!
One of our favorites is clams with linguini but we almost always do it in a red sauce, fantastic, yes but this one made me drool and there is no tomato in sight!! Linguini with Clams by The Dog&rsquos Breakfast.
This is one of our all time favorites and we have made it many times and have had it in restaurants many times. We are always seeking out the perfect fish stew but Carina-forum hits it with this wonderful looking Cioppino.
And lastly, mussels, oh mussels. They are such a wonderful shellfish that can take on so many flavors but my ultimate is when they are done in a cream sauce and served with pomme frites. La Buena Vida nailed it with their Mussels and Fries!! Right up my alley!!
25 Best Cranberry Recipes for Sweet and Savory Bites
You can enjoy cranberries for breakfast, lunch, and dinner.
There are those who love cranberry sauce, and those who will never put it on their plate. Where does Ree Drummond fall on the matter, you ask? "I love cranberry sauce. Love it, love it, love it," she says. There you have it! But not just any cranberry sauce&mdashone that's cooked down into a thick sauce and sweetened with plenty of sugar. You can make so much more than the beloved Thanksgiving side dish with these tangy berries (they're actually not true berries, by the way!). To see how versatile they really are, check out the best cranberry recipes ahead&mdashyou can make them for practically any meal!
Lots of these recipes fall into the "I'll just have one more" appetizer category, including the mouthwatering baked brie that's topped with cranberries and pecans. If that's not your cup of tea, maybe the bite-sized goat cheese, cranberry, and pistachio balls are more your speed. Anyone who's after something sweet has to try the sourdough cranberry orange rolls. They've got an orange cream cheese icing on top that'll send you straight to cloud nine. Or, make a batch of cranberry crumble bars to make instead of your usual pie recipes. It's time to embrace this fruit year-round instead of only letting it shine on your Thanksgiving table. Go ahead and make some of these delicious cranberry recipes this week!
- Spending summers in New England as a child, lobster was a required tradition. A treat that made vibrant red appearances at family reunions and special summertime dinners. But until last year, the only way I ever ate lobster was with drawn butter -- either straight from the shell, cracked and removed by me, or in a buttered hot dog roll Connecticut style.
But last fall when I was in Cape Cod, I had lobster prepared a different way for the first time ever. It was served in a creamy sauce with a buttery crumble topping, as a pot pie. And oh my, was it good. No, it was better than good. It was freakin’ amazing.
I came home from that trip dying to make it myself. Immediately I started researching the recipe, until I found one that was really similar. I haven’t made that yet, but I discovered that Lobster Newberg was somewhat similar -- and without a couple of the steps involved in making a Lobster Pot Pie.
Lobster Newberg has chunks of lobster served in a creamy, buttery sauce over toast.
It’s decadent and mouthwatering -- and best of all, it only takes about 25 minutes to make. My version is mild, but traditionally Lobster Newberg has a bite to it thanks to the inclusion of cayenne pepper. If you want yours to have that bite, skip the paprika and add cayenne instead.
So, where’d this dish come from? Sometimes spelled Lobster Newburg (like the New York town), Lobster Newberg is believed to have first been served at the famed Delmonico’s in New York. It was named for a wealthy sea captain Ben Wenberg (Newberg is an anagram of Wenberg), who introduced the dish to the restaurant after a voyage. Or so the legend goes.
Want to switch it up a bit? Serve over Pillsbury Simply Biscuits. They’ll sop up the sauce and make it easy to get every last drop. YUM!
Has lobster piqued your interest? Learn how to cook lobster the traditional way in this How to Steam a Lobster guide.
Try one of these recipes that feature this rudy crustacean:
Seafood Salad Sandwiches
Shell-Seafood Pasta Salad
Seafood Pasta with Saffron
Deviled Lobster Tails
Here's the recipe for Lobster Newberg:
Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.
1. Wash & boil the fish bone to prepare stock. Remove bones & set aside. 2. Take a deep breath. Position the tip of the knife blade & plunge it through to the cutting board to separate the lobster’s head & tail. Lobsters can have the body parts cut off & still be moving. Refrigerate to keep it fresh. 3. Heat oil & add butter. Fry the vegetables till soft & transfer into the pot of fish stock. 4. Add lobster & wine. Quickly remove the tail when it’s half-cooked. 5. Using a sharp scissors, cut under shell of the tail section & pull out the flesh carefully. Put the meat aside & throw the shells back into the stock & simmer until liquid reduced by half. 6. Remove shells & strain mixture by pressing gently down to extract liquid. Discard vegetables & shells but keep the head. 7. Return liquid to pot. Add paste, parsley & simmer for another 15mins. 8. When bisque is ready, stir in starch with cream. Stir over medium fire till thickened. 9. (Optional) If you’re using brandy, you may wanna remove the pot from the heat & pour in the cognac before stirring in the flour (step 9). Ignite the cognac with a long kitchen match & let the alcohol burn off. 10. Add the half-cooked lobster meat just before serving. Do not overcook. 11. Add wine & season to taste. Serve piping hot & garnish with parsley. 12. (Sauce for Steamed Lobster) 13. Mix well 1 tsp of flour with 1 tbs of water. 14. Bring ½ cup of bisque to boil & add starch to thicken the sauce. Add a dash of wine to give flavour & dribble on to the Mouth-watering Lobster Tail. Cooks' note: To enjoy the delicious lobster roe, use a lobster pick or skewer, pick out the flesh & roe from the head.