We’re closing in on the end of summer, moving into autumn and before you know it, we’ll be planning for the holidays. We’ll be looking at smaller gatherings this year, whether for Labor Day cookouts, anniversary celebrations or birthdays. If you’re looking for a way to stay safe and enjoy a special occasion with the convenience of home delivery, LobsterAnywhere.com is a lifesaver! 

A few months ago I was introduced to Kevin Fagan with LobsterAnywhere.com and I have been nothing but impressed with their products, presentation and extensive lobster knowledge. Kevin was kind enough to take the time to provide an exclusive Luxe Beat Magazine interview, which can be found below.

Um, I don’t eat lobster…what?

To be clear, I don’t eat lobster…I know it’s hard to believe. It’s just not my thing. So, I decided to treat my parents, brother and brother-in-law to some lobster tails and lobster bisque, while they were sheltering in place. They are all lobster connoisseurs, so it made sense to have them test out the product. It turned out to be a great gift!

LobsterAnywhere Delivers to Lockport, NY

Photos by Scott Wilkolaski

The Maine-based company ships to “just about anywhere in the United States” so the gift package made its way onto the Wilkolaski residence in Lockport, New York. The product was packaged in a cooler and shipped within 24 hours of placing the order. My mom loved the “Cooking and Handling” product booklet that was included. A beautifully designed guide on all things Lobster including the company history, how to prepare and recipes.

My brother Scott decided to use the Lobster in his paella recipe, cutting up the tails and then steaming. He said, “Although not traditionally included in paella, this lobster made a delicious addition.” They saved the Lobster bisque for another evening and enjoyed it as well.

Interview with Kevin Fagan, Content Manager, LobsterAnywhere.com

Kevin Fagan, is the Content Manager at LobsterAnywhere. He’s a bit of a ‘lobster geek’ and likes nothing more than fishing for lobster and (trying to) cook gourmet food at home! Here’s what he had to share with us about all things lobster and be sure to check out the recipes (with videos) including Lobster Mac and Cheese and the classic, Lobster Roll.

Sherrie Wilkolaski: How important is sustainability at LobsterAnywhere?

Kevin Fagan: Sustainability is at the core of our business and always has been right from the start when we launched way back in 1999.  We care about telling the story of our lobster and seafood from the boat to doorstep. Many people do not realize that the majority of lobsters are hand caught by small day boats that are family owned.  Maine’s regulations and processes protect the industry from growing too big and essentially prevent over-fishing.  Every order goes a long way towards supporting small-boat Maine fishing families and workers—not the big guys.

SW: What’s so special about cold-water lobster vs warm-water lobster?

KF: There’s a huge difference. The most obvious difference is that a warm water lobster has no claws. The warm lobster is an entirely different species than the cold-water Maine lobster (Homarus americanus). Warm water tails are largely processed as frozen tails. You’re most likely to find these cheaper lobsters at your big box store or served on cruise ships. The real difference is in the quality and texture of the meat. Maine lobster meat is succulent, yet firm and the taste profile is mild and sweet.

SW: How has the COVID-19 pandemic impacted your business? 

KF: Our policies and procedures for food handling and food safety have always been in line with local government and FDA requirements and CDC recommendations. We remain as vigilant as ever when it comes to sanitation and food safety.

COVID really hit our supply chain. We ship more than just live Maine lobsters, we also deliver chowder, fresh scallops, shrimp and lobster rolls and fine steaks. Top split rolls, which we include in our lobster roll kits, were scarce. Our meat supplier has also struggled. Our inventory of packaging and shipping supplies has been challenging. 

For the past few months, we have experienced an increase in orders. Accordingly, we have geared up in preparation for more, but we are also careful to limit orders. On time delivery is critical to our business model. The last thing we would ever do is make a promise we can’t keep. We never sacrifice quality over quantity. To the fishermen and women getting out on the water to bring us the very best seafood – Thank you!! And hats off to our shipping partner in delivering our fresh seafood nationwide and on time. We are humbled that our longtime customers trust us to deliver fresh lobster and gifts on time coast-to-coast

SW: What’s your favorite lobster meal? 

There’s nothing quite like lobster on the grill. In Maine, lobster is usually boiled or steamed, but nothing compares to a grilled lobster. Grilling lobster is incredibly easy. You want to fire up the grill about 350 degrees. The char will bring some awesome flavor. Try with a little herb garlic butter. Yum!

SW: What is an ideal alcoholic beverage to pair with lobster?

KF: Beer! A good ice cold beer goes great with Maine lobster anytime of year. In New England we have hundreds of small upstart breweries, the choices are unlimited. Pick a beer lighter on alcohol, but refreshing. I love a light ale or lager. For styles try to stick with a blonde, light wheat, pale ale or Pilsner. Beers with citrus notes always pair well with lobster.  But it all comes down to what you like to drink. 

What is your most popular product?

Our most popular item is our fresh lobster meat. Customers love the convenience and versatility. What’s more you get a lot of bang for your buck. Did you know it takes about 4 to 5 whole lobsters to make a pound of lobster meat? Customers love both classic lobster rolls with mayo and hot buttered Connecticut style lobster rolls. The lobster meat also lends itself to more comfort foods favorites like lobster mac and cheese, lobster risotto, fresh lobster salad, and even lobster tacos!

How do you define luxury? 

For LobsterAnywhere we define luxury as simplicity. That is pure, all-natural fresh seafood that’s simply prepared. It’s all about creating memorable and festive experiences by making it simple for customers anywhere to enjoy the charm of New England in their own kitchen, dining room or backyard. 

Lobster Recipes

Maine Lobster Mac n’ Cheese Recipe

Here’s LobsterAnywhere’s 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.

Ingredients

• 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 salted water to a boil. 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 and the sauce 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 20 minutes or until bubbly and the top is toasted.
5. Cool for 10 minutes before digging in!

What is Lobster Roll Made of? The Anatomy of a Lobster Roll

Let’s discuss what makes the best lobster roll. What’s in a lobster roll? The short answer: fresh, simple ingredients! This sumptuous seafood sandwich is made with a handful of foods that are easily stored in your pantry and fridge. When you deconstruct a lobster roll, you realize it’s easier than making a BLT! There’s nothing like a properly made lobster roll. It consists of three main ingredients:

1. Fresh lobster meat
2. Bread
3. Dressing

Click here for the detailed Lobster Roll recipe.

Thank you to Kevin Fagan and the entire LobsterAnywhere team for such an incredible experience. To learn more visit LobsterAnywhere.com.

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Feature Photo by Louis Hansel @shotsoflouis on Unsplash

Lobster 101 background Image by ndemello from Pixabay 

How to cook lobsters on the grill background Image by jette55 from Pixabay