Celebrate Lobster

Michael LaDuke here again on the Red Lobster Chef’s Blog. First, my apologies or being away last week. In addition to visiting the International Boston Seafood Show, we also just started Lobsterfest, so it’s a very busy time for us. Lobsterfest is my favorite time of the year because it’s a celebration of everything lobster, whether our prized crustacean is broiled, grilled or prepared in pasta.

Last year on a trip to New England and Maine, I was inspired by the amount of lobster I saw everywhere. Roadside stands, Oceanside lunch restaurants, and of course white tablecloth restaurants. No matter where I went one thing was the same: Everybody loves lobster. I saw hundreds of different recipes for lobster and even tried Lobster Ice Cream. I know it sounds strange, and to be honest I was a little apprehensive, but it wasn’t bad. I am not sure it will ever be in the freezer section next to Vanilla and Chocolate, but it is worth trying if you are in the Northeast.

One of the things I enjoy the most about going out for lobster, is that so often it is a fun night out with family or friends. Nothing is more important then being able to connect with those who are important to you, so what better way than cracking open a whole Maine lobster and dunking it in butter, or trying a great grilled lobster tail with a simple squeeze of lemon. I know my family loves to see Dad work his way through a plate of lobster while wearing a lobster bib! So if you have the time, stop by and try some of the great new lobster entrees we have for this year’s Lobsterfest and most importantly, stop by and enjoy a great meal with family and friends. Nothing is more fun then that.

In closing, I want to thank all of you for your questions and comments on the blog. I’ve received many questions recently and I am doing my best to answer them as quickly as possible. Starting next week I will be checking in on the blog twice a week, once to talk about what’s going on in the world of seafood and once to answer some of your questions and share recipes. So stay tuned and happy cooking.

Michael LaDuke