Connecticut Lobster Lover’s Guide
If Connecticut ever had to name an official state food, it would probably be a close call between pizza and lobster. Of course, lobster has been on the Connecticut menu a lot longer, dating back to the days before the European settlers arrived. Today it’s available everywhere, served in all sorts of ways and always hard to say no to. Here is a quick look at some of the best Connecticut lobster purveyors.
Lobster Rolls: Connecticut, 80 years ago was the birthplace of the hot lobster roll, now commonly called the Connecticut lobster roll. It began at the eatery called Perry’s in Milford when the proprietor heated up freshly picked lobster meat, doused it with melted butter and put it on a bun. Simple, but delicious. You can find modern day versions at Captain Scott’s Lobster Dock in New London, Lobster Landing in Clinton, Lobster Shack in Branford, and Johnny Ad’s in Old Saybrook. Try lobster rolls and homemade slaw at Higgie’s Food and Ice Cream in Higganum or daily caught lobster where sweet lobster meets toasty buns at Guilford Lobster Pound in Guilford. Ride the charity carousel (which features a lobster chariot) before ordering a hot buttered lobster roll at Lenny & Joe’s Fish Tale in Madison. Savor poached king lobster rolls at Knapp’s Landing Restaurant in Stratford.
Whole Lobsters: Sometimes only a complete lobster will do, complete with bib, shell cracker and accompanying melted butter. You can find yours at seafood restaurants such as Westbrook Lobster in Clinton and Wallingford, Carmen Anthony’s Fish House in Woodbury, Max’s Oyster Bar in West Hartford, at classic steakhouse, The Capital Grille in Stamford or David Burke Prime at Foxwoods Resort Casino, where every Monday is Lobster Night. For a unique treat, head for The Place in Guilford, where you can dine outdoors with a crackling wood fire cooks your lobster to smoky perfections.
Lobster Mac & Cheese: This could be the ultimate comfort food, and now it can be found at a number of places around Connecticut. You can give it a try at Mac N’ Out in Milford and MacDaddy’s in Monroe, both of which specialize in many different sorts of mac & cheese, or lobster specialist Lobster Craft in Darien.
Lobster Bisque: Creamy, with a touch of sherry, lobster bisque is a wonderful way to taste a favorite crustacean. You can get yours at a full-fledged restaurant such as Good News Café in Woodbury, The Lazy Lobster in Milford or Gaspar’s in New London. Or you might try the more casual approach at Abbott’s Lobster in the Rough in Noank (who will also ship lobsters or lobster rolls to your door) or the Clam Castle in Madison.
Miscellaneous: Still not satisfied? Go ahead and try the classic New England Shore Dinner (chowder, cherrystones, lobster, steamers, corn) at Lenny’s in Branford, or the lobster pot pie at U.S.S. Chowder Pot IV in Hartford or Flander’s Fish Market & Restaurant in East Lyme or perhaps the lobster sliders at Plan B Burger Bar in Simsbury and other locations.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
Omelets are one of those dishes that you can have for breakfast, lunch or dinner. The versatile omelet is low in calories too especially if you start with one egg and two egg whites (about 100 calories). Add the fillings of your choice and you have a protein packed meal that will satisfy your hunger.
Choose 1/4 cup of one of these cheese for your omelet.
Choose as many vegetables as you want because they are full of fiber and low in calories.
Choose1/4 cup of these delicious proteins.
Choose one of these for a total treat.
Forget that horrible box stuff and make your own delicious Mac & Cheese. Here is a different spin on the usual cheddar cheese macaroni & cheese dish. Using the brie, cream cheese and mascarpone makes it nice and creamy. I used macaroni pasta here, but you can use pasta shells or farfalle pasta.
2 Tablespoons Unsalted Butter
1/2 Teaspoon Kosher Salt
12 Ounces of Farfelle or Macaroni Pasta or Shells
7 Ounces Brie (Rind Removed) Cut Into Chunks
5 Ounces Cream Cheese Softened & Cubed
3 Large Eggs Lightly Beaten
1 Cup Mascarpone Cheese
1 Cup Grated Parmigiano Reggiano Cheese
3/4 Teaspoon Black Pepper
1/4 Teaspoon Finely Grated Nutmeg
Heat your oven to 375º F. Butter a 2 quart gratin dish. Bring a large pot of heavily salted water to a boil. Cook pasta to al dente and then drain well. DO NOT rinse the pasta. Transfer the hot pasta to a large bowl and toss immediately with Brie and cream cheese until melted and smooth. In a separate bowl, whisk together the eggs, mascarpone and Parmigiano. Stir the egg mixture into pasta. Season with the kosher salt, pepper and nutmeg. Place the pasta into the prepared baking dish. Bake for 30 minutes. Remove from the oven and serve immediately. Serves 6
Nothing says grilling season like a hot & juicy burger. You can enjoy an American favorite that is new and improved by giving your burger a healthy twist without skimping on flavor. Here are some things that you can do to create a better burger.
Choose Your Patty: For a classic burger it is important to choose the leanest ground beef available. Purists will tell you to use the fattiest ground beef, but if you are trying to cut down on fat and create a healthier burger try using lean meat. I like to use ground sirloin. You also might try: Ground Turkey Breast (usually 99% fat free); Ground Buffalo/Bison (naturally sweet & lean); Veggie Burgers (usually has one seventh the saturated fat of traditional burgers); Fish Burgers; Salmon Burgers (rich in omega-3); Mushroom Burgers (made from large grilled Portobello mushrooms).
Jazz Up Your Burgers: Spices and condiments are key here. Mix in or season your burgers with salt free or low sodium spices. You can get creative here to suit your tastes or mood. I like to use Cajun spices, Italian spices and sometimes a touch of curry spices. You can get a fiber boost and add texture by adding chopped or grated vegetables or herbs.
To Bun Or Not To Bun: Who says a burger must be served on a traditional white bun? Feel free to serve your burgers on 100% whole grain buns or pita pockets. If you are going for a totally bunless burger you might want to try sturdy lettuce or cabbage leaves.
Accessorize: The tasty trimming options are endless, but here are a few ideas. Choose condiments that are low in fat, sodium and sugar. Read the labels on varieties of ketchup, mayonnaise, mustard, relish and salsa. Choose low-fat or fat-free varieties of cheese. The white cheeses tend to be lower in fat such as Swiss or provolone. Top your burger with grilled onions and sliced tomatoes. Instead of using iceberg lettuce try radicchio, arugula or romaine. While you’re at it add cucumber slices, radish slices or red pepper rings for some extra crunch.