Claws Out for Lobstermania 2021

As we dive into exploring the great foods of New England, it all culminates to the king of the sea—Maine lobster! This anticipated catch will make its traditional splash at DLM for Lobstermania, May 29, as it does every year the Saturday before Memorial Day. Thousands of fresh lobsters make their way to us from the brisk waters of Maine from our lobstering friends at Ready Seafood for this annual tradition. Choose live and embark on a cooking adventure at home! Or, if you’d rather skip that part, well, that’s ok, as we’ll also have pre-cooked whole lobster available, too.

Get lobster cooking/reheating instructions here!

Remember that Lobstermania starts at 9 a.m. and once they’re gone, they’re gone! Here is how it works:

Step 1: Pre-pay for your lobster at any register in stores on Saturday, May 29, starting at 9 a.m. Live lobsters are $16 each and cooked lobsters are $19 each.
Step 2: After you pay inside, your cashier will hand you a lobster card to correlate with whether you are getting “live” or “cooked” whole lobster. Head outside to the Lobstermania outdoor station to get your Maine lobster.
Step 3: Present your Lobster Card at the Lobstermania station. We will fulfill your order!

 

An Annual Tradition

Each year for decades, folks have made a tradition out of Lobstermania, a much welcomed springtime feast!

Although we’ve always known that Lobstermania was special, these past few years have reminded us just how important and fun food traditions like this are in our lives. We also have been reminded how special friendships are, too, like ours with the folks at Ready Seafood in Maine. Not only are they all-around great people, but they catch with sustainability in mind to ensure lobster for many years to come. Although we will miss our lobstering friends this year at Lobstermania, we are grateful to continue featuring this bounty from the brisk waters of Maine!


HOW TO COOK LOBSTER

STEAM

  • In a large pot, bring 2 inches of salted water to a rolling boil over high heat.
  • Drop in the live lobsters. Leaving rubber bands on is optional, but safer.
  • Quickly cover and return to a boil.
  • When the pot starts steaming, cook for approximately 12 to 15 more minutes.

BOIL

  • Get a big pot and fill with fresh water about 2/3 full.
  • Add 1 to 2 Tbsp of salt per gallon of water. Bring to a boil and add lobsters.
  • Start the timer when the water comes back to a boil. You can figure 6-7 minutes for a 1.25-lb lobster, 7-9 minutes for 1.5-lb lobster, and 10-12 minutes for a 2-lb lobster.

*Remember, sometimes the lobster may be undercooked even if the shell is entirely red. Double check that the meat is a creamy white color with no translucent areas. Give a good tug on one of the antennae. If it pops off, the lobster is done. You can also insert an instant read thermometer into the underside of the tail. It should read 135-140°F.

HOW TO REHEAT LOBSTER

  • Wrap lobsters individually in foil. Place in a 350°F oven on a cooking sheet, belly up, and heat until warm. Or, place the foil-wrapped
    lobsters on the grill to warm.

HOW TO EXTRACT MEAT

Be sure to save the shells for stock!

FROM THE TAIL

  • Twist it off the body of the lobster and bend the tail fins upward until they snap. With your finger or a chopstick, push the tail meat out.
  • Similar to de-veining shrimp, make a shallow cut down the center top to expose the intestinal tract and remove it.

FROM THE KNUCKLE AND CLAWS

  • Twist off or cut with shear the knuckles and claws from the body in one piece. Separate the knuckles from the claws. Crack open the knuckles with the back of a chef’s knife or shears and remove meat.
  • Bend the small part of the claw up and down until it snaps. Gently pull away this small shell, leaving the meat inside still attached to the big part of the claw.
  • With shears or the back of a chef’s knife, crack open the claw and remove the meat in one piece. Make sure to remove the wide fin of cartilage from inside the claw meat.

Get Lobster-centric recipes here!

Fresh Seafood: The DLM Difference

FRESH SEAFOOD STARTS WITH TRUST

Everyone says their seafood is “fresh” to the point that the word has almost lost its meaning. Our definition of the word is one we stand behind and is one of the building blocks that has elevated our Seafood department over the years.

It comes down to time spent out of water and there are several ways that we keep that time to a minimum. One of those ways is by buying it direct. At DLM, we go straight to the fishing co-ops that practice sustainable techniques to ensure wild fish for years to come and fishing farms that are raising seafood the right way. By doing so, it takes days off the travel time and fish is delivered to our stores faster when it doesn’t have to spend time in warehouses or go through distributors.

The time spent out of water also is reduced by choosing to air freight our fish often instead of having it travel by truck. It costs more, but it results in drastically less time out of water. And that’s a difference that we believe you can taste. You’ll also notice a constant stream of new fish in our seafood case, a true reflection of what’s in season. This is the product of constant communication and good working relationships that our fishmongers have with our fish providers.

With the Lenten season in full swing, check with us often as we’ll be featuring a vast selection of seasonal catches as they are available. In addition to a variety of shellfish, such as oysters, mussels, and wild-caught shrimp, we’re looking forward to an abundance of Alaska cod and halibut, as well as Atlantic and organic farm-raised salmon. Remember, your DLM fishmonger is your friend!


Above video filmed in February 2020. 

MAKE COOKING WITH SEAFOOD EXCITING

Whether you’re in the mood to grill, bake, poach, or broil, cooking fresh seafood doesn’t have to be intimidating! Our fishmongers here at DLM are a wealth of information—just ask. DLM’s Culinary Director Chef Carrie also been hard at work in the kitchen coming up with some exciting recipes to share with you so you can be set up for success when it comes to cooking seafood. Some of our wonderful Certified Specialists of Wine also have added their pairing recommendations for each dish. Enjoy!

PAN-SEARED HALIBUT WITH MUSHROOMS AND BRUSSELS SPROUTS

Wine Pairing: Chehalem Pinot Noir, Todd Templin, CSW, VP of Wine & Beer

CIOPPINO

Wine Pairing: La Caña Albarino, Teresa Kearney, CSW, WSQ Wine Consultant

SHRIMP SCAMPI

Wine Pairing: Pieropan Soave Classico, George Punter, CSW, WSQ Wine & Beer Manager

LOBSTER SALAD WITH AVOCADO & GRAPEFRUIT

seafood recipes

Wine Pairing: Domaine Collin Crémant de Limoux Brut, Teresa Kearney, CSW, WSQ Wine Consultant

MUSSELS & CHORIZO

seafood recipe

Wine Pairing: Camino Roca Altxerri Getariako Txakolina, Todd Templin, CSW, VP of Wine & Beer

SHEET PAN SALMON WITH MPALE, MISO, & GREEN BEANS

seafood recipe

Wine Pairing: Domaine Robert Klingenfus Vin d’Alsace Pinot Gris, Teresa Kearney, CSW, WSQ Wine Consultant

EASY HERB-ENCRUSTED SALMON

seafood recipe

Wine Pairing: Bouchard Père & Fils Pinot Noir Bourgogne Rouge, George Punter, CSW, WSQ Wine & Beer Manager

 

GET ALL OF OUR SEAFOOD RECIPES HERE!

BaconFest 2021: The Bacon Must Go On

Although this year’s BaconFest may look very different without tastings and the event excitement, we thought about it and decided that the bacon must go on!  We’re still raising the curtain to highlight the star of the frying pan—BACON! We’re talking about DLM Uncured Bacon that contains no nitrates or nitrites, and is lifetime antibiotic free. During BaconFest, look for featured bacon-licious products weaved throughout our offering in just about every department, Jan. 27-Feb. 9, 2021, including our Made Right Here creations! From Bourbon Salted Chocolate Bacon to Bacon & Cheddar Stuffed Portobello, you’ll find bacon-centric products all around our stores and online at shop.dorothylane.com.

Although we aren’t having an “event” day in the traditional sense, be sure to pick up some of our bacon creations all around the store. Get our BaconFest Checklist so that you can make sure you make it to your favorites at your own pace Jan. 27-Feb. 9.

GET OUR BACONFEST CHECKLIST NOW!

  • Looking to bestow the gift of bacon to someone special? Check out our DLM Bacon Club via shop.DorothyLane.com. Each month for 6 months, the recipient will receive two packages of bacon from our curated selection.
  • As we celebrate this savory and beloved food, we’re highlighting some of our favorite recipes showcasing, you guessed it, BACON! Get these bacon-filled recipes here!

DLM Difference: Heavenly Ham®, A Timeless Tradition

The thing about tradition is that it brings us comfort, even as many of our typical holiday plans are shifting. This is why at DLM, we continue to do what we do best this holiday season, which is to provide Honestly Better® food and service every time. So no matter how different your holiday looks this year, the pleasure of a good meal is a tradition to hold tight. Our Heavenly Ham® is one of those food traditions at so many households, earning it a place on our list of treasured DLM Differences for plenty of good reasons.

Not only is it dressed with our signature glaze of a sweet, rich honey and delicate spices, but it’s all sealed in with a high-heat open flame. The result is a rich caramelization that locks in the juices and enhances the natural flavor within. The hams are slowly cured and hickory smoked, making them ready to heat and serve at a moment’s notice.

We first embarked on bringing such a treat to DLM in the early 80s with the help of a good friend who taught us a thing or two. Norman Mayne tells the story best as we sought to bring our ambition to life: “We ruined so many hams, but eventually (with help) we got it right. Millions of toothpicks later and after our first holiday season… they loved it.” Before we knew it, Heavenly Ham® was one of our holiday season bestsellers, eventually expanding to also ship via shop.dorothylane.com and embraced as a corporate gift. Heavenly Ham® certainly is a tradition we’ll hold on to.

 

Bringing home a Heavenly Ham® is a smart way to fill your table for days to come. Dinner? Done. Brunch? You betcha! Or, you’ll be covered when you get that hankering for a late night sandwich. If you’re lucky to have leftovers, check out some of our favorite recipes showcasing this timeless tradition.

DLM Difference: Our Non-GMO DLM Free-Range Turkey

In today’s world, it’s easy to get caught up in the negativity and mayhem. Reflecting back, the worse investment I’ve made this year was a 2020 planner! Every event has been turned upside down it seems. Do not let this happen to this year’s Thanksgiving Day.

Thanksgiving Day is meant to be a day (and hopefully for some time after) of reflection and gratitude. The gratitude of a successful harvest season and the wonderful bounty we have at our dinner tables. Giving thanks for the foundation of our great nation and the humanity of all people.

Give thanks at your Thanksgiving table by sharing this meal with your immediate family. Maybe you always cook the bird or maybe it is your first attempt. Either way, it’s a wonderful way to spend time together. Here at DLM, we are grateful for the opportunity to share with you a very special turkey. It’s locally raised, free-range, never administered antibiotics, and fed a non-GMO diet. It truly is a DLM Difference that we hope you’ll enjoy.

5 Things to Know About Our Non-GMO DLM Free-Range Turkey

1. LOCALLY RAISED

When you visit Bowman & Landes Turkeys in New Carlisle, Ohio, you’ll be greeted by the fall brilliance of splashy colors. DLM has partnered closely with Bowman & Landes to raise our turkeys for many years!

2. NON-GMO PROJECT VERIFIED

A few years ago, we proudly announced a huge DLM Difference when it comes to our turkey. We debuted our Non-GMO Project Verified DLM Free-Range Turkey. This was the result of a lengthy, ongoing process we embarked on with Bowman & Landes involving farm audits and documentation of procedures to make sure our flocks were raised Non-GMO Project Verified.

RESERVE THE TURKEY THAT WEARS THE BEST BUZZWORDS >>>

3. FREE-RANGE

Our turkeys can roam in outdoor greenspace if they wish where they can bob and weave with curiosity. Carl Bowman says that this isn’t just to make a more flavorful turkey, but it provides the conditions for a healthier one.

4. NO ANTIBIOTICS/HORMONES

DLM Turkeys have always been antibiotic and hormone free. They are fed a diet that in addition to being non-GMO, also is 100% vegetarian.

5. IT TASTES GOOD

As Carl Bowman told us on a past visit, “A happy turkey is a healthy turkey. … We translate a healthier turkey to a more flavorful one.” We couldn’t agree more. Ready to start cooking? Check out our turkey prep tips! 

How much to buy? See below and don’t forget to save room for turkey leftover recipes.

 

 

The Perfect Steak: USDA Prime DLM Ribeye Steak Grilling Tips

When you ask someone what they would like to have grilled, I bet the No. 1 answer will be a steak, so let’s talk about it! We’re not lusting for just any kind of steak; we want one coming off the grill that’s dripping and oozing with flavor and deliciousness. That vision is a USDA Prime DLM Ribeye Steak, a true DLM Difference.

Hold off on the fancy sauces and compound butter. If you buy a high-quality steak, you want to taste the amazing flavor of the beef. By combining well-marbled Prime Beef, salt, fire, and a few simple rules, you will be the perfect grill sergeant.

Watch the below DLM Difference spotlight or keep reading for tips from the experts on how to grill like the best!

 

1. Source quality beef and the right cut, like our USDA Prime DLM Ribeye Steak. Talk to us for more options.

2. Brush with olive oil and season liberally with Kosher salt or a coarse sea salt. Let the beef warm up and absorb the salt before grilling. You’ll love the soft, crunchy Maldon Sea Salt Flakes that literally melt into the steak!

3. Steaks are made for fire! We’re talking serious hot heat to get that caramelization of the meat and that rich, complex flavor. We eat with our eyes, so sear for two minutes and then rotate the steak 45 degrees and sear for another two minutes to get the perfect grill marks. Flip the steak with tongs and repeat the process on the other side. Then move the steak to the indirect or low heat side of the grill to finish cooking.

4. Use a meat thermometer to get the right internal temperature (to start, 120-125°F  for a rare steak). Pull the steak and let it rest for 10 minutes to re-absorb the juices. Pay attention to your cooking … timing is everything.

Looking to make the full meal on the grill? Check out this recipe for Grilled Vegetables!

Know Thy Lobsterman—Why We Choose Ready

Our lobster friends at Ready Seafood Co. in Maine are always on the cutting edge. Ready Seafood’s Captain Curt Brown, who many of you Lobstermania fans have possibly met in past years when he visits our stores, was spotlighted by Maine Lobster, an industry publication, for bridging divide between science and fishermen, thanks to his dual background as lobster fisherman and marine biologist.

The article reads: “Curt Brown, the marine biologist for Ready Seafood, spends his days in this rich and productive space between science and industry.

“Ready Seafood is one of the largest seafood wholesalers in Maine, shipping hundreds of thousands of pounds of lobster around the world every week.  Five years ago, the company made a commitment to science, and Brown, who has a Masters in Marine Biology and Marine Policy from the School of Marine Sciences at the University of Maine, stepped in to fill that role.” —Maine Lobster, “Curt Brown: Bridging the Divide”

Both Curt and Ready Seafood are so ahead of the game on sustainability when it comes to their lobstering practices as they aim to ensure that the species is around for the next generation. This is a big reason why we’ve done business with this reputable company for so many years. It’s nice to see them recognized for those efforts.

We are proud to say that all of our lobster products in our Seafood department, both fresh and frozen, come from Ready Seafood.

Here Are a Few Lobster Items  to Take Note of That we Carry from Ready Seafood

Cold Water Lobster Tail. Try it poached in butter or split and grilled.

Lobster Mac & Cheese & Lobster Risotto. Served on the half shell, the Lobster Mac & Cheese is a velvety mixture of cheeses and pasta combine with succulent chunks of lobster, taking this comfort food to a new level. The Lobster Risotto, also served on the half shell, is a luscious, creamy risotto tossed with tender pieces of lobster. Look for both it in our Seafood department.

Coming Soon! Cold Cracked Lobster. We’re talking freshly shucked raw lobster meat that has the flavor and texture intact. In just a few weeks, DLM will be the first grocery store in the country to carry this. It comes ready to poach, sauté, grill, and integrate in a myriad of recipes where lobster meat and claws are the heroes.

Lobster Cakes. Ready to cook, we’ve made the most delicious Lobster Cakes using Ready’s knuckle & claw meat.

Lobster Roll. Using our housemade Lobster Salad, you’ll truly savor Maine with this catch. Although this is one of our most popular summer cookout item, the secret is that we offer these all year long at Jack’s Grill, made to order.

Lobster Knuckle Claw Meat. Always on hand in our Seafood department so that you can make your own lobster rolls, lobster bisque, and other creations.

Tuscan Food Favorites

For me, Tuscany is where Italian cooking begins. Low-lying hills with clean, graceful curves and a forest of vineyards make the countryside a temple of beauty. When I traveled there in 2001, my assignment was to study in an Italian butcher shop and bring knowledge of Tuscan food home of these oven-ready specialty meats that have made the area famous.

Even now, the memories of sharing a bottle of Chianti Classico with Stefano Falorni in the Piazza Matteotti seems like just yesterday. Stephano and his brother Lorenzo are the fifth-generation owners of the Antica Macelleria Falorni located in Greve, the heart of the Chianti district. I spoke six words of Italian and they bested me by speaking seven words of English. Yet, the language of great food made with superb ingredients is universal. So when you see these gorgeous oven-ready meats in our Meat case, we can all thank our friends in that family-owned butcher shop.

See more specialty meat items you can find in our Meat department.

Tuscan Food Favorites

MONTASTICI

Boneless eye-of-round beef thinly sliced and rolled with mozzarella cheese and prosciutto.

tuscan food

ARISTA PRONTA DA CUOCERE

Pork roast seasoned with fresh rosemary and garlic. The savory, aromatic herbs and seasonings complement the tender roast pork.

tuscan food

PORCHETTA

Boneless pork rolled with fresh pork belly. It’s extremely juicy and full of wonderful pork flavor.

tuscan food

PORK CUTLETS SIENNA

Thick-cut pork chops pounded into cutlets and breaded.

POLLO RIPIENO

Boneless chicken stuffed with ground pork, veal, and bread crumbs and seasoned with rosemary, salt, pepper, and garlic.

FAGOTTINI DI POLLO

Boneless chicken thighs seasoned with fresh rosemary and garlic.

PETTO DI TACCHINO

Boneless turkey breast stuffed with fresh basil, garlic, and fennel. Tender turkey gains so much flavor from the classic Tuscan herbs and seasonings.

Feast Like a Gourmand by Sea: Alaska Red King Crab Legs Are Here!

I know I’m not the lonely one waiting with bated breath for the fresh Alaska Red King Crab to arrive each year! And it’s game on right now. Fresh, never frozen, Alaska Red King Crab debuted in our Seafood case this Saturday and will be around while supplies last. Once fishing starts, we bring in as much as we can. It’s a very tight window that we carry it, so get it while you can. It’s such a good excuse to indulge in something so delicious and fresh!

TO PREPARE: Prior to flying in overnight to Ohio, these crab legs were first steamed on the Alaskan Dutch Harbor. To reheat at home, add a little water to your cookie sheet, and pre-heat your oven to 350°F and heat for 8-12 minutes or an internal temperature of approximately 140°F. Don’t forget the clarified butter!

PAIR WITH: DLM’s George Punter, CSW, says that when it comes to the sweet and succulent flavor of Fresh Alaska Red King Crab, that this is an occasion to pull out a buttery and rich Chardonnay from California. Try La Crema Sonoma Coast Chardonnay or Butter Chardonnay.

ALSO AVAILABLE NOW: CLAMBAKE BUCKETS

If you are looking for a new twist on dinner, try one or two of our Clambake Buckets. They are perfect for care-free cool nights—what more do you need? We fill a 5-gallon bucket with potatoes, fresh corn, carrots, celery, onion, Andouille sausage, clams, mussels, and shrimp. You can select either a beer or wine base. We need 48 hours notice to fulfill orders.  ORDER NOW