Lobster Anyone?

Not sure when I had this fascination with this tasty creature, it must have been  when I was very young. My dad's company Grumman always had a clambake every Summer where there would be lots of food and the main entre was lobster.  My dad's favorite was Maine lobster. The crew would boil pots of water and dunk all the fresh lobster in the water and cook them. They would go from a greenish gray blue to a red orange vue. That's when you knew they were done.  Grab a paper plate add the lobster, grab a corn on the cob and an Idaho potato. Get the drawn butter for the lobster and the sour cream and butter for the potato nd the butter for the corn. grabbing a seat and digging in. Pull the lobster tail off and the tail met so thick and juicy but yet so tender was the best part and I always looked forward to dunking it in the drawn butter, ummy, the drawn butter dripping from the tail meat and just taking a bite of that delicious tail meat with drawn butter all over my face  was an experience I would never forget. Cracking the 2 main claws which had soo much flavor the challenge was cracking those suckers because the shell was so hard but once it was cracked, oh boy, the flavor was simply fascinating. dipping it in drawn butter was like eating filet mignon seafood, so tender so succulent and so moist and juicy. Thinking about it I want lobster tonight. They eating the little claws or feet, always meat in the joints then opening the body and eating the roe and tamale. Did you ever take the tamale and mix it in the drawn butter? Oh its simply heavenly. Then breaking the body and cleaning out the gill filters and breaking the section with additional lobster meat is the perfect dipping into the drawn butter, why well, when you did it in the butter, there is still some cartilage as your getting to the meat you want to suck up that savory tamale butter sauce with the meat
The other way is Chinese style. Instead of boiling the lobster, the lobster is cut up in bite size pieces with the shell still on why? The shell provides more flavor with the meat still intact. Western style cooking wants to take the shells off for convenience purposes but the flavor is not as intense. Try it with the shell on even when boiled or steamed.
The lobster pieces for Chinese stir fry is perfect with fresh garlic, scallion, ginger and oyster sauce. That's it its the preparation that's time consuming, but the combination of all ingredients bring lobster flavor to a whole different dimension. It's finger licking good and with jasmine rice, you'll feel like you went to Heaven and back! I promise. Other methods to retain the flavor is to coat it with corn starch to contain the precious flavor and add some texture or add ground pork and black beans in stir fry gives it an enormous combination of various flavors and with rice, you want seconds and thirds serving.
For those that love Thai curries, add some red curry or panang curry  with coconut milk for a hot and spicy
flavor.
Gosh, I'm craving lobster. Yummy!
By Chef Woo Can at www.chefwoocan.com
#Chefwooanloveslobster, #stirfrylobster, #lobsterwithdrawnbutter      

Thairiffic Thai Asian Cuisine & Bar
128 Main Street, Marlborough, MA 01752

Sometimes I wonder why people go into business. Unless they own a goldmine, I would think that would be very appreciative of new patrons looking to try a new restaurant. The benfits outweight the negatives, if they like the cuisine they'll come back with new friends and the clientele will grow and the restaurant will have a good reputation for their food and service. Well, I've seen my share of restaurants where the staff doesn't exactly have the right etiquette. Inititally, I wouldn't go in because I felt "How Dare They  Treat Me This Way" but I got over it, its the food I'm most interested in. The staffing, well, it comes with the territory but I will always mention the unprofessionalism and you guys  can determine if you'd like to visit the establishment. Mind you the circumstances behind my family visiting this place. It was the last day in Maine and we were departing. and it was late afternoon and I was tired and hungry, a volatile cocktail of steam ready to burst. Got kinda lost looking for this place but eventually found it. I guess it was about 3:25, the restaurant was empty but the door was still opened. So, we proceeded to enter. To my dismay, the so called hostess comes towards us, no smile no nothing and said that they will be closing at 3:30 and we need to put our order in 5 minutes. Now, I said to myself two words and thought about turning around. But the look on my wife's face and my daughter showed they could use a good meal. I sucked it up but rushed to get the order in. Now my wife is notorious for ordering things not really related to the theme of the restaurant. She ordered a bento box with various compartments for different items. My daughter ordered a orange chicken and I ordered Pad Thai a Thai noodle dish in a Thai restaurant. Needless to say my wife was dissatisfied with her bento box and my daughter like her orange chicken. I mean you really can't ruin orange chicken but my Pad Thai was excellent. The flat rice noodles were perfectly chewy and unbrokened. I could taste the tamarind, brown sugar and a touch of fish s sauce, the 3 main ingredients for Pad Thai. In Thailand, the dish is made extra sweet. Nice amount of bean sprouts, cilantro and a slice of lime topped with crushed peanuts. The portion was perfect and so savory. The Asian restaurants that offer flat rice noodles 90% of the time are broken. This was not the case. Either its a very popular dish and to me it is and the turnover is very fast, so the noodles don't sit and dry out and break as its stir fry. The perfect dish for me.  Needless to say I was ready to complete the rt of the return trip home.
So what can I say, I always believe that good service along with good food go hand in hnd but I do make exceptions and I do tell you that if you go to this place, don't go at around 3:30. The atmosphere was very fancy and comfortable. but order the Thai Cuisine and don't order any specials. Why/ Specials are products that haven't turned around and they need to clear out that product or they are slow moving dishes that will eventually get old and spoiled but I think you guys should know that.
So, on a scale of 1-5 and 5 being the best for my dish, I give this place a +5 BUT from a courtesy standpoint a (-1), don't go at :30 PM , Fridays for lunch and dinner, or Saturday's for lunch and dinner.
By Chef Woo Can at www.chefwoocan.com
#Thairifficpadthaiisgreat, #ThairifficinMAgreat, #Thairifficthaifood,      

Mekong Asian Bistro
Portland, ME

The last night of our vacation in Portland, ME. Should I go fo more seafood? Hmmm, No but I did see advertised a Vietnamese restaurant called Mekong Asian Bistro. But today was a rainy and dreary day. Time to call Grubhub.
Looked at the menu, I was in the mood for Boneless Duck in a Panang curry. Although this curry is technically Thai, that's ok. with onions, peppers and coconut milk with a dash of fish sauce. Also ordered pan fried pork dumplings.
well, as a first time user of grubhub, I was impressed by the ordering and how fast it made its way to the hotel.
I could smell the panang curry, and the jasmine rice that came with it was so aromatic.
The meal was perfect, just the right portions and I was pleasantly full.
If I come back and want a break from all that seafood, I will definitely order from the Mekong Asian Bistro.
​On a scale of 1-5 with 5 being the best, because I know how to cook Thai, it was put together like it should and I give this place a rating of "5".

By Chef Woo Can at www.chefwoocan.com
#mekongasianbistro, #Chefwoocanmekongasianbistro,
#Mekongasianbistroinportland  

Eventide Oyster Company
Portland, ME

Remember the time when just eating in a regular place was the best! Well, here at Eventide Oyster Company, their specialist is fresh fresh and fresh seafood. I had to try it because as every knows I love seafood. I had a 1/2 dozen little neck clams raw and 1/2 dozen of oyster, briny and plump..
When was the last time you had fresh chilled little neck clams and oysters. Not slimy  nor did it have an after taste. These had a clean taste.
They were shucked cleanly and you just suck them out of their shell and slurp the juices in the shell. The minionette sauce just enhanced the flavor. It was a mouth watering experience and to top it off, they offered a lobster stew with a tinge of curry, coconut milk, it was studendous.
On a scale of 1-5 and 5 being the best, I rate this place a +1,000. It was that good.

By Chef Woo Can at www.chefwoocan.com
#chefwoocansayseventideoystercompanythe best,
#eventideoystercompanyexcellent, #likeoysterinportlandmaineeventideoystercompany 

Boones Seafood Restaurant
Commercial St, Portland, ME

Another beautiful dinner. Boones advertises their special Stuffed Lobster. I just had to try it.  Before I get to the meal, let me tell you  that we were dining on the upper deck of the restaurant. Nice calm weather in the bay. The staff was very professional and friendly.
Ok, I ordered my favorite beer, Sea Dog Blueberry beer. Ok, I ordered the stuffed Maine lobster. The stuffing consisted of sea scallops and lobster with a seasoned bread crumb stuffing. They broiled the lobster. My wife had the Seafood Newburg and my darling daughter had the steamed clams.
I ordered the oysters on the half shell and they were plump and briny. The way I like them.
My daughter's steamers came out piping hot. They were huge. She deshelled the steam clams and washed it in the broth and laid it in the drawn butter.
My wife's seafood newburg came in a popover. Various assortment of seafood in a creamy sauce and my Stuffed Maine Lobster had a stuffing made of scallops and lobster in a marinated bread crumb stuffing.
Great day, fine food and great family made for a perfect evening. The lobster was just right, not overcooked and not undercooked. Steamers were hot and seafood newburg was unbelievable.
On a scale of 1-5 and 5 being the best, I give Boones a +100 rating.
By Chef Woo Can at www.chefwoocan.com
#boonesseafoodrestaurant, #chefwoocanrecommendsBoones     

Cheevitdee Thai Restaurant
363 Fore Street, Portland, ME

Honestly, my family needed a change of cuisine tonight. I had a dream of Chef Woo Can jumping over a number of Lobsters!
It was time for Thai food. Now, I know Thai food is very spicy and tonight proved it. I had the traditional Thai Cuisine. ground chicken stir fry with fresh basil and birds eye peppers. On a scale of 1-5, she mentioned 2 is ok, a little spicy. but first I had to try an appetizer. It's marinated skewers of tender pork, grilled to perfection and served with cucumber and a fish sae infused with garlic, basil and a touch of lime.
It was excellent. Tasty yet tender. Now to the ground chicken stir fry with basil. A 2 star hotness was very hot. The more I consumed, the more tears were running down my face, My eyes were watery. Although I had the Thai beer (Singha), I needed a coke. It was so hot I was a fire breathing Woo. Whew! That's a hot dish.
It was delicious. I just had to eat slow and drink lots of water!!! Amen.
But the food was authentic,the atmosphere was simple yest contemporary and very clean. The waitress was very courteous and accommodating.
On a scale of 1-5 and 5 being the best, I give Cheevitdee a +500. Excellent meal and chep too, great value and the portions are just right.
By Chef Woo Can at www.chefwoocan.com
#lovethiafoodin providencemaine, #chefwoocancheevitdeeisgreat, #authenticthiafoodinportlandmaine

Bob's Clam Hut
Portland, MD

Today for lunch, I had to try the real fried soft belly clams prepared the correct way. This trip wouldn't be the same without having the real fried soft belly clams. Every establishment want to offer everything bt the ones that specialize are usually the best. Bob's Clam Hut is located a little bit off the beaten path. While the commercial strip near the water is where all the action is, Bob's is locate a little inward bound, but if your palate and taste for authentic fried soft belly clams, then,  you'll search high and low.
So, my daughter and I took a stroll, the weather was perfect and let our noses do the walking with little guidance.  
It's a small establishment not I a touristy area but once you enter, its very clean and your menu board is easy to read.
Ahhh, fried soft belly clams, I'll order a quart. My daughter didn't know what they were. All I said was like steamers but coated with a light batter and fried. She said ok, she's training to be my sous food critic. I saw fried oysters, had to get some ans tender clam strips. Note: clams strips are not the bread type that we ll know. These were fresh clam strips. The batter for all 3 was a light fry not a heavy dark fry.
The tartar sauce was rich and creamy with a dash of sweet relish.
I took a bite of the fried soft belly clams and oh my goodness, not over fried, and the belly was creamy yet firm but oh so delicious. and a nice crunch.
The oyster were just as good. Freshness never tasted so great. and those tendersweet clams. If anyone remembers Howard Johnson's Tendersweet Clams, this is as close to them in terms of taste and crispiness.
The quart of fried soft belly clams were gone. My daughter was silent appreciating the favor and texture. A very light batter was used as to not overwhelm the clams or oysters or soft belly clams.
It was just heaven. I highly recommend this place. The neighborhood is isolated but the food more than makes up for the location. So, if your a clam eater, its the place to go.
​On a scale of 1-5 and 5 being the best, I give Bob's Clam Hut a +2,000
By Chef Woo Can at www.chefwoocan.com
#friedsoftbellyclamsdelicious, #bobsclamhut, #chefwoocansaysyestobobclamhut, #bobclamhut, #lovefriedsoftbellyclams
 

While in Portland Maine...……..

Yes, there are all sorts of restaurants in downtown Portland, Maine and yes, Maine is famous for their Maine Lobster. If you love seafood, this is the place for you. If your worried that you'll be eating too much seafood and suffer because of rich food, there are plenty of other non seafood restaurants but I have to say, those restaurants will steel you blind. Most of those non seafood restaurants are very how would you say it fancy feast.
Chef Woo Can says when in Portland Maine do like the tourist and go for the fresh seafood!

By Chef Woo Can at www.chefwoocan.com
#Mainelobsterin maine, #freshseafoodinMaine,
​#chefwoocandowhattouristdoeatlobster   

The Porthole Restaurant and Pub
Custom House Wharf, Portland, ME

Aaah, blue skies, bay breeze, what a perfect day to have a wonderful delicious and famous lobster roll. This place has it,  you get a 1/2 pound of lobster claw meat (better flavor) on a toasted brioche buttered roll with a homemade Aioli sauce. I had the craft bee called the Seadog Bluberry Beer. You may ask and I wondered why some craft beers were made with blueberry and ice cream was a blueberry cobbler. Well, Maine is a Blueberry growing State.
We are a steamer fan too. My daughter loves steames.
So, I put in an order of lobster rolls and 1 pound of steamers. The beer came and it was wonderful. A slight aroma of blueberry and a tinge of blueberry in the beer. A pefect match for fans of micro breweries.
I was anxiously awaiting my lobster roll. Just imagine sitting on the pier overlooking the bay in a nice breeze and sunny day.
The steamers came and my daughter attacked them. Save some for crying out loud. Sweet tender steamer clams dipped in the steamer broth to rinse off any sand on the steamer, then dunk into that delicious drawn butter. It was so savory and delicious.
Ok, here comes the lobster rolls, just like they advertised. The one thing that stands out is in Maine, they don't overwhelm the lobster meat where the sauce takes over the lobster meat. The merchants add just enough to bring out the flavor of the lobster meat. It was simply fabulous!
Combination of the blueberry beer and seafood mae the perfect combination.
While visiting Portland Mine, this is another place to go.
On a scale of 1-5 with 5 being the best, I offer my rating of 1000+, its that good.
​
By Chef Woo Can at www.chefwoocan.com
#portholerestaurantexcellent, #chefwoocansaysyesto theportholerestaurant, @portholerestaurantdelicious.