Summer Lobster Boil

Tune-in GHL Create TV Sat 7/1 7:30AM & 7:30PM + Sun 7/2 7:30PM

Boils are also known as a Steam, Bake, Fish Fry, Potluck, Planks or Seafood Barbecue. Here are a few kinds of boils I’ve either been privileged to have attended in my travels or have had the pleasure of creating myself.

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George Hirsch's Lobster Boil

  • New England - lobster steamed with beer, corn, sausage and new potatoes
  • Montauk - mussels, clams, lobster, striped bass, duck quarters, LI Yukons, corn
  • Maryland or Chesapeake - blue crab, oysters and clams with steamed with beer, vinegar, and Old Bay cooked in a steamer basket served with crackers corn and slaw
  • Cajun & Creole Boil - shrimp, crab, crawfish, andouille sausage or kielbasa, small red new potatoes
  • Low Country or Frogmore Stew - usually just shrimp with smoked sausage & corn
  • Texan - crawfish, oysters and good old Texan smoked brisket
  • Monterey - Dungeness crabs, shrimp and artichokes when in season
  •  Seattle - planked salmon & oysters 

Types of seafood commonly used for a boil is typically shellfish with shrimp being the most popular ingredient. Local availability, taste preferences and imagination can rule your boil. You may consider: Dungeness & blue claw crabs, shrimp, oysters, calamari, hard shell & razor clams, mussels, crawfish, Pacific salmon or striped bass for your boil. Equipment: large outdoor gas grill, cooker, or large pit with charcoal, a large pot (size depends on amount of seafood and the number of guests). 20 gallon stock pot,  large paddle to stir, large wire strainer or skimmer to scoop, tongs, mallets, crackers, picks, picnic tables, No utensils––eat with your hands. 

Summer Boil

Flavoring ingredients: onions, split heads of garlic, salt, lemons, beer, bay leaves, crab boil seasoning, cayenne pepper, hot sauce 

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George Hirsch's Lobster Boil

Serve: Remove seafood from pot, drain well and dump on picnic tables covered with newspaper, brown paper or butcher paper with bowls of lemon wedges, melted butter, bottles of hot sauce, and good quality breads. Beverages: Iced tubs of tall necks or keg beer (keep it local to your boil theme), tall necks of root beer, chilled rosé, iced tea, or lemonade. 

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George Hirsch's Lobster Boil

Preparing George’s East Coast Seafood Boil Recipe

My boil is a combination of the New England, Maryland & Montauk and is easily prepared on the side burner of a gas grill. Change seafood according to your own taste and availability. Add snow peas for additional color and crunch.

Non-seafood additions to boil with cook times:

  • 1 link per person smoked or Italian sausage, grilled & add to boil at end
  • 3 small red new potatoes per person, 15 minutes
  • 1 ear of corn per person, 10 minutes
  • 1/4 cup snow peas, 2-3 minutes
  • 2 Tablespoons melted butter per person, for dipping
  • Serve hot sauce on the side 

To prepare Seafood Boil:

Add 2 cups water, 2 bottles of beer, 1 head fresh chopped garlic, 4 bay leaves, several sprigs fresh parsley, 1 Tablespoon black peppercorns, 1 Tablespoon powdered garlic, 1 Tablespoon thyme, and 1/4 cup paprika. If you like it spicy add dried hot pepper flakes, or chopped jalapeño. Bring liquid to boil.

Add seafood in stages for different cooking times:

  • Lobster 7 minutes for a 1 pound lobster + 1 minute for each additional 4 ounces
  • Blue Claw Crabs 5-7 minutes
  • Steamers or Littlenecks- 5-7 minutes or until opened
  • Shrimp (shell on) 4-5 minutes
  • Mussels 3-4 minutes or until opened

Separately, to boil lobsters:

  • Fill a large pot three-quarters full of cold water and cover.
  • A good rule of thumb is to allow 2 1/2 quarts of water for each lobster. Two or more lobsters will cook in the same time providing the pot is large enough. When in doubt use two pots.
  • Bring the water to a rapid boil.
  • Lobsters should be alive with the safety bands left on the claws. Drop the live lobsters one at a time head first, let the water boil again and cover the pot. Now you will begin to time the cooking.
  • Allow 7 minutes for a one-pound lobster and add one minute for each 4 ounces. A 1 1/2 pound lobster will cook in 9 minutes.
  • Lobsters will turn a bright red when cooked. Remove lobsters from pot with a pair of tongs.
  • Allow at least 2- 1 pound lobsters per person since a 1 pound lobster offers only 4 ounces of meat.
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George Hirsch's Lobster Boil

To Grill Lobsters:

  • Lobsters, split and cleaned
  • 2 Tablespoons olive oil
  • 2 Tablespoons seafood seasoning
  • 6 cloves garlic, sliced
  • 1/4 pound clarified or drawn butter
  • 3 lemons, cut into wedges

Preheat grill to medium high

In a small bowl, combine the olive oil seafood seasoning and garlic. Place the lobster on its back and brush with some of the oil mixture.  Place the lobster on the grill, split side down, for 3 minutes. Brush with olive oil, turn, and cook until done, 5 to 6 minutes longer. A 1 1/2-pound lobster should cook in 9 minutes: 7 minutes for the first pound and 1 minute for each additional 4 ounces.

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Summer is ripe for Lobster Roll

Tune-in GHL Create TV Sat 7/1 7:30AM & 7:30PM + Sun 7/2 7:30PM

Is a lobster roll the new hamburger? You say no, but McD’s is serving it up, I say serving up not cooking lobster rolls. Thank goodness McD's is confining their version within the borders of Maine, New Hampshire, Massachusetts, Rhode Island, and Connecticut. Us East Enders and the 44 States are safe!

George Hirsch Lifestyle Lobster Roll

There are many seaside locations up and down the coast that serve very good lobster rolls. And, I have enjoyed many. But clearly the best meat-for-meat is still the Clam Bar located here in the Hamptons, on the Napeaque stretch between Amagansett and Montauk. The late owner Dick Ehrlich set the bar very high serving-up their chock-filled fresh lobster rolls, chowders and locally grilled fish caught within minutes of Montauk. You can tune-in to CreateTV this summer to watch; or view at your leisure on DVD. Order GHL DVD and watch the segment filmed at the Clam Bar plus all 13 episodes of George Hirsch Lifestyle.

George Hirsch Lifestyle on location The Clam Bar

The Clam Bar's recipe is a trade secret, but making a great lobster roll is about keeping it simple. Buy lobsters from a reputable fish monger. How the lobsters are caught, handled and stored is the key to the flavor of the meat. And, never use lobster meat that is spongy, a sign the lobster was falling off or died before cooking. 

Chef George Hirsch's Lobster Roll

George’s Lobster Roll

Makes six sandwiches 

* 1 1/2 - 2 pounds Lobster meat, cooked (How-to cook Lobsters)

6 top-split long soft rolls 

3 Tablespoons celery, chopped fine 

1 Tablespoon chives, chopped 

1 Tablespoon parsley, chopped 

Juice of 1 lemon  

1 teaspoon hot sauce

3 Tablespoons butter, melted 

Optional: 1/4 cup mayonnaise. Or, 2 additional Tablespoons of melted butter added in place of mayo. 

Cut lobster meat into 1 inch pieces. In a large bowl toss lobster meat, mayonnaise, celery, chives, parsley, lemon, and hot sauce. 

Brush rolls on the outside with butter and lightly toast on a griddle or in a large sauté pan.
Divide lobster filling up into the 6 rolls and serve immediately. 

TIP: Steaming lobsters preserves the flavor of the meat. Buy lobsters steamed from your local fish market.

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Summer Time Whoopie

Tune-in GHL Create TV Sat 7/1 7:30AM & 7:30PM + Sun 7/2 7:30PM

The whoopie pie aka black moon, gob, black-and-white, bob, or the round Devil Dog borders on a cookie, cake and pie. My recipe for a Summer Time Whoopie Pie with grilled pineapple Piña Colada version is worth all the steps. How can you go wrong with chocolate pastry sandwiching a grilled rum infused pineapple in coconut cream? 

Summer Time Piña Colada Whoopie Pies

Make 15 small Dessert Burgers

chefgeorgehirsch.com | George Hirsch Lifestyle 

For Grilled Pineapple

1 ripe Pineapple

2 Tablespoons Brown sugar

¼ cup Dark Rum, such as Myers

2 Tablespoons butter, melted

1 Tablespoon mint, chopped

Cut off top, bottom, peel outside skin of a ripe pineapple. Cut horizontally into 1/2-inch slices, remove center core. Pour marinade over top of pineapple for 3-4 hours prior to grilling.

Remove pineapple from marinade. Grill at medium-high temperature for 2 to 3 minutes basting on each side with marinade. Remove and cool.

Chocolate Pies/Cookies

Makes 30 small cookies to make 15 whoopee pies

3½ cups all-purpose flour

¼ teaspoon salt

1¼ teaspoons baking powder

1¼ teaspoons baking soda

¾ cup dark unsweetened cocoa powder (such as Valrhona)

½ cup good strong warm coffee

2 cups firmly packed light brown sugar

¾ cup canola oil

1 large egg, beaten

1 teaspoon pure vanilla extract

½ cup buttermilk, *or ½ cup milk with 1/4 teaspoon vinegar

2 Tablespoons Shredded coconut, lightly toasted

*Add white vinegar to milk to make the buttermilk. Allow to sit 5 minutes to sour. 

Preheat oven to 350 degrees F. 

Line two baking sheets with parchment paper.

In a large bowl, mix flour, salt, baking powder, and baking soda, and set aside. 

In another large bowl, mix the cocoa powder and brown sugar. Add warm coffee and whisk until completely dissolved. Add oil, egg, vanilla, and buttermilk and whisk until smooth. Use a rubber spatula to gently fold the wet ingredients into the dry ingredients. Scrape down the sides and bottom of the bowl as you fold.

Use a small ice cream scoop to drop a heaping tablespoon of the dough onto the prepared baking sheets about 1 inch apart. 

Bake for 10 to 15 minutes  until the cookies are just starting to crack on top and can be lifted off the; use caution not to over bake. Let the cookies cool completely before removing from the pan.

Piña Colada Filling:

5 large egg whites

1½ cups sugar

2 cups (4 sticks) sweet butter, room temperature cut into ½-inch cubes

¼ teaspoon salt

1 teaspoon pure coconut extract 

Whisk the egg whites and sugar together in a medium bowl. Set the bowl over a double boiler with simmering water but do not let the water touch the bottom of the bowl. Heat the mixture until the sugar is completely dissolved and the color is milky-white, about 2 to 3 minutes.

Transfer the egg mixture to the bowl of an electric mixer with a whisk attachment and start slowly at first, beat on medium-high speed until light and fluffy, about 5 minutes. Remove the whisk attachment and replace with the paddle attachment. Add salt and coconut flavoring; then the cubed butter. Starting slowly at first, beat on medium-high speed until filling is light and creamy, about 5 minutes. 

Chef George Hirsch Grilled Piña Colada Whoopie Pies

To assemble Summer Piña Colada Whoopie Pies:

Turn half the cooled cookies upside down (flat side facing up). With a pastry bag or spoon, drop a teaspoon of Piña Colada icing onto the flat side of the cookie. Top with grilled pineapple, a teaspoon of Piña Colada icing on top, and sprinkle a small amount of coconut on top. 

Place the cookie with the flat side down, on top of the filled bottom. Press down slightly so that the filling spreads to the edges of the pies. Repeat until all the pies are used. Put the assembled pies in the refrigerator for about 30 minutes to firm up icing before serving.

Allow the Piña Colada Whoopie Pies to adjust to room temperature before serving.

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Hamptons Food Talk

Tune-in GHL Create TV Sat 7/1 7:30AM & 7:30PM + Sun 7/2 7:30PM

Summer brings many to the Hamptons in search of surf, sand and of course its stellar food. Watch my visit on Food Talk where I share my roots, career and what local is all about; as I have for 23 years on PBS. click to watch earlier broadcast online here. 

Portuguese Clams, prepared on Food Talk 

Portuguese Clams, prepared on Food Talk 

Congrats Steve on the anniversary of your second season of Food Talk!

chef George Hirsch, Talk Show host Steve Haweeli 

chef George Hirsch, Talk Show host Steve Haweeli 

13 EPISODES on 4 HD-DVD Disk Set
19.95
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