Weekend in New England with Lobster and Mussels

My wife and I recently returned from a little getaway to New England. We both like to visit the usual tourist attractions and famous landmarks, but one of my favorite things about trips is most definitely the food! After all, you can’t have a real New England vacation without eating lobster, can you?

We were driving along US1 to see some sights when we ran across this little seafood store. My wife thought it looked charming, so we decided to check it out. I’m definitely glad we did.

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We bought two soft shell lobsters, which are lobsters that have recently shed their shells so they can start growing a new, larger one. They usually do not have as much meat as hard shell lobsters, but lot of seafood fans prefer eating soft shell lobsters because the meat is usually sweeter. Another reason that people prefer them is because a soft shell lobster’s shell is usually pretty easy to break apart after cooking. You can probably break it with your hands. I also learned that its best to buy and cook live soft shell lobsters close to where they were caught because aren’t likely to survive transport. In addition to the lobsters, we also purchased a bag of mussels.

I wasn’t sure if I should use our seafood to make a lobster Diablo or a Chinese dish, but since we were out of town I didn’t have many ingredients on hand. For that reason I decided to use the lobster and mussels for a Chinese dish. It’s not always easy to cook when you’re not in your own kitchen, but my lobster and mussels turned out excellent. My wife can vouch for me!

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If you like seafood, you should try this lobster and mussels recipe that I came up with during my time in New England:

Recipe here 

 For Lobster:

 I first boil the water and put the 2 lobsters in for about 4-5 minutes until they turn red. Take them out. Let them cool and then cut them into small pieces. Save all of the excess juice.

 For the sauce:

 1 chicken buillion

 2 tbsp rice wine

 1 tbsp fish sauce

 ½  tbsp sugar


 Cornstarch for thickening

 1 clove of garlic, minced

 2 green onions, trimmed and cut into 2-inch pieces

 1 egg, lightly beaten


 Combine the sauce in a bowl.

 Using a wok, heat on high and add 3 tbsp of oil.  Saute garlic and onions for about 30 seconds, then add the lobsters. Stir and cover for about 2 minutes. Add the sauce and cover for another 2 to 3 minutes.  Add the cornstarch and stir until it thickens. Add the egg and stir constantly. Turn down the heat and serve it on a platter.

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For the Mussels:

1 bag of Mussels


I small onion, chopped

1 clove of garlic, minced

1 small ginger, sliced

For the sauce:

¼ Cup chicken broth

1 tbsp Fish sauce

1/8 tsps. crushed red pepper (optional)

Cornstarch for thickening


Heat the wok on high. Add the ginger first, then the onion and garlic. Add the mussels and stir for about 2 minutes, then add the red pepper to the sauce and cover. When all the mussels are all open, add the cornstarch and continue to stir for 1 minute. Transfer to a bowl and serve.


I like to have an additional side sauce for this dish.

Side sauce:

2 Tbsps. of rice wine vinegar and 1 tbsp of soy sauce.

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1 Comment

  1. Now I know this will horribly and sad but I have never had lobster. I hope to one day try it.

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