 Captain Jerry's Seafood Newsletter
PH: 239.262.7337 | May 01, 2012
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Specials
for the week of May 2nd - May 8th
All Specials are for the week listed, unless otherwise noted, or While Supplies Last
- Live Maine Lobsters up to 1 1/4 lbs.
~ $8.99 lb.
 Our Recipe of the week,
In this weeks |
- Store Made New England Clam Chowder
~ $4.99 lb.
Store made, Ready to cook. Contains Clams, Onions, Potatoes, Whole Milk, Corn Starch, Pork, Butter, Salt, Pepper, and Spices.
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 Oakes Farm Market Specials 
With great success, Captain Jerry's is giving our loyal customers the opportunity to sign-up to receive newsletters from other local businesses. To receive savings and coupons from Straight From NY, The best tasting bagels (and more) in SWFL, please feel free to sign-up for their newsletter. |
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Take a trip out to sea with Captain Dave and the crew of Shiny Maine Lobster as they share the excitement of catching some Maine lobsters in Biddeford, Maine.
 | | Shiny Maine Lobster |
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Thank you for your support,
Captain Jerry's Seafood
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| Contact Us | |
PH: 239.262.7337
HOURS: Monday - Saturday 8:00 a.m.- 6:30 p.m.
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| Recipe of the Week | |
Print this recipe
MAINE LOBSTER QUICHE
 Ingredients:
- 2 each pastry for nine-inch pie crust
- 1½ pounds lobster meat
- 3 cups shredded Swiss cheese
- 1/3 cup minced scallions
- 6 each eggs
- 2½ cups light cream
- 1 teaspoon sugar
Directions:
- Roll pastry dough to approximately 1/8" thick and shape into 9 x 13 pan; flute the edges. Or purchase a pre-made pastry shell. Line pastry shell with Lobster meat, shredded cheese, and scallions.
- Mix together eggs, light cream, sugar and paprika and beat well. Pour this mixture over the Lobster, cheese, and scallions. Place in pre-heated 350° oven. Bake approximately 45 minutes or until the quiche is set. (Knife inserted in the center should come out clean). Cool for 5 minutes before serving. Garnish and serve.
- The quiche may be made with non-fat cheese, non-fat dairy creamer, and imitation egg beaters, for a low-fat, low cholesterol variation.
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| Fish Facts | |
Why Do Lobsters Turn Red When Cooked?
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When you think of a lobster, you might think of a bright red creature, as that is what they look like when they're cooked. That's also the creature that the state of Maine had on their license plate until just a few years ago, making them the only state to have a dead animal on their license plate.
However, most lobsters are a brown to olive-green color in the wild, with only a reddish tinge. Lobsters are also occasionally unusual colors such as blue or even orange. When one of these curious creatures is caught by a lobsterman, it's usually big news, as these unusual colorations are a rarity. |
Lobsters have a carotenoid pigment called astaxanthin in their shell, which provides a red coloring. However, in most lobsters, this reddish color is mixed with other colors to form the lobster's normal, often duller coloration. This coloration helps the lobster blend in well with its surroundings.
Astaxanthin is stable in heat, while the other pigments are not. This means that when a lobster is cooked, the other pigments break down, leaving only the bright red astaxanthin, thus a bright red lobster on your plate!
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Created by E-Xplosions LLC, Fort Myers, FL
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