For 35 years, Anderson Seafoods has deliveredthe Continental U.S. and Canada with the finest seafood. We supply lobsters, crabs, and shrimp to satisfy even the most disconcerting palate. Be sure to use only Anderson for when you want to create a remarkable and unforgettable dining experience.

Lobsters

Almost nothing compares with the taste of fresh lobster. Anderson Seafoods offers this luxury food that can go great with any special occasion.

Pairing Wine with Lobster

Serving the appropriate wine with lobster can be intimidating, but it doesn’t have to be. Due to its delicate flavor lobster can be matched with a wine which compliments its natural flavors. However, don’t be afraid to be adventurous and try a robust red with a rich sauce like a LobsterThermidor or Chianti with a tomato-based lobster dish.

If you are going to stick as closely as possible with tradition, here are a few general tips for pairing your lobster dishes:

  • Simple steamed, poached, or boiled lobster can pair with a medium-bodied Chardonnay or try aRosé Champagne.
  • Lobster Thermidor, bisque, or other creamy lobster dishes pair with a rich California Chardonnay or a White Burgundy.
  • Grilled Lobster pairs with White Burgundy or oaky Chardonnay. Depending on the sauce you are serving, this may be an opportunity to try out a Red Pinot Noir or a Rosé.
  • Stir-fried lobster can pair with a Germany Riesling, Champagne, or other Sparkling wine.
  • Lobster salad, lobster with a mayonnaise base, or chilled lobster can pair with Sauvignon Blanc, Chardonnay, or a nice Rosé.

If you’re still unsure about wine options, Champagne is also a safe bet with any lobster dish, and it adds a touch of elegance to any meal.

Simple Recipe Idea withAnderson Seafoods Maine Lobster Meat

Lobster Bisque

The dish takes a total of twenty minutes to prepare and cook and feeds up to four people.

Ingredients

  • One cup of broth, either chicken or vegetable
  • Two medium onions sliced finely
  • Two tablespoons of butter (not margarine)
  • Two tablespoons white flour
  • Two cups full cream milk
  • Half a teaspoon salt for flavoring
  • Half a teaspoon Worcestershire sauce
  • A pinch of powdered cayenne pepper
  • One pound of Maine lobster meat from Anderson Seafoods

Cooking Directions

  1. Using a small frying pan, cook the finely sliced onions in a quarter cup of the broth over a low heat. The onions will be cooked once they are translucent.
  2. Melt the butter in a medium-sized pan and slowly whisk in the white flour. This creates a creamy mixture.
  3. While whisking, pour in the broth and milk, then add the cooked onions and lobster meat.
  4. Season with salt, cayenne pepper, and Worcestershire sauce.
  5. Heat soup until it is almost boiling, but do not allow it to boil. This will cause the milk to curdle.
  6. Once the bisque has reached this stage, it is ready to serve!

Remember to pair your bisque with a rich California Chardonnay or White Burgundy.

Shrimp

The versatile shrimpcan be served grilled, fried, stuffed, or used in a salad. Anderson Seafoods offers a wide variety of fresh and tasty shrimp for purchase.

Pairing Wine with Shrimp

Like lobster, shrimp has a more delicate taste, which means you may want to reach for a white wine. However, if you want to try more modern options, we’ve provided a list of ideas for your next meal:

  • Grilled shrimp may pair with a French Muscadet, an Italian Pinot Grigio, or a Sancerre.
  • Shrimp Cocktail pairs witha Riesling or fruity rosé.
  • Mild or spicy shrimp curry can pair with a fruity rosé. Try hotter curry with a dry white wine.
  • Shrimp and pasta pair with awhite saucecan pair with a Chablis. For tomato-based sauces, try a dry white or light rosé.
  • Shrimp Paella can pair with a light-tasting red wine.
  • Garlic shrimp pairs well with a Sauvignon Blanc.
  • Shrimp salad pairs with a French Muscadet, an Italian Pinot Grigio, or a Sancerre.

Simple Recipe Idea with Anderson Seafoods Fresh Shrimp

Shrimp Scampi

Allow fifteen minutes for preparation and ten minutes for cook time. Recipe serves up to four people.

Ingredients

  • 8 oz. of angel hair pasta
  • Half cup of butter
  • Four garlic cloves, finely minced
  • Quarter teaspoon black pepper
  • One tablespoon chopped fresh parsley
  • One pound of shrimp
  • One cup of dry white wine
  • ¾ cup of grated Parmesan cheese

Cooking Directions

  • In a large pot, cook your angel hair pasta, drain, and set aside.
  • Using a large saucepan, melt the butter over medium heat, ensuring that the butter does not burn.
  • Cook the garlic in the melted butter. Then add the shrimp, pepper, and wine, stirring constantly.
  • Let it boil and cook for 30 seconds, stirring constantly to prevent the bottom from sticking to the pot.
  • Add the shrimp mixture to the drained pasta. Top with cheese and parsley.

Remember Chablis served too warm or too cold loses its distinct flavor and aroma. Make sure to serve the dish right away!

Crabs

There are over 5,000 varieties of crabs in the world. Anderson Seafoodsoffers soft and hard shell crabs, including legs and claws, for your next meal.

Pairing Wine with Crabs

If you chose a White wine that is fairly crisp, light, and oaky, then you on the right track towards an excellent wine and crab combination. Here are a few pairings you can try out with Anderson Seafoods crabs:

  • Crab cakes pair with a dry Riesling, Pinot Gris, or lightly oaked Chardonnay.
  • Crabs served with a strong garlic flavor can be paired with a Sauvignon Blanc.
  • With its more dominant flavors, Crab Bisque pairs with a Chardonnay.

Simple Recipe Idea with Anderson Seafoods Crabs

Garlic Crab Legs

This dish takes twenty-five minutes to cook and can feed up to eight people.

Ingredients

  • Three and half pounds of Alaskan king crab legs
  • Six whole, fresh corn
  • One and half cups of butter
  • Three teaspoons minced garlic
  • One teaspoon of crushed red pepper flakes
  • Salt and pepper to taste
  • One tablespoon of minced onion

Directions

  • Fill a large stock pot half with water and bring to a boil.
  • Add the crab legs and corn to the boiling water.
  • Cook until both the corn and the crab legs are cooked. The corn will be tender and the crab legs are opaque and flaky. Drain well.
  • Slit the crab legs so that it is easy to access the crab meat.
  • Melt the butter in a large saucepan. Add garlic, onion, red pepper, salt, and pepper.
  • When the garlic and onion are cooked, stir in the crab and corn. Mix well! Serve with your favorite wine pairing.

Whether you are serving lobster, shrimp, or crab for that special event, family meal, or summer cookout, start with the freshest products from Anderson Seafoods. Everything else just falls into place!

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