Eating lobster is one of the true joys of life. The meat is sweet and has a consistency like no other. lobsters thrive in cold water in the Atlantic. There is really nothing like a Maine lobster. Nova Scotia has great lobsters as well.

 Pot with a tight fitting cover

Pot with a tight fitting cover

The problem many people have is how to cook a lobster.

Remember this: Safety First!
Under no circumstances should you ever remove the bands around a live lobster. DON’T DO IT!
The bands are there for your protection and while the lobster is alive, keep the bands on.

Once the lobster is cooked, of course you may remove the bands, but until then, leave them on the lobster.

Also you need to cook a live lobster. If the lobster is not moving, discard the lobster. The lobster may not be safe to eat.

The first step is to find a large po with a tight cover and place an inch or 2 of water on the bottom of the pot. Bring the water to a rolling boil. The trick is that you will be steaming the lobster. If you have a steamer, either bamboo or metal, that will work great.

Then place the lobster in the pot and place the cover on the pot. You want to steam the lobster for 20 minutes. That is the optimum time for a lobster to cook thoroughly. Remember you do not want to over-cook lobster. If over cooked lobster meat can taste like rubber.

If you run out of steam during the cooking process, add a little more water.

This video I created will show you how to cook your lobster perfectly, it is simple and straightforward.

Cooked Maine Lobster

Cooked Maine Lobster

Just follow the directions exactly as stated and you will have incredible lobster before you know it!

Did we make you hungry for Live New England Lobster, 4-6 lb avg , 10 lb case, approximately 2 Lobsters

You can find some lobster right here:

Here are great Seafood Tool Set with Forks and Lobster Crackers

Be Careful When you Handle Lobsters

When handling a lobster, you need to use caution.

Never ever remove the bands around a lobster’s claws. This can be very dangerous and painful…

You need to be careful when you handle lobsters as this video points out:



How to Cook Steamers

What you Need To Know About Clamming

This video was created by me after a successful day of clamming, in South Eastern Connecticut.

The steamers we used were very fresh. We had gotten them that very morning.

We went out at low tide and used Danielson Clam Type Rake Basket
as well as  Razorback Professional Duty Clam Fork – For Clamming.

Checking the tide charts is a must. You will not be able to discover the best beds unless the tide is low. You may find some clams along the shore, however you will want to be able to discover the best spots and this can only be done at low tide.

You need to have the right tools if you are going to be doing any clamming. This is one area that many wannabees seem to neglect. Be prepared and also make sure you invest in the right tools. There is nothing worse than being on top of a loaded clam bed and not having a clam rake to be able to get to them.

You also need to be aware that in the state of Connecticut (as well as many other states), going after clams is very regulated. You need to make sure that you have a clam permit. These are usually sold at bait and tackle shops, as well as municipal offices.

Clam permits are sold by the day, week, month or season. Many municipalities wil not sell permits to non residents. If you are vacationing in an area, that may give you a temporary residency.

The fines for not having a proper clam permit can be very stiff, so you want to make sure you have your clamming permit on you at all times.

All of your clams need to be the proper size. The fines for taking “shorts” can be very hefty. You can purchase a clam ring at any bait and tackle shop. We have made out own by cutting off a small piece of pcv pipe.

Another great thing is to have a basket and an inner tube. This is a great way to collect your clams and keep them

This video gives step by step instructions in how to cook steamed clams. These clams were hand picked by us in a Connecticut River.

Remember this: once you steam your clams: discard any the have not opened!
How to Steam Clams

Fill a large pot with 2-3 inches of water
Put in 1 onion, 1 carrot, 1 celery stalk.
Place 3 to 5 lbs of clams (steamers)
Boil for 5 minutes until clams open.
(Do not over cook)
Reserve the liquid for clam broth and dipping steam clams in when done.

*Note: Only use fresh clam

If you are digging for steamers, you need the correct tools. You need to use: Razorback Professional Duty Clam Fork – For Clamming

Here are the clam rakes we used. We recommend: Danielson Clam Type Rake Basket


For more seafood Information we recommend:

Ausight World Importers Directory

Product Review

Worldwide Fish, Seafood, Fruit, Vegetable, Beverage, Candy, Meat, Edible Oil And Grain Importers, Distributors And Wholesalers Listed. All Data Are Collected From Major International Trade Shows Or Importers Direct Submission

Check out Ausight World Importers Directory

From Science in the Kitchen: Cooking Methods

From Science In the Kitchen: Cooking methods

Science in the Kitchen from

Science in the Kitchen from

 Science in the Kitchen is one of those cooking classics. Now in Public Domain there is much to be learned from the cooking masters of the past.

CARE OF FIRES.–Much fuel is wasted through the loss of heat from too much draft. Only just enough air should be supplied to promote combustion. A coal fire, when well kindled, needs only air enough to keep it burning. When the coal becomes red all through, it has parted with the most of its heat, and the fire will soon die unless replenished.

To keep a steady fire, add but a small amount of fuel at a time, and repeat often enough to prevent any sensible decrease of the degree of heat. Rake the fire from the bottom, and keep it clear of ashes and cinders. If a very hot fire is needed, open the drafts; at other times, keep them closed, or partially so, and not waste fuel.

There is no economy in allowing a fire to get low before fuel is added; for the fresh fuel cools the fire to a temperature so low that it is not useful, and thus occasions a direct waste of all fuel necessary to again raise the heat to the proper degree, to say nothing of the waste of time and patience.

The addition of small quantities of fuel at short intervals so long as continuous heat is needed, is far better than to let the fuel burn nearly out, and then add a larger quantity. The improper management of the drafts and dampers has also much to do with waste of fuel.

As stoves are generally constructed, it is necessary for the heat to pass over the top, down the back, and under the bottom of the oven before escaping into the flue, in order to properly heat the oven for baking. In order to force the heat to make this circuit, the direct draft of the stove needs to be closed. With this precaution observed, a quick fire from a small amount of fuel, used before its force is spent, will produce better results than a fire-box full under other circumstances.

An item of economy for those who are large users of coal, is the careful sifting of the cinders from the ashes. They can be used to good advantage to put first upon the kindlings, when building the fire, as they ignite more readily than fresh coal, and give a greater, quicker heat, although much less enduring.

METHODS OF COOKING.–A proper source of heat having been secured, the next step is to apply it to the food in some manner. The principal methods commonly employed are roasting, broiling, baking, boiling, stewing, simmering, steaming, and frying.

Roasting is cooking food in its own juices before an open fire. A clear fire with intense heat is necessary.

Broiling  or  grilling is cooking by radiant heat over glowing coals. This method is only adapted to thin pieces of food with a considerable amount of surface. Larger and more compact foods should be roasted or baked. Roasting and broiling are allied in principle. In both, the work is chiefly done by the radiation of heat directly upon the surface of the food, although some heat is communicated by the hot air surrounding the food. The intense heat applied to the food soon sears its outer surfaces, and thus prevents the escape of its juices. If care be taken frequently to turn the food so that its entire surface will be thus acted upon, the interior of the mass is cooked by its own juices.

Baking is the cooking of food by dry heat in a closed oven. Only foods containing a considerable degree of moisture are adapted for cooking by this method. The hot, dry air which fills the oven is always thirsting for moisture, and will take from every moist substance to which it has access a quantity of water proportionate to its degree of heat. Foods containing but a small amount of moisture, unless protected in some manner from the action of the heated air, or in some way supplied with moisture during the cooking process, come from the oven dry, hard, and unpalatable.

Proper cooking by this method depends greatly upon the facility with which the heat of the oven can be regulated. When oil or gas is the fuel used, it is an easy matter to secure and maintain almost any degree of heat desirable, but with a wood or coal stove, especial care and painstaking are necessary.

It is of the first importance that the mechanism of the oven to be used, be thoroughly understood by the cook, and she should test its heating capacity under various conditions, with a light, quick fire and with a more steady one; she should carefully note the kind and amount of fuel requisite to produce a certain degree of heat; in short, she should thoroughly know her “machine” and its capabilities before attempting to use it for the cooking of food.

An oven thermometer is of the utmost value for testing the heat, but unfortunately, such thermometers are not common. They are obtainable in England, although quite expensive. It is also possible at the present time to obtain ranges with a very reliable thermometer attachment to the oven door.

You can read this entire book at Project Gutenburg

We recommend a Professional Infrared Thermometer

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Easy Pesto

Easy Pesto Recipe

Pesto is one of my favorite dishes.

There is so much you can do with it…

According to Wikipedia:


Pesto (Italian pronunciation: [ˈpesto], Genoese[ˈpestu]) is a sauce originating in Genoa in the Liguria region of northern Italy (pesto genovese),[1] and traditionally consists of crushed garlic, basil, and European pine nuts blended with olive oil, Parmigiano Reggiano (parmesan cheese), and Fiore Sardo (cheese made from sheep’s milk).[2] The name is the contracted past participle of the Genoese word pestâ (Italian: pestare), which means to pound, to crush, in reference to the original method of preparation, with marble mortar and wooden pestle. However, the ingredients in a traditionally made pesto are not “pounded” but “ground” with a circular motion of the pestle in the mortar. This same Latin root through Old French also gave rise to the English word pestle.[3]

Pesto is just so versatile. you can put it on a pasta, pizza, use it for a dip, or spread it on bread. The tastes are just simply amazing.

I love pesto!

The ingredients are easy to find. The trick is finding fresh basil.

Here is my sure fire easy recipe:

An easy step by step pesto recipe.
2 Cups Basil Leaves
1/4 Cup Pine Nuts
1/4 Cup Olive Oil
1/4 Cup Parmesan Cheese
2-3 Cloves of garlic


You’ll want to put 1/2 cup or more of basil leaves in a Food Processor. Add Pine nuts, olive oil, Parmesan Cheese and 2-3 clove of garlic.

You can use pine nuts, however a great variation is to use walnuts or macademia nuts. Both will work great.

CAUTION: One of my friends had tried my pesto and asked for the recipe. She was extremely excited to make it for her family as her husband was a huge pesto fan…

The next time I saw her I asked her how it turned out. She said it was OK, but it was a little strong…

What was the problem, I wanted to know.

She explained:  I followed your recipe exactly. I even watched the YouTube Video…

When I asked her the exact amounts she used, she confessed she has 3 whole bulbs of garlic…

I tried to explain, to use only 2 to 3 CLOVES of garlic..not the entire bulb..

This is a great lesson in following the recipe exactly!

She was going to throw out the whole batch, but I explained to just add enough basil to dilute the pesto. Or she could freeze a couple of table spoons in sandwich bags and use that as a base, the next time she made pesto…



Check out the video, here.

Pesto no Earth, Good Will to All!


Here’s the video:


I recommend: Parmigiano Reggiano – 1 Pound For the very best in taste imported

Parmigiano Reggiano – 1 Pound is incredible!



and if you need a food processor, there is none better than:

Cuisinart DLC-10S Pro Classic 7-Cup Food Processor
Or just check my Cuisinart Bargain Page at Pizza Therapy

Check out: The Pizza Therapy Pizza Book, here.


How to Shuck Corn

Listen I love corn. There is nothing quite like the taste of fresh locally grown corn. The taste is sweet and succulent.
tasty and wonderful.

The only problem is shucking the corn. I’ve shucked many ears of corn. And the big problem has always been, how do you get rid of the silk.

The silk is messy and tends to stick to everything. There seems to be almost no way to get rid of it.The silk tends to stick to everything. I’ve spent lots of time trying to make sure my corn was clean and ready to eat.

Here is great way to shuck corn.



And if you are going to shuck corn you will need to get:
OXO Good Grips Corn Holders


The $25,000 Pizza Dream

Gail and Guy Fieri

Gail and Guy Fieri


I have a treat for you today.

This is a true pizza story with a happy ending. An amazing pizza story!

This interview is about pizza, but it is also about living your dreams.

Our friend Gail, decided to enter her pizza in a contest sponsored by the Food Network.

But let me give you a little background first.

Originally from Connecticut, Gail now lives in Tennessee.

Gail is a long time supporter of Pizza Therapy and she is like a member of the family.

A few years back, we had a pizza contest at Pizza Therapy and she won top prize.

It is a great recipe. The key ingredient, according to Gail, was the water. New Haven water.

The same water used by Pepe’s, Sally’s and Modern Apizza. These pizzerias are legendary pizzerias in New Haven.

Gail was tired of the pizza in Tennessee and created her own pizza recipes.
And whenever she traveled up to New Haven,
she would return with a suitcase full of water.

She decided her pizza was good enough to enter in a Pizza
Showdown on the Food Network.

She was right. Out of 10,000 hungry applicants: she made the finals…

Wait, there’s more!
Shameless ad for our newest product:
Digital products, secret tutorials, priceless e-books, software at your finger tips.
The Pizza Therapy Digital Store

Hundreds of hand picked digital gems. All new. All digital. Open 24 hours a day. 7 days a week!
This site created, sponsored, and maintained by Pizza Therapy!
The Pizza Therapy Digital Store

End of ad….On with the show!

The kicker is that during the filming of her Food Network pizza show,
she traveled to New Haven, and went to Sally’s Apizza.
She immediately went into the ladies room and filled a bottle of water.
She used the water to make her award winning pizza!

(OK first she asked Flo Consiglio if it was OK. Flo said yes!)

And she won first prize. She won $25,000 for her pizza recipe! Plus other prizes.

I recorded a great interview with Gail describing,
how she entered the contest and how she was able to win.

You can listen to the entire interview (and download it if you wish) at this link:

Legends of Pizza $25,000 Pizza Interview

If you wish, you can also listen at Pizza Therapy at this link:

Pizza Therapy $25,000 Pizza Dream Interview

I know you are going to love this interview.
It is a great pizza tale full of adventure and as I said, a happy ending.

But here is the real nugget of gold from Gail’s story:
we all have it in us to succeed at whatever we do.

We need to have faith and believe in ourselves.
That is the real point to this interview!

For Gail it was a pizza recipe, for you it is whatever your dreams and hopes are.

So dream big my friends!
I know you will accomplish whatever it is you set out to do!

I know all of your dreams and hopes will come true.

And Gail’s dream started out with a simple pizza recipe. She believed and she won.

Big time.

So not only dream, but dream BIG!
Follow your dreams, follow your heart, follow your beliefs.

And never, ever, never, give up! Keep the faith.

Have passion, then take action.

I want to wish you all the best.

Enjoy this interview. Here are the links again:

You can listen to the entire interview (and download it if you wish) at this link:

If you wish, you can also listen at Pizza Therapy at this link:

The $25,000 Piza Interview at Pizza Therapy

I wish you the best in all that you do!

pizza on earth, good will to all,

The Pizza Promoter
Pizza Therapy

P.S. If you get a chance, check out our digital store.

Here is the link:

Digital products, secret tutorials, priceless e-books, software at your finger tips.
The Pizza Therapy Digital Store

Special Values

Find your favorite Food Network Hosts

THIERRY MARX – THE LEADER and the fifth flavor

Honestly, I have no idea what is being said on this video: Je ne sais pas,,, however I do appreciate the beauty and elegance of this wonderful food film. Incredible!!!!

Abstract: For several months John Barat followed exclusively the daily Chef Thierry Marx newly appointed director of culinary ¬ Manda rin Oriental, new luxury hotel opened in June 2011.

The first sessions of management at the inauguration of the hotel, Thierry Marx explains his conception of culinary art and reveals the map of its two restaurants.

Street of Ménilmontant in the Rue Saint Honore, the high school at Central Blanquefort Poissy, the samurai of the kitchen also reconsiders her outstanding career and his civic commitments that led the cities of East Paris of his childhood in the capital of chic.
Approach to better understand the man and his kitchen several speakers show and tell this extraordinary chef Michel Onfray (philosophy); Mathilde of Ecotais (photo ¬ graph processor); Gilles Stassart (food writer) & Raphael Haumont (Doctor of physical chemistry).


For great e-books and resources, Visit the Pizza Therapy Store.

Turkey Pizza from Cooking Therapy Dot Com

This is a great tip on what to do with leftover turkey.

Make pizza!

Turkey Pizza

Jeff writes:

Happy Thanksgiving today to you and all your readers,
friends looking forward to making a delicious turkey gourmet pizza
here goes:

  • perfect dough, 2 hrs room temp rested after 24 hrs in fridge
    , soft and ready to roll out , large 16″

  • full bodied red tomato pizza sauce,

  • oregano and basil flavored

  • a little garlic olive oil on dough before sauce

  • mozzarella cheese

  • oven roasted turkey

  •  roasted red peppers,

  • zucchini,

  • eggplant

  • onion,

  • feta cheese last on top ,

  • Note: Beautiful color combination


  • 4 min at 600 degrees,

  • spun for another 4 times

  • rotating to get best hot
    spots in commercial Bakers Pride oven

  • finished at 10 minutes
    making sure bottom is toasty brown indicating cooked
    work of art

  • cut into 10
    all for me :):):)
    and of coarse

  • a big glass of red (wine)
    luv ya

all have a safe holiday

My Response:

Thanks so much Jeff!

Happy Holiday’s Everyone!

With Everybody Loves Pizza, Jeff Ruby and his co-author Penny Pollack, take their book in a completely different direction.
There are so many things to like about this book. For starters, Ruby and Pollack break down American pizza into four distinct zones: California, Chicago, New York and New Haven, (Connecticut). After discovering that fact, I was hooked!

The pizza tales and side-bars make this a fascinating read. The historical perspective of the unsung heroes of pizza will enlighten you.

There are recipes and over 500 pizzerias recommended.

I am honored to present to you this exclusive interview with Jeff Ruby creator of Everybody Loves Pizza: The Deep Dish on America’s Favorite Food
You can read this interview no-where else on the planet.

Albert:  How did you come up with the idea of a pizza book?

Jeff Ruby: The idea was pitched to us by Emmis Books, and we ran with it. Our idea was to make it as accessible as possible. That’s
where all the sidebars came in-we tossed in every goofy pizza-related idea that was interesting.

Where else could we could talk about our favorite pizza moments on “Seinfeld,” or give props to the pizza deliverymen at Galactic Pizza in Minneapolis
who wear super hero outfits? Instead of a critical look at pizza, this book is a celebration of pizza.

The book features tons of stories and tidbits. Did you and your partner personally conduct the interviews? How were you able to get such detailed information for your stories?

Jeff Ruby: We did months and months of interviews for the book-talked to hundreds of pizzeria owners and chefs and ordinary pizza-loving civilians. People never get tired of talking about pizza. There was also plenty of secondary research involved. We looked at pizza from an academic/historical approach, but also from the standpoint of two people who really love pizza.

Albert:  The book lists over 500 pizza recommendations. How many of those pizzerias did you actually visit?
How were you able to get such a wide range of pizzerias listed?

Jeff Ruby: We probably ate more pizza than any two people in the country in the past year. We obviously didn’t visit all of the
places in the book. (We’ve got day jobs, writing about food for Chicago Magazine.)
We relied on the recommendations of friends and enemies and pizza experts and food writers around the
country. Then we hit the internet. Great sites like were invaluable to us. After awhile, the same
places starting coming up, and we’d generally call the pizzeria to get more information.
Both Penny and I made trips around the country, and every time we traveled for any other reason, we
sought out the best pizza in the area.

Albert: I particularly liked the way you divided the country in to 4 pizza zones:
California, Chicago, New York and New Haven.
How did a writer from Chicago know that New Haven is such an
influence and has such unique pizza. How did you pick the zones?

Jeff Ruby: The zones picked themselves. We’re students of history, and the more research we did, the more obvious it became that New York, Chicago, New Haven, and California were the Big Four of pizza. They had the best stories, the most interesting
histories, and probably the best pizzas.

Albert:  Some of your material seems to echo Peter Reinhart’s American Pie such as the Ed LaDou story of being the main
pizzaiolo for Wolfgang Puck and CPK. Did you feel a need to see Ed gets the recognition he deserves? Did you discover any other unsung heros of pizza?

Jeff Ruby: If our research taught us anything, it’s that Ed LaDou should be a household name. He is a creative guy who was in the
right place at the right time. Twice. But there was a certain poignancy to the fact that this modest guy essentially launched
two huge empires from the shadows, then went back to his roots to run his own small pizzeria. People are finally starting to
recognize him, which is great. He’s earned it . . . As far as other unsung heroes: Ric Riccardo, Ike Sewell’s partner in the
original Pizzeria Uno in Chicago in 1943, has never gotten the credit he deserved. No one knows for sure who invented deep-
dish pizza, which only adds to its legend. But Sewell’s name has always been associated with it (maybe because he lived
longer and knew how to market it better), while Riccardo has become an historical footnote. The other unsung heroes of
pizza? Delivery drivers. I did it for two years back in grad
school in Kansas, and it was brutal.

Albert:  Were there any pizza tales that did not make it in to the
book? Can you share one with the reader’s of Pizza News?

Jeff Ruby: There was plenty left on the cutting room floor. We could have filled two books.

I really wanted to get this quote in the book, but wasn’t able to: Owner Eddie Garza, on the claustrophobic atmosphere at
his Main Street Pizza & Pasta in San Antonio, TX: “I wouldn’t eat at my restaurant. There are too many people here.”

There was also a story about Anthony’s Pizza Cafe (Orlando, FL), which had a contest in 2002 to see who could eat the most
two-pound slices of its famed stuffed pizza. The winner polished off four. “We almost had to call the paramedics,” said
partner Anthony Marku. His prize: 30 days of no-limit eating at Anthony’s. I love stuff like that.

One of my favorite stories was about this web phenomenon called “geocaching,” in which people place items called “travel
bugs” in public places with a specific goal in mind for the object (say, for it to visit 10 countries, or simply to be
photographed with large carrots), in order to “live vicariously through inanimate objects.” Well, of course, some pizza fanatic
had to get involved. He took his family on a vacation in Florida, and while he was there, he left a small plastic pizza
toy behind, attached to a dog tag that contained a tracking number and a web address. The person who found it next logged
on to the web site, and was met with this message: “If you find the bug, take it out for a pizza and then help it find its way
back to geocache site at Cathedral Pines in Mio, Michigan. And by the way, where is the best pizza in the world???” Over the
next two years, the “pizza bug” hitchhiked 2,141 miles around America. Dozens of people who found it logged on to the site
and !reported where they’d “taken it out” for pizza-some including digital photos of themselves
with the bug-before leaving it for someone else to find.

Albert:  How did you and your partner choose the top 10 pizzerias?
Was it a difficult choice. Did you choose a number 11?

Jeff Ruby: Good question. The answer is, we ate a lot of pizzas and learned to tell a good pizza from a bad one-and great one from
a good one. I’d say we had a short list of about 30 or 40 places that we wanted to put on the list, but we had to narrow
it down to ten. That task wasn’t particularly fun…OK, it was fun. Really fun. Among the places that almost made the list:
John’s, DiFara, and Totonno’s in New York, Zachary’s in Oakland, A16 in San Francisco, Pizzeria Due in Chicago, Al
Forno in Providence.

Albert:  In addition to being a great resource for pizza, you also feature a number of pizza recipes. Was it difficult to get chefs to contribute their favorite recipes?

Jeff Ruby: Some were easier than others. There were a bunch of chefs who said “No way,” when we asked them. Why would they give us a
secret that they’d been keeping to themselves for years. At one pizzeria, Giovanni’s in Las Vegas, the owner worked side by
side with his mother, who wouldn’t even give him her meatball recipe. Another place, Skipolini’s in Clayton, California, has
its pizza recipe in a safe. “In case I die,” says owner Kent Ipsen, “My wife can open the safe and get the recipe, so the
restaurant can go on and my kids can keep eating.” Others were
thrilled to contribute.

Albert:  What’s next for you and your partner? Do you plan on
updating Everybody Loves Pizza?

Jeff Ruby: We’re hoping the book goes to a second printing, but beyond
that, we’re just enjoying the moment.

Claim your copy of Everybody Loves Pizza: The Deep Dish on America’s Favorite Food

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