The Hippo


Sep 23, 2017








Illustration by Kenny Duquet

Eight Easy Steps to Eating Enjoyment
Courtesy of Makris Lobster and Steak House
1. Twist off the claws
2. Crack each claw with a nutcracker, pliers, knife, hammer, rock or what-have-you.
3. Separate the tail-piece from the body by arching the back until it cracks.
4. Bend back and break the flippers off the tail-piece.
5. Insert a fork where the flippers break off and push.
6. Unhinge the back from the body. Don’t forget that this contains the “tomalley,” or liver of the lobster, which turns green when it is cooked and which many people consider the best eating of all.
7. Open the remaining part of the body by cracking apart sideways. There is some good meat in this section.
8. The small claws are excellent eating and may be placed in the mouth and the meat sucked out like sipping cider with a straw. 

Newick’s Lobster House

Where: 317 Loudon Road, Concord, 431 Dover Point Road, Dover
Contact: Concord: 888-579-7576, Dover: 742-3235,, or find them on Facebook.
Makris Lobster and Steak House
Where: 354 Sheep Davis Road, Concord
Contact: 225-7665,, or find them on Facebook.

Lobster talk
New England lobster houses talk trends and traditions

By Emily Hoyt

7/4/2013 - You can eat it year round, but for many, lobster is a delicacy that embodies the summer season. 
“It’s the beach thing,” said Greg Makris, owner of Makris Lobster and Steak House in Concord. “It’s the association of the ocean and the summertime.” 
Lobster is primarily served two ways: boiled or steamed, Makris said. 
“They’re bake stuffed occasionally,” he said. “But I’d say 99 percent of the lobsters sold in New England are boiled lobster dinners.”
He said simplicity is the best ingredient when it comes to lobster. 
“We really keep right to the basics,” he said. “We’ll do a scampi once in a while.  We’ll do a lobster cream sauce. One of our specials is a lobster roll with chunks of fresh lobster meat sauteed in butter and then put in to the roll.” 
Makris said lobster can be added into other dishes, too. 
“Our seafood market is a full market,” he said, “We have lobster fettuccine, lobster pies. Lobster is our main item at the restaurant, so we do it a variety of different ways. 
Despite it being messy, eating a traditional baked lobster is easy, Makris said. 
“You just take the cracker, and take the shell off, removing the claw pieces,” he said. “And then you push the tail off, cutting the tail open and removing the meat for that.” 
Makris said some people take lobster-eating a step further.
“A lot of people like to chew the legs, and that brings more meat up,” he said. “A lot of people love the tomalley that’s in the lobster body. So, you break open the body  and you can eat the tomalley.”
Makris said he prefers simple lobster entrees over extravagant dishes.
“I’m a pretty basic guy,” he said. “I like the clam bake. Lobsters, steamers -- a little taste of everything.”
Other lobster houses throughout New England are also offering traditional and unique lobster dishes to customers this year. 
“Most people get them either boiled or steamed,” said Jeff Ober, general manager at at Newick’s Lobster House in Dover.  “But we also bake stuff them here with a cracker-crumb stuffing or a shrimp stuffing or even a seafood stuffing.”
Newick’s also has a location in Concord. Ober said the menu and specials are always the same at both locations. He said people enjoy pairing their shellfish with other summer foods and beverages. 
“Lots of butter, beer, white wine,” he said. “Anything that quenches your thirst.”
Though lobster is a popular food in the summertime, the shellfish is being incorporated into new and unique meals and dishes this year, according to Ober.
“I see a lot of restaurants doing lobster mac and cheese,” he said. “And casseroles.”
Ober said lobster can be enjoyed many different ways in addition to being boiled or steamed. 
“I actually love the boiled lobster,” he said. “And eating it the second-day leftovers is very good. Whether it be just by itself or a lobster salad, or lobster rolls. Some people even put them in omelets if you can believe that.” 

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