MAINE LOBSTER WHOLESALE - NEW ENGLAND PROVISIONS

Maine Lobster Home Page

OUR LOBSTER STORE

We Sell By The Pound

New Lobster 6 Paks

Maine Lobster Tails

Maine Lobster SALE

Maine Lobster Exporting

GIFT CERTIFICATE

About Maine Lobster

Maine Lobster Quality

FedEx Shipping

Maine Lobster Grading

Lobsters size per Carton

Photo Album

Sea Myths, Lore and Lies

Homarus Americanus

Maine Lobster Myths

More Maine Lobster Myths

Maine Lobster Mating

About Us

Know your Source

Contact Us

Lobster Ordering Policy

Maine Lobster Guarantee

Cancellation of Order

Clams & Steamers

Oysters

Maine Lobster Recipes

Lobster Cooking Advice

Boiled Maine Lobster

Stuffed Maine Lobster

Maine LobsterTamale Toast

Broiled Maine Lobster

Maine Lobster Roll

Maine Lobster Bisque

Maine Lobster Stew

Maine Lobster Newburg

Uncle Bill's Lobster Bake

Elegant Lazy Lobster

Maine Lobster Thermidor

Maine Lobster Pot Pie

Lobster Egg Rolls

Chinese Maine Lobster

Lobster Pasta Dishes

Lobster Gnocchi

Lobster Gnocchi Casserole

Noodles, Leeks & Lobster

Maine Lobster Chow Mein

Lobster Fava Beans Bacon

Shellfish Recipes

Baby Clam Soup

How to open oysters

how to open a Quahog

Steamer Clams

Stuffed Cherrystones

Stone Crabs Cold

Clams-Casino Style

Coquilles Saint Jacques

Poached Oysters

Oysters Cantonese

Smoked Oysters

Oysters Rockefeller

Spaghetti Clams Vongole

Millionaire Clams

Crab Cakes

Crabmeat Egg Rolls

Authentic Crab Roll

Chowders & Fish Soups

Home Made Clam Chowder

Bouillabaisse

Chowder Base 25 gallons

Manhattan Clam Chowder

Wendell's Clam Chowder

4 Star Clam Soup

Seafood Sauces

Cape Cod Cocktail Sauce

Mignonette Sauce

Gulf Sauce

Tartar Sauce

Basic Cream Sauce

Mornay Sauce

Newburg Sauce

Ginger Cream Sauce

Teriyaki sauce

Remoulade Sauce

Dijonnaise Sauce

Seafood Recipes

Cold Smoked Salmon

Broiled Striped Bass

Striped Bass Ragout

Baked Stuffed Haddock

About Frying Seafood

Tired of Broiled Salmon

North Atlantic Cape Cod

Maine Lobster Delivered 800-872-1578

Basic Bechamel Cream Sauce Recipe
This basic cream sauce  be used for a number of seafood sauces by just varying the flavoring agents and spices. But it is a must know sauce if you want to make newburg, coquille St Jacques and quite a number of other sauces for lobster, shellfish, shrimp and fish.

Bechamel White Sauce  rendering one cup of sauce.
2 tablespoons flour
2 tablespoons butter
1 cup of milk (or half and half or cream for heavier sauce)
salt to taste

melt butter slowly in a sauce pan (good teflon works best)
do not let it brown or bubble
add flour and stir with a wide wooden flat edged utensil
warm the milk almost to a boil and while stirring add slowly at first and then all the milk at once. Continue stirring constantly until it boils.
Turn to simmer and continue stirring for five minutes to keep the bottom of the pan from browning the sauce


Wholesale Maine Lobsters
Best Wholesale Lobster Prices Sold By The Pound

©newenglandprovisions 1986