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Lobster

Lobster from the Atlantic, a delicious treat!

Lobsters are caught in these pots
Lobster Pot
© K. Bruce Lane
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Maps East Coast Trail Lobsters Live Cooked or Canned
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Lobster Cove Lighthouse
Lighthouse at Lobster Cove
© K. Bruce Lane
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Lobster makes a fine meal, especially if its caught in the North Atlantic. I hope you find the Lobster recipes delightful.
Steaming - Pour 2 inches of water into the bottom of a large pot. Add two tablespoons of salt for every quart of water. Bring the water to a rolling boil over high heat. Put in the live lobster, one at a time, dropping them in head first. Cover tightly, return to boiling as quickly as possible and start timing.

Allow 16 minutes for 1 to 1 1/4 pound hard-shell lobsters and 18 minutes for 1 1/2 to 2 pound lobsters.

Boiling - Fill pot with water, one-half to two-thirds full. Bring water to a boil. Place live lobsters in the water head first, completely submerging them. Cover the pot tightly and return to a boil. When water is boiling begin timing. Make sure that the water doesn´t boil over by regulating heat.

Cook for 12 minutes for the first pound and 1 minute for each additional 1/4 lb.

Remove immediately from the boiling water; serve warm.
1) Twist off the claws.
2) Crack each claw with a nut cracker.
3) Separate the tail piece from the body.
4) Bend back and break the flippers off the tail piece.
5) Insert a fork where the flippers have been broken off and push out the meat.
6) Seperate the back from the body. Don´t forget that this contains the "tomalley" of liver of the lobster which turns green when it is cooked and which many people consider to be quite a delicacy.
7) Open the remaining part of the body by cracking apart sides. 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 through a straw. Enjoy!

Lobsters are caught in these pots
Lobster Pots and Boat
© K. Bruce Lane
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Cooking Test - Lobster is fully cooked when the 2 front antennae pull out easily. Lobster meat should be white, opaque and elastic, and the outer shell should be bright red. Walking legs will pull out easily from the body. Tomalley will be green and firm. If it is black and oily the lobster is undercooked.

We recommend that you cook live lobster no more than 24 hours after you receive them. To properly store live lobster put in the refrigerator and cover with a damp cloth or newspaper. They will live easily for 12 - 24 hours in this environment. Do not immerse lobster in fresh water or allow to sit in melted ice.

Leftover Lobsters - Should be refrigerated or frozen immediately. It can then be refrigerated for 2 to 3 days. Cooked Lobster can be frozen for up to 3 months. Lobster, truly the world´s ultimate white meat, comes from the cold waters of the North Atlantic.

Can I store lobsters in my bathtub? Maine lobsters are harvested from the icy, salt water of the North Atlantic Ocean. Storing them in a bathtub of fresh water will most assuredly kill the product before you are able to prepare it.

Is the "Maine lobster," Homarus americanus found only in Maine? No, it is found on the East Coast from Newfoundland to North Carolina. There are many other kinds of lobsters found in other parts of the world.

Is there any part of a lobster that is poisonous? No. There is no part of a lobster that is poisonous.

What color is lobster blood and is it okay to eat? The circulatory system of a lobster is primitive. The blood of a lobster is not red but clear before it is cooked. After cooking, lobster blood turns into a white chalky-gel substance. It is tasteless and odorless and OK to eat.

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Isn´t lobster fattening? Not at all. On the contrary, lobster meat is lower than skinless chicken and turkey in both saturated fat and cholesterol. It has even less fat than flounder and is low in calories.

What´s that green stuff inside the lobster? The greenish-gray stuff inside the lobster is called the tomalley. It is not only OK to eat but is considered a delicacy by most people.

What about the red stuff that you sometimes see inside a lobster? The red stuff that you sometimes see inside of a lobster are immature, unfertilized eggs. The eggs are called roe or coral. They are OK to eat and like caviar are considered a delicacy by many people.

Why are the two claws on a lobster different? Lobsters have 2 claws; one claw is sharp like a saw and is used for cutting. The other claw is bony and is used for crushing. Why do some lobsters have only one claw? Lobsters will drop a claw as a defense mechanism or sometimes will lose one in a fight with another lobster. Lobsters that have lost a claw are called "culls". A cull lobster is still healthy, and will grow another claw within 3-4 molting cycles.

How do lobsters swim? To get away in a hurry, the lobster swims backward by vigorously flipping its tail, and can escape very quickly by swimming in this fashion.

How do lobsters grow? Lobsters grow by molting (shedding their skin for you city folk), increasing in weight by 25% each time. They molt about 25 times in the first 5 years of life. An older lobster only molts every four or five years. No one has yet found a way to determine the exact age of a lobster because it sheds its shell so often.

How long does it take for a lobster to grow to "legal" size? It takes between 4 and 7 years for a lobster to grow to "legal" size, 1 pound.

What do lobsters eat? Lobster will catch fish, other crustaceans, and mollusks for their food.

Lobsters are caught in Newfoundland
Fisherman Checking Lobster Pots
© K. Bruce Lane
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