There is no question of the importance of pets in the family structure. From the dawn of time, humans have bred and kept dogs to help perform roles vital to the survival of humans. For example, dogs are known to be skilled at helping with hunting, herding, protection, transportation (think sled-dogs), assisting the police and military roles, and more recently, as guides for those with disabilities.

The majority of us are familiar with dogs and cats as companion pets. Today, there are approximately 172 million companion dogs and cats currently owned in the United States. Pet insurance is on the rise in the United States and around the world as individuals place more importance on the protection of, and relationship with, their pets. After Claes Virigin, it took another 35 years for the next recorded policy was written in 1924, when a pet insurance policy was written for a dog in Sweden. Since this time pet insurance has spread throughout the world and advanced in coverage, affordability and public recognition.

Beyond their ability to perform important tasks, dogs and cats are more often a source of great comfort and humor for people today. A favorite way to have fun with your pets is to dress them up in various costumes, such as a lobster! Here are a few of our favorite examples:

Is your dog one of the estimated 77.5 million companion dogs in the United States or do you own one of the approximately 94 million pet cats? The growth in animal companionship throughout the world has directly correlated with an increase in veterinary care costs — as medical care for pets gets more expensive pet insurance can help pay veterinary bills and offer the assurance that you will never have to choose between your pet’s well-being and your personal finances. Historically pet insurance has grown by 20% in each five-year period of time since the early 20th century and these numbers are expected to increase even further by 2012. Shouldn’t your pet be protected?

More pet parents are purchasing pet insurance plans than ever as they realize how it can help pay veterinary bills, cover emergency medical costs and offer piece of mind when the unexpected happens. Is your pet protected? Review plans starting at less than $10 a month and pet insurance coverage options to find the best protection for your pet today. However, lobster pets are unfortunately not covered.

Can’t those who enjoy champagne buy a bottle at the store and not be asked if we just got a raise, got engaged or are celebrating a birthday or anniversary? What’s wrong with enjoying the taste of champagne enough to grab a bottle instead of something else like wine or beer, from time to time?

It is easy to find a delicious champagne that is affordable, just as it is possible to find lobster, crab legs or shrimp that is fantastically fresh, wild-caught and delicious—as well as affordable! For some reason here in the U.S. we’ve got preconceived perceptions that certain foods are out of reach for some of us when the truth couldn’t be more different.

Ask anyone if you can treat them to a live lobster dinner and eyebrows will be raised in enthusiasm.  Why does the proposition of eating lobster immediately conjure up the notion that it must involve a great expense or celebration, just like champagne?

Looking at the history of lobster, in Colonial times lobster would be piled up as much as two feet high on the shores of New England, and was then apologetically collected, boiled and served. Indentured servants and prisoners purportedly petitioned that to be served lobster more than twice a week was inhumane treatment, and the petition was granted in mercy.

In the beginning of the 1900s commercial fishing and canning of lobster meat in New England began to boom. Known for being abundant and rich in protein, it wasn’t rationed through the First World War as most meats were, but instead began to be labeled as decadent and that for those in high-society. However, it wasn’t until the mid 1950s and on that lobster became to known as a true delicacy, and demand rose to a point where commercial lobster fishing became what it is today to support that demand.

Today lobster fishing is enabled by tools such as overnight shipping services and the internet; while the state of regularly enjoying lobster as a meal is enabled by these service making it accessible to those even hundreds of miles away and at competitive and affordable prices.

So why do we feel compelled to wait for a special occasion before lobster is considered? Rather than grab the same thing time after time, lobster is a nutritious, low-fat source of excellent Omega-rich proteins and is affordable! There are dozens of preparations and any dish from any culture can be made into a lobster recipe. We challenge you to discover fresh, live lobster and chose it more regularly–and we promise we will not interrogate you.

What is the difference between a prawn and shrimp? To a few, this may be as clear as the difference between a lobster and crayfish is to me, but I could not answer the question when my fiance returned from his restaurant job the other night. The question came about after he was inadvertently wrangled into a debate taking place between two patrons: What makes a prawn a prawn and different from a shrimp?

Now, we all like to feel like an expert from time to time, and the difference between a spiny lobster, Maine lobster and crayfish are all very clear to this lobster-loving fanatic. However, is the prawn different because it is from a fresh- versus salt-water environment? Maybe it is the absence of an appendage (as is the differentiation between a claw-less spiny and Maine lobster)? Or, maybe it is sheer size? Most importantly, does it matter? Do you tend to have a preference? Is it based on taste?

Here are the biological facts (and of course there are exceptions not mentioned here). Prawns and shrimp are both decapods and crustaceans, and all that this means is they both have exoskeletons and ten legs. Once cooked and on a plate they are nearly impossible to discern because their main difference is the construction of their gills (or a part usually removed in the preparation and cooking process). They are classified in suborders based on gill structure. The prawn’s is branching (named dendrobranchia), but is lamellar (flat or plate like, pleocyemata) in shrimp. Also, prawns usually have claws on three pairs of their legs, while shrimp only have claws on two; and finally unlike almost all other decapods, prawns do not brood their eggs on the pleopods (legs along their tails) but release the eggs into the water after fertilization.

Now, that clears up all the confusion, right? Well if you are anything like me your level of confusion just went from bad, to worse. Don’t worry, we are not alone for basic research shows this is an often-asked question world wide, however is asked more often by chefs than biologists.

Just ask any chef in Australia and they’ll agree prawns by definition are what American’s refer to as shrimp. Ask the Americans, the larger of the two are shrimp, so does that mean Australians eat large prawns and small shrimp? Or you can ask a biologist and learn that prawns are a lot like lobster in that they can be found in fresh or salt water, so throw that distinction out.

The Food and Agriculture Organization of the United Nations has an answer as clear as day: prawns and shrimp are the same. Above is a page right out off a downloaded file creating a universal vocabulary for prawn and shrimp part distinctions. This came about since shrimp and prawns can be farmed in nations with lax environmental laws, so the UN has influenced legislation governing their farming. Notice the UN doesn’t bother to separate the two but instead recognizes them as one in the same:

Chefs know there is no discernible difference in taste between a shrimp or prawn, but within each of these are varieties that carry different flavors that a fine pallet might be able to notice.

At the end of the day I beg to ask, ‘Who cares?” If a shrimp or prawn is listed on a menu or in the market, I’m more concerned with where they are from (indicating if they are or are not sustainably raised, or even wild), and if they are the right size for my favorite recipe, soy sake shrimp with ginger aioli (pictured above). They are each an excellent, low fat source of protein, Omega fats, and delicious when prepared countless ways.

Well, not everyone conjures the image of a delectable meal; for some it is cause for inspiration. Here are a few ways people reflect on lobsters that are innovative and even borderline on unusual.

Lobster Pets

An aquarium is a beautiful hobby and interesting conversation piece that takes knowledge and diligence to properly maintain. Owners like to collect rare or unusual fish and other water life to observe, and one unusual yet popular fish store find is a pet lobster.

We are not talking about your standard Maine lobster weighing in at 7 pounds with claws and all. Depending on the size of one’s tank, it could be as little as a few inches long. The trick to keeping an interesting tank is finding other water creatures that it won’t want to eat!

Here we see a Florida native crawfish in a colorful electric blue, photo by Pet Solutions.

Lobster Fashion

It is possible that Salvador Dali was the first public figure to be well known for his obsession with lobsters that he began incorporating into his mixed media work in 1934. Fine Lobster has discussed his infamous Lobster Telephone, inspired by an off-hand remark in which he exclaimed he didn’t understand why when he ordered lobster in a restaurant he wasn’t served a telephone instead. His obsession was contagious.

Elsa Schiaparelli was known as a daring fashion designer and quite possibly the first one to ever use and market the color known today as ‘hot pink’. She referred to it as ‘shocking pink’ and it quickly became her signature. At peak of her career between the World Wars, she went toe-to-well-shod-toe with Coco Chanel, her main competitor. Salvador Dali also influenced her and together they collaborated on a number of pieces including the ‘Lobster Dress’ for her summer and fall collection in 1937.  Here we see it on the Duchess of Windsor, Wallis Simpson (1895-1986), in a photo by Cecil Beaton (1904-80) in England (also in 1937) just prior to her third marriage to the Duke of Windsor.

Guinness Book of World Records

Tim Edwards is a student in England attempting to make the Guinness Book of World Records for a rather unusual feat—to run the fastest marathon in an animal costume. Now known as Lobster on his Nottingham Trent University campus, he is training for his first ever marathon, the 2010 Virgin London Marathon April 25th.

On the occasion he wears the costume during a jog as he tries to get used to it, he admits to getting strange looks from passer-bys. Of course his efforts are all in the name of philanthropy as he is raising funds for a local children’s charity, and also to take away the title from the current owner Alastair Martin (a 42-year-old Scottish teacher who completed last year’s London Marathon dressed as an ostrich.)

At Fine Lobster, we take a little bit of pride knowing that our favorite crustacean is seen as more than a fantastic source of delicious protein, but also as beautiful inspiration!

Lobster has gotten a bad reputation as an unhealthy yet delightful indulgence. The truth is that the way lobster is prepared is what can make it unhealthy. Alone and prepared by boiling, steaming or grilling it, lobster is an excellent source of many minerals, vitamins and low-fat protein.

Did you know that in a standard serving size of one lobster (approximately 150 g, 6 ounces or just more than ½ a cup), one consumes only 135 calories, 1 g of fat, and 28 g of protein (not to mention vitamin A, iron, zinc, vitamin B-12 and calcium)?

Lobster is so low in fat let’s compare it to an equal portion of chicken breast to get the idea. What comes to mind when contemplating eating chicken? It is a meat Americans generally consider a healthy, low fat source of protein–but let’s be honest, it is rather unexciting. In one standard serving size of ½ a breast of deboned, skinless chicken (approximately 142 g) there are 156 calories, 1 g of fat, and 32 g of protein (and nearly equal portions of vitamin A, iron and calcium). If one is counting calories there is a healthy and more exciting option–lobster! Also, an equal amount of lobster has half the fat and calories of not only pork, but turkey and salmon. For an astonishing comparison, see our nutritional facts to see what is in a choice top sirloin or New York strip steak. From now on, I’ll order the lobster, please.

The easiest way to enjoy a guilt-free lobster feast is to prepare it in a way that doesn’t add unnecessary fats. In other words, dunking every morsel in melted butter or sauteing it in cream might be delicious but these are also not very health-conscious preparations. Find a recipe that draws out the flavors of lobster with ingredients that can add to the taste without adding cholesterol, such as a Fine Lobster-favorite marinated lobster, avocado and corn salad.

Lobster is an excellent source of high-quality, amino acid-complete protein with about 89% of its calories coming from protein (this is exceptionally good, by the way). It is also considered low on the glycemic scale and therefore doesn’t have an effect on blood-sugar levels (making it a friendly protein for those with diabetes). Further, lobster is full of the ‘good’ kinds of fats (Omega-3 fatty acids) that can reduce cholesterol levels, reduce risk of heart disease and promote brain functions.

We cannot ignore the fact that at one point lobsters got a bad reputation for containing high cholesterol levels, similar to what happened to eggs. The truth be told that when comparing lobster to chicken, it does have a slightly higher amount of cholesterol per serving; however, it is still a significantly healthier option for protein than beef and has less sodium than can of Campbells tomato soup.

Next time you have a flash of guilt as you crave live lobster and go online to order a shipment, remember that fresh lobster is a healthy treat. Place a side of herb or mustard vinaigrette or even just a few wedges of lemon on the plate instead of drawn butter–you’ll be surprised how much you don’t miss it and enjoy lobster more often!

Borne of Salvador Dali’s strangely comical notion that he never once received a telephone in a restaurant when he had ordered a live lobster (“I do not understand why, when I ask for a grilled lobster in a restaurant, I am never served a cooked telephone;”), the small sculpture known as Lobster Telephone typifies Dali’s unpredictable nature as an artist.  Known widely for his surrealist paintings, and less so for his writing, Dali also produced an impressive number of sculptures, with Lobster Telephone (1936) arguably the strangest, and most identifiable, among them.  

In his 1942 autobiography, The Secret Life of Salvador Dali, Dali noted that lobsters and telephones are never confused for one another.  Perhaps in an effort to remedy such an unfortunate slight against telephones (or maybe against lobsters), Dali sought, six years earlier, to combine the two disparate creatures for the purpose, presumably, of pointed surrealism.

But Dali’s notion that the two could somehow be confused, the lobster and the telephone, presumably gives rise to the idea that if the two can be somehow confused in one’s mind, then certainly they could be combined in one’s art.

Of course, only in certain minds, Dali’s for example, would lobsters and telephones so easily relate.  Indeed, Lobster Telephone comes to you from the mind of a man who once thought it necessary to kick “a legless blind man sitting in his little cart,” so there may be no explaining Dali’s thoughts (a life’s work alone it would seem).  But from the moment that Dali replaced the handset in that cradle with a lobster, people must have wondered, as the kids say today, WTF?

The striking contrast of those two seemingly disparate items certainly helps to define the piece as “surreal” but does nothing to answer the question of why, on a deeper level, Dali chose to marry a telephone with a lobster.  So we’d like to speculate some, perhaps examine why the lobster and telephone are a better fit than they might at first appear.

From a technological perspective, perhaps Dali was combining high-tech with low-tech, the prehistoric animal that is the lobster with the height of human technological ingenuity at the time.  Of course, in 1936, that telephone did represent technological innovation even if, today, it looks as though it, too, crawled out of the Paleozoic Era.

Or perhaps, to Dali, it was a statement about luxury; during the Depression era, the telephone was a luxury, as was lobster.  Maybe Dali simply intended to bring two very different luxuries together, both of which required use of the mouth.

And we can’t ignore the possibility that Dali was melding the organic and inorganic.  If we consider carefully both the telephone and the lobster, we find a hard, seemingly inorganic shell encapsulating the organic; in the case of the lobster, there exists an animal within the exoskeleton, and in the case of the phone at least two.

Of course, there remains a distinct possibility that Dali was merely being funny, and that there was no greater meaning behind the work than his own amusement.  But such a conclusion ignores entirely the fact that the work is also known as Aphrodisiac Telephone.

Sorry, Sal, we’re just not feeling you on that one….WTF?

Join us again next week as we take a less surreal look at Lobsters You May Have Heard Of.

How to buy, steam, and suck out every last ounce of meat from your favorite crustacean.

Our love of lobster has leaked over into our professional lives; David wrote a piece for New York Magazine a few years ago about how to get the most out of your lobster. I thought it’d be fun to reprint his tips.

1. The Claws
Separate the arms from the body. Hyperextend the lobster’s “thumb”and pull it off. Use a cracker or knife (or your hands) to break the shell, and pull out the meat with a fork. Because of the rubber bands placed around lobsters’ claws in tanks, the claw meat may have atrophied (a sign of a not-so-fresh lobster). The claw meat should be nearly as large as the shell around it.

2. The Head and Thorax
Additional meat can be found toward the front of the body cavity. Peel off the outer shell, split the body down the middle with your thumbs, and pick it apart (either with a fork or with your fingers).

3. The Knuckles
The connections between the claw and the body have sweet meat inside of them. Use a cracker or knife to break them into pieces and push the meat with a small fork.

4. The Walking Legs
When eating a whole lobster, you can break off the six small legs, separate them into sections, and suck the meat as through a straw. You can also press down on the legs with your fingers, moving from the ends toward the body.

5. The Tomalley
The light-green tomalley found inside the main body of the lobster is its liver and pancreas. The taste is rich, and while it can be eaten alone, many people like to mix it with bread crumbs to make a stuffing.

6. The Blood
A lobster’s blood is clear when the animal is living and turns into an opaque white gel when cooked. You’ll find this throughout the claws and body. It’s bland, but definitely edible.

7. The Roe
The roe (unfertilized eggs) in the body of a female lobster is dark green when raw, but turns bright red when cooked. It is tasty on its own, but is also used in sauces, bisques, and stocks.

8. The Tail
Pinch near the top of the tail and twist to pull it from the body. Either split the tail down the center with a knife or squeeze the edges of the tail shell together and then pull them apart, snapping the shell. The tail meat can then be removed in one piece. Pull off the sections of the tail fan at the tip for small bits of extra meat.

“In the future, everyone will be world-famous for 15 minutes.” – Andy Warhol

In 1968, Mr. Warhol might never have envisioned that his now infamous quote would someday be applicable to a lobster.  Indeed, however, even lobsters have come to enjoy their “15 minutes.”  We profiled one recently but, believe it or not (couldn’t resist the pun), there are others.

This week we bring you the lobster that helped revolutionize both the television and the telephone, fusing the two technologies and paving the way for a wide variety of terrible television programming and rip-off telephone services.  You’d think that such an influential lobster might enjoy more than “15 minutes” of fame, rather than becoming a mere footnote to chronicles of advancing technologies, but, alas, this week’s lobster in our ongoing series of Lobsters You May Have Heard of met a short-term fate that precluded his longer-term celebrity.

On April 10, 1982, Eddie Murphy penned and performed a skit on Saturday Night Live that involved a lobster…a lobster that he named “Larry.”  Murphy, in what was perhaps an inadvertently revolutionary sketch, introduced Larry The Lobster to the studio and television audiences and then proceeded to present television viewers with a remarkable pair of options.

The first option presented involved sparing Larry The Lobster from a trip to the boiling pot.  Viewers were told that if they were interested in saving Larry’s life, they should call 1-900-720-1808 to help secure Larry a trip back to the ocean (or at least the New York harbor).  Viewers wishing to see Larry boiled and eaten as Maine lobster dinner, on the following week’s program, were instructed to call 1-900-720-1809.

Murphy presented these options at a time when 900 numbers were but two years old, and before television broadcasters had fully leveraged the profit and marketing potential of large-scale phone-in campaigns.  Murphy’s lobster skit resulted in nearly 500,000 phone calls flooding the AT&T network, a call volume that very nearly overwhelmed AT&T’s ability to process telephone calls (and created at least one new job).

Little did Mr. Murphy realize at the time that he was effectively inventing interactive television.  Never before had the telephone and television been brought together in such a hugely popular manner.  The era of interactive television was truly born that night on SNL.

But whatever became of Larry The Lobster, the lobster over which all of this fuss was created?  Well, the phone-in campaign resulted in a narrow victory for Larry The Lobster, with 239,096 callers voting to drop Larry into the New York Harbor and 227,452 callers voting for Larry to be boiled up and served with drawn butter.

And so it would seem that sympathetic viewers spared the life of Larry.  Ah, but it’s not quite that simple.  In the week between Murphy’s skit and the end of voting, Murphy received all manner of hate mail.  Blaming the authors of the hate mail, Murphy decided to ignore the voters’ mandate and boil Larry The Lobster.  The deciding piece of mail, it seems, proclaimed “I didn’t know you people ate lobster.”  Murphy proceeded to eat Larry on the next week’s show.

Thus the demise of Larry The Lobster spawned a new age of interactive television, where viewers would forevermore be asked to call this number to decide that, or that number to decide this, or some other number to share a recorded opinion or to vote on some triviality or another.  And the trend continues to this day, perhaps culminating in the interactive nature of shows like “American Idol” and “Dancing With The Stars.”

But it all started with one lobster…Larry.  So while Larry The Lobster may have enjoyed only “15 minutes” of fame, his martyrdom ultimately changed television and telephony as we knew it.  Who knew that such an ancient creature could have such a far-reaching influence on technology?

Join us next week as we continue our series of Lobsters You May Have Heard Of.

<< Celebrity Lobsters Part 3 | Part 5 (Coming Soon!)

To take the initiative and plan a surprise meal speaks to your romantic forethought and care for your loved one. Spending a lot of money on a fancy night on the town isn’t necessary. You can prepare the most memorable night to take place right at home and for an affordable price.

One writer shares the ritual of romance she shares with her husband, and her thoughts on how an evening, such as a lobster dinner, can be so much more than a nice meal. She attributes the monthly ‘date night’ ritual they’ve stuck to for years as a way to honor their marriage, be a model to their children, and essentially be a responsible for keeping the relationship going.

On Valentine’s Day, the usual gifts include flowers, chocolate, a nice dinner, maybe a bottle of champagne, and a romantic card. And while we recommend some or all of these, the best way to certainly bring a smile on your loved one’s face is a lobster meal–prepared by you. One writer remembers her favorite Valentine’s Day ever. Of course it included a lobster dinner, and the creative idea of writing sweet notes on individual pieces of paper, rolling them up and having her read them one a day. Oh, how sweet.

Begin by creating excitement and letting him or her know you are organizing your Valentine’s dinner. This will cause an onslaught of questions trying to figure out the details, but it is paramount you smile like a Cheshire cat and don’t say another word.

Next, decide which of the different sizes of lobster and combination of accessories you want to order when you arrange for your live lobster delivery. For example, the live lobster surprise comes with sets of two lobsters, bibs, forks, shell crackers and a lemon. It takes the over-complication out of it. Or, you could order live lobsters without the accessories and in many sizes and quantities. And be sure to check out the sauces and accessories page to make sure you’ve not forgotten anything! It is also important to be sure to place your order while being mindful of the delivery date so you receive them in time for the holiday.

You also must plan what beverages, side dishes and desert you wish to serve. The classics include: champagne or something bubbly, veggies, a starch, and to finish it off with a divine chocolate something-or-other. For tips and ideas, the lobster recipes section has several appetizers, salads and side dishes. Also check the lobster cooking and preparation recommendations to help you get the lobsters from pot to plate.

To really make it fun, we suggest preparing the side dishes and dessert ahead of time, as well as chilling the champagne, setting the table and lighting the candles before you lead your loved one into the dining area. Just before you are ready to eat, drop in those live lobsters into a boiling pot of water, and serve hot.

With Valentine’s just around the corner, but sure to put these plans into action right away!  You will leave a lasting memory for your loved one, and also enjoy the fruits of your plans and labor when you sit down across the candlelit table and say, “Cheers, Happy Valentine’s!”

If we told you about a smash-hit television series that featured a toned, and tanned, lifeguard as the supervisor of beach-goers on a glamorous stretch of sand, you’d certainly be inclined to think that we were alluding to The Hoff.  But what if we told you that said lifeguard was actually a lobster?  Well, you might just think us crazy, or you might think that this mystery lobster should have been ranked higher in our list of Lobsters You May Have Heard of.

But the reality is that The Hoff’s Mitch Buchanon, on Baywatch, wasn’t the only lifeguard captain to man the tower on a hugely popular American television show.  In fact, to some it might appear that The Hoff passed the lifeguard captain torch, or at least maybe one of those flotation thingamajiggers, to none other than Larry T. Lobster.

That’s right, because even on a television show set entirely underwater, and featuring a rich cast of sea creatures (and at least one squirrel with a breathing apparatus), lifeguards are important, and buff, and a little intimidating, and overly competitive, and really, really red. It’s true on Baywatch and it’s true on Spongebob Squarepants.

And on Spongebob Squarepants, at the beach known as Goo Lagoon, The Hoff of Bikini Bottom is a lobster by the name of Larry, a micro-managing lifeguard who sports a blue Speedo and once kicked his own parents off the beach for being “old and unsightly.”  Larry T. Lobster not only protects the safety of beach-goers at Goo Lagoon, he also reigns as the strongest resident of Bikini Bottom (a fact likely disputed by the aforementioned squirrel) while pumping iron at Mussel Beach.

And while it might seem that Larry T. Lobster should be the most influential lobster in the history of television, the sad truth is that he plays a very minor role on Spongebob Squarepants; in fact, that minor role means he’s not even the most influential lobster named Larry in television history.  That distinction goes to a lobster that will be featured later in this series of Lobsters You May Have Heard Of.

But that doesn’t mean that we should easily discount Larry T. Lobster’s contributions to Spongebob Squarepants.  Now, let’s see…without Larry T. Lobster, Patrick Star would have run unopposed in the Bikini Bottom presidential race (fine, truth be told, Larry garnered zero votes, but a democratic system is about choice, so Larry contributed to the betterment of life in Bikini Bottom).  And without Larry T. Lobster, we would have no idea that a lobster could play volleyball, or lift weights, or lifeguard, or have stinky armpits.

And, of course, without Larry T. Lobster we would have no concept whatsoever that lobsters might take tanning pills (it is said that Larry T. Lobster’s bright red color comes not from having been turned into lobster meat but instead from having overdosed on tanning pills).   Indeed, because of Larry T. Lobster, other lobsters now know that an excessive amount of tanning pills not only make you look cooked, but also are bad for your heart.

So let’s celebrate Larry T. Lobster, the prime only current example of lobster fame notoriety in animation.  And join us next week as we highlight a slightly more influential lobster…one you may have even heard of.

<< Celebrity Lobsters Part 2 | Part 4 >>