by Fine Maine Lobster on January 7, 2010
Celebrity Lobsters, Part 2
As we continue our look at Lobsters You May Have Heard Of, we introduce you this week to Bubba the Lobster.
In what might be the most widely known unwritten rule in America, people and animals named “Bubba” are expected to be of significant size. Though there are likely a good number of small men in the south named Bubba, we’re betting that most Bubbas you meet will be big, or tall, or both.
So it should come as no surprise that when a massive lobster was pulled from the Atlantic in 2005, it should be given the name Bubba. Bubba the Lobster’s 15 minutes of fame began immediately after he was trapped off the coast of Nantucket in 2005, his sheer size stunning all witnesses and creating a brief news and internet buzz.
Bubba tipped the scales at 23 pounds and was estimated to be anywhere between 100 and 4,000 years old. Okay, really, he was estimated to be as much 100 years old, but it’s truly anyone’s guess. Without the ability to check his birth certificate, we’d just as soon assume that he was 4,000 years old, even though we know that lobsters don’t live that long, and even though actual scientists approximated his age at closer to 30-40 years old.
Now, most people’s first inclination would be to turn their hot tub up to 212 degrees and convert Bubba into a lobster feast. In truth, though, 100 year old lobsters are far more intriguing to look at than they are tasty to eat. More youthful lobsters make tastier lobster tails. [click to continue…]
by Fine Maine Lobster on December 30, 2009
by Fine Lobster on December 17, 2009
The holiday and gift-giving season is upon us. For those of you who are looking for unique and fun ideas, have we got some for you!... Read More
by Fine Lobster on November 24, 2009
For many, Thanksgiving is a holiday of tradition. And modernly, this tradition includes turkey. This year, we encourage you turn the modern-traditional Thanksgiving Feast into a New England-style Feast, complete with traditional lobster.
The encouragement to serve lobster, whether as the main feature of the feast or in accompaniment to the turkey, comes from many motivations. The lobster industry is currently facing a rather uncertain future. Lobster supply is low, and price has declined, resulting in lower payment for lobster catches. While this uncertain future proves both costly and unpredictable for fishermen, lobster is currently the most affordable it has been in years, making the dream of a Lobster Thanksgiving much closer to reality. By purchasing Maine lobster this holiday season, we hope to support the lobster industry, fisherman and their families in this uncertain time, while experiencing a piece of New England custom.
Modern tradition places turkey at the center of the Thanksgiving table, however it is told that lobster was the centerpiece of the pilgrims’ First Thanksgiving, taking its place beside bread, corn, pumpkin, berries and nuts. [click to continue…]
by Fine Lobster on November 17, 2009
Hollywood has been abuzz recently about their indulgent love affair with lobster. From Paris Hilton to Khloe Kardashian, celebrities are making headlines with their lobster requests, lobster dinners and even lobster diving.... Read More
by Fine Lobster on November 11, 2009
A lobster is a seemingly clumsy crustacean with all those legs, swimmerets and a very long abdomen (known to us as the ‘tail’) that can only curl and uncurl with reactive speed taking them haphazardly away for danger. Being simple animals, a lobster’s physical actions do translate to specific behaviors and reactions.
A lobster’s behavior is most easily related directly to survival or propagation and has been highly efficient for crustaceans have survived on the earth for many millions of years.
In general, lobsters are not social or even friendly, living mostly secluded and nocturnal lives. You won’t find a herd of lobsters hanging out or using each other for protection for they have ways to defend themselves, such as aggressive postures, that abdomen for a quick retreat and some varieties have claws (such as a Maine lobster) that can snap a grown man’s finger.
From the moment a lobster hatches, its mission is to avoid predators because it has a one in ten chance of surviving. They are surprisingly adept swimmers that rely on the currents of the water column to gravitate to their favorite place—the bottom of the ocean floor. It tends to make home in crevices or tunnels to wedge itself in to avoid predators; and in order to find food it pumps water through its tunnel using the swimmerets, or small legs underneath its abdomen. [click to continue…]
by Fine Lobster on November 5, 2009
The deed is done and not only is the lobster dead, but prepared perfectly and the real fun is about to begin for you’ve successfully gotten it from pot to plate.
When thinking of how to crack through the shell of a lobster, a veteran lobster eater will immediately picture tools. Accessories range from claw crackers and bar towels, to a skinny, long fork that gets into the small crevices to retrieve every last morsel of lovely, sweet lobster meat. The perfect sauce or clarified butter for dunking should be at the ready.
Another important implement never to be forgotten is the bib. No matter the age, no one should feel above the bib for as the plate is set before the diner, the eyes dilate and are fixed on the steaming bright red project in front of them. At this moment, little else seems to be noticed, including the state of one’s garments as pieces of shell and dribbles of melted butter gravitate toward them. Further, no matter how dorky one feels in a bib, it is a guarantee it is not your bib others will be staring at.
Another point to be made is important and that is the etiquette behind eating a whole lobster. Many have methodologies passed on through generations that include a proper order and favorite techniques. Some say go first to legs, then tail and claw, or claws, tails then legs—it is all very personal. Some like to save their favorite parts for last, some say dive in and enjoy the best right away! While other, more patient folk believe in squirreling all the meat to the side to enjoy all at once after harvesting is done. [click to continue…]
by Fine Lobster on October 29, 2009
A short history.
In the post-Renaissance era, our favorite crustacean was the inspiration behind a new life-saving design of cavalry armor and helmets. This revolutionary design forever changed the way humans were protected in war and beyond, by emulating the exoskeleton of a lobster.
It is believed to have all begun around 1630 when the Ottoman Turkish army, using an oriental concept, developed and employed a newly designed armory helmet called the chickhak. The basic concept behind this helmet was to protect the skull, face and neck of the wearer with hinged plates of hammered, contoured metal that overlapped and allowed for movement as the pieces slid over on top of one another.
This design is much like the segments of shell along a lobster’s head, carapace and tail. These were impenetrable to swords and arrows and protected the wearer during battle.
Soon it was adopted by the European Christians and during the Thirty Years War and was known as a Zischagge, to evolve yet again and become better know as the lobster tail pot. The ‘pot’ or the Capeline cavalry helmet was worn and evolved extensively in the English Civil War from 1641 to 1651.
[click to continue…]
by Fine Lobster on October 21, 2009
A short list of some of the most common, favorite ways to enjoy lobster, enjoy!
1. Boiled or Steamed Lobster
Just ask anyone from the North East if you are in doubt, because there is only one way to enjoy lobster! Take a whole live lobster and boil (or steam) it, then serve with plenty of clarified butter. It is really that simple!
2. Lobster Bisque
Enjoying classic lobster bisque is like no other soup–it is satisfying and decadent all in one! It takes more than your average cook to prepare bisque that makes an impression, and remembering to balance your spices and herbs is the best rule of thumb. Add in medallions of lobster and garnish with a splash of freshly chopped parsley or chervil.
3. Lobster Roll
If you’ve never had the pleasure of enjoying a fresh, piping hot lobster roll from a corner shack while in New England, you have not really lived yet.
A fresh, toasted roll filled with large-lump lobster salad with chopped green onion and celery—yum. Serve with a side of French fries and a pickle and life is complete. For those of you not on the east coast, don’t worry–we’ve got your lobster rolls take care of. [click to continue…]
by Fine Lobster on October 14, 2009
It is hard to convince a New Englander there is a bug that a lobsterman can catch in warmer waters that rivals the Maine lobster. Many debates take place between foodies and fishermen alike, and in “Maine vs. Pacific Lobster,” we learn that some believe oversea demand drives up cost and diminishes supplies closer to home. Another thinks the best West Coast lobster comes out of Puerto Nuevo, Mexico, for he refers to it as ‘Crack Town’ for the lobster addict.
... Read More
