Lobsterpedia: What are maine lobsters?

What are Maine lobsters?

Maine lobsters (or American Lobsters), is found in the waters between Eastern Canada and North Carolina, with Maine contributing to more than half of all lobsters caught in the United States. Maine lobster is easily distinguished from the "spiny" lobster (commonly called rock lobster) caught along the southern Atlantic coast and the coast of California by its large heavy claws. The spiny lobster has tiny claws and is usually marketed as uncooked frozen tails. Because of its sweet, delicious flavor and tender texture Maine lobster is the world's most prized catch.

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Live Maine lobsters is available year-round, with the bulk of the catch harvested in the summer and fall. In the winter months many lobstermen pull their traps to avoid damage and danger of Nor'easters and other storms. The price of lobster, like most prices, is ruled by supply and demand, as well as, the weather. Lobster prices usually rise at the start of Memorial Day and drop as the season ends with Labor Day weekend. May and September are good times to buy hard-shell lobsters. In June and July, when lobster molting is at its peak, the majority of lobsters sold locally are soft-shell.

Lobsters grow by molting, or shedding their shells. Just after they molt, they are soft and fragile until their new shell has hardened. (It takes about 25 molts over 5-7 years for a lobster to grow to a minimum legal size, 1 pound.) Newly molted lobsters are called soft-shell or "new shell" lobsters. It is important to be aware of the quality and price of soft-shell lobsters. Soft-Shell lobsters have less meat in proportion to total body weight than hard-shell lobsters.

Hard-shell meat is firmer, while soft-shell meat is softer and tends to have more water. Because soft-shell lobsters are not as strong as hard-shells, they do not ship well. This is why soft-shell lobster is always less expensive. Cracking a hard-shell Maine lobster takes some effort, but the results are more than worth it.

1 1/4 pound live hard-shell Maine lobster per person,Clam Chowder with oyster crakcers and a lobster accessory pack.

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Lobsterpedia: Lobster Parts

Lobster Parts

Carapace:	Hard-shell of the lobster with the claws, knuckles and tail removed. It houses the legs, tomalley, and, in the females, the roe.
Claws:	The larger of the two claws is called the crusher claw and the smaller claw is called the pincer or cutter claw. They are full of tender, sweet meat.
Knuckles:	The two joints to connect the large claws to the carapace. Connoisseurs say the knuckle meat is the tastiest.
Tails:	Lobster tails holds the biggest piece of meat in the lobster.
Legs:	The four pairs of legs contain small strips of meat that take some work to remove.
Roe:	The red stuff is the "coral" or tiny lobster eggs of the female lobster. The roe is black uncooked. Lobster eggs were once considered a delicacy, like caviar.
White Stuff:	The lobster blood, looks like egg whites, uncooked, it's clear. Try it in sauces.
Tomalley:	The light-green "tomalley" in the carapace of the lobster is the liver and pancreas. Although lobster lovers adore the rich as butter tomalley, it should not be eaten regularly. As with other animals, contaminants may settle in the liver, so its best to be on the safe side.

LobsterPedia: How To Eat Maine Lobster

Q. How To Eat Maine Lobster?

A. The first step to cleaning a lobster is to pull the claws and large legs away from the body. Then break the claw away from the leg. The seafood pick will help you remove the meat from the legs. Next crack the claw with your shell cracker, gently, as not to grind the shell into the meat.

If you did it correctly, you should be able to pull the meat in one piece. Use a knife to trim away the soft membrane on the underside of the tail and pull out the meat in one piece using the seafood pick. Now throw all the shells over your shoulder and being dipping your well-deserve red lobster meat in some drawn butter!

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