Advertisements

Lobster Boats Frozen in New England Harbor

"I just had a hot bath, I'm feeling much better. Who do you have to blow to get a cup of coffee around here?"

“Who do you have to blow to get a hot cup of coffee around here?”

FRIENDSHIP, Maine – The bitter cold weather is taking a toll on New England’s lobster industry which is losing a significant amount of money this winter.

Frozen waters in Maine have left lobstermen stuck on the mainland again this week.

6829982_G

The boats are sitting frozen and stuck and ice is preventing many lobstermen from leaving the harbor. Read the rest of this entry »

Advertisements

Rare Calico Lobster Turns up in Maine

Calico Lobster-AP

BETHEL, Maine –  The owner of a Maine bait and tackle shop says she found a rare calico-colored lobster that was caught off the state’s coast.

Sarah Lane says the crustacean, covered in orange blotches, appeared in a crate of lobsters brought from the Pemaquid Lobster Co-op in Bristol last weekend.

"We're investigating that other 5%'"

“I’ve always had a soft spot for girls with freckles.”

The University of Maine says the odds of finding one are about one in 30 million.

Lane named the lobster “Freckles.” Read the rest of this entry »


Sacré Bleu! Maine Teen Nets Rare Blue Lobster

"That's a rare one, indeed. They have their own special dialect, and use a lot of slang, hard to understand, but they sure are pretty, aren't they?"

“Blue lobsters sometimes deal with prejudice, in the lobster community, because of their exoskeleton color. But they’re real pretty, I think.”


LOBSTER APOCALYPSE: WSJ Food Writer Calls for Radical Escalation in War On Shellfish

"I've got a gun, a passport, some cash, and a wig. Can I borrow your car?"

“I’ve got a gun, a passport, some cash, and a wig. Can I borrow your car?”

GPOA-lady

Know Your Enemy

1. Cup of drawn butter

2. Plastic bib

3. Fistful of moist towelettes

— from the Lobster Self-Defense Handbook

 For WSJ, Elizabeth Gunnison Dunn writes: Summertime, at its very best, announces itself in little rituals: the sprint down the beach to feel the ocean hit your toes, the beer yanked from an ice-filled cooler. Up and down the New England coast, the first lobster of the season emerges steaming from an aluminum pot and is served with a little cup of drawn butter, a plastic bib and a fistful of moist towelletes.

WSJ-Lobsters

“Claws like boxing gloves, prized for its hefty size…”

— Human Predator, describing targeted species

Then there is the second lobster, likely tossed in butter and mayonnaise and piled on a toasted roll. The third one might arrive by way of a creamy bisque. By then, most of us have come to the end of our lobster repertoires. We’re out of steam.

“I look for the lobster that scares me the most.”

— Chef Michael Hung

Lobster might be the ultimate totem of the seaside experience.Though it looms large in the summer vacationer’s imagination, it has traditionally been pigeonholed into a tediously narrow range of preparations.

“This scrumptious shellfish is nothing to be intimidated by.”

— Wall Street Journal, promoting shellfish combat tactics

This is a shame, because lobster has so much to recommend it. It’s sustainable, for one, in an ocean full of creatures being fished toward extinction. It’s lean. It has also, in recent years, become a bargain.

The cost of meats, fish, poultry and eggs has risen, overall, by almost 8% in the past year, according to the Bureau of Labor Statistics, but lobster is getting more affordable. Thanks to a glut of so-called soft-shell lobsters—the delicate specimens in new shells caught off the coast of Maine in the summer months—the past three seasons have delivered deals for anyone buying close to the source. Consumers at the seaside this summer are finding local prices as low as $5 a pound, as much as 50% below where they were a decade ago. Read the rest of this entry »