As a native New Englander, I grew up eating seafood; fried clams, chowders and the king of the sea….“lobsta”. It is as common as hot dogs and found virtually on every seafood restaurant menu. Whether it be a lobster roll, boiled lobster, etc. and on the 4th of July, a traditional New England Clambake. Here’s some historical information about these delectable crustaceans.
When the first European settlers reached North America, lobsters were so plentiful that they washed ashore in piles up to 2 feet high. Their bounty made them a precious source of protein. Throughout Colonial-era America, the crustaceans quickly earned a reputation for being a bottom feeder. Nobody wanted to be caught dead eating one as it was something you’d feed to your cat.
Native Americans used lobsters to fertilize their crops and bait their fishing hooks. For eating a meal, they prepared them by wrapping them in seaweed and baking them over hot rocks which later inspired the classic New England clambake.
During the colonial era and because they were bountiful and dirt-cheap, lobsters were routinely fed to prisoners, slaves, and indentured servants. This Italian Diva remembers stories from my grandmother telling me that whenever she cooked lobster, she would hide the shells deep into the trash so they wouldn’t be looked upon as low class.
Throughout the Victorian period, Boston baked beans only cost 53 cents per pound and lobster was just 11 cents per pound. It wasn’t until the mid-19th Century that lobster began to shed some of its negative reputation and gain a following among discriminating diners. Prices immediately began to climb. It was the rise of seasonal tourism during that time wherein the well-to-do from New York would retreat to Cape Cod to escape the oppressive heat and humidity. Upon returning home from their vacations, they would find themselves still craving Boston baked beans and boiled lobster and willing to pay handsomely for them.
Hard Shell Lobsters vs Soft Shell Lobsters:
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 5-7 years or 25 molts for a lobster to grow to 1 pound, which is the minimum legal size. Newly molted soft shell lobsters tend to have more water, producing less as well as softer meat. Hard-shell lobster meat is firmer and also the best choice.
Why the Rubber Bands?
When crowded into store display tanks, lobsters tend to become cannibalistic, therefore claws are tightly banded or have wooden plugs inserted into their claws to prevent them from feasting on their neighbors.
Lobsters are a depreciating item as they die either on route to market or in a store’s display tank and since they are not fed, they lose weight, consequently profit. To recoup some revenue, stores will steam a dead lobster. However, buying a cooked lobster is very risky. A dead lobster can be safely eaten within a 24-hour period; however, you will not know that if you buy one that is cooked. Don’t let the low price tempt you. Unless the clerk is vigilant surveying which lobsters have died in the tank, you are taking a huge chance and can be toxic resulting in diarrhea or food poisoning and you may find yourself in the emergency room. When choosing one, observe to see the lobster’s tail scooping under its body and it’s claws lively when picked up.
Cooking Lobster: Live lobster can be boiled, steamed, grilled, or baked. The white meat of the Maine lobster is in the tail, claws and knuckles. The red material in the tail section is the “roe” or the female eggs and is considered a delicacy. The greenish material at the junction of the body and tail is the liver or tomalley and has a unique peppery taste.
A New England and favorite method of cooking, this Italian Diva splits a live lobster and prepares a stuffing of crushed Ritz crackers, melted butter, seasoning and some chopped raw shrimp. Bake in the oven aabout 20 minutes per pound and then serve with melted butter.
Cooking Tip: If you’re squeamish about dropping a live lobster in boiling water, place it in the freezer for 20 minutes, stunning them, then drop them in the hot water. Lobsters do not have a nervous system so they do not feel “pain” the same way that we do.
Fun Facts:
· The largest lobster on record was caught off Novia Scotia in 1988. It weighed 44 pounds and was 42 inches long. Scientists believe it was at least 100 years old.
· In the 1840’s lobsters sold for 2 cents apiece.
· In 1876, the first lobster pound was established in Vinalhaven, Maine and is still home to a thriving lobster fishery.
· Currently, Maine has 4500 Lobstermen working in the industry
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