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NHCS Newsletter: Spring/Summer Session, Week 3, Lobsters

Posted 5/15/2017 4:38pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

 

Dear %%user-name%%,

This is a monumental week for our CSF, it is our first week ever offering Live Lobsters as part of our CSF shares! We have typically been an exclusive fish share CSF with "Add-ons" like Live Lobsters, Oysters and Lobster Ravioli.

And if you did a HOLD this week, you are still receiving this newsletter, and will see a credit on your account.

We are experimenting this year with incorporating shellfish, particularly Live Lobsters and Raw in-shell Oysters into our CSF shares. This is a result of our NH Groundfish becoming increasingly scarce in the months of May and sometimes June due to quota limitations and inshore closures where our Dayboats usually fish. 

It's our First Ever Lobster Week, so let's enjoy this worldwide delicacy that grows in our own backyard!

You are receiving 2- chix lobsters for your share. A chix lobster is between 1lb and 1.25 lbs.

Due to the limited supply of lobsters this week (due to bad weather), we will not be able offer Additional orders for lobsters, sorry!

  

                                                        

 

Our New England Lobster is the American Lobster, scientifically known as Homarus americanus. Lobsters are known as crustaceans, closely related to crabs and shrimp and actually cousins to squid, clams, mussels and scallops.  

COOKING YOUR LOBSTERS:

Lobsters can be steamed or broiled. There are numerous You Tube videos here on How to Boil or Steam a Lobster if you are new at this.

Remember,  your lobsters will be what is known as "Chix", that is between 1lb and 1.25lbs.

Steaming or Boiling Lobster By: The Culinary Institute of America

Steaming is more gentle cooking technique that yields slightly more tender meat. It preserves a little more flavor and it’s more forgiving on the timing front. It’s harder to overcook a steamed lobster.

Steaming Instructions:

  1. Choose a pot large enough to hold all the lobsters comfortably; do not crowd them. A 4- to 5- gallon pot can handle 6 to 8 pounds of lobsters.
  2. Put 2 inches of seawater or salted water in the bottom of a large kettle.
  3. Set steaming rack inside the pot and bring to a rolling boil over high heat.
  4. Add the live lobsters one at a time, cover pot, and start timing.
  5. Halfway through, lift the lid (careful – the steam is hot) and shift the lobsters around so they cook evenly.

The following recommends timing based on lobster weights:
Steaming Lobster


Originally published in CIAProChef.com

WHEN IS IT DONE? 

Lobsters are done when they turn bright red and their tail curves under and stays there. Don't overcook them or they will turn out tough!

Our Lobster this week comes from a group of  Lobstermen from Seabrook to Portsmouth to southern Maine.

 

                           

 

                      

        Lobsterman and NHCS Board President, Damon Frampton

 

 

 

                    

Dozens of Lobster recipes can be found here on Pinterest, but the simplest and most authentic way to eat lobster is right out of the shell with some melted butter and lemon!

And thanks to our friends at Taylor Lobster, here are some more interesting Lobster facts:

Lobster Grades: Soft Shell vs. Hard Shell

Around the beginning of summer, lobsters wriggle out of their old shell (think of pulling a too-tight wet suit over your head!) as a part of their growth process. These new shell lobsters spend the rest of the summer & fall growing into their new shell which grows progressively firmer until they are ready to molt again. On average a lobster grows about 14% in length & 50% in weight after each molt.

Helpful Hints

The meat of a soft shell lobster is more sweet and tender than hard shells but soft shells contain about 25% less meat.

Soft Shells can be easily shucked with your hands. Great for outdoor lobster bakes!

During the summer & fall, soft shells are much more abundant & therefore less expensive than hard shells.

Hard Shell lobsters are more durable and better for traveling or shipping long distances.

 Betcha Didn't Know

  • You can estimate a lobster's age by multiplying their weight by 4 & adding 3.
  • It takes about 7 years (20-30 molts) for a lobster to reach the one pound market size.
  • Like humans, lobsters are either left or right handed depending on which side their crusher claw is on.
  • A one pound female lobster can carry over 8,000 eggs at one time, however, odds are only one or two will survive to be of legal size.
  • Lobsters eat fish, mussels, crabs, clams, plankton & their favorite... other lobsters.
  • Lobsters taste with their feet, breathe & listen with their legs & their brain is located in its throat. They have poor eyesight but an incredible sense of smell.
  • If two lobsters fight and later cross paths again, each will remember the other... maybe they should be more forgiving!

HOLDS AND DOUBLES REMINDER:

HOLDS MUST BE DONE BY MEMBERS, NOT NHCS, USING OUR MEMBER LOGIN HERE. Sorry, but we are not able to administrate holds for our over 600 members, you must do them through our website by the Monday night, 9pm of your week of delivery for us to honor them.

Thanks also to Taylor Lobster, in Kittery, Maine for helping us line up all lobsters!

Enjoy these New England favorites!

Cheers,

Andrea Tomlinson

General Manager/Lobster Eater

 

                 

 

Mailing Address: 1 Peirce Island Rd, Portsmouth, NH 03801

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

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