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NHCS Newsletter: Fall Session, WEEK 9 LOBSTERS

Posted 10/16/2017 4:42pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

 

Dear %%user-name%%,

It's a great week to be a Member in our Community Supported Fishery (CSF)! We welcome all our 8-week Members who extended their Membership this week as well as all our Annual and 15-week Fall Members!

Your share will be lobsters this week. Each Member receives 3-chix lobsters and each member, regardless of fish share size, is charged the same amount for the 3-chix lobsters. So, whether you have a 2lb, 1 lb or 1/2lb share, you are paying the same amount for your lobsters. We did it this way to keep things simple, as this is the first year we have offered lobsters as a part of our shares. 

Just know that if you have a 2lb share, you are not paying more for you lobsters! 

A chix lobster is one between 1.15-1.25lb. These lobsters are soft shell lobsters and have molted at the beginning of the summer.

Due to the limited supply of lobsters this week (due to bad weather yesterday and today), 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, boiled or broiled. If you are a bit nervous about boiling your lobsters, I suggest you close your eyes, drop them in the pot, cover and wait 7 minutes! There are numerous You Tube videos here on How to Boil or Steam a Lobster if you are new at this.

 

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 the Portsmouth Commercial Fishing Pier including: Damon Frampton, F/V Vivian Mae, Dennis Robillard, F/V Julie Ann III and Kurtis Lang, F/V Allana Renee.

 

                           

 Damon Frampton, F/V Vivian Mae with some of his catch

 

  Captain Dennis Robillard, F/V Julie Ann III

 

        F/V Julie Ann III helped bring in our catch this week

 

Kurtis Lang, F/V Allana Renee 

 

Sternman Craig cleans up the F/V Vivian Mae at Portsmouth Pier

 

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!

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 THIS WEEK:

If you hold this week, you will receive a credit towards your account to be used for any purchase from us in the future. It never expires. You cannot Hold this week and then double on a fish week, because the prices are different. You will see your credit on your account early next week for your hold!

Enjoy your New England Lobsters and thanks for supporting our local Lobster Fishing Industry!

Cheers,

Andrea Tomlinson

General Manager

 





              

 

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

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