<< Back to main

NHCS Newsletter: Fall Session, WEEK 11 LOBSTERS

Posted 10/31/2017 2:15pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.


Dear %%user-name%%,

Welcome to Week 11 of our Community Supported Fishery, our second week in our Fall Session doing Lobsters as your share. Fish is hard to come by in NH this time of year, so we have incorporated Lobsters into the shares to support our local Lobstermen.

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 high seas since this weekend), 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.  


Lobsters can be steamed, boiled, grilled 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.

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!


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 Seacoast.  From the Portsmouth Commercial Fishing Pier,  Damon Frampton, F/V Vivian Mae and from Rye Harbor  Taylor Phillips, F/V Sea Hag and Bill Boies, F/V Zero Nine.


Taylor Phillips, F/V Sea Hag, Rye Harbor


                     F/V Sea Hag in forefront, Rye Harbor


 F/V Zero Nine loaded and ready to go


Damon Frampton, F/V Vivian Mae, storing lobsters

Some 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!


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!

It takes a lot of coordination and teamwork to bring you these lobsters this week! We hope you thoroughly enjoy them and thank you for your support for our local Lobster Fishermen!


Andrea Tomlinson

General Manager




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





Local Catch Logo

Proud Member of LocalCatch.org

LocalCatch.org is a community-of-practice made up of fisherman, organizers, researchers, and consumers from across North America that are committed to providing local, healthful, low-impact seafood via community supported fisheries and direct marketing arrangements in order to support healthy fisheries and the communities that depend on them.


Follow Us On Twitter