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Other names for this popular crustacean include American lobster, northern
lobster, and Maine lobster. Described by seafood gourmets as one of the
choicest lobsters in the world, the American lobster resides in North
America from Labrador to Delaware and is most prevalent in eastern Maine
and the Canadian provinces. Lobsters live in deep water in the fall and
return to shallower depths in the spring. Baited with fish and shellfish,
lobsters are taken in wooden crate-like traps or pots sunk to the ocean
floor and marked with a buoy. Lobsters caught and kept usually weigh
from 1-5 pounds. Lobsters larger than 5 pounds are considered excellent
egg producers and are generally thrown back to sea. Lobsters have dark, greenish black, greenish blue, or reddish brown shells that turn bright red when cooked. They have two large claws, the crusher claw being the heaviest of the two. The smaller is the ripper claw. Both are usually immobilized with a peg or thick rubber bands. To grow, a lobster must molt. It takes about 12 days after shedding for a new shell to gain normal hardness. Lobsters are able to regenerate some of their body parts when lost or damaged; a new part can be replaced in three molts. Unlike a soft-shell blue crab, a soft shell lobster is not considered a delicacy. Most lobster are sold alive, but are also availabe frozen. In the retail store or supermarket, they are often displayed live in tanks, a great source of entertainment for young children, although many adults also stop to watch. These lobsters are not fed, but this doesn't bother them. In the wild, they often go without eating for up to six months. You may also buy your lobsters already cooked. Cooked or live, they may be bought mailorder and shipped anywhere in the U.S. When selecting a lobster in the market, make sure it is alive (shows movement) and the tail curls tightly under the body. CULINARY DESCRIPTION The easiest way to cook live lobsters is to boil them. Measure enough water to cover the lobsters in a large pot or kettle. Bring the water to a boil and drop each lobster in head-first. When the water boils again, start timing. Allow 10-12 minutes for a one-pound lobster and 2-3 minutes for each additional pound. Lobsters may also be steamed above boiling water and timed as above, but make sure the pot is big enough and a lot of steam is being generated. Believe it or not, they may also be poached in your microwave oven, but it doesn't save you any time, especially if you're cooking for more than one person. Once cooked, the meat is tender, firm, and white with a rich, distinctive, slightly sweet flavor. Typically, lobsters are served with melted butter for dipping. As an alternative to this traditional serving method, prepare lobster meat in a casserole, salad, or stew to stretch the value of this delectable crustacean. Whole lobsters may also be split and baked, broiled, or grilled on the barbecue for a change. Either way, lobster is as nutritious as it is delicious and stands out on any dinner table. |
