Lobsters 101

Hard to believe that some flatlanders don’t understand this basic concept.

Here in Maine we tend to take lobsters for granted. With so many lobster trees growing in the woods in Maine, it’s not unusual to see school children collecting fallen lobsters in bushel baskets!

If we’re going to have a serious discussion about lobsters, then we have to start at the beginning.

Etymology: Middle English: lopster, lobstere, from Old English loppestre, alteration (perhaps influenced by loppe, lobbe, spider), of Latin locusta (which is why we call ’em “bugs”).

When ordering lobsters by mail, take note — lobsters are not naturally red! The shells turn red when they’re cooked. Lobsters “on the hoof” are greenish-black, with pale orange on the claws and along the tail. An occasional mutant has a blue shell – see this amazing photo at the Lobster Institute’s website. For more lobster info, visit The Lobster Conservancy. Unfortunately, the Lobster Institute’s original Lobster Cam seems to be out of commission, and we can’t seem to find another camera-in-a-lobster-trap, but check the internet every now and again for “lobster webcam.”

Here is Suzanne’s best-ever recipe for cooking lobstahs.

What to serve with lobster? Here’s a list of items that would turn your meal into a “DownEast feast”!
1. Chowdah (as we Mainahs say)
2. Steamed clams
3. Drawn (melted) butter (I like a squeeze of fresh lemon with mine)
4. Corn on the cob
5. Beer (or very cold white wine)
6. Potato salad (how do you make yours?)
7. Snowflake rolls
8. Blueberry cake