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Everything you ever wanted to know about Lobster!

Everything you ever wanted to know about lobster

Its hard to believe that the Lobster we enjoy today was once considered peasant food. In was so abundant that farmers would plow it into their fields to be used as fertilizer. It was seen as a poverty food for servants and lower members and society. It was commonly fed to the inmates in jails and if you went to school with a lobster sandwich, you were seen as poor and often ridiculed by the other children. How times have changed.

Today lobster is considered a delicacy and exported all over the globe. Lobster from the cold waters of Nova Scotia, the Bay of Fundy and the Northumberland Strait are considered to be some of the best lobster in the world.

So lets talk Lobster. Live Atlantic lobsters are usually olive green or dark brown, although some are dusky orange or even bright blue. The size, colour and flavour of Atlantic lobster vary depending on the season, local habitat, water temperature, nutrients, feed, and other ecological, factors. Just as terroir gives wine its particular character, the natural marine environment—or “meroir”—of a region imparts unique qualities to local lobster. When cooked lobsters turn a bright red. The meat inside will snow white with red tinges and has a sweet, mild flavour with a distinctive taste that can vary depending on their habitat.

Lobsters come in different sizes. My go to is the 1.5 Lb.

Canners: (0.75 -1.00 lbs), Chix (1.00 - 1.25 lbs), Quarters (1.25 - 1.50lbs) & Halves (1.50 - 1.75lbs)


The most tender meat will be found in the claws but the tail meat is the fullest and most sought after. Lobster is a very versatile food and can be used in a countless recipes from lobster rolls to lobster casserole and lobster thermador. My favourite way to eat it is simply steamed with drawn butter and lemon. Being from the Maritimes I eat my lobster cold, but many people enjoy lobster heated. There is no set rule. You do you!

 How to Reheat Lobster So It Still Tastes Sweet & Delicious

 Cooked lobster can be enjoyed hot or cold. It tastes moist and delicious, but it can also end up dry and tasteless, especially if you do not know how to reheat lobster the right way

Oven method: (My Preferred Method)

  • Preheat your oven to 350 degrees Fahrenheit. 
  • Put the lobster on its back in a heat-proof/oven-safe dish and cover it with foil. Make sure there is liquid in the dish (1 Cup of water or fish or chicken stock). 
  • Heat in the oven until the lobster is warm. Depending on your oven, this will take about 10 minutes. 
  • Take out of the oven and serve. 

Stovetop method:

  • Find a pot large enough for your leftover lobster and add water
  • Add 2 TBSP salt
  • Bring the water to a boil. 
  • Place the lobster on its back in the water and cover.
  • Reheat on medium heat for about five to eight minutes. 
  • Take the lobster out of the pot and let it cool before serving

Eat your lobster in the right order - If you want to get one up on a dinner guest, you could point out that they're eating their lobster the wrong way around. When you're eating hot lobster, eat the tail first because that's going to go cold the quickest. Save the claws until last as they take the longest to get into and are going to stay warm. Eating in this order will also be a lot easier - it will look a lot cleaner (as you can discard the bits of shell easily), and a lot more organised."

Avoid eating lobster brains - unless you know you can handle it.You can eat the body of the lobster, but if you're out on a date and you haven't done it before, I'd advise that you don't. Personally, I would only ever eat a little bit anyway, but most people don't like it. You will be able to see the brains and bits easily - it is a browny green colour and has a completely different taste and texture (it's very strong and not as sweet). Don't eat it unless you know you like it or you'll risk looking rather foolish."

 Enjoy with white wine

"Always drink white wine with your lobster. Red wine is too strong. You want something sweet and light:

  • With a traditional hot dish enjoy an oaky Chardonnay.
  • When served cold enjoy with a dry white, like Muscadet.
  • As an alternative try with a sparkling wine for summer.

How to eat lobster?

 Step 1

 The first thing to do when your cooked lobster arrives is turn it over and announce whether it is a male or a female. How can you tell? Most people start by breaking off the legs. Holding the lobster by the back, gently pull off the legs with a twisting motion. Don't throw these away: there are plenty of delicious morsels inside!

 Step 2

Next, take off the claws, which are also called chelipeds. Tear them off at the first joint, again with a gentle twisting motion, and note that the crusher claw usually is bigger than the tearing claw.

 Step 3

 Gently remove the loose part of the claw. Again, check for especially tasty morsels in small parts!

 Step 4

 Using a nutcracker, break off the tip of the large section of claw, revealing the meat.

 Step 5

 With your forefinger, push the meat from the tip of the claw out the larger open end. Notice the mouth parts, antennae, antennules, and rostrum or beak, all of which are inedible.

 Step 6

 Grasp the tail portion with one hand, and the back with the other hand. Twist to separate the two sections.

 Step 7

After that, turn to end of the tail which has small flippers, or telsons, at the base. These provide tasty if miniscule chunks of meat to those who don't mind a little extra work.

 Step 8

Arguably, the best part of the lobster (the debate rages between tail lovers and claw lovers) is the tail meat. Then insert your fingers into the telson end to push the tail meat out intact through the larger opening.

 Step 9

Peel off the top of the tail to reveal the digestive tract, which should be removed before eating the rest of the tail meat.

 Step 10

 Intrepid diners who explore further find small chunks of meat inside the carapace, the hard shell or body of the lobster.

 Step 11

 They may also encounter the gills, the circulation system, and green "tomalley"(the digestive gland) and in a female lobster, red "coral" or "roe" (the unfertilized eggs). Hard-core lobster lovers eat the latter two.

What's the green stuff?

It's the lobster's liver or more accurately, its digestive system. Although many people like to eat the "tomalley" it probably isn't a good idea because this is where pollution in the lobster's own meal choices would become concentrated in the lobster's body.

What's the red stuff?

It's the roe, the unfertilized eggs of the female. Lobster eggs were once considered a delicacy, like caviar. The roe is also called "coral" because of its bright red color.

What is the nutritional value of lobster?

Nutrition studies show that 3 1/2 ounces of lobster meat (without the butter) contains only 90 calories, compared to 163 calories for the same amount of chicken and 280 calories for sirloin steak. Lobster also contains omega-3 fatty acids, the "good " cholesterol that seems to reduce hardening of the arteries and decrease the risk of heart attacks.

Can you eat lobster when there is a shellfish ban?

Yes. Lobsters, unlike mussels, oysters, and clams, are not "filter feeders." Filter feeders pump sea water, and any plankton or pollution it carries, through their bodies. Any toxins in the water will be concentrated in their flesh.

Meat eaters like lobsters, crabs, and fish do not filter plankton from sea water, so they are safe to eat during an outbreak of red tide.

 Finally, here are some lobster fun facts for you

 Lobster Fun Facts

  • "Lobsters can be left and right handed like humans. This is determined by what side the larger claw is on."
  • "Of the more than 10,000 eggs the female will lay, only ten may make it through the first month of life."
  • Lobsters outgrow their shells. A lobster will shed its shell over 25 times in the first 5 years of its life. This is called molting and each time it happens the lobster gets bigger.
  • A female lobster is called a hen while a male lobster is called a cock. Of the more than 10,000 eggs the female will lay, only ten may make it through the first month of life.
  • Females tend to have wider tails (the better for carrying all those eggs), while males tend to have larger claws. Another clue: the feathery appendages under the tail, calledswimmerets. On a female, the first pair of swimmerets are small and soft; on a male, hard and bony.
  • The lobster has not just two sizes of claws but also two kinds. The smaller, “fast” claw is designed to quickly seize and/or rip into something, thanks to incisor-like spikes on the claw’s inside edges combined with fast-twitch muscle tissue. The larger, “crusher” claw has molar-like bumps that help it grip, and slow-twitch muscle tissue that helps it crush anything hard (clams, mussels, another lobster’s claws). Lobsters can be left and right handed like humans. This is determined by what side the larger claw is on

Bon Appetite!





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