Lesson learned about Lobster

[Knight]

Wanting to have my wife enjoy lobster on our 63rd. anniversary I had a 4lb. live lobster Fedex'ed to us from Maine. The lobster was very much alive so no concern about spoilage.

The lesson learned is a lobster that large is really-really difficult to remove the meat from the claws. We have the tool usually used to crack the shell but on those claws cracking the shell took using a hammer. Next time will be 2 or 3 // 1 & 1/2 lb. size.

 

[jimintoronto]

In the far distant past, in the early 1980's, I was in the wholesale Lobster business, buying live Lobsters from Nova Scotia, and having them flown to Toronto by Air Canada. My customers were large hotels, banquet halls, and some of the local community service clubs like the Lions, Rotary and Kinsmen. I would order up to a thousand pounds of live Lobsters at a time, all of which were "pre sold ". My mark up at that time was double what I paid the Nova Scotia suppliers per pound.

In my personal opinion a four pound lobster is like eating beef from a 15 year old cow. A better choice would have been two 2 pounders. Younger is better, in terms of taste and ease of eating the crawler. A Lobster has 2 different claws, and I used to joke that they have both a fork and a knife as claws. One claw holds their prey, while the other claw takes it apart, to eat it.

Commercial Lobster sellers have cold salt water holding tanks where they hold the animals, so the customer will get lively and active Lobsters. Canada exports both live and flash frozen Lobsters all over the world year round. In the month of December, Lobsters are shipped by the plane load to Europe from Canada, as it is considered a Christmas time delicacy there.

My business motto was....You can't get a fresher Lobster, unless you go to the dock and buy one from a Lobster boat, your self.