As a New Englander born and bred, I grew up munching on seafood like fried clams, chowders, and the ocean's tiara-wearing superstar: lobster. It's as common here as hot dogs at a baseball game and pops up on nearly every seafood menu, whether it's a lobster roll, boiled lobster, or the classic New England Clambake on the 4th of July.
Now, let's dive into some history about these tasty crustaceans.
When the first European settlers hit North America, lobsters were so plentiful they practically formed beach barricades two feet high. They were the protein-packed fast food of the day. Back in colonial times, lobsters were seen as the ocean's vacuum cleaners. Eating them was like admitting you couldn't afford a cat's diet.
Native Americans, being the resourceful folks they were, used lobsters to fertilize crops and as bait for fishing. For dinner, they wrapped them in seaweed and baked them over hot rocks, inspiring the timeless New England clambake.
In the colonial era, lobsters were as cheap as dirt, so they were often served to prisoners, slaves, and indentured servants. My maternal grandma used to tell tales of hiding lobster shells deep in the trash to dodge the "low class" label.
During the Victorian era, Boston baked beans were the luxury item at 53 cents per pound, while lobster was the bargain bin special at just 11 cents per pound. It wasn't until the mid-19th century that lobster got its glam makeover and started charming the fancy diners. Prices soared. The rise of summer tourism saw wealthy New Yorkers fleeing to Cape Cod to escape the city's sauna-like conditions. Returning home, they craved Boston baked beans and boiled lobster, ready to shell out the big bucks for them.
Hard Shell Lobsters vs. Soft Shell Lobsters:
Lobsters grow by ditching their old shells like last season's fashion. Just after molting, they're as soft and squishy as a marshmallow until their new shell hardens. It takes about 5-7 years or 25 wardrobe changes for a lobster to hit one pound, the minimum legal size. Freshly molted soft shell lobsters are mostly water and offer less, softer meat. Hard-shell lobster meat is firmer and the better choice for your plate.
Why the Rubber Bands?
Despite what you might think, those rubber bands on lobster claws aren't just there to make them easier to handle. Picture a tank full of lobsters turning into a seafood version of Hannibal Lecter! To keep them from snacking on each other, their claws are tightly banded or fitted with wooden plugs. Bon appétit, not!
Lobsters are like the divas of the seafood world; they can kick the bucket en route to market or in a store's display tank, losing weight and thus profit. To salvage some cash, stores might steam a deceased lobster. But buying a cooked lobster is a roll of the dice. A dead lobster is safe to eat within 24 hours, but you won't know this when buying a cooked one. Don't be lured by a bargain. Unless the clerk is eagle-eyed about which lobsters have gone belly up in the tank, you risk food poisoning or an unplanned ER visit. When picking a lobster, ensure its tail is curled under its body and its claws are lively when lifted.
Cooking Lobster:
Live lobster can be boiled, steamed, grilled, or baked. The white meat of the Maine lobster is found in the tail, claws, and knuckles. The red stuff in the tail is the "roe" or female eggs, considered a delicacy. The greenish goop at the junction of the body and tail is the liver or tomalley, with a unique peppery taste.
A favorite New England cooking method, this Italian Diva splits a live lobster and prepares a stuffing of crushed Ritz crackers, melted butter, seasoning, and chopped raw shrimp. Bake in the oven for about 20 minutes per pound and serve with melted butter.
Cooking Tip:
If you're squeamish about tossing a live lobster into boiling water, pop it in the freezer for 20 minutes to give it a chill pill, then drop it into the hot water. Lobsters lack a nervous system, so they don't feel "pain" as we do.
Fun Facts:
· The largest lobster on record was caught off Nova Scotia in 1988. It weighed 44 pounds and was 42 inches long. Scientists believe it was at least 100 years old.
· In the 1840s, lobsters sold for 2 cents apiece.
· In 1876, the first lobster pound was established in Vinalhaven, Maine, which is still home to a thriving lobster fishery.
· Currently, Maine has 4,500 lobstermen working in the industry.
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