Enjoy Lobster—for the health of it!

 

LOBSTER IS GOOD … AND GOOD FOR YOU!

Classification of Lobsters

 

Chickens                 1 – 1 1/8 lb.

Quarters                   1 ¼ lb.

Selects                      1 ½ - 1 ¾ lb.

Deuces                     2 lb.

Heavy Selects        2 – 2 ¼ lb.

Small Jumbo’s       2 ¼ - 2 ½ lb.

Jumbo’s                   2 ½ lb. + up

Cull                           Any size having less

                                  than 2 full grown claws

 

 

Lobster is also high in:

· Amino Acids

· Potassium & Magnesium

· Vitamin B12, B6, B3 (niacin), and B2 (riboflavin)

· Calcium and phosphorous

· Iron, zinc, and vitamin A

 

The two most common ways to cook lobsters are steaming and boiling.  Most fishermen prefer to steam lobsters.

 

To Steam Lobsters:  Put about 2 inches of seawater or salted fresh water in a large kettle.  Bring to a rolling boil and then put in the live lobsters, one at a time, grasping them just behind the claws. Bring to a boil again and then begin timing.  Allow 18 min. for chicken & quarter lobsters and 20 min. for selects and up.

 

To Boil Lobsters: Fill kettle 3/4 full of water, allowing about 2 1/2 quarts of water for each lobster.  Bring to a rolling boil and put in live lobsters one at a time and let the water boil again.  Lower the heat, cover, and simmer for about 15 min for chicken and quarter lobsters and 20 min. for selects and up.

1. Twist off the large claws.

2. Crack each claw with nutcracker, hammer or rock..

3. Separate the tail from the body by arching the back until it cracks.

4. Break off the tail flippers.

5. Insert a fork and push the tail meat out in one piece.  Remove and discard the black vein which runs the entire length of the tail.

6. Unhinge the back shell from the body.  The green part in the body cavity is the “tomalley”, or liver, which some people consider the most delicious part of the lobster.  The coral colored roe is also edible.

7. Open the body by cracking it apart sideways.  Lobster meat lies in the four pockets (or joints) where the small walking legs are attached.  The small walking legs also contain meat which can be removed by sucking.