DailyDirt: Lobsters — Sea Food Different
from the urls-we-dig-up dept
Lobsters have an interesting culinary history. While these invertebrates are now generally considered an expensive meal for special occasions, they were once so plentiful in the northeastern US that they were a cheap food fed to prisoners — and subsequently considered “cruel and unusual punishment” to be served as a daily meal. (Perhaps they just didn’t have much melted butter in the 1800s…) But lobsters have re-gained their status as a luxury food item, and here are just a few interesting stories about these critters.
- An approximately 80-year-old lobster, named Larry and weighing 17 pounds, was saved from a fate of boiling water and butter by Don MacKenzie and released into the Long Island Sound. Larry’s age was only approximate, but based on how many times he had molted, he’s between 70-100 years old — and probably wouldn’t have been a very tasty meal anyway. [url]
- Getting lobster meat out of its shell can be messy, unless you use about 87,000 pounds of water pressure. Forget your nutcrackers. A water-filled pressure chamber humanely kills lobsters instantly and can cleanly separate every morsel of lobster meat from its shell. [url]
- Over the last few years, a bunch of strangely-colored lobsters have been caught. Blue lobsters, orange lobsters, white lobsters — and even lobsters that are half one color and half another — have been turning up more frequently. But they all still turn red after they’re cooked, except for the white ones…. [url]
If you’d like to read more awesome and interesting stuff, check out this unrelated (but not entirely random!) Techdirt post.
Filed Under: food, invertebrates, lobsters, molting, pressure chamber
Comments on “DailyDirt: Lobsters — Sea Food Different”
how can I generate 90K lbs of water pressure at home!?!!
I’m looking forward to eating perfectly de-shelled lobsters that have been flash-frozen like sushi meat… YUM. NOM NOM NOM
Actually, around here they used to be used...
..as fertilizer, as well. Well, maybe not the meat, but the leftovers from the carcasses.
Older lobsters still taste good. The best time to cook ’em is when they’re all mottled and varigated, and with a hard, hard shell. Just before they’re going to molt.
Then you get what we call a ‘full’ lobster, with lots of flavour and lots of meat. Getting the meat out is a matter of technique, lotsa practice. And twelve years of judo – developping your kumi kata.
The lobstahs we Mainahs eat are no biggah than a pound’n’a’haaf. It’s moah werrk, to eat them little things, mistah, but they taste a ton bettah.
most interesting lobster article i have read
Consider the lobster, by dDavid Foster Wallace,