Learn About Lobster

From April 1st to the end of June, give or take. Why? The lobsters have shed their old shells in the fall, taken on new shells and filled out, consuming protein on ocean bottom over the winter. The meat content is the greatest at this time of the year, and the price is comparatively low in May and June. Lobsters at this time of year are both a terrific dining experience and good value as well.

Hold the lobster by the thorax, (the body), and gently press in on the shell. If is it hard, ‘rock hard’, the odds are overwhelming that it is full of meat inside. If it is squishy, or like a ping pong ball, the odds are the meat content inside is just marginal.

Generally, a simple presentation. They take a very large pot, put 2cm of water in the bottom (ideally ocean salt water), bring the water to a boil, remove the bands from the lobster’s claws, and then immerse the lobster(s) in the pot.

If they are 1-1.5 lb size, steam the lobsters for 20 minutes after the water comes again to a boil. If they are 1 1/2 – 2 lb. size, steam the lobsters for 24 minutes after the water comes again to a boil. If they are 2 ½ to 4 lbs., steam them for 26 minutes after the water comes to a boil. When they are cooked, immediately immerse the lobsters in ice cold water for about 4 minutes. The cold water will prevent the lobsters from overcooking in their own shells, and it will cause the meat inside to free up a bit from the inside shell.

Leave the lobster at room temperature and consume 15 minutes later. Or place the lobster in refrigeration and consume it any time over the next 12 hours.

Nova Scotians would frequently dip lobster in melted butter, vinegar or seafood sauce. The simpler presentation, the better.

Generally, the meat content is highest on a % basis from 1-1.75 lb. lobsters. Frequently lobster meat from lobsters larger than 4 lbs can be a bit stringy and have a less favourable taste as compared with smaller lobsters. But taste is subjective – and not all lobsters are created equally. We have always been of the belief that an 800 gram lobster is ideal, not too large and not too small, and with a meat texture which is just wonderful.

Homarus americanus.

‘Celebration Food’. It is great when someone has a special occasion, or visitors from away, or any event out of the ordinary. For most people Canadian lobster prepared virtually anyway is a special treat that they truly appreciate.