Live Lobsters

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kristi0119

SBH Member

• Jan 12, 2011

• #1

I want to steam live cold water lobsters (Maine or New Hampshire) for my anniversary and I don't want to buy the ones from the grocery store tank. Any suggestions on good online companies to use? Lobster Gram, Sagamore Lobster, etc. seem reputable but you never know.

 

MIke R

Senior Insider

• Jan 12, 2011

• #2

Sagamore is good....MaineLobsterDirect.com is good....Lobsterstogo.com out of Rockport Maine is good

 

K

kristi0119

SBH Member

• Jan 12, 2011

• #3

Thx Mike! I figured you would be the expert :laugh:

 

MIke R

Senior Insider

• Jan 12, 2011

• #4

they all sell a nice bisque and chowdahs too to go with the bugs if you want

 

K

kristi0119

SBH Member

• Jan 12, 2011

• #5

I've heard "steamers" are a welcome addition as well...although I've never had them.

 

MIke R

Senior Insider

• Jan 12, 2011

• #6

this is the absolute best seafood market in NH and the only one I would ever shop in if I couldnt get my own stuff off the boats or out of my own traps....

and they ship

http://www.sandersfish.com/

 

MIke R

Senior Insider

• Jan 12, 2011

• #7

kristi0119 said:

I've heard "steamers" are a welcome addition as well...although I've never had them.

Click to expand...

steamers are ok..the shells are very soft so I dont know how they ship.....littlenecks are better steamed anyway....much

 

JEK

Senior Insider

• Jan 12, 2011

• #8

If you've never had steamers, some instruction is in order:

http://timeinthekitchen.com/2009/05/how-to-cook-clean-and-eat-a-new-england-steamer-clam/

 

Rosemary

Senior Insider

• Jan 12, 2011

• #9

Great tutorial! My great grandfather taught me how to eat them the day Neil Armstrong walked on the moon. A rich full day.

 

MIke R

Senior Insider

• Jan 12, 2011

• #10

the problems with steamers is if they person selling them hasn't purged them, they can be sandy and gritty....I purge mine in an onion sack for at least a day before I cook them

 

JEK

Senior Insider

• Jan 12, 2011

• #11

Even if they are purged they can be a bit intimidating for newbies. Best experienced in the company of an expert.

 

K

kristi0119

SBH Member

• Jan 12, 2011

• #12

Thanks for all the tips!!! Much appreciated!

 

MIke R

Senior Insider

• Jan 12, 2011

• #13

go with the littlenecks....much better flavor...easier to eat

 

Voosh

Senior Insider

• Jan 13, 2011

• #14

I eat what I need to. The rest I simply enjoy.

Thanks too - for tips on making the "scarfing" even better.

 

ccg

SBH Insider

• Jan 13, 2011

• #15

Mike - Can you explain where the terms chicken; pounder; quaters; halves came from to classify a lobster. I see that they are weight based but am confused by the poultry label.

Thanks
Charlotte

 

MIke R

Senior Insider

• Jan 13, 2011

• #16

chick or chicken simply means small...under 2 pounds and usually a pound and a quarter...

other terms you'll want to know are

cull..means one claw missing

pistol..means no claws at all

sleeper...means close to death or dead....dont buy or consume no matter what they tell you

soft shell..a lobster who has just moulted its hard shell....they are usually cheaper and for good reason...some people like the taste....most dont..hence the cheaper price

 

ccg

SBH Insider

• Jan 13, 2011

• #17

Thanks for the lobster lesson.