Seafood Restaurant, Lobster Bakes, Clam Bakes, Chowder, Bisque and Catering, CT, Connecticut

Kick back and live the Lobster Lifestyle!




	T-Shirts are here! Sizes Small to XXL $15.95 each! LET'S TALK LOBSTER Do Lobsters feel pain? Like all arthropods, the nervous system of a lobster is very primitive, and contains far fewer nerve cells than our own nervous systems. The nerve cells are grouped in clusters called ganglia. Furthermore, a lobster has no cerebral cortex, the area of the human brain that gives the perception of pain. Why the bands? Lobsters are territorial, and when they encounter one another, they become aggressive and fight until one backs away. Lobsters do not have hands, they have claws, and they use their claws as weapons. This is the main reason their claws are banded after being harvested. Do Lobsters scream? No! They don't have vocal cords. Any sound you hear could be that of air escaping from the lobster’s body cavity as it expands from heating. Picking Your Lobster Lobster is one of the few meal choices that invites you to choose your own victim. This leaves the diner with several tough decisions: · Should you have a soft-shell or a hard-shell lobster? · Will a large lobster be as tender as a small lobster? · Should you choose a male or a female? · Should you choose a green lobster or a red one? According to David Dow, former Director of the Lobster Institute in Orono, Maine, "Most people in the industry prefer the new or soft shell lobster, the 'shedders'. Their meat is sweet, and the shells are easy to break apart". However, others claim hard-shelled lobsters are better because the meat is firmer and there is more of it than in a newly-molted lobster. Advocates of tail meat recommend getting a female whose tail is broader than a male's of equal size since she uses the space to carry her eggs. Because lobster meat can go bad quickly, it's generally necessary to cook a lobster while it's still alive. That means you pick a green lobster, but don't eat it until its shell turns red! How To Boil Maine Lobster Fill a large pot with sea water or salt water. A good rule of thumb is 2 tablespoons of salt to each quart of water. Bring the water to a boil. Plunge the lobster head first into the water and cook the lobster for 10 minutes for the first pound, AFTER the water returns to a boil. Add an additional 3 minutes per each additional pound. For example, a 2 pound lobster will take 13 minutes to be cooked to perfection. How To Steam Maine Lobster Put 2 inches of seawater or salted water in the bottom of a large kettle. Bring the water to a rolling boil over high heat. Put in the live lobsters, one at a time, grasping just behind the claws. Cover the pot, return to a boil as quickly as possible, and start timing. Allow 18 minutes for a 1-to 1Ľ-pound hard-shell lobster and 20 minutes for a 1˝-pound hard-shell lobster. If the lobster has a soft shell, reduce the cooking time by 3 minutes. Eating Lobster There are many ways to get at the meat of the lobster. There is the Daryl Hannah method as shown in the movie SPLASH! Efficient, but tough on the dental work. We prefer the Maine Twist, Crack and Poke method: 1. Grasp the claws and knuckles (the part that attaches the claws to the body) and with a twisting motion seperate them from the body. Twist the knuckles loose from the claw. Now the fun begins. Using a lobster or nut cracker, crack the claw and remove the shell. The meat from the shell should slip easily out of the remaining shell. If there is resistance or the meat breaks, pull the pinchers apart like a turkey wishbone ( make a wish, we guarantee it will come true). The smaller pincher will come off along with some cartlidge. The meat will now be easily removed. If some of the meat remains, use the small pincher like a pick and dig out the remaining meat. Dunk the lobster into melted butter and plop it into your mouth. 2. Crack the the knuckles with the cracker and remove the meat. Use the pincher if it helps. 3. Ok....this is the good part. Grab the tail section close to the body and again twist it off. Pull back the tail fan until it breaks away from the tail. You now have a small end and a large end. Take the tail into your left hand (if you are right handed) or your right hand (if you are left handed) and poke your index finger into the small end pushing the tail meat out the large end. Should the meat not slip right out, grasp the tail section in your hand and squeeze until you feel the underside "ribs" begin to crack. Re-insert your finger and watch the magic. Dredge the sweet meat through the butter and slurp away. 4. Remember, practice makes perfect. There is only one thing you can do...get another lobster and try it again. Go on, you know you want one. And as you slip the last bit of tail meat into your mouth, you see the sun slowly setting and a feelling of goodwill smooths over you. You finally know what it means to live The Lobster Lifestyle. Questions everyone asks: What's the green stuff? It's the tomalley, the lobster's liver. It filters all of the waste from the lobster's own food. It may not be a good idea to eat it, but it's a lobster lovers favorite! What's the red stuff? The caviar or unfertilized roe of the lobster. It used to be a delicacy but now it is used mostly to color and flavor soups and sauces. What's the nutritional value of lobster? Like anyone cares.... However, nutrition studies show that 3 1/2 ounces of lobster meat (without the butter) contains only 90 calories (who eats only 3.5 oz. of lobster-without butter?), compared to 163 calories for the same amount of chicken and 280 calories for sirloin steak. Lobster also contains omega-3 fatty acids, the "good " cholesterol that seems to reduce hardening of the arteries and decrease the risk of heart attacks. See, eat lobster more often, it may save your life! Email: info@thelazylobsterrestaurant.com Visit our full-service catering company at www.afineaffair-catering.com References: The Maine Lobster Promotion Council Cerullo, Mary M. Lobsters: Gangsters of the Sea. New York: Cobblehill Books, 1994: 56. Cobb, J. Stanley and Bruce F. Phillips. “The Biology and Management of Lobsters”. Vol. 2. Physiology and Behavior. New York: Academic Press, 1980: 463. Kravitz, Edward A. “On Violence and the Value of Animal Models of Aggression.” Vol. 2. 1. The Harvard Mahoney Neuroscience Institute Letter. Harvard Medical School, 1993: 4-5. The Lobster Institute. The University of Maine, Orono, ME. Robert C. Bayer, Ph.D. Exec. Director

What's the green stuff? It's the tomalley, the lobster's liver. It filters all of the waste from the lobster's own food. It may not be a good idea to eat it, but it's a lobster lovers favorite!