Lobster

Any really good places to have lobster

SunsetKid wrote:Any really good places to have lobster

Difficult question since so few places serve it and it is RIDICULOUSLY high priced here if you can find it. I suggest you go to Pacifico Pescaderia and cook it yourself. Don't confuse Lobster with Langostinos.

There is no real Lobster here, since I only consider Maine or NE Lobster real lobster, from cold water.

The Mexican lobster season is closed most of the summer so finding anything fresh is not possible ... unless flown down from up north. Red lobster or rock lobster does not compare with those from Maine. Better off with Langostinos or Chacales (river shrimp)

http://sparksmex.blogspot.mx/2012/07/red-lobster-season-mexico.html

http://sparksmex.blogspot.mx/2012/07/steak-and-lobster.html

sparks wrote:The Mexican lobster season is closed most of the summer so finding anything fresh is not possible ... unless flown down from up north. Red lobster or rock lobster does not compare with those from Maine. Better off with Langostinos or Chacales (river shrimp)

http://sparksmex.blogspot.mx/2012/07/red-lobster-season-mexico.html

http://sparksmex.blogspot.mx/2012/07/steak-and-lobster.html

Agreed. Maine lobsters also go up and cover Nova Scocia and other
areas in Canada. No difference.

Z

The lobster is very good at Adelita´s Restaurant.

Zedinmexico wrote:

sparks wrote:The Mexican lobster season is closed most of the summer so finding anything fresh is not possible ... unless flown down from up north. Red lobster or rock lobster does not compare with those from Maine. Better off with Langostinos or Chacales (river shrimp)

http://sparksmex.blogspot.mx/2012/07/red-lobster-season-mexico.html

http://sparksmex.blogspot.mx/2012/07/steak-and-lobster.html

Agreed. Maine lobsters also go up and cover Nova Scocia and other
areas in Canada. No difference.

Z

Sorry forgot to mention Nova Scotia, probably more from there than from Maine. Both Nova Scotia and Maine are great places to visit, very picturesque for photographers.

I'm in New Brunswick right now. Lobster off the boat is running about $5 a pound. Heck of a deal, and the best lobster in the world!

Walter, you lucky son of a gun. Love the stuff.

Minor and very slight disagreement, I prefer Maine Lobster. In fact will eat it for lunch and dinner every day if in Maine, however sure wouldn't turn down a Canadian lobster either. It's pretty close.

Here is an interesting blurb on the subject:
"I called the manager at The New England Provisions Company where I have bought lobsters and they only sell Nova Scotia lobsters. I asked him the difference. He said that the difference is in the propensity of the Nova Scotia lobster to shed less often in the summer. The percentage of hard shell lobster is much higher and soft shedders are easy to detect and cull out of the inventory.
What does this mean? The hard shell lobster have more meat. This is what Chef Gordon is in a huff about, They cook up 100% yield with out loosing any to mushiness or inferior soft meat. They also ship better with a survival rate of 100%. No deads, no soft shells, no mush.
Overall he said that even though the Nova Scotian lobsters cost more; his company saves on the 0% loss rate from not having to give credits, no one complains of the quality. They arrive alive and cook up perfect. He said, the lobsters from further south shed more often and are often (summer lobster) firm shells to medium shells which have less meat and can cook up mushy some times. They also do not ship well by air cargo or Fed Ex.
Some people really like the summer lobster but the trade off is in yield even if the are cheaper; they actually can cost more due to yield. As far as taste, hard shell lobsters from both areas taste the same unless they are caught near rivers because of salinity. The firm to soft shelled lobsters do taste different in comparison to hard shell but all soft or firm shell lobsters taste the same. You can find more info at http://www.newenglandprovisions.com/.
His belief about the fit that the Chef threw was more theatrics but with some truth about hard shell lobsters being better quality but not better taste. Summer lobster does taste different is softer. Many say they are sweeter but the trade off is there is much less meat per lobster and they are often mushy with skinny tails and claws. He did say that lobsters that are kept in a tank for long periods take on a different taste especially if the tank is not a real large , modern, lobster tank with biological filters and regular changes of fresh ocean water."

Very interesting post. As far as Lobsters shedding, don't they shed during the months ending in "R"?

Is the water temp much colder in NS and NB compared to Maine or Mass to make the lobsters better?

I don't know why they call the spiny lobster caught off Florida, lobster? In that warm water how could it taste good?

It seems that they are pretty close: 4 to 15 or 20 winter/summer.

Always look for the Canadian flag on their tails...

ferret wrote:John, sometime you have to try Cuban lobster. Divine!

Actually, I don't like lobster, strange for someone from New England (Mass), but my Dad absolutely loved it. He worked in the oil burner and heating field. One of his customers was James Hook & Son Lobster Co on Atlantic Avenue (waterfront) in Boston. He used to bring home free lobsters from the owner. The company is not there anymore as it had a huge fire.

HelperGuy wrote:Here is an interesting blurb on the subject:
"I called the manager at The New England Provisions Company where I have bought lobsters and they only sell Nova Scotia lobsters. I asked him the difference. He said that the difference is in the propensity of the Nova Scotia lobster to shed less often in the summer. The percentage of hard shell lobster is much higher and soft shedders are easy to detect and cull out of the inventory.
What does this mean? The hard shell lobster have more meat. This is what Chef Gordon is in a huff about, They cook up 100% yield with out loosing any to mushiness or inferior soft meat. They also ship better with a survival rate of 100%. No deads, no soft shells, no mush.
Overall he said that even though the Nova Scotian lobsters cost more; his company saves on the 0% loss rate from not having to give credits, no one complains of the quality. They arrive alive and cook up perfect. He said, the lobsters from further south shed more often and are often (summer lobster) firm shells to medium shells which have less meat and can cook up mushy some times. They also do not ship well by air cargo or Fed Ex.
Some people really like the summer lobster but the trade off is in yield even if the are cheaper; they actually can cost more due to yield. As far as taste, hard shell lobsters from both areas taste the same unless they are caught near rivers because of salinity. The firm to soft shelled lobsters do taste different in comparison to hard shell but all soft or firm shell lobsters taste the same. You can find more info at http://www.newenglandprovisions.com/.
His belief about the fit that the Chef threw was more theatrics but with some truth about hard shell lobsters being better quality but not better taste. Summer lobster does taste different is softer. Many say they are sweeter but the trade off is there is much less meat per lobster and they are often mushy with skinny tails and claws. He did say that lobsters that are kept in a tank for long periods take on a different taste especially if the tank is not a real large , modern, lobster tank with biological filters and regular changes of fresh ocean water."

Yes you are correct the lobsters from off Bar Harbor ( where the ferry goes to Nova Scocia) are better
than the lobsters from farther south so I believe that farther north is better for lobsters. Part of it to be
frank also could be the Canadians are doing a better job for the consumer. I am the first of my family to
not live in the Bar Harbor area but I did help my uncle as a youth pulling lobster pots and he taught me
a lot and he said farther north is better. Pollution could be a problem farther south to be honest which doesn't
help product. I have eaten so much lobster I don't like it other than a good lobster roll. Believe it or not in
the early days when Maine was part of Mass. they had a law that you could only feed endentured servants
lobster three time a week LOL or something like that.

Z

Wow, those were the days. Being forced to serve less lobster. I could really go for a good lobster roll. On the Food Network they are constantly showing food trucks and stands selling incredibly cheap, totally loaded lobster rolls.

Zed - Your story about Bar Harbor brings me back more years than I want to admit. We've been there about 3 or 4 times because we've been all over Nova Scotia 3 times. I love that little island and anyone who hasn't seen it is missing something. My Dad had a boat built in Digby NS, so we went to check on its progress.

johninajijic wrote:Zed - Your story about Bar Harbor brings me back more years than I want to admit. We've been there about 3 or 4 times because we've been all over Nova Scotia 3 times. I love that little island and anyone who hasn't seen it is missing something. My Dad had a boat built in Digby NS, so we went to check on its progress.

FYI John. Nova Scotia is not an island. Cape Breton is an island. Digby is on the mainland of Nova Scotia.

HelperGuy wrote:Wow, those were the days. Being forced to serve less lobster. I could really go for a good lobster roll. On the Food Network they are constantly showing food trucks and stands selling incredibly cheap, totally loaded lobster rolls.

Trust me you can get sick of eating a fresh steamed lobster. I am also sick of smoked Salmon after eating it for 25 years at
HP from all the PNW fisherman. I even got sick of Dunganese (sp) crab. Only thing I like now is crab or lobster roll or cakes.
Never got sick of Halibut. I know something must be wrong with me.

Z

Heck no, I agree. Lobster is far too rich, as is smoked salmon, to eat regularly without developing an aversion. I recently started smoking my own salmon, and have a killer recipe. But after making it every couple of weeks for a few months, I'm beginning to pull back. I imagine it will be more like every couple of months or something, because the "treat value" has gone out of it.

On the other hand, I haven't had lobster or good crab since I came here from Canada nine years ago, and I sure could use some. I will have to try Adelita's.

HelperGuy wrote:Heck no, I agree. Lobster is far too rich, as is smoked salmon, to eat regularly without developing an aversion. I recently started smoking my own salmon, and have a killer recipe. But after making it every couple of weeks for a few months, I'm beginning to pull back. I imagine it will be more like every couple of months or something, because the "treat value" has gone out of it.

On the other hand, I haven't had lobster or good crab since I came here from Canada nine years ago, and I sure could use some. I will have to try Adelita's.

So what happened there dude? Were you rolling your own with cheap paper? Geez, that makes 'em real hard to light up.

Wow!

If you don't like lobster you have a problem! They do have good lobster here.

Wow!

If you don't like lobster you have a problem! They do have good lobster here.

SunsetKid wrote:Wow!

If you don't like lobster you have a problem! They do have good lobster here.

Where? Are you kidding? Good lobster here, you must be joking.

Doesn't look like you've been following this topic.

E-raq wrote:

HelperGuy wrote:Heck no, I agree. Lobster is far too rich, as is smoked salmon, to eat regularly without developing an aversion. I recently started smoking my own salmon, and have a killer recipe. But after making it every couple of weeks for a few months, I'm beginning to pull back. I imagine it will be more like every couple of months or something, because the "treat value" has gone out of it.

On the other hand, I haven't had lobster or good crab since I came here from Canada nine years ago, and I sure could use some. I will have to try Adelita's.

So what happened there dude? Were you rolling your own with cheap paper? Geez, that makes 'em real hard to light up.

I can't believe you're the only one who caught me on that!

zenwoodle wrote:
FYI John. Nova Scotia is not an island. Cape Breton is an island. Digby is on the mainland of Nova Scotia.

Just a slip of the lip, he probably meant Rhode Island.

George