|Ready to cook. Photo by Debi Lander.|
Right, with lobsterman and Liscombe Lodge Food and Beverage manager Ryan Hagen showing the way. Still, a lot to learn.
Male or female? Females have the longer tails for carrying eggs. Females gestate for nine months but, lucky gals, can choose when during a two-year period they want to start.
Males have the larger claws. Ah, those claws. One is the pincer, the other the crusher and you don’t want to be caught by either so pick a lobster up on its carapace behind and out of range of the claws.
|Lobster 101. Photo by Debi Lander.|
You can keep them alive in the fridge under wet newspaper for up to four days, but don’t ever eat a lobster that has died before hitting the boiling water.
Ryan says lobsters don't feel pain, although who but the lobster knows for sure? They are very lethargic, cold water creatures by nature, so what is pain to us probably doesn't wake up until the lobster is already dead.
Think of the sensuous luxury of consuming that fresh, warm meat and let your lobster take the plunge. Remove the rubber bands from its claws first, says Ryan.
|Ryan adds lobsters to the pot. Photo by Debi Lander.|
|Tools for the lobster feast. Photo by Debi Lander.|
|Ryan dries off the lobster as it cools. Photo by Debi Lander.|
|Ryan shows off his cracking skills. Photo by Debi Lander.|
|Now it's our turn to work. Photo by Debi Lander.|
|Debi salutes her lobster with a glass of good Grand Pre, L'Acadie Blanc. Photo by Judy Wells.|
Those humongous 10 or more pounders? Not good eating. Too old, too tough. The smaller 1 1/2 to 2 1/2 pounders are for best for eating.
Excuse me now, please. Need to check the boiling lobster pot.