Truly the ultimate white meat?
Harvested from cold coastal waters, Maine lobster has a distinctive flavor that is both mild and slightly sweet. It makes an impressive entree, delicious served in pasta dishes, salads, quiches, bisques, soups, stews and sandwiches. Lobsters are low in fat, calories and cholesterol and high in nutrition, they can be baked, broiled, grilled, microwaved, sautéed or steamed.
Black marks or holes in the shell are not caused by contamination, but rather from the results of wear and tear or indicates an older lobster that has not recently shed its shell.
They are most commonly greenish brown/black, but can also be blue, yellow, red or white. All except the white ones turn red when cooked.
Hard shell versus new shell; New shell lobsters have recently molted (shed) in order to grow and the lobster has not yet grown into its new shell. Lobsters increase in size about 20% every time they molt. New shell lobster lovers claim the meat is sweeter while hard shell lobster lovers feel theirs has more meat. Actually, the lobster in the shell of a new shell lobster is not smaller, it just hasn’t grown into its new shell. Only hard shell lobsters can be shipped live, they have a longer life span out of the icy Maine waters.
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