Posted by Zoe Geoffrion , on Mar, 2018
It’s always nice to know a little more about the type of food you’re cooking, right? While many Boston chefs know everything there is to know about wholesale seafood, many would argue that also educating yourself about the fresh ingredients used in your dishes can enhance the culinary experience. Plus, who doesn’t want to sound smart in front of their dinner guests? Understanding more about lobsters and how they are harvested can be a great way to give a little appreciation to the crustacean on your plate.
A lobster isn’t just a lobster! There are actually numerous species of lobster which thrive in different environments. The coveted Maine lobster thrives in the cooler waters of the Atlantic coast, while spiny lobsters and rock lobsters prefer warmer environments like Florida waters and the Caribbean. The Maine lobster is famous in the culinary world due to its meatiness, beautiful red presentation when steamed, and its tenderness when prepared in the soft-shell, molten state.
The first documented lobster catch was in 1605, when lobsters were so plentiful that they were considered a poor man’s food.
It’s always impressive and a great conversation starter to whip out your knowledge of Guinness World Records, so here’s one related to lobsters: The largest lobster ever caught was located in Nova Scotia, and it was recorded to weigh 44 pounds and 6 ounces while measuring 3.5 feet long.
Did you know that there is such a thing as the Lobster Institute? It was formed in 1987 as a partnership with the University of Maine to encourage outreach, education, research, and conservation in the lobster industry.
The next time you order wholesale seafood from your local Boston supplier, consider some of these facts while you toss your lobster onto the grill or into a pot of boiling water.