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Lobsters July 2016

Lobsters July 2016 Lobsters

Radio 4 yesterday, about lobsters:

English secret agents used to hide messages in lobsters so that the lobster pots could be raised and the messages found by fishermen who could then send them on to the Resistance in France.
The only trouble was that the lobsters were mo
dels and coloured red. Hope the Gestapo didn't realize that it's only cooked lobsters that are red!

If you are in Padstow, visit the National Lobster Hatchery, which we did a couple of years ago. They were notable for allowing our dog to visit as well, got to admit she was rather bored, but we loved it.

As Arthur Daley said, "The world is your lobster".





Don't know how to buy lobsters?

If they are red, they are cooked (see above!).

If they are blue or blue-black, they are alive.

There
is an assumption that if they are alive is better, but that's not always true.

What you have to know is how the lobster is caught and what happens to it afterwards. For example it's a long journey over here for Canadian lobsters, resulting in less meat. But this can also be true of English lobsters, where they are tanked for too long after they are caught, and some, although alive, are nearly empty of meat. The same can happen in restaurants that have tanks of live lobsters.

The best way to have lobsters is straight out of the sea, then cooked straight away (you don't have to live by the coast, inland towns such as Reading can get lobsters that are less than 24 hours out of the sea). Don't go for the ones with smooth shells, the ones with barnacles and that look a bit knocked about are better!

They are easy to eat, the lung problem (fingers) that you get in crabs doesn't happen. The lungs are between two shells so you naturally don't come into contact with them. There might be a small black vein that you can remove, like deveining prawns.

Some people don't like the roe (coral), just take it off it you don't like it.

If there is a slight green tinge to the flesh, that doesn't mean it's bad, it is just a reflection of what it ate last. The way to tell if a lobster is bad is if it has a slight ammonia smell - then it's on its way to being uneatable.

The keeping quality of lobsters is good, 3 or 4 days in the fridge.

So buying lobsters is easy, just buy them from us!


Created On  6 Jul 2016 13:05 in Did you know?  -  Permalink

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