![]() ![]() Although large lobsters might look impressive, smaller lobsters are more affordable and cook more evenly. In Maine, the minimum size for legal harvest is one pound, and some areas enforce a maximum size as well, to protect older, larger lobsters. Whole lobsters’ range in size from one-and-a-quarter-pound “chicks” to jumbo lobsters (three to four pounds). In general, look for lobsters on the smaller end of the scale. Typically, though, fishermen release egg-bearing females to reproduce and keep the lobster population stable. Female lobsters have roe, which may be used for making coral oil or as a garnish for dishes. female: For cooking purposes, the differences between male and female lobsters are negligible. Since soft-shell lobsters do not ship well, you should only eat them locally. Hard-shell lobsters, on the other hand, have a higher meat yield because they have grown into their shells. Since soft-shell lobsters have yet to grow into their new shells, you’ll find water in between the shell and the meat. The newly-formed shells are thinner, so they’re easier to crack and pick. Soft-shell lobsters are lobsters that have recently shed their old shells to make room for new ones. soft-shell: Hard-shell lobsters and soft-shell lobsters aren’t different varieties of lobster they are just at different stages of growth. Lobsters that don’t show signs of movement may be unhealthy and unfit to eat. Hold the lobster from its outer shell and make sure the lobster holds its claws above its head and they should not be drooping. It should move its claws, legs, and tail. ![]() To check if your lobster is alive and healthy, pick it up. Just like other shellfish, whole lobsters should be alive before cooking. A dead lobster can start to become mushy within an hour due to enzymatic breakdown. frozen: Although it’s possible to purchase frozen lobster tails or pulled lobster meat live, whole lobsters have the best flavor. ![]()
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