Lobster

Description

Casco Bay is a small inlet on the Gulf of Maine that is home to many sea creatures including bluefish, haddock, striped bass, and, of course, LOBSTER. The icy waters of the North Atlantic Ocean keep their lobsters in a perfect environment to grow, and ready for lobstermen to catch in their traps. An array of colorful shells, sharp claws, and meaty bodies in traps are hauled onto the down-easter by a pot hauler. From there, the crustaceans are sorted by shell hardness, size, and gender. Females are thrown back, usually with a notch V cut out their tail, and males are brought on board to be kept in an enclosed saltwater tank to bring back to land. These fresh lobsters are kept chilled and ordered directly from Hook to Fish, who ensures they are overnight air shipped directly to chefs’ waiting hands. Once safely delivered fresh, the chefs work to break down and utilize every part of the lobster from the meat pulled from the claws, to the shells made into a stock, all to incorporate the freshest taste of the ocean to the dish served to its lucky patrons.  

Lobster meat is typically harvested from the tail, legs, knuckles, and large claws. With a little work, you’ll find tender pieces in the lobster body or cavity. In cold waters, like that of the northern Atlantic, lobsters grow at a slower rate. It is because of this that Maine lobster meat is firmer and more succulent. The cool temperatures keep the salt water from permeating the meat. This helps explain why Maine lobster has a noticeably sweeter flavor than other species of lobster. The cold, pollution-free water produces tender, succulent meat, with a rich, luxurious texture.