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How to Talk Lobster
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Sizes
The debate about size and flavor has raged
for decades. Now, there is an additional
discussion about soft shell shedders versus
hard shells. We have our opinions but honestly,
we’re happy with any of them so long as
they are genuine Maine Lobster and really
fresh. What’s your opinion?
- Shorts or Snappers - A lobster
under the legal size limit
- Chicks - A lobster weighing
about 1 pound
- Culls - A lobster that has
lost one or both claws.
- Quarters -A lobster weighing
1-1/4 pounds.
- Selects - A lobster weighing
from 1 ½ to 1 3/4 pound
- Deuces - A lobster weighing
about 2 pounds
- Jumbos - A lobster weighing
over 2-1/2 pounds.
Parts
Carapace: Hard-shell of the lobster
with the claws, knuckles and tail removed.
It houses the legs, tomalley, and, in the
females, the roe.
Claws: The larger of the two claws
is called the crusher claw and the smaller
claw is called the pincer or cutter claw.
They are full of tender, sweet meat.
Knuckles: The two joints to connect
the large claws to the carapace. Connoisseurs
say the knuckle meat is the tastiest.
Tails: The tail holds the biggest
piece of meat in the lobster.
Legs: The four pairs of legs contain
small strips of meat that take some work
to remove.
Roe: The red stuff is the “coral”
or tiny lobster eggs of the female lobster.
The roe is black uncooked. Some consider
lobster eggs a delicacy, like caviar.
Tomalley: The light-green "tomalley"
in the carapace of the lobster is the liver
and pancreas. Although lobster lovers adore
the rich as butter tomalley, it should not
be eaten regularly. As with other animals,
contaminants may settle in the liver, so
its best to be on the safe side. |
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