quote:

lleechef Posted – 07/18/2006 : 01:50:27
"Um, what’s a lobster roll?" I would patiently explain then while they were ooooohing and aaaaahing at the 1 1/2 pounders in the tank, I’d go in the back and get some HEAVY ARTILLERY….17-20 pound lobsters. The customers would go crazy!

I once saw a 32 pound lobster live …………….. at a Rhode Island lobster wholesaler’s holding tank back in 1970…………… a sight I’ll never forget

Following the week after 9/11, I flew into Portland ME and just happened to stay at the same Marriott facility that Abbi stayed in. The placed was covered with FBI, CIA, DEA and a whole bunch of other agencies I could not identify.

As you will recall, flights were mostly stopped. I was on a birding trip to Cadillac mountain and on the way back to Portland, I stopped at Young’s lobster pound in Belfast,ME. They had not shipped in better than seven days and all their huge stainless steel bins were overstuffed with lobster. They had quit buying cause they could not ship. They faced the certainty of starting releasing lobster’s they had purchased.

They had a fire sale and I bought two 2 pound lobsters with the trimmings for $10. They did not have beer but I went across the street and bought a six pack of something or other and enjoyed the feast and view from their dock and harbor.

http://www.acadiavacations.com/d344/d344-05.htm

Paul E. Smith
Knoxville, TN

lleechef,
having never tried monkfish, is it really tasty enough to be called "poor man’s lobster?"

I especially like the part between the tip of the tail and the antenna.

Some lobster trivia:

The New England "Blue Bloods" used to serve lobster to their servants. Lobster wasn’t fit for the aristocracy. My, my, how times have changed!

The pile of empty shells after dining?

quote:

Originally posted by mr chips

‘m no expert on lobster. Which part do they put in a lobster roll?

TCK………tails, claws, knuckles. Having worked in the lobster biz for quite awhile, I voted for the knuckle meat. It’s delicious and sweet.

The New Englanders in the "know" would come into Yankee Lobster and kind of act like Kramer, look around, and then whisper, "got any knuckle meat?" We usually did and I think we sold it for the same price as tails and claws.

One sure way to tell a person is NOT a New Englander is the standard question, "Um, what’s a lobster roll?" I would patiently explain then while they were ooooohing and aaaaahing at the 1 1/2 pounders in the tank, I’d go in the back and get some HEAVY ARTILLERY….17-20 pound lobsters. The customers would go crazy!

I’m no expert on lobster. Which part do they put in a lobster roll?