Cockroaches of the Sea or. .

. .Delicacy of the Ocean?

Lobsters have a long and wonderful history, literally rising from the depths of the ocean and becoming one of the most sought after, and often expensive, seafoods around the world. In colonial times, lobster was so plentiful that it was given to children, prisoners, and indentured servants as a staple meal. Servants were so sick of eating lobster, they would often put in their contracts that they could not be fed lobster more than three times per week! Today, most people who love this tasty ocean dweller would be grateful for the privilege to dine on lobster this frequently.

So how did it go from poor man’s food to the expensive treat we know today? There was such a growing demand, the first trap fishery was founded in Maine, of course, around 1850. Lobstering became a way of life in Maine, and remains so still today as the largest lobster producing state in the country.

Originally, lobsters were caught by hand, along the shoreline as lobsters love to hide under rocks and other sea forms. Back then, a two pounder was considered too small, and would be tossed back. Only 4-5 pounders would be kept for meals. Crazy, right? Now, lobsters are caught using one-way, baited traps attached to colored buoys for identification. Lobstering is competitive and the back bone of Maine’s commerce.

What is so fascinating about the Maine lobstering industry is there are no written rules to territory or who can lay traps where. It is an unspoken understanding between the lobstermen and though they carefully guard their territory, poaching can still happen. While by law, poaching a lobsterman’s trap, or messing with it in anyway can result in a fine and loss of recreational or other fishing licenses, many lobstermen take matters into their own hands, sometimes the consequences are death.

Lobstering is a very serious, and lucrative industry. There are laws now protecting the species, especially the females, so that the population can climb back up database after it was depleted over the last 150-200 years without any kind of regulations. If a female is caught, especially full of eggs she must be released. Many lobstermen will cut a “V” into the tail to mark a female and make it easier for others to identify.

Lobsters are one of the few species that must moult each year for survival. They outgrow their shells and a new one grows underneath it, much softer initially after shedding the old shell. That’s why you will often see “soft shell” or “hard shell” lobster choices at the market. A hard shell is a bit more expensive because it tends to be a more mature lobster, while soft shells are very easy to eat, not needing crackers or mallets to break the shells.

While the lobster industry in Maine is serious business, consumers of these delectable Doug
crustaceans are always thrilled to see the prices go down towards the end of summer. Lobster feasts, or clam bakes are a tradition in New England. Every native looks for to that moment when you tug the tail out of the hard shell, dip it in a touch of butter and toss it in your mouth,””” now tasting nothing but sweet, tender lobster.

by L.A. DiNardi