Lobsters are generally inexpensive in Maine. Lobsters over two pounds, while admittedly tempting, can sometimes be tough and less tasty.
Prices will peak in early spring, but as the weather warms, lobster fishing picks up and prices drop in May and June. May is typically one of the best month of the year to buy live lobsters.
Maine Lobster Meat
|Company||Min. Order||Price /lb*|
|Lobster Anywhere||1 lb||$44.50|
|Fulton Fish Market||2 lbs||$58.89|
|Best Maine Lobster||2 lbs||$59.99|
|Cameron’s Seafood||2 lbs||$78.50|
An old rule of thumb warns that shellfish should be avoided during months with no R’s—May, June, July, and August—exactly the season that many of us are heading for the shore and eager to sample the fruits of the sea.
Best Lobster in Maine (2018) Erica’s Seafood. Harpswell. Wharf Gallery & Grill. Corea. Thurston’s Lobster Pound. Bernard. Bite into Maine. Multiple Locations. Five Islands Lobster Co. Georgetown. five fifty-five. Portland. Pemaquid Seafood. Pemaquid. Quoddy Bay Lobster. Eastport.
Originally Answered: Why is lobster expensive? Especially in maine, lobsters were so common that the rich looked down their noses at lobsters. Then they became much rarer and the prices went up so only the rich could afford them. Now, they are extremely common but are still seen as a fancy meal.
The freshest seafood, direct from our own fleet of fishing boats with 4 great ways to order!
|Firm Shell Lobster||$6.77||per pound|
|1-1/2 lb & up Hard Shell Lobsters||$14.77||per pound|
|Live Jonah Crab||$1.49||per pound|
|Lobster Meat CKT||$35.99||per pound|
3 дня назад
It takes approximately seven years for a lobster to grow to legal harvesting size (1-1 1/ 4 lb.). At this age, they molt just once a year, usually during the summer months.
Live lobsters should be feisty, not sluggish or listless, and they should feel heavy for their size. When you lift them, their tails should curl and they should flail at you with their claws. For chefs who want to use just the lobster meat, buying fresh, frozen or blanched lobster meat might be the best option.
If you are throwing a large lobster bake or want to keep cost per person affordable, your best bet is to start with 1 ¼ lb. (550-650g) lobsters, also know as “quarters”. These lobsters are a good size and are usually more plentiful than the larger lobsters.
With a yield of around 30 to 40%, you should plan on about on 1 1/2-pound lobster per person, giving you 6 to 8 ounces of actual meat.
Lobster does serve up a high dose of sodium, however — nearly half of the recommended daily amount for healthy diners. That can be dangerous if you have high blood pressure. To enjoy lobster at its most healthful, boil or roast it. Resist the temptation to add buckets of melted butter, and definitely don’t deep-fry it.
The green stuff is not poop. It’s called “tomalley,” which in Latin means “substance made of liver and pancreas but is yummy even though it looks like poop.” “Looks like lobster poop,” Jill said.
The tail and the claws are not the extents of what can be eaten from a lobster. The body and head both contain edible meat. A good amount of rib meat is located between the thin shells of the body as well.
Known also as tomalley, the substance acts as the liver and pancreas of the lobster. A red tide — or algae bloom — ranging from Northern New England to Canada this year has contaminated fishing grounds with high levels of toxins that cause paralytic shellfish poisoning.