lobster

Meredith Green points us to this New York Times article about attempts by Linda L. Bean (yes, as in LL Bean) to corner the Maine lobster market, scare us off from inferior "imposter" Canadian lobster and rebrand lobster parts she thinks are too scary - such as calling claws "cuddlers." Only you won't be able to call them that, because she wants to trademark that name, so you'll need to refer to them as Cuddler-brand lobster claws, or face the wrath of her copyright police. No word on her new name for tomalley.

The Mass. Lobstermen's Association's Twitter feed is delicious with drawn butter.

Maybe it's just as well we let Maine go in 1821. Joey C. wonders what sort of idiots they breed Down East who put celery, tarragon or lettuce in their lobster rolls. He shows how to do a lobster roll right (complete with photos).

The stuff of nightmares - or a good lobster fra diavolo - up in Gloucester, where the wild things are.

The boys explain how they get their lobster pots ready on the Stanley Thomas in Gloucester.

A 4 clawed lobster was found off of Newport, RI this past Monday. Lobsterman Patrick Marks released her back in to the wild after getting pictures; I can only hope she procreates.

I know; this was in RI not MA, but one can only hope that this is a sign that there may be more multi-clawed lobsters out there, just waiting to be caught, and once of a certain size, steamed and put on my plate. I would gladly trade a tail for any two claws, myself.

BostonZest gets the scoop: They re-open today.

Why they were closed.

Jenny, a staffer at Save the Harbor/Save the Bay, describes a typical day at the Harbor Explorers program at Piers Park:

To begin our day at Piers Park the kids and Pat always pull up the lobster traps, which is very exciting for the kids. We have caught red rock crabs, spider crabs, and a couple of lobsters. We bring down a white bucket with us so we can put what we catch in the touch tank. The kids also enjoy crabbing and looking for bait. ...

Richard can't say enough good things about this Beacon Hill wine bar/restaurant:

... Overall, this was a top-notch evening with not the slightest of complaints. The food, wine and service all came together in perfect unity. I heartily recommend that you check out this restaurant, for either lunch or dinner. I think it would work well for a couple seeking a more intimate meal, as well as a group seeking a fun time. ...

Mini highly recommends Clio in the Back Bay despite a mediocre fois gras:

... Fortunately however, the main courses and dessert saved the day. I ordered the butter basted lobster while SO got the pork rib (or pig as they called it on the receipt!). I loved my lobster, it might just be the best cooked lobster I've had! The meat was really tender and slightly undercooked towards the center. Wow delicious! I wonder how they do it? ...

James Hook could be back at its old location within two weeks, operating out of trailers at first, Dishing reports.

Earlier:
Broiled lobster: James Hook goes up in flames.

FDA Advises Against Consumption of American Lobster (Maine Lobster) Tomalley

Regulators find dangerous levels of toxins that cause Paralytic Shellfish Poisoning ...

Symptoms of PSP include tingling and/or numbness of the mouth, face or neck; muscle weakness; headache; and nausea. In extreme cases, when large amounts of the toxin are consumed, these symptoms can lead to respiratory failure and death. Symptoms usually occur within two hours of exposure to the toxin. Anyone experiencing these symptoms should seek medical attention.

Via Pax Arcana, who puts the warning in much simpler terms.

Man proposing marriage to giant lobster.

Michael Feldman isn't giving up his lobster on his trips to Maine:

... Over the years we have sacrificed innumerable crustacians to the Sacrificial Pot, and never once have he heard a protest, a whine, a grunt a cry, a squeal, a scream, a hiss or even a whimper as they took their Last Dip (or next-to-last, counting the butter).

Earlier:
But the cows die surrounded by their loved ones as they slowly drift off to "sleep".

Constantine von Hoffman wonders why Whole Foods thinks live lobsters die any more inhumanely than all the other animals that gave their organic, pesticide-free lives for its customers' enjoyment, albeit out of their sight:

... So let me get this right - it's OK to sell meat, pork, fowl and fish (and probably lobsters) that are killed off premises but not something that's alive when it gets to the store? I think you should have to see the slaughter of all your food before you consume it. ...

As everybody knows, Boston's most important product - even more so than Cheers t-shirts - is lobster! So it's no surprise that roughly one out of every two items for sale in Quincy Market has a lobster theme. Herewith a small sampling.

Hand-made glass lobster:

Wow 'em back on the farm with your new lobster-claw harmonica and lobster-claw salt and pepper shakers: Read more