Travel Reference
In-Depth Information
Lobster Terms
Cull..............................inferior quality lobster
Ghost trap ...............................buoy-less trap
Head ................... nylon mesh net at opening of trap
Keeper ................................legal-size lobster
Kitchen ...................first opening or “room” in a trap
Parlor ............................interior room of a trap
Selects .............................thebest size lobsters
Shedder ...............soft-sided lobster forming new shell
Short ......................illegal lobster that is too small
Toggle ......doughnut-like buoy between main buoy and trap
Lobster at the Table
The most common cooking method is boiling, preferably in sea water. The
meat is then removed and dipped in melted butter. Most eateries also of-
fer broiled, baked stuff, or sautéed lobster, as well as lobster Newburg,
lobster rolls, lobster stew and lobster chowder or bisque. Chowder fea-
tures pieces of meat, whereas lobster bisque usually does not.
DID YOU KNOW?
The average lobster served in a
Maine restaurant weighs a pound to a pound and a
quarter. Picked by experienced hands, a lobster that
size will yield five ounces of meat.
Half the fun of a trip to the Maine Coast can be seeing how many ways
you can enjoy this feast from the sea. Sautéed lobster is usually the best
value. While a boiled lobster may have five ounces of meat if you get every
shred, most cooks will put six to eight ounces of lobster meat in a serving
when it is ordered sautéed.
