Eatin’ Lobster
Some intel on Maine Lobster.
From late June through most of September, Lobsters are molting….shedding their shells. We in the trade call em sheddahs. (Also the name given ta folks swimmin without their clothes!) Anyway, every year lobsters shed their shells. They have outgrown their current shell and are growin a new one. The meat,( in my humble opinion) is the sweetest and most tender on a sheddah. Yeah, a hard shell is fuller, but man, the meat of a sheddah just melts in your mouth. And, since you’re gonna be visitin’ in the summer, there’s a better n good chance you can try one for yourself.
And let’s talk size. Yup, it matters.
I never understood why folks wanna eat a huge lobster. Is it like havin a fancy car? Well, a big lobster by Maine standards is a lobster that measures no more than 5 inches in the length of the carapace. The carapace is measured from the eye socket to the end of the shell, which is just above where the tail begins. Anything longer than that is not legal and MUST be thrown back. Those are our breeder Lobsters. Anything smaller than a 3 ¼ inch carapace must also be thrown back. They get the chance to grow up to become breeder Lobsters. There is zero tolerance. You get caught with an oversized or undersized lobster and you’re gonna pay a stiff fine. Maine’s stellar sustainability practices ensure a healthy stock. You know what, those big ass lobsters are just plain not as tender as the smaller ones anyway. So, my recommendation is a pound to a pound and a half Lobster.
And, Geezum, don’t leave the claws behind. I can’t tell you how many times during my waitress years that I served a Lobster in a restaurant and folks eat only the tail. For me, the claws and knuckles are the prize. The tail tends to be a bit chewy for my taste so I’m happy to sit beside a tail fanatic and trade him my tail for his claws. And do suck the meat outta the legs, it’s like sippin the sea! There’s a little meat in the body part as well but you gotta work for it. Give it a go, you’re gonna be all covered in lobster shmutz and buttah anyway, so you might as well. Mostly, come-from-aways just pick up the body part by the antennas and chuck it in the shell bowl while mutterin somethin bout not wantin their dinnah lookin back at em.
There’s plenty of roadside shacks with outside boilers cookin up Lobsters all up and down the coast. I have eaten at a few and am not more partial to one than another, so I’m gonna recommend the strip a road between Ellsworth and Bar Harbor, Maine, my neck a the woods. State route 3 runs from Augusta to Bar Harbor and there’s a $#!T ton of lobstah shacks along the way with the biggest concentration on the Bar Harbor Road-that above mentioned strip. Any one of em is gonna serve you up a fresh, delicious Maine Lobstah, probably some steamahs, (soft shell clams) and an ear of corn to go with.
If you’re not into the whole shell crackin’ thing and you’d rather eat a Lobster Roll, well then there’s def some that are better n others. The Maine Lobster Lady is my name and Maine Lobster Rolls are my game. Been makin em for as long as I can remember. And, I have definite ideas of what a Lobster Roll should and shouldn’t be. Not to toot my own horn or nothin’ but we have won awards for our Lobster Rolls. I’m thinkin you oughta be stopping by the restaurant to try one for yourself!
Things (again in my humble opinion) that should NOT be on or in any Lobster Roll:
Greenery of any kind – if I want lettuce, I’ll eat a salad.
Peppers-what?
Curry…again…what?
Chopped egg….ummm…no.
Onion
Garlic – I love me some garlic, but please, not on a Lobster Roll. I’ll save the garlic for Maine
Lobster Scampi, thank you.
I’m a purist.
A Traditional Maine Lobster Roll is the ultimate in simplicity and what makes them so damn good. Getcha a New England Top Split hot dog roll, butter the OUTSIDE, toast it in a pan til golden brown. While that’s happenin’, take your Lobster meat and mix it with a bit a lemon mayo-we house make ours-and stuff it in the warm roll. Take your first bite as you’re walkin away from the stove with your plate in your hand. Friggin divine!
We also like the Hot Buttered Maine Lobster Roll. Do the same thing with the roll. Then in another pan melt some buttah, as much or as little as you like, (I should mention here that some buttah runnin down yah hand while eatin’ it is about the right amount) when it’s warm add the Lobster. Now, you dont wanna cook the Lobster, you just wanna warm it through and get it all buttery. Stuff it in the roll and do as I mentioned above. Wicked friggin good. This style of Lobster Roll with just a shmear of lemon mayo won us the Tasting Table’s Lobster Rumble in New York City in 2018. There’s lotsa places to get a decent Maine Lobster Roll, but if you use my not-ty list above, you’ll do ok.
So, if’n you wanna try an award winner, come on by and give ours a go. We serve a Traditional Maine Lobster Roll or a Hot Buttered Maine Lobster Roll. You can get em served with just a bag a chips or you can size up and make it a Basket…..that means it comes with fries and our house made Blueberry Coleslaw.
Not a roll person? Gluten free? We gotchu! We put together some gorgeous salads made with fresh greens, veggies, seasonal fruits and house made sauces and dressings. Try our Lobster Salad, Traditional Style or Cocktail Style. Whilst we’re talking salads, just so yah know we can turn any one of our Sandwiches or Rolls into a salad. All the goodies and then some without the bread. (Unless bread is your favorite food group – then you should try our gluten free rolls!)
If yah headin to catch a Puffin Tour or Lighthouse Cruise with Isle au Haut Boat Services, or just goin explorin in Deer Isle or Stonington, yah gonna drive right by so yah may as well stop in. (Check out our Visitin’ Maine page for links to fun things to do.)
We’re right on the main drag – that’d be Route 15 (also Caterpillar Hill Rd) headed south. The exact address is 209 Caterpillar Hill Rd., Sargentville, Maine 04673. We’re open Thursday through Sunday from 11am-7pm. Our menu is over on the Restaurant page!
As always, we be waitin’ for yah!
