lobster quickie?

[Mr. Sandman]

I only catch about 6-8 per week on average, gets "really good" in June (15/week or so) and slows to a slow pic this time of year...for me anyway. ( for 10 pots.) Given the price of fuel, gear, lic's, lost traps and my time (about 2 hours per week, albeit enjoyable) I estimate I would need to charge about $40-50 per lb. to make it "worth my time". But I have to say the ones you catch taste better then the ones you buy, probably because you have the backache, hand scars, dirty boat, stench and a smile still on your face from doing it yourself.

For me it is a way to use every bit of my fishing catch, and spend a hour or so 2X per week alone on the water. I put nothing in the dumpster. It all goes to catch something.

There is nothing bette then a Lobster salad sandwich when you are out fishing. You feel like you are really living.

[riarcher]

Try a pointed knife just behind the center of the eyes and split to the front just before putting into steeming/boiling pot.
Seems for some reason they have less of a course tecture to the meat and somewhat sweeter this way.
Don't know why,,, but maybe it's because they are dead before the adrenoline gets to the meat? Not sure but does seem to work.
Got the idea from some cooking show an TV ( the one that says, "you'll never look at food the same way again"), tried it with 2 lobsters, one killed, the other not. Definately a noticable difference.

[Fisherwoman]

Lobsta on the grill, buy those reynolds allumin foil baking bags, they are perfect for lobsta, place lobsta in bag and seal shut, place on grill about 15- 18 min, no need to add water as they will steam themselves from there own moistier. remove and pluck, dip in butta, yum yum, no pot to clean no oder in the house!!!!