Did you know that…
Lobster meat contains omega-3 fatty acids, thought to reduce hardening of the arteries and decrease the risk of heart disease.
Lobsters do not accumulate toxins from the natural phenomenon known as “red tide” which occurs along east coast waters during the summer time.
They are very high in the amino acids which are the building blocks of proteins and contain the amino acid lysine which is believed to help prevent and control cold-sores
Lobsters are high in potassium, magnesium , vitamin B2 (riboflavin), B3(niacin), B6, and B12.
Lobsters are high in calcium, phosphorous, iron and zinc.
Look for New England Lobster on the menu at your favorite restaurant.
And if they don’t have them, tell them to call us at Capt. Joe & Sons for CHEAP CHEAP CHEAP WHOLESALE PRICES.
Lobster Do’s and Don’ts
Lobsters generally won’t live for more than a day out of the water.
For the best results, cook your lobsters on the day you buy them.
Cooked lobsters will stay fresh for about three days in the refrigerator.
The best way to keep them alive at home is to refrigerate them…
Cover them with moist seaweed, wet paper towels or a damp cloth in a paper or plastic bag.
Leave them in the refrigerator until ready to cook.
Better yet, eat ’em now!
OK, so how do I cook the little buggers?
Place them in a pot of rapidly boiling water.
Wait for the water to return to a boil.
Start timing – five to seven minutes.
Drain and enjoy (watch out, they’ll be really hot)!
So how do you eat a lobster ??
Start by twisting off the claws.
Then crack the claws with a nutcracker. Do this right across the largest area of the claw.
Separate the tail (piece) from the body by arching and twisting the back until it cracks.
Bend back and twist off the flippers of the tailpiece.
Insert a small fork where the flippers broke off and push the tail meat out the front of the tail.