Filtering by Tag: lobster

My Lobster-Mania Trip!! All About Maine "New-Shell" Lobsters

Lobsters have long been considered a delicacy.  The ultimate and proverbial "last and final meal" most people would choose before meeting our maker.  Since lobsters have seemed so lofty and unattainable (especially in daily life) the general public knows very little about this fascinating arthropod.  I was fortunate enough to be sent to Portland, ME last week to delve into all that encompasses the Maine Lobster.  This trip could NOT have been more perfect for me, as I have NEVER had the privilege of visiting the beautiful state of Maine, and I have also become  more appreciative of lobsters recently as I try to no longer eat red meat (or mammals).  

Freshly caught Maine Lobster

Freshly caught Maine Lobster

In Maine, lobsters are a way of life.  They are a massive part of the economy and also a way of employing thousands of lobstermen and sustaining their families.  Seeing this dynamic and the importance of lobsters to this region was truly special.  Thanks to the Maine Lobster Marketing Collaborative, I was able to get an inside look on the entire process; from trap to table.  Most importantly, we were to learn all about Maine "New-Shell" Lobsters.  These are lobsters that have recently shed their hard outer shell toward the end of the summer.  The shell is much softer, you're even able to poke a hole in a claw with your finger...unheard of for old or hard-shell lobsters.  These "new-shell" lobsters are supposed to be the sweetest and tastiest lobster in the world, and I'm here to taste them myself!

Freshly picked Maine New-Shell Lobster

Freshly picked Maine New-Shell Lobster

The first stop on our lobster tour was the Cape Seafood processing plant.  The vast majority of the lobster that is processed at Cape is shipped out to all the Luke's Lobster restaurants around the country.  We really got up close and personal with all the lobbies here...all while wearing the finest in rubber boots, hairnets, gloves, and cloaks in order to keep everything as sterile as possible.  We saw how the lobster is cleaned, cooked,  cooled... and ultimately, picked.  They had a room full of about 50 pickers who were as quick as lightening and can pick all the meat from a knuckle and claw in about 2 seconds flat.  It was incredible to watch, not to mention the respect you garner for the pickers' talent, dexterity, and diligence.  

Next, we got to actually TASTE the incredible "new-shell" Maine Lobsters at one of the most famous lobster roll restaurants in the country.  The Clam Shack, in Kennebunk, ME, has won award after award and continuously has been voted "best lobster roll".  They put in on a round brioche bun instead of the typical hot dog bun or split roll.  They also use a mixture of mayo AND butter to give you the best of both worlds.  It was a simple, sweet, and outstanding sandwich.  

Lobster Roll at the Clam Shack

Lobster Roll at the Clam Shack

 

Later, we all were aboard The Lucky Catch, a real lobster boat.  The weather was perfect, even out at sea.  The skies were pure blue as was the water, and the shoreline of Portland was breathtaking.  Few things are more beautiful than the historic shores and harbors of New England, and to see it from an actual lobster boat was surreal.  Our lobsterman captain was going to show us the ropes (pun somewhat intended) of how to set the traps and haul in the goods.  

A big ole bag of herring bait

A big ole bag of herring bait

First off,  we put bait in bags.  Several pounds of large herring went into each orange mesh bag.  Those would then be placed inside the large and genius-ly configured lobster traps.  Once we caught some lobsters we got to measure them and band them.  

Me learning how to band a lobster

Me learning how to band a lobster

Measuring them is of utmost importance.  The Maine Lobster rules and regulations are incredibly strict in order to conserve and sustain the lobster population.  A legal lobster in the State of Maine has a carapace or body shell length that measures between 3 ¼ inches and 5 inches.  If they are too big or too small they MUST be immediately thrown back.  Small lobsters haven't yet been given the chance to breed and larger lobsters have shown that they are good breeders and are to be kept in the population.  Check out this video I shot to see how it works!

 

We also had the rare chance to see a "berried" female, or a female who is covered in eggs.  These females must be immediately thrown back and notched on their tail to tell future lobsterman that they are capable of breeding.  It was one of the coolest things I have witnessed in nature.  

A "berried" female lobster

A "berried" female lobster

 

When I heard we were going to the Maine State Aquarium, I wasn't all that excited at first, as I thought it would be "just for kids".  However, when I saw all of the insanely rare specimen of lobster they had in their possession... I was blown away.   Check these out!!  The 1st is a 1 in 100,000,000 rare albino lobster, and the second is a 1 in 2,000,000 cobalt blue lobster.  It was one of the most stunning  sights my eyes have ever laid upon.  

A rare albino lobster

A rare albino lobster

A rare blue lobster... NO FILTER!

A rare blue lobster... NO FILTER!

We closed out this lobster immersion trip by, well, eating more lobster!  Attending the Claw Down event in Boothbay Harbor was a fantastic way to bring this experience full circle.  20 local chefs were competing for the "best bite" of lobster.  It was a blast and was so cool to see all of the different and unique ways in which new-shell lobster could be prepared.  There was pasta, sandwiches, stews, sautés, etc.  Here is a lobster salad served with crispy chicken skin on a soft roll.  Delicious!  

A lobster dish at the Claw Down Event

A lobster dish at the Claw Down Event

 

I've always been a huge fan of lobster.  However, now that I know everything that goes into the fishing, sustainability, dealing, processing, preparation, and of course...eating...I have an entirely new respect for this delicious animal.  I've also now become a fan of the succulent and sweet "new-shell" Maine lobster.  Make sure that when you order your next lobster, if it's in the late summer, early fall, ask if it's new-shell.  If it is...watch your tastebuds explode and then please tell me all about it!! 

To learn more, visit: http://www.lobsterfrommaine.com

 

 

Anguilla & St. Barths- Best Vacation of My Life

I had never been anywhere warm for New Year's Eve...ever.  34 NYEs have been spent in insufferable arctic temperatures.  Fortunately for me, my better half made sure my 35th NYE was spent in the warm Caribbean sun.  It can be very hard for me to stay out of the planning phase of a trip, but I let Jay and his buddies take the reigns on this one... and wow, did they pull off one hell of a trip.  Note to self:  Always leave trip planning to adventuresome men who love to party. 

I had never been to, nor really heard of Anguilla (pronounced: An-gwhil-uh).  Apparently it was in the British West Indies...and that was good enough for me.  Let me cut to the chase.  The island is perfection.  It's only 13 miles long and 3 miles wide (you fly into St. Maarten/Martin and take a 20 min boat ride over).  It is encircled by the most glorious talcum powder beaches and pristine turquoise water.  It is not heavily developed and the islanders are gracious and welcoming.  They are very proud of their island paradise, and rightfully so.  Very few resorts occupy Anguilla, and the ones that do are quite exclusive.  We stayed at Ce Blue Villas, a gorgeous resort made of only 8 villas overlooking a quaint, yacht speckled bay.  The terrain and waters seemed more reminiscent of Hawaii than the Caribbean.  All in all, a sight for sore (and frozen) eyes.  

Our first day there we went Scuba Diving.  There was a great little dive shop on the beach and we were able to charter a private dive boat for the 6 of us.  The diving was not the best i've experienced (that actually would be Hawaii) but it was solid.  The shallow dives were a bit murky but the deeper (80ft) wreck dive was fantastic.  Clear warm water and an abundance of sea life was visible, including several sea turtles.  Overall, definitely worth it.  

SCUBAAAAAAHHH

Day 2 was an experience of a lifetime.  Being all "eat travel rock" as I am, many would be surprised to find out that I'd never been in a little plane.  They've always made me nervous, so I've avoided them at all costs.  Well I was outvoted when it came to deciding how we were getting to St. Barths.  It's an 1:15 boat ride, or a 9 minute plane ride.  The plane won.  We chartered a small 8-seater, and low an behold, 10 minutes later (landing on Earth's shortest airstrip, and one of the world's most extreme airports) we were in the South of France.  

The hills of St. Maarten on the way to St. Barth's 

Jetsetting- aka puddle jumping

St. Barths was surreal.  I literally felt as if we were magically transported to Europe.  EVERYTHING is in French, EVERYONE speaks French, they use the Euro, and the streets and buildings look much more European that Caribbean.  We had reserved a table at the world famous, Nikki Beach, and had the time of our lives.  Fresh sushi, delicious grilled chicken and steak, and magnum bottles of Domaine Ott Rosè for days.  The crowd was international... we may have been the only Americans, which was such a relief.  Live music, dancing on tables, endless food and wine, while playing on the St. Tropez-esqe beach was otherworldly.  We then WALKED to the airport and hopped aboard our little flight back home... touchdown... 9 minutes later.  

We had 3 of these.  Yikes.

Sushi at Nikki Beach, St. Barth's 

Chicken for days at Nikki Beach, St. Barth's

Eva, me, and Kate enjoying the view.

Da Boyz... Ben, Jay, and Zach... paradise at their backs. 

When people ask how my trip was, my first comment is:  The food was amazing!!  It's true.  EVERYTHING we ate was delicious.  The service is friendly, but timing...well everyone is on island time.  So don't go to a restaurant starving (hard for me) because you won't eat for about 30-60 min.  But soooo well worth the wait.  Each meal we had was perfection.  From beach shacks (Blanchard's Beach Shack), to fine dining (DaVida), everything was on point.  Of course each menu was seafood heavy, which was expected and welcomed.  Yet they do great BBQ, and have other great ethnic food such as Italian.  The meal that took the cake, however, was Scilly Cay.  This restaurant encompasses one entire tiny island.  Our instructions were to: "go to the end of the dock, wave like an idiot, and a little boat will come pick you up."  I was the one who volunteered to wave like an idiot, and sure enough, 1 min later, a little boat scooped us up.  The island was a 2 minute boat ride away and it was untouched, authentic, and gorgeous.  The food:  Grilled lobsters or grilled chicken...that's it.  Oh and some earth shattering rum punch.  That. Is. It.  I went with grilled lobby, and smarter people went with a combo... I missed out because the chicken was some of the best i'd ever had.  Both were coated in a sweet coconut curry sauce that was sublime.  After my big meal, I went over to a little lawn chair on the beach, had a spiritual moment, and just let it all sink in...

Hailing the boat to Scilly Cay

And New Year's Eve! This is all I will say.  When the clock struck midnight, I was on the beach with my feet in the water, glass of champagne in my hand, watching fireworks, kissing my guy, and hanging with great friends. Best. EVER.  

IMG_6441.JPG

Anguilla is an island destination I would absolutely return to.  I've been to Jamaica twice, and Dominican Republic twice and I'm not a huge fan because you can't leave the resort or really explore the indigenous food, people, and beauty of the island.  Anguilla is different, it's safe and easy to find hidden gems and mingle with the locals.  The food, the people, the beaches, and the scenery make this my favorite Caribbean destination, and overall my favorite trip I've taken.  If you need more activity or restaurant recommendations, let me know by commenting below!  Viva Anguilla!!