Monthly Archive for March, 2012

Where to Catch the World’s Best Lobster Tails

Lobsters are crustaceans and come in four types: clawed, spiny, slipper and deep sea.  Of the four different types, only clawed and spiny are familiar to most people when they order lobster tail in a restaurant.  There are many different types of lobster tails. America, Canada, South Africa, Australia, Brazil and New Zealand are some of the better known lobster harvesting areas, but anywhere there is an ocean you can find lobster.

Lobsters live in both warm and cold water so you can find them on any coast. A lobster can be as big as 45 pounds and 42 inches long, but for best eating, the one to three pound lobsters are preferred.

South African rock lobster tail is rose colored, lives in cold water and grows slowly.  Their tails are more muscular than some and thus provide a unique flavor.

Australian lobster tails are from West and North Australia and are said to be one of the most favorable.  They are firm with a sweet taste.

Brazilian lobster tails come from the warm waters off of Brazil and have a unique, sweet taste.  These lobster tails are known for being very tender.
Southern California spiny lobster tails, from the warm Pacific Ocean are a whole different thing.

They do not compare to our cold water Maine lobster on the opposite side of the country, but they are a nice tasting (albeit more bland) variety.  Spiny lobsters have no claws, so all their meat is in the tail.  Spiny lobsters are a bit tougher and not as rich tasting.

New Zealand cold waters produce an exotic tasting, sweet lobster that has a scarlet shell.  New Zealand markets almost all of their lobster to China and Japan. is know for its Maine lobster tails. Canadian North Whale Lobster Tail Where to Catch the Worlds Best Lobster TailsAtlantic and Maine cold water lobster is very hard shelled and has been called the “king of seafood.”  This type of lobster is a favorite in America, and one of the most nutritious sources of protein found anywhere on earth.  The North Atlantic fishing regulations guarantee you that the lobster you eat from these waters is not only good for you, but they are good for the environment as well since they have been harvested in an ecologically responsible manner. offers Maine tails from 6-7 oz. to 20-24 oz. monster tails. Just thaw, and steam, boil, bake or grill, and enjoy a delicious lobster feast. You will not find these tails at any grocery or membership warehouse stores. They also ship fresh tails out of the shell as well as baked stuffed tails you simply bake and serve.

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Sizing Up Maine Lobster: How Live Lobsters are Graded

Maine is famous for the supply of succulent lobsters they produce year after year. This natural resource is protected by a series of laws, rules and regulations that help the state of Maine maintain a healthy and flourishing population of lobster. Sizing and grading lobster also helps the consumer know what kind of meat they are purchasing. The cost is also determined by the size and grade of the lobster. What are some of these regulations? How are lobsters from Maine measured and graded? What are the legal limits? Here is a look at how lobsters are sized and graded in the beautiful state of Maine.

DeckLobsters Sizing Up Maine Lobster: How Live Lobsters are Graded

Once caught, a lobster’s size is determined using the state of Maine’s double-sided gauge. The carapace or body of each lobster is measured using this gauge. To do so accurately, the length is determined by measuring from the rear of the eye to the rear of the shell or carapace. The minimum legal length is 3 1/4 inches. The maximum is 5 inches. Anything below the minimum or above the maximum is to be immediately returned to the water where they were found. Ignoring these regulations is costly and penalties for each violation and subsequent lobster are steep. Once the length of the lobster had been determined, and it meets the appropriate standards, it can be graded and then sold.

Grading a lobster is a way of determining its value and quality. It enables theLobster Size Sizing Up Maine Lobster: How Live Lobsters are Graded consumer to know how much lobster meat and the quality of the meat that they are purchasing. The best lobsters are Grade A. The highest grade is given to those with hard shells. They have the most meat. The shells are hard because time has passed since the molting of the old shell. These grade A lobsters fetch the highest price. The next is grade B. These are generally lobsters that are caught in the summer, their shells are firm or medium hard. The molting process was not very recent, but the hard shell is still forming. The meat in these lobsters are not as robust as in grade A, but they are still delectable! Finally the next grade is divided into two industrial grades. The first is grade is Market. This means that these lobsters can be sold at local markets and to local customers. The next grade is called Canners. These are low quality lobsters that are cooked for meat at processing plants.

Live Maine Lobsters vary in size and quality. In Maine, the health and protection of this important species is taken seriously. The regulations all help the consumer know what they are buying. This ensures that you will always get the very best lobster for your money. Protecting the population means that for many more years to come, Maine will continue to provide us with this tasty delicacy!

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Real New England Clam Chowder!

The history of clam chowder is very interesting. A group of French soldiers became shipwrecked off the coast of Maine.  As they trudged ashore carrying what meager provisions they could grab before the ship sank, they made camp on the shore.  They gathered some clams and threw them into a large pot they called a Chaudière.  They cooked the clams in water with the potatoes, crackers and pork that they had salvaged, and managed to create quite a tasty dish, which became the precursor for future “chowders” derived from the word Chaudière.

New England Clam Chowder Real New England Clam Chowder!

They are very serious about their Clam Chowder in New England, especially Maine!  The traditional recipe for New England style Clam Chowder includes chopped clams, potatoes, onions and salt pork in a milk or cream based broth.  Some New England states like Rhode Island and New York add tomatoes, but people of Maine are so incensed by this barbaric act, they actually passed a bill through legislature in 1939 making the act of adding tomatoes to New England Clam Chowder illegal!

Another clam chowder style, called Manhattan or New York uses tomatoes in a clear broth base, but what the law was intended for, was to keep the milk/cream based clam chowder from being contaminated by tomatoes.  States like Maine and Massachusetts have a great tourist trade based on their spectacular Clam Chowders served in restaurants.

New England clam chowder is a wonderful dish not only for seafood lovers but vegetarians and people abstaining from meat.  A serving of New England clam chowder made with 2% milk has 154 calories, 0 Tran’s fats, 8 grams of protein and 1 gram of fiber.  Additional benefits of this tasty soup are that it serves up vitamins A (6%), C (9%), 17% of daily requirement for Calcium and a whopping 17% of the daily need for iron.

Are you a Chowda Head? Order some real good chowder from

new england clam chowder Real New England Clam Chowder!

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