Text 26206, 70 rader
Skriven 2012-06-17 23:41:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: lobsta
==============
-=> Quoting Dale Shipp to Jim Weller <=-

 JW> why does PEI lobster command $4.95 while Maine
 JW> fishermen settle for as low as $3.19

 DS> I do know that the Maine lobstermen have a different set of
 DS> restrictions from the ones in Prince Edward Island.  In
 DS> particular, they must not keep the very large lobsters.

A little web research provides a couple of other possible clues, but
not a definitive answer.

The Gulf of Maine is the most productive area on the Atlantic coast
but has warmer waters and a high percentage of soft shelled lobsters
("shredders").

Nova Scotia lobsters are rated (I'm not sure by who) as the "best"
in the world. They command a higher again price (currently $5.50)
than PEI lobsters.

BTW I also learned that I can order Canadian lobster delivered for
as low as $6 per pound plus $3 freight but the minimum order is 300
pounds (200 lobsters). 30 pound crates from a different supplier run
$14 all in. So I still can't justify $18.99 or more at the
supermarket.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Small Lobsters A La Carlu
Categories: Lobster, Historical
  Servings: 4

      4    small, cold cooked lobsters
    cooked mushrooms
      3    gills bechamel sauce
    mushroom broth
    cream fish forcemeat
    white bread crumbs
    melted butter

Split in two lengthwise three or four small, cooked and cold
lobsters, and pick the meat from the bodies, cut it into half inch
square pieces, and set in a saucepan with half its quantity of
cooked mushrooms, cut in quarter inch dice. Put on to reduce three
gills of good bechamel sauce (No. 409), incorporating slowly into it
the broth from the mushrooms. With this sauce cover the prepared
salpicon and use it to fill the half lobster shells that have been
well cleaned; smooth the tops and cover over with a thin layer of
cream fish forcemeat (No. 76), having it slightly dome-shaped; sift
over white bread-crumbs and sprinkle the surface with melted butter,
then range the shells on a buttered baking sheet, and brown the tops
in a moderate oven for ten minutes, then dress them on napkins.

  From: The Epicurean By Charles Ranhofer

MMMMM-------------------------------------------------




Cheers

YK Jim


... For the first time in history, the poor are fatter than the rich.

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