The lobster season in Queens runs from November to May, but you can find this delectable meat on our menus year round. Lobster traps are commonly used as lawn decorations in the Maritimes and our many harbours are filled with colourful boats, racks of lobster traps and buoys ready for the next voyage. Lobster is very low in fat, but not suitable for low sodium diets. One common way of serving lobster 'tail' (actually the abdomen) is with beef, known as surf and turf. Lobsters have a greenish or brownish organ called the tamale that performs the functions of the liver and pancreas in a human, i.e., it filters out toxins from the body. Some diners consider it a delicacy, but others avoid it because they consider it a toxin source or dislike eating innards.
The lobster industry is regulated to protect the lobster industry for future generations. Every lobster man is required to carry a lobster gauge. This measuring device gauges the distance from the lobster's eye socket to the end of its carapace. If the lobster is less than 3.25 inches (83 mm) long, it is too young to be sold and must be released back to the sea.
Red lobsters are red usually due to the cooking process however there is a 1 in 10 million chance of a red lobster being caught. Blue lobsters are rarely caught (one in every 2 to 5 million) and the only reported catch of the blue lobster was in 2009 in New Hampshire and in 2011 two were caught in PEI and one caught in New Brunswick. Blue lobsters are blue due to a high quantity of a particular protein. Even rarer is the yellow lobster (one in 30 million), with one caught in 2010 in Gloucester. But most rare of all is the albino lobster, which is without pigment at all and estimated to number one in every 30 million caught.
Liverpool for life by the sea.
