The Homerus americanus

(American Lobster)

Bay of Fundy Lobster Facts
(all that stuff you always really wanted to know but were afraid to ask!)

Bay of Fundy lobsters have the largest average size at maturity, this due to the colder waters of their habitat. The cold water also contributes to the quality of the meat, while their diet here on the bay, contributes to the flavour. This is why Fundy lobsters are so sought after by seafood lovers everywhere.

On average, lobsters take 6-8 years to reach a legal catch size of one lb. At that size, they molt once a year. Larger lobsters molt only once every 3-4 years. Molting is the process that allows a lobster to grow. Before they shed the old shell, the lobster forms a thin one underneath. Once the old shell is discarded, the lobster is then called a new or soft-shell lobster. Some people prefer soft-shell lobsters because the meat is tender, sweet and you don't need any tools to break them apart. New shell lobsters are usually harvested from late summer to early fall.

The largest lobster ever reported was 20 kg (44 lb), an estimated 40-65 years old! Pretty crafty, huh?

Lobsters used to be so abundant that they could be collected by hand at low tide and were considered cheap food for indentured servants. Some servants, in fact, insisted that employers sign a contract stating they would not have to eat lobster more than three times a week! We should be so lucky today!

Fundy lobster contains less saturated fat, calories, and cholesterol than beef, pork, or even the white meat of chicken. 100 grams of lobster (minus the butter!) only contains 90 calories!

Lobsters have no vocal chords, and as such do not scream when cooked. They also do not experience pain. Any sound you hear could be that of air escaping from the lobster’s body cavity as it expands from heating.

What colour is your Lobster?

Lobster shells are usually a mottled blend of the three primary colors: red, yellow and blue. But every once in a while, a very special lobster appears. The four lobsters on the right in this photo - taken at Butland's Seafood - are alive. Only the very red lobster on the far left has been cooked.

It’s estimated that only about 1:2 million are blue lobsters! Scientists blame this on a genetic defect that causes the lobster to produce an excessive amount of protein.

Even more rare are yellow lobsters. The odds of finding one of these is 1:30 million. Other anomalies in lobster colourings are split colourings – two distinct colours perfectly split down the middle of the lobster – and albino.

Your chances of finding a split-coloured lobster is 1:50 million. And an albino? Well don’t hold your breath – it’s only 1:100 million!

How to Cook Your Bay of Fundy Lobster

Fill a large stock pot with enough water to cover the lobsters. Add 1/2-1 cup of salt for every gallon of water. Bring the salt water to a strong boil. Plunge the lobsters head-first into the boiling liquid and quickly cover the pot with a lid to avoid splashing yourself with hot water. Once the pot has returned to a full boil, start timing.

Lobster Size	Cooking Time
1 lb. Lobster	12-1/2 minutes
1-1/4 lb. lobster	13-1/2 minutes
1-1/2 lb. lobster	14-1/2 minutes
2 lb. Lobster	18 minutes

When the boiling time is finished, carefully fish (no pun intended!) your lobsters from the pot with a heat resistant utensil and place them on a large platter. They should be bright red in color. Use caution when cracking your lobster as the water inside will also be hot. Tip: Don't dump the water out until you have ensured the lobsters are done!

In order to check for doneness, break off the tail section from the body at the mid-section. If the lobster is done, the tail meat should appear firm and completely white. Should there be any sign of grayish color, continue cooking at one minute intervals until done.

Many folks feel a pot of melted butter (with or without garlic) for dipping enhances the lobster flavour and are happiest when lobster juice and butter is dripping down their chin! Still others want nothing to detract from the perfection of the sea-treat and so prefer theirs 'straight up'.

What's all that Colored Stuff?

Is it Waxy & Red? - When you separate the tail from the body, the female lobster will contain a cluster of fish eggs that have turned bright red in color. The texture is firm and waxy. This is called "roe" and many consider it to be delicious (lobster caviar!).

Is it Gooey & Green? - This stuff is found when the tail is removed and is called the "tomalley". it is really a fancy lobster name for liver. Many folks like to eat it, however if you can't get past the texture, simply rinse it off.

Is it Foamy & White? - Once a lobster has been cooked, there will often be a thick white coating between the meat and the shell. This is actually the lobster's fat and blood, which circulates between the muscle and the shell when the lobster is alive. Just rinse it off and get down to the business of enjoying your Bay of Fundy Lobster Experience!!