Grocery 101: What to look for in a Lobster from Long Island and a spicy drawn butter recipe

One Angry Lobster waiting for your lobster pot!

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At a recent trip to my favorite fish market, Jeff's in Huntington, NY, I had the opportunity to speak with Wayne Ivines, who's family- Gold Coast Lobsters are long time lobstermen to "pick" his brain on lobster... my favorite summertime seafood.

Are your lobster's from Long Island?

No. Not today.  We used to bring in Long Island lobsters years ago...a lot of them! 30 crates then, where now we are lucky to get 1.  Nowadays, however,  the waters on LI are too warm and hard shell lobsters like cold water. So by and large,  Long Island Lobsters are soft shelled, which means they are sweet, but are watery and without a lot of meat. Soft shelled lobsters have shed (or molted) their shell so you can practically push your finger through to the meat.  They do not keep or travel well.  There is a short shelf life with them too. You find those lobsters mostly in the supermarkets or stores that are selling them real cheap, for something like  $6.99/lb.  Cheap does not mean better here.

So, what do you sell?

We purchase either Maine or Canadian lobsters where the shells are hard and the meat is plentiful.  The quality is top notch.  They stay fresh for a long time and have a large amount of meat to eat.  Right now they are running about $9.99/ pound...used to be 5 for $20... but times have changed! Being a lobster fisherman is an arduous job! There is just not as much product available these day like there used to be.

What is the difference between a male or female lobster?

Well, they both are by and large the same (see slideshow below for a pictorial of the difference).  They both have tamale or "the green stuff".  The female lobster has a roe sack, that is super sweet, but some people do not like that. Julia Child loved it so much that she blended it with a bit of mayo and butter and made a lobster roe spread! The male lobster has a thicker "fin" at the base of the tail.

Can you eat a lobster with one claw?

Of course.  There is no difference.  Perhaps the lobster lost it's claw in a fight.  Eventually it would have grown back.  Notice the difference in claws as well.  There is a crusher, which is a bit meatier and a pincher with sharp little nubs.

What is the best size to choose, when choosing a lobster?

2- 2 1/2 is the best eating size for 1 person. Any smaller than that, and you might find you have a lot of work to do for not as much meat.  Anything over 6 lbs and the meat can get a bit less sweet and stringy. It is a personal thing. Perhaps, with a big lobster, you might want to do a lobster dish such as lobster sauted in a spicy red sauce.  In the case of a large lobster, have your fish monger  whack it and cut it up for you; claws and tails separate to broil or BBQ; chopped in 2" pieces for a sautes. 

What is the best way to cook a lobster?

Well, that is a personal thing, but figure 3-4 minutes for each 1/2 pound. Have your fish monger split the lobster down the middle of the chest if you are eating it that day, barbecued or broiled. If you are barbecuing the lobster, wrap it in heavy duty foil. A quick way to tell if the lobster is done, other than the bright red color, is if the antennae pull out easily with no give. If you are steaming or boiling the lobster, you can leave it whole. Put the live lobster in 1 inch of boiling water.  Cover and cook.  When the lobster is bright red, the antennae pull out easily and is done, snip off the end of the claws and turn over to drain any excess water accumulated.

GREAT TIP: save your shells for a dynamite lobster stock...great for bisque or chowder! 

Can you eat everything on the lobster, or is there something to remove?

Go ahead, eat it all, even the little legs and the "tail" below the tail.  They both have a boatload of meat in there that so many people overlook.  Of course, don't eat the rubberbands.  Those you should remove!

How long can a raw lobster stay fresh in my refrigerator

If you keep the live lobster cold in the refrigerator ( in a bowl is good) and you keep it dry... meaning not on ice, it could last 3-4 days.  Any more than that... it is not a good thing.

And lastly, what about Lobster Tails?

Well, that's most likely a different thing entirely.  They come in frozen, and are usually from Brazil or South Africa.  They are good, but just not the same as what most people think of when they think of lobster.

Find Lobster's on Long Island at these fine fish stores.  Get to know your fish monger! They are hard working and friendly!

• Jeff's Seafood 170New York Avenue, Halesite, NY (631) 427-5120;  1965 Jericho Tpke · East Northport (631) 858-2393
• Braun Seafood www.braunseafood.com Main Road, Cutchogue, NY 11935 Call 631-734-6700
• Tully's Lobster and Seafood Company 78 Foster Ave, Hampton Bays, NY 631- 728-9043
• Jordan's Lobster Farm  www.jordanslobsterfarms.com 1 Pettit Place, Island Park, NY 11558 516-889-3314
• Iavarone Bros. www.IBFoods.com Wantagh Store 1166 Wantagh Ave 516- 781-6400
• Simply Lobsters Order lobsters, shipped overnight directly from Maine

To see a step by step way to eat a lobster, please visit this informative site from the Gulf of Maine Institute.

Lobsters (without any dipping sauce) have approximately 135 calories, 1 g. fat, 1 g. carbohydrate, 142 mg. cholesterol and 444mg. of sodium.  They contain Omega-3.

Spicy Drawn Butter

Ingredients

• 1-2 sticks of unsalted butter
• 1 clove of garlic, peeled
• 1 tsp. crushed red pepper flakes

Directions

• In a saucepan over low heat, add all ingredients
• When butter is completely melted, strain clear butter through fine, mesh sieve with a coffee filter lining it to capture the milk solids (discard the solids)
• Serve warm, to dip with your lobster along with lemon wedges and cocktail sauce if you prefer.