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Maine Lobster

Maine Lobster

 Today when Lobster comes to mind, we think decadent, rich, and expensive.  However, that hasn’t been the case throughout history.  Lobster in its early American history was used for lawn fertilizer and bait due to the abundance of lobster washing up on shore.  During the colonial period, lobster was food for the poor, prisoners, or indentured servants.  Some indentured servants even protested eating lobster by demanding in their contracts that they would not be forced to eat it more than three times a week.  At first, lobsters were gathered by hand along the shoreline. In the late 1700s, special boats known as smacks, which featured tanks with holes that allowed seawater to circulate, were introduced in Maine for the transport of live lobsters. The workers who operated these shellfish-friendly vessels were known as smackmen. It was not until the mid-19th century that lobster trapping, also first practiced in Maine, became a more popular way to collect the sea creatures.  My how the times have changed!   During World War II, lobster finally attained some status.  It became a delicacy.  Enjoyed today for its rich sweet flavor.

 What is the nutritional value of lobster?

Nutrition studies show that 3 1/2 ounces of lobster meat (without the butter) contains only 90 calories, compared to 163 calories for the same amount of chicken and 280 calories for sirloin steak. Lobster also contains omega-3 fatty acids, the “good ” cholesterol that seems to reduce hardening of the arteries and decrease the risk of heart attacks.

 How to eat and boil a lobster………..


            Live lobsters, 1 per person

            Large pot of salted water


1 Fill a large pot 3/4 full of water. Add 2 teaspoons of salt for every quart of water. The water should be salty like sea water (in fact you can use clean sea water if you have it). Bring the water to a rapid boil.

2 Grasp the lobster by the body and lower it upside down and head first into the boiling water. Continue to add the live lobsters to the pot in this manner. Cover the pot.

3 Note the time at which the water comes to a boil again. From that point, boil the lobsters for 12-20 minutes or longer, depending on the size of the lobster. 12-15 minutes for 1 lb lobster, 15-20 minutes for a 1 1/2 pound lobster, 20-25 minutes for a 2-3 pound lobster. The lobsters should be a bright vivid red color when done.  It needs to be opaque through and through. If you cook it too long, the meat will get rubbery, so keep an eye on the time.

4 Remove the lobsters from the pot with tongs and place on a plate to drain and cool.

 Eating Lobster can be messy business so prepare your self with a bib and lots of napkins!!!

 First, start by twisting off each of the lobster’s claws at the point where they are attached to the body. American lobsters have one crusher claw and one pincher or ripper claw. The crusher claw, which is generally larger, has teeth for crushing shells. It can be either the lobster’s right or left claw and is generally the tougher one to crack. But we’ll get to that in a moment.

 Second, use a lobster pick to remove every delicious morsel from inside the jointed claw sections.

 Third, roll your lobster onto its back, and unfurl the tail.

 Fourth, with the lobster’s tail spread open, grasp the lobster with two hands and break the tail away from the body with one decisive twist. I you’re near a sink, wash away the green stuff (it can be high and mercury and shouldn’t be eaten).  Now, if you spot bright red bits inside your lobster tail, you know you’re eating a female. That’s lobster roe–lobster eggs. Roe is also considered a delicacy and is safe to eat.

 Fifth, break off the little tail flippers, also known as telsons. There are tiny morsels of meat in there, so don’t miss them.

 Sixth, insert your thumb into the flipper end of the lobster tail. Unless the tail is enormous, you should be able to force the meat out with one push. If you run into trouble, you can use a sharp knife to slit the underside of the tail shell.  The dark, vein-like structure that runs the length of the tail should be discarded.

 Lastly, after you’ve savored your lobster tail, you’re ready for the last part. Gently twist each of the lobster’s legs away from the body. There is delicious meat hidden in there. The best technique is to bite down hard on each leg section to loosen the meat, dip the leg in drawn butter, then suck the meat out!

 If you don’t want to go through all that trouble then dine at Catch 35 Chicago and Naperville blocks from Naperville’s Riverwalk for bite of Maine lobster.  Catch 35 is delivering an array of mouthwatering lobster dishes to you for the month of September!  Our lobster bash offers fresh lobster from the coastal regions of the U.S to your table in the heart of Chicago’s theater district.

 Here’s a peek at our lobstercentric menu for the month of September:


 Maine Lobster Roll “Our Signature,” Minced celery, easy mayo, Old Bay 22

Connecticut Style Lobster Roll Garlic butter sautéed lobster 22

Crispy Asian Lobster Roll Tempura lobster meat, ginger-chili slaw 22

Maine Lobster Tacos Flour tortillas, avocado-corn salsa, chipotle aioli 22


 Maine Lobster Tacos Flour tortillas, avocado-corn salsa, chipotle aioli 22

Maine Lobster Pot Pie Fennel, leeks, onions, sweet peas, red potatoes, pernod, puff pastry 32

Grilled Alaskan Halibut Maine lobster, heirloom tomatoes, grilled corn, roasted potatoes 36

Crab Stuffed Atlantic Cold Water Lobster Tail Lemon beurre blanc 39

Filet Mignon Oscar Style Tarragon béarnaise, Maine lobster meat, grilled asparagus 39

3 lb Whole Maine Lobster Stuffed with crab, lobster mashed potatoes, grilled asparagus 85

 Regular Dinner Menu will be offered along with the Lobster Bash specials all September.

See you soon!