Feeling the Lobster Pinch. Ouch!

Good Friday turned out to be a black Friday for Homarus americanus, that's the scientific name for Maine lobster. I headed up the coast along US Route 1A in search of a good deal in York. I was planning to steam half a dozen lobsters for a Good Friday seafood dinner. I took out the old Jeep. It made a rattling sound, so I cranked up the Sox on the am to drown out the noise. How about Dice K sticking out ten in is first start! Here is a quick factoid: York is America's first chartered city (Circa, 1632). If you are ever in York, take a look at the Cape Neddick Lighthouse. "Nubble" Light is one of the most photographed lighthouses in the world. You can park for free at Sohier Park. The lighthouse is open to the public. Anyway, there was no lobster! Yup. No lobsters to be found. I continued about another 20 miles or so to Kennebunkport. They only had a few crates and the price was out of site-- nearly 16 bucks a pound for quarters. They did not even have any jumbo lobsters in stock! The folks up at in Cape Porpoise said the same thing.

So what gives? Where are all the lobsters? Lobster prices this time of year are historically high, but not like this, not in 20 years! I called Captain Ed of Lobsteranywhere.com. These guys are expert lobster shippers. They've shipped Maine lobsters and chowder as far away as the North Pole. No kidding. "There's no lobsters. It's as simply as that," explained Ed. Empty lobster pounds and the fact that lobstermen aren't catching them are the major reasons for the supply crisis.

In anticipation of seasonal changes, lobsters are pounded or held in fenced in seaside enclosures. Dealers hold their inventory and sell when prices rise in the winter. Lobster pounds in Canada and Maine did not stock enough this fall. It's just like the stock market: buy low, sell high. You don't want to get stuck with inventory when the boats bring in a new catch. Higher than normal lobster sales in January and February also depleted the pounds. Late stormy weather did not bring in any new stock. Capt. Ed says that high winds are the worst for fishing. The huge demand for lobster in Europe for Easter dinner also made the clawed creatures as scarce as those silly Webkins.

Still, the weather has not cooperated. Colder-than-average waters have made it difficult to fish. You see when the ocean temperature is too cold lobsters do not move around much looking for food so it's unlikely they will visit any traps. Let's hope for sunnier days. Since there's no lobster, we'll make it a good Friday with a pizza party.

Super Shrimp Pizza

1 prepared crust or 8 ounces pizza dough (from your local market)
1/4 cup prepared pesto
1/2 lb. 41/50 count shrimp shell on
(Shrimp sizes are expressed in counts per pound. The smaller the count, the larger the size of the shrimp.)
1 bell pepper, stems and seeds removed, thinly sliced
1 tbsp. fresh basil
1 cup shredded mozzarella cheese
1/3 cup of goat cheese


1.Bring salted water to a rolling boil. Add shrimp with shell on. Boil no more than two minutes. Remove from water and run under cold water. Peil and devein. Put shrimp in a bowl of ice cubes to stop the cooking process.

2.Spread pesto on pizza dough round.

3.Top with mozzarella. Arrange shrimp and peppers on pizza and add the goat cheese.

4.Preheat oven to 400°F. Bake for 12-15 minutes or until crust is lightly browned.

South End Lobster Salad

Today I am readying myself for a short weekender. A bunch of the lads at East Coast Gourmet have decided to check out a boat show and have invited me to come along. I so look forward to even the tiniest of trips. Gives me the opportunity to see and taste new things. Now, I know that a boat show probably won’t have a great deal of Gourmet delicacies on hand but it is the stretch that I am interested in. You never know what you’ll find in one of those “off the road dinner”. Why in fact, just last year, I was heading to Boston when I found this quaint dinner off the side of the stretch. The menu had the usual and then I spotted it. The South End Lobster Salad. Boy was it the best, in fact I raved about the deliciousness of it so much that the owner just would not hear of me leaving without her recipe.

Sounth End Lobster Salad

Delectable lobster, gently poached and served on a bed of greens with a Dijon balsamic vinaigrette.

Ingredients:

• 2 cups dry white wine
• 2 cups chicken broth
• 4 large frozen lobster tails, thawed
• 1 dozen cups mixed salad greens
• 4 hard boiled eggs, sliced
• Vinaigrette dressing:
• 3/4 cup Dijon mustard
• 1/3 cup white balsamic vinegar
• 1/4 cup green onion, finely chopped
• 1 Tablespoon sugar
• 2 Tablespoons finely chopped fresh Italian parsley

Instructions

In a medium sauce pan combine wine and chicken broth and bring to a boil. Add lobster tails and simmer until opaque in center, about 10-12 minutes then drain. When cool remove lobster meat from shells and slice into medallions. Prepare vinaigrette by whisking all dressing ingredients together in a bowl and set aside. Arrange mixed greens on four large plates. Top with lobster medallions and sliced eggs. Drizzle several tablespoons vinaigrette over each salad.

Notes:

Serve with fresh crusty bread./ Number of servings: 4

Mmmm…. We may have to take a detour!

Signing off, East Coast Charlie

Old Pop's Lobster Pie

May will soon be here and I will once again be off in search of the “ultimate catch”. “Ahh, the sea, she be a callin”, it’s what my “Old Pop” would say. A true “lobsterman” he was. Taught me everything I know. In fact, taught me things I don’t think he ever intended to teach me like the fact that if it were not for the “lobstermen” of Maine like myself, my “Old Pop” and my friends down at East Coast Gourmet, it wouldn’t be possible for the rest of the world to enjoy the succulent taste of lobster year round. Yes indeed. I have learned so much. And, in turn, have so much to share like my “Old Pop’s” Lobster Pie Recipe.

Old Pop’s Lobster Pie

Ingredients:
4 Lobsters, Boiled or Steamed 1-1/4 to 1-1/2 pound size
1/2 cup bread crumbs-unseasoned
1 cup crushed crackers (butter crackers taste best)
1/2 cup melted butter (no margarine)
1 teaspoon Worcestershire Sauce
1/2 cup minced onion
1/4 cup minced green pepper
5 medium mushrooms, chopped fine
1/4 cup butter, non melted
lemon juice and lemon wedges

Instructions:
Place butter in pan, sauté onion, pepper and mushrooms until tender. Add remaining ingredients for stuffing, mix well (set aside). Shell lobsters and place lobster meat into an 8x11 baking dish. Drizzle fresh lemon juice over lobster and dot generously with butter. Top lobster with stuffing mix and dot with butter. Drizzle with lemon juice and bake in a 400 degree oven for about 15 minutes till lightly browned on top. Garnish with lemon wedges and parsley!

Sounds so darn good, I think I’ll call my friends down at East Coast Gourmet to send me over one of their world famous Lobster Pies, the next best thing to Pop’s!

Signing off, East Coast Charlie