Clawed lobsters comprise a family of large marine crustaceans. They have long bodies with muscular tails and live in burrows on the sea floor. Three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others.
Highly prized as seafood, lobsters are economically important and are often one of the most profitable commodities in the coastal areas they populate. Commercially important species include two species from the northern Atlantic Ocean. Although several other groups of crustaceans have the word “lobster” in their names, the unqualified term “lobster” generally refers to the clawed lobsters of the family Nephropidae. The closest living relatives of clawed lobsters are the reef lobsters and the three families of freshwater crayfish.
In North America, the lobster did not achieve popularity until the mid-19th century, when New Yorkers and Bostonians developed a taste for it. Commercial lobster fisheries only flourished after the development of the lobster smack, a custom-made boat with open holding wells on the deck to keep the lobsters alive during transport. Prior to this time, lobster was considered a mark of poverty or as a food for indentured servants or lower members of society in Maine, Massachusetts, and the Canadian Maritimes, and servants specified in employment agreements that they would not eat lobster more than twice per week. Lobster was also commonly served in prisons, much to the displeasure of inmates. American lobster was initially deemed worthy only of being used as fertilizer or fish bait, and it was not until well into the twentieth century that it was viewed as more than a low-priced canned staple food.
Lobster Rolls
Ingredients:
- 1 tablespoon Butter, softened
- 4 Hoagie Buns, split
- 4 Lettuce leaves
- 1 ½ pounds cooked and cubed Lobster meat
- 2 tablespoons Mayonnaise
- 1 teaspoon Lime juice
- Dash Tabasco sauce
- 1 stalk Celery, finely chopped
- 2 Green Onions, chopped
- Pinch of Tarragon
- Salt and Pepper to taste
Lightly butter the insides of the buns or rolls and line with lettuce leaves. Set aside.
In a medium bowl, stir together the mayonnaise, lime juice, hot pepper sauce, salt and pepper until well blended. Mix in the green onion and celery, then lightly mix in the lobster so it just gets coated without falling apart.
Place the lobster filling into the buns and sprinkle tarragon lightly over the filling.
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