Paul Crowell's Lobster Prices


THE LOBSTER

We'll eat the best, the better to live,
From forest, sea & dell;
But the rarest joy Nature can give
Is found in a lobster shell.



Previous Entry :: Next Entry

Read/Post Comments (0)
Share on Facebook



Lobster Prices, Sunday, 15 June 2014

Current Lobster Prices:
(as of June 15, 2014)

Chicken Lobsters: $ 5.99/lb

Medium & Large: $ 7.49/lb

Culls: $ 5.49/lb

Lobsters Available:

Saturdays, Sundays & Holidays 2 - 5 p.m.
at: The Landing, Front Street
(look for the lobster flag & white pick-up truck)

at: Marblehead Farmers' Market
(behind Middle School)
Saturday Mornings - 9 a.m. - 12 noon

At Farmers' Market from
June 15th - October 28, 2013

+ + + + + + + +

For lobsters at other times, call Paul at:
978-745-3116


Lobster Chowder Recipe


8 .. TBSP (1 stick) unsalted butter
1 .. MED. onion, chopped in 1/2-inch dice
3 .. LRG russet potatoes, peeled and cut into 1/2-inch cubes
6 .. CUPS lobster broth OR cold water
1/2 .. TSP. sea salt
1/4 .. TSP. freshly ground black pepper
2 .. CUPS cooked lobster meat, chunked.
3 .. CANS evaporated milk
1 .. TSP. dried basil
1 .. CUP milk or cream, if necessary

1. In large kettle over low heat, melt 2 TBSP butter. Add onion, stir, and cook until soft, about 5 mins. Add potatoes & 6 cps broth/water, and bring to simmer. Season with salt and pepper. Cook for about 30 mins, til potatoes begin to soften.

2. In a lrg skillet over med. high heat, melt 2 TBSP butter. Add about 1/3rd of the lobster & saute for about a minute or so. Set aside. Repeat w/remaining lobster & butter.

3. Add lobster to onion/potato mixture; stir over med. heat. Add canned milk & basil, to taste, adjust seasoning w/add'l salt & pepper. If too thick, add milk or cream.

Serves 12



Lobsters caught locally daily

Paul at The Landing selling bugs

by Paul Crowell, Lobsterman

Paul at work in the big blue sea


Read/Post Comments (0)

Previous Entry :: Next Entry

Back to Top

Powered by JournalScape © 2001-2010 JournalScape.com. All rights reserved.
All content rights reserved by the author.
custsupport@journalscape.com