Female Lobster 3 Letters

Female Lobster 3 Letters – Fisherman Alex Todd had to release the lobster because it had a notched tail, indicating it was likely a female carrying eggs, but it was recaptured.

In a lobster-fishing career spanning more than 40 years, Maine resident Alex Todd thought he’d seen it all. Then, last month, he hooked a white, almost translucent crustacean that he called “the strangest I’ve ever caught.”

Female Lobster 3 Letters

Todd was fishing northeast of Chebeag Island, about five miles from Portland, when he was pulled into a lobster.

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“I was definitely surprised,” he said, adding that he has caught “half red, half blue” lobsters before. This was a unique one.

“It looked clear but under the cleanliness was white and blue,” he said. “But you couldn’t see organs or anything under the shell, it wasn’t at that level.”

The toad had to release the lobster because it had a notched tail, indicating that it was likely a female carrying eggs. A few days later they were recaptured.

“My uncle caught it,” Todd said. “We released it and last week he caught it again and released it again so it’s still hanging.”

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The Maine Coast Fishermen’s Association explained the state of the shellfish. “This lobster probably has a genetic condition called leucism which is not a complete loss of pigment (which would make it albino) but rather a partial loss,” it said on Facebook. “That’s why you can see some hints of blue on the shell and color on the eyes.”

Todd said the lobster story echoes the situation a decade ago. “Once upon a time there was a blue one here,” he said. “She was a female with a blue collar and people kept catching her for a month or more.” Eating lobster can be a little intimidating. With that bright red creature on your plate, ready for you to dig into, you might wonder where to begin. And if you live in New England, chances are you’ll find yourself in this situation at least once a summer. Luckily, we asked our readers what their methods are for dealing with lobsters, and they responded with their steps, tips, and tricks.

You may need a few things. A pair of crackers and a cocktail fork are helpful, but you’ll also want some clarified butter and fresh lemon. We heard from 53 readers who guided us on what to do next, and we’ve highlighted three guides below, along with some pointers. So scroll down and let us help you learn how to eat lobster.

1. Turn the lobster on its back and straighten the tail. Hold the animal from above on the chest (where the short legs are), take your other hand, hold the tail near the end of the tail, and bend down to “split” the lobster into two parts, the tail and the upper body. . Be careful to pull the tail away from the body, as some long strips of meat will stick out; You want to keep it intact.

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2. Pull out the feathers at the base of the tail, hold them in your hand and bend them back to remove them from the main tail.

3. With your index finger and maybe your middle finger (depending on the size of your hand), “swan” the tail “wing side” to push the tail meat out on the larger side. If all goes well, it should slide off in one piece (a little coaxing required).

Peel and clean the top of the tail meat to expose the “veins”. Add the top and tail meat to the melted butter.

5. Pull the knuckle parts from the nail. Carefully pull back to remove the long pinch section of the claw. Be careful, because there is a thin cartilage that wants to pull the flesh of the nail with it.

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6. Crack the claw down the middle, and snap in half, exposing the flesh of the claw. Take it out and add it to the clarified butter. Repeat for the other paw, until it is bent.

7. Break each knuckle into pieces, and scoop out the flesh with a small fork. Dip it in butter and eat immediately. do it again Do some work here, because these knuckles have good meat.

8. Draw each small leg on the body; Snap at each joint. Place it in your mouth and with your front teeth, gently bite and pull the legs out so that the meat “squeezes” into your mouth. This step is worth the effort.

9. Finally, pull the breast plate off the body and where the legs attach are the sweetmeat sockets. Nobody does this and it’s a shame; It is reasonably priced.

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Return to the pot of butter and enjoy large portions of meat. Take time to chew and savor.

Oh, boiled lobster – never baked or broiled. Eat the flesh of the tiny fins that lobsters use to propel themselves. Then, I remove the claws and move the body away from the tail – gently. Nothing about taking a lobster apart can be done quickly. Set the paws and tail aside. I then eat the flesh from the body and roe and tomley – if it’s a female – that’s a bonus!

Then, using a cracker, I eat the claws—breaking off a split piece, peeling the tiny flipper off the claw. At this point, I use a lobster fork to collect the meat from the claw, the piece that holds the claw to the body and the small flipper. Eat both nails.

Then I attack, that is, eat the tail. First, I twist the wing-like tail pieces and suck the thin pieces of meat hidden in them. I gently bend and crack the tail in half so that I can reach into the tail with my index finger or a fork and slowly and gently ease the tail meat from its thin covering. It’s important to use tact, because pulling the tail out in one piece is definitely a lobster lover’s dream!

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Then, with a glass of pinot grigio (insert wine of choice here), I eat lobster tail to complete an amazing meal.

1. Separate the claws and knuckles from the rest of the body. The salty lobster will release its juices immediately; You can drink it or remove it before separating the knuckle from the nail.

2. Now separate both the knuckles from each other. The knuckle closest to the body has a very thin shell. You can either use scissors to make the opening or open it and push the knuckle out. The knuckle closest to the claw is dense so you want the cracker to help open it up.

3. Paws up. Each claw has a small part that moves independently of the rest of the claw. Separate that piece; When you do, a piece of inner shell should pop out, if it’s a crushing claw. Once you remove it, more lobster juice will be released; Enjoy again, or wait and remove. Crack the claw at the knuckle so you have a nice big opening to pull the whole claw out.

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4. After eating all the nails, move on to the tail. This part will be confusing. Remove the lobster tail from the head and then twist to separate. Squeeze the tail from the sides to release the meat from the shell. Peel the flaps from the tail. Now you can either peel the tail shell like a shrimp or push the tail meat with your thumb.

5. Take out the legs, and you can bite and suck them. The meat and some salty lobster juices will come out.

6. Lobsters, like crabs, have meat where their head and legs meet. Peel off the head shell to expose the body. Wipe off the green stuff to get a clear shot at the lumpy lobster meat. Split it in half and start picking. Do not eat the gills; They are slightly different colors and different textures. The legs are located on the outside of the lobster body.

The liver and pancreas of lobsters are called tomali. It is edible, but eating it may pose some health risks and should be done in moderation.

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Tips and Tricks “A good lobster cracker, with a thick big claw that can crack, is a must. Nut crackers are useless. A three-pound hard shell may require a large claw hammer to launch. Also, even if [it’s] steamed, do it near the sink to remove water from the claw.”—Jane, Woburn “Wire-cutter scissors, available at any hardware store.”—Rosemary D., Vermont “The Pincer Claw as a thumb pick can be used. The tail fin can be used as a scraper.”—Peter W., Brighton “The shell can literally be torn off by hand on a soft shell lobster, on shedders. On hard shells, nut or shell crackers can be used, or perhaps a mallet if available