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Whether it’s steamed, in a cake, part of chowder, or layered in a cheesy melt sandwich, our beloved Pacific coast crab is the Crustacean King in these parts.\u003c/p>\n\u003cp>However, you’d be forgiven for thinking that lobsters have clawed their way to the top of the shellfish world in San Francisco, based on how many New England seafood shacks specializing in lobster rolls have opened around the Bay Area. People really love their lobster rolls and aren’t afraid to pay the average $25-$35 price tag for buttery or mayonnaise-enriched lobster morsels in an oversized fluffy bun (since when was there a rule to have more bun than meat?). With the opening of Luke’s Lobster this fall, we decided to check out the wildly different lobster roll renditions at the handful of options in the Bay Area serving them.\u003c/p>\n\u003cp>[contextly_sidebar id=\"3K1SKal2TXHQboYjflSHDsqZd7hb3xue\"]\u003c/p>\n\u003cp>We learned a few things:\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Butter or mayonnaise — it doesn’t matter\u003c/b>. What matters is the moderation because there are several lobster rolls that get overpowered by butter or mayonnaise.\u003c/li>\n\u003cli>\u003cb>The bun matters.\u003c/b> Way too many lobster rolls have buns that are too big and you end up tasting more bread than lobster.\u003c/li>\n\u003cli>\u003cb>Above all, the meat matters.\u003c/b> Our favorite lobster rolls had a nice variety of lobster chunk sizes, ranging from tiny shreds to substantial chunks. What is vital, though, is the lobster meat’s briny sweetness and tender, clean texture. Stringy, bland lobster meat need not apply.\u003c/li>\n\u003c/ul>\n\u003ch2>Luke’s Lobster\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/K4MbxbCDMun\">92 2nd St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_131370\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131370\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSC00479-e1542243176542.jpg\" alt=\"A classic lobster roll from Luke's Lobster in San Francisco.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">A classic lobster roll from Luke's Lobster in San Francisco. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco is notoriously averse to chains, which makes \u003ca href=\"https://www.lukeslobster.com/SoMa/\">Luke’s Lobster\u003c/a>’s decision to make the city’s FiDi/SoMa area its first West Coast home a very peculiar one. Its location on Second Street is in the midst of all the Sales Force Transit Center/Sales Force Tower construction chaos that supposedly will be ending soon. It’s also curiously about 30 steps from another lobster roll favorite (more on that place in a later blurb).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>However, despite those challenges, Luke’s is without question very good at doing what they do. After all, the concept began nine years ago as a small solo spot in Manhattan’s East Village and has bloomed into 42 locations — from Japan to Miami to Las Vegas and much more — according to their website listings. Despite the size, Luke’s locations always tell customers where the seafood is coming from, and they focus on partnering with local businesses, like Marine Layer for t-shirts in San Francisco or fellow SoMa neighbor Blackhammer Brewing for a lobster shell and kelp saison that was brewed for the store opening (and will hopefully return again).\u003c/p>\n\u003cp>The roll itself is generally ordered as part of a trio with a crab one and shrimp one, hence it’s decidedly cheaper and smaller than the significant majority of its peers. Luke’s size and power has a benefit in that the company can directly work with its owner fisherman partners in Maine and the Atlantic coast of Canada. So, the meat is indeed far better than you’d expect if simply told you’re visiting a fast-casual lobster roll chain.\u003c/p>\n\u003cp>The lightly toasted split-top bun comes from the East Coast and is pleasantly not out of proportion to the quarter-pound of lobster meat. This is the rare both slightly mayonnaise, slightly butter-based lobster roll and they kind of cancel each other out — you don’t notice either. There is a small smear of mayonnaise on the bun and a touch of butter mingling with the lobster meat. That makes for a slightly boring lobster roll experience but also one that unequivocally focuses on the meat itself. If you don’t want an over the top lobster roll and just want pure, sweet meat with a little bit of bread as a serving vessel, this rendition is your best bet in San Francisco.\u003c/p>\n\u003ch2>Woodhouse Fish Co.\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/gBdUqEHF6sM2\">2073 Market St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_131413\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131413\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_3844-e1544810309833.jpg\" alt=\"Mayo-based lobster roll at Woodhouse Fish Co.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Mayo-based lobster roll at Woodhouse Fish Co. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The most well-known lobster rolls in the Bay Area come from the duo of maritime/nautical themed \u003ca href=\"http://woodhousefish.com/\">Woodhouse Fish Co.\u003c/a> locations, created by the same family who owns the intensely eclectic Buck’s of Woodside. There is all kinds of seafood to choose from — cioppino to fried Ipswich clams to Baja-style fish tacos — but the majority of diners make a beeline for the two sizes of split-top lobster rolls. The decision between the two simply depends on how hungry you are (the large for $38 can be a bit much for one comfortable sitting; the small for $23 might require a few oysters and clams to help fill you up).\u003c/p>\n\u003cp>Guests have the option of having a plain butter lobster roll but the house specialty is a mayonnaise-based roll. Don’t flinch when we say this — if you like tuna salad or chicken salad sandwiches, this is the lobster roll for you. It’s definitely the most mayonnaise-heavy of the ones we tried and that works wonderfully in tandem with the diced celery mingling with the lobster chunks, chives flecked over the top, and the lemon on the side waiting to be squirted on everything. That latter element is a brilliant addition because the acidity brings out more of the natural briny flavor of the lobster.\u003c/p>\n\u003cp>The lobster itself is terrific as a nice blend of claw, chunky-textured and thinner strands of meat. You get it all and it’s pleasantly not spilling out of the fluffy, not overbearing bun. This can actually be eaten like a sandwich. Call it the lobster salad sandwich.\u003c/p>\n\u003ch2>Anchor & Hope\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/836FTZ7PVxN2\">83 Minna St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_131414\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131414\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_4229-e1544810468884.jpg\" alt=\"Butter-based lobster roll at Anchor & Hope\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Butter-based lobster roll at Anchor & Hope \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For lobster rolls, sometimes simpler is better. For Mitchell Rosenthal, the Executive Chef/Owner of FiDi/SoMa seafood destination \u003ca href=\"http://anchorandhopesf.com/\">Anchor & Hope\u003c/a> (and Stock & Bones Restaurant Group siblings Town Hall and Salt House), a lobster roll is all about, well, the \u003ci>lobster\u003c/i>. His world-renowned chef mentor shared that belief: “When we were Executive Chefs at Postrio, I remember when Wolfgang Puck responded to other chefs using a lot of ingredients on a lobster roll, and he said ‘why do you want to cover gold?’ I carry that same ethos, the star of the show is incredible lobster and a great bun.”\u003c/p>\n\u003cp>The restaurant ships fresh lobster in from Maine four times a week, which explains for the consistent quality of the meat. Rosenthal also emphasizes the “mouthfeel” of a lobster roll, which diners may not notice at Anchor & Hope until they think about that concept. You can actually get one bite of Panoramic Baking pain de mie, medium-sized morsels of lobster (Rosenthal isn’t a fan of giant chunks of meat) and a little moisture from aioli or butter, and have everything be in harmony. Of all the lobster rolls we tried, it’s the most “textbook” lobster roll. If you were at a beach shack in Kennebunkport, this is what you’d expect, minus the hot dog bun.\u003c/p>\n\u003cfigure id=\"attachment_131415\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131415\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_4233-e1544810538400.jpg\" alt=\"The restaurant ships fresh lobster in from Maine four times a week\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">The restaurant ships fresh lobster in from Maine four times a week \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Anchor & Hope guests can opt for drawn butter or a subtle Old Bay and lemon aioli, and after trying both, we can attest that it’s strictly a matter of personal preference. If you’re a giant Old Bay fan, you might not feel a bit let down since the classic Baltimore crab seasoning doesn’t have a commanding presence, but does nicely enhance the seafaring umami profile of this aioli.\u003c/p>\n\u003ch2>Leo’s Oyster Bar\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/ga6cQBSTNh82\">568 Sacramento St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_131416\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131416\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_4590-e1544810576441.jpg\" alt=\"Maine lobster roll at Leo's Oyster Bar\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Maine lobster roll at Leo's Oyster Bar \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is no avoiding two unique traits about the lobster roll at the Big Night Group’s \u003ca href=\"https://leossf.com/\">gorgeous FiDi seafood spot\u003c/a>: there is uni butter involved (!) and it’s $35. Sure, lobster rolls are inherently expensive because lobster is a luxury commodity. But, yes, $35 is a lot of money for one sandwich no matter how you spin it.\u003c/p>\n\u003cp>Here’s the good news: it’s a fantastic lobster roll. In Leo’s early days after opening in, I found the lobster roll underdressed, the lobster meat itself to be somewhat pale and the whole ensemble way too dominated by bread. Things have changed drastically for the better. The glamour of uni butter isn’t quite what it sounds like. It’s not like a few uni slabs are marinating the lobster meat. It’s like a low humming saltwater spritz to the superb Maine lobster meat nestled inside a slightly toasted Acme brioche roll that has more in common with a fluffy brioche doughnut than the dense, ultra-buttery brioche bricks often found at bakeries. Of all the lobster rolls, this was one of the few perfect sized ones. Bonus points should be awarded because you can choose between fries, salad and chips.\u003c/p>\n\u003ch2>Old Port Lobster Shack\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/GM5yiFJGPa42\">20 Woodside Rd.\u003c/a>\u003cbr>\nRedwood City\u003c/p>\n\u003cfigure id=\"attachment_131417\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131417\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_3778-e1544810395400.jpg\" alt=\"Mayonnaise-based lobster roll at Old Port Lobster Shack.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Mayonnaise-based lobster roll at Old Port Lobster Shack. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Redwood City is not just the “Climate Best by Government Test” city, a reference to its eccentric welcoming sign. It’s now the Lobster Roll Best by Taste Test city, too. Originally, this article was going to focus exclusively on San Francisco, but many passionate lobster roll voices raved about \u003ca href=\"https://oldportlobster.com/\">Old Port Lobster Shack\u003c/a> in Redwood City. We now understand why.\u003c/p>\n\u003cp>A hybrid lobster shack-BBQ restaurant in a Redwood City shopping plaza isn’t exactly where you would initially expect a standout lobster roll to be. We’re definitely not talking about a weathered beach shack on the rocky Atlantic coast here. However, once you grab an outdoor table and the lobster roll arrives, it doesn’t matter where you are.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>This is a massive roll with a spectacular amount of lobster meat spilling out. You cannot possibly have more than one bite holding the composition before it starts making a mess. For those who debate whether a lobster roll is a sandwich or not, then here’s a strong case as to how it isn’t technically a sandwich. The meat had a gorgeous sweetness to it and was very lightly dressed with mayonnaise, speckled with a couple green onions that contributed more in appearance than any herbal flavor. Each lobster morsel was tender — no strings or weak pieces. Of all the lobster rolls, this one had the most vividly “lobster flavored” lobster, as if it truly was just steamed and picked from the shell. This was a big lobster roll with even bigger excitement as well. It’s a lobster roll that we’re pretty sure even the most experienced Maine seaside shack goer would approve of.\u003c/p>\n\n","blocks":[],"excerpt":"Buttery or tossed with mayonnaise, these five lobster rolls rival their Maine peers.","status":"publish","parent":0,"modified":1545166562,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1887},"headData":{"title":"Looking for the Bay Area’s Leading Lobster Rolls | KQED","description":"Buttery or tossed with mayonnaise, these five lobster rolls rival their Maine peers.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Looking for the Bay Area’s Leading Lobster Rolls","datePublished":"2018-12-14T18:12:41.000Z","dateModified":"2018-12-18T20:56:02.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"131412 https://ww2.kqed.org/bayareabites/?p=131412","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/12/14/looking-for-the-bay-areas-leading-lobster-rolls/","disqusTitle":"Looking for the Bay Area’s Leading Lobster Rolls","path":"/bayareabites/131412/looking-for-the-bay-areas-leading-lobster-rolls","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>San Francisco is Dungeness crab territory — there’s no doubt about it. Whether it’s steamed, in a cake, part of chowder, or layered in a cheesy melt sandwich, our beloved Pacific coast crab is the Crustacean King in these parts.\u003c/p>\n\u003cp>However, you’d be forgiven for thinking that lobsters have clawed their way to the top of the shellfish world in San Francisco, based on how many New England seafood shacks specializing in lobster rolls have opened around the Bay Area. People really love their lobster rolls and aren’t afraid to pay the average $25-$35 price tag for buttery or mayonnaise-enriched lobster morsels in an oversized fluffy bun (since when was there a rule to have more bun than meat?). With the opening of Luke’s Lobster this fall, we decided to check out the wildly different lobster roll renditions at the handful of options in the Bay Area serving them.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>We learned a few things:\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Butter or mayonnaise — it doesn’t matter\u003c/b>. What matters is the moderation because there are several lobster rolls that get overpowered by butter or mayonnaise.\u003c/li>\n\u003cli>\u003cb>The bun matters.\u003c/b> Way too many lobster rolls have buns that are too big and you end up tasting more bread than lobster.\u003c/li>\n\u003cli>\u003cb>Above all, the meat matters.\u003c/b> Our favorite lobster rolls had a nice variety of lobster chunk sizes, ranging from tiny shreds to substantial chunks. What is vital, though, is the lobster meat’s briny sweetness and tender, clean texture. Stringy, bland lobster meat need not apply.\u003c/li>\n\u003c/ul>\n\u003ch2>Luke’s Lobster\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/K4MbxbCDMun\">92 2nd St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_131370\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131370\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSC00479-e1542243176542.jpg\" alt=\"A classic lobster roll from Luke's Lobster in San Francisco.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">A classic lobster roll from Luke's Lobster in San Francisco. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco is notoriously averse to chains, which makes \u003ca href=\"https://www.lukeslobster.com/SoMa/\">Luke’s Lobster\u003c/a>’s decision to make the city’s FiDi/SoMa area its first West Coast home a very peculiar one. Its location on Second Street is in the midst of all the Sales Force Transit Center/Sales Force Tower construction chaos that supposedly will be ending soon. It’s also curiously about 30 steps from another lobster roll favorite (more on that place in a later blurb).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>However, despite those challenges, Luke’s is without question very good at doing what they do. After all, the concept began nine years ago as a small solo spot in Manhattan’s East Village and has bloomed into 42 locations — from Japan to Miami to Las Vegas and much more — according to their website listings. Despite the size, Luke’s locations always tell customers where the seafood is coming from, and they focus on partnering with local businesses, like Marine Layer for t-shirts in San Francisco or fellow SoMa neighbor Blackhammer Brewing for a lobster shell and kelp saison that was brewed for the store opening (and will hopefully return again).\u003c/p>\n\u003cp>The roll itself is generally ordered as part of a trio with a crab one and shrimp one, hence it’s decidedly cheaper and smaller than the significant majority of its peers. Luke’s size and power has a benefit in that the company can directly work with its owner fisherman partners in Maine and the Atlantic coast of Canada. So, the meat is indeed far better than you’d expect if simply told you’re visiting a fast-casual lobster roll chain.\u003c/p>\n\u003cp>The lightly toasted split-top bun comes from the East Coast and is pleasantly not out of proportion to the quarter-pound of lobster meat. This is the rare both slightly mayonnaise, slightly butter-based lobster roll and they kind of cancel each other out — you don’t notice either. There is a small smear of mayonnaise on the bun and a touch of butter mingling with the lobster meat. That makes for a slightly boring lobster roll experience but also one that unequivocally focuses on the meat itself. If you don’t want an over the top lobster roll and just want pure, sweet meat with a little bit of bread as a serving vessel, this rendition is your best bet in San Francisco.\u003c/p>\n\u003ch2>Woodhouse Fish Co.\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/gBdUqEHF6sM2\">2073 Market St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_131413\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131413\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_3844-e1544810309833.jpg\" alt=\"Mayo-based lobster roll at Woodhouse Fish Co.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Mayo-based lobster roll at Woodhouse Fish Co. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The most well-known lobster rolls in the Bay Area come from the duo of maritime/nautical themed \u003ca href=\"http://woodhousefish.com/\">Woodhouse Fish Co.\u003c/a> locations, created by the same family who owns the intensely eclectic Buck’s of Woodside. There is all kinds of seafood to choose from — cioppino to fried Ipswich clams to Baja-style fish tacos — but the majority of diners make a beeline for the two sizes of split-top lobster rolls. The decision between the two simply depends on how hungry you are (the large for $38 can be a bit much for one comfortable sitting; the small for $23 might require a few oysters and clams to help fill you up).\u003c/p>\n\u003cp>Guests have the option of having a plain butter lobster roll but the house specialty is a mayonnaise-based roll. Don’t flinch when we say this — if you like tuna salad or chicken salad sandwiches, this is the lobster roll for you. It’s definitely the most mayonnaise-heavy of the ones we tried and that works wonderfully in tandem with the diced celery mingling with the lobster chunks, chives flecked over the top, and the lemon on the side waiting to be squirted on everything. That latter element is a brilliant addition because the acidity brings out more of the natural briny flavor of the lobster.\u003c/p>\n\u003cp>The lobster itself is terrific as a nice blend of claw, chunky-textured and thinner strands of meat. You get it all and it’s pleasantly not spilling out of the fluffy, not overbearing bun. This can actually be eaten like a sandwich. Call it the lobster salad sandwich.\u003c/p>\n\u003ch2>Anchor & Hope\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/836FTZ7PVxN2\">83 Minna St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_131414\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131414\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_4229-e1544810468884.jpg\" alt=\"Butter-based lobster roll at Anchor & Hope\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Butter-based lobster roll at Anchor & Hope \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For lobster rolls, sometimes simpler is better. For Mitchell Rosenthal, the Executive Chef/Owner of FiDi/SoMa seafood destination \u003ca href=\"http://anchorandhopesf.com/\">Anchor & Hope\u003c/a> (and Stock & Bones Restaurant Group siblings Town Hall and Salt House), a lobster roll is all about, well, the \u003ci>lobster\u003c/i>. His world-renowned chef mentor shared that belief: “When we were Executive Chefs at Postrio, I remember when Wolfgang Puck responded to other chefs using a lot of ingredients on a lobster roll, and he said ‘why do you want to cover gold?’ I carry that same ethos, the star of the show is incredible lobster and a great bun.”\u003c/p>\n\u003cp>The restaurant ships fresh lobster in from Maine four times a week, which explains for the consistent quality of the meat. Rosenthal also emphasizes the “mouthfeel” of a lobster roll, which diners may not notice at Anchor & Hope until they think about that concept. You can actually get one bite of Panoramic Baking pain de mie, medium-sized morsels of lobster (Rosenthal isn’t a fan of giant chunks of meat) and a little moisture from aioli or butter, and have everything be in harmony. Of all the lobster rolls we tried, it’s the most “textbook” lobster roll. If you were at a beach shack in Kennebunkport, this is what you’d expect, minus the hot dog bun.\u003c/p>\n\u003cfigure id=\"attachment_131415\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131415\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_4233-e1544810538400.jpg\" alt=\"The restaurant ships fresh lobster in from Maine four times a week\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">The restaurant ships fresh lobster in from Maine four times a week \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Anchor & Hope guests can opt for drawn butter or a subtle Old Bay and lemon aioli, and after trying both, we can attest that it’s strictly a matter of personal preference. If you’re a giant Old Bay fan, you might not feel a bit let down since the classic Baltimore crab seasoning doesn’t have a commanding presence, but does nicely enhance the seafaring umami profile of this aioli.\u003c/p>\n\u003ch2>Leo’s Oyster Bar\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/ga6cQBSTNh82\">568 Sacramento St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_131416\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131416\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_4590-e1544810576441.jpg\" alt=\"Maine lobster roll at Leo's Oyster Bar\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Maine lobster roll at Leo's Oyster Bar \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is no avoiding two unique traits about the lobster roll at the Big Night Group’s \u003ca href=\"https://leossf.com/\">gorgeous FiDi seafood spot\u003c/a>: there is uni butter involved (!) and it’s $35. Sure, lobster rolls are inherently expensive because lobster is a luxury commodity. But, yes, $35 is a lot of money for one sandwich no matter how you spin it.\u003c/p>\n\u003cp>Here’s the good news: it’s a fantastic lobster roll. In Leo’s early days after opening in, I found the lobster roll underdressed, the lobster meat itself to be somewhat pale and the whole ensemble way too dominated by bread. Things have changed drastically for the better. The glamour of uni butter isn’t quite what it sounds like. It’s not like a few uni slabs are marinating the lobster meat. It’s like a low humming saltwater spritz to the superb Maine lobster meat nestled inside a slightly toasted Acme brioche roll that has more in common with a fluffy brioche doughnut than the dense, ultra-buttery brioche bricks often found at bakeries. Of all the lobster rolls, this was one of the few perfect sized ones. Bonus points should be awarded because you can choose between fries, salad and chips.\u003c/p>\n\u003ch2>Old Port Lobster Shack\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/GM5yiFJGPa42\">20 Woodside Rd.\u003c/a>\u003cbr>\nRedwood City\u003c/p>\n\u003cfigure id=\"attachment_131417\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131417\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_3778-e1544810395400.jpg\" alt=\"Mayonnaise-based lobster roll at Old Port Lobster Shack.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Mayonnaise-based lobster roll at Old Port Lobster Shack. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Redwood City is not just the “Climate Best by Government Test” city, a reference to its eccentric welcoming sign. It’s now the Lobster Roll Best by Taste Test city, too. Originally, this article was going to focus exclusively on San Francisco, but many passionate lobster roll voices raved about \u003ca href=\"https://oldportlobster.com/\">Old Port Lobster Shack\u003c/a> in Redwood City. We now understand why.\u003c/p>\n\u003cp>A hybrid lobster shack-BBQ restaurant in a Redwood City shopping plaza isn’t exactly where you would initially expect a standout lobster roll to be. We’re definitely not talking about a weathered beach shack on the rocky Atlantic coast here. However, once you grab an outdoor table and the lobster roll arrives, it doesn’t matter where you are.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is a massive roll with a spectacular amount of lobster meat spilling out. You cannot possibly have more than one bite holding the composition before it starts making a mess. For those who debate whether a lobster roll is a sandwich or not, then here’s a strong case as to how it isn’t technically a sandwich. The meat had a gorgeous sweetness to it and was very lightly dressed with mayonnaise, speckled with a couple green onions that contributed more in appearance than any herbal flavor. Each lobster morsel was tender — no strings or weak pieces. Of all the lobster rolls, this one had the most vividly “lobster flavored” lobster, as if it truly was just steamed and picked from the shell. This was a big lobster roll with even bigger excitement as well. It’s a lobster roll that we’re pretty sure even the most experienced Maine seaside shack goer would approve of.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/131412/looking-for-the-bay-areas-leading-lobster-rolls","authors":["11338"],"categories":["bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_1807","bayareabites_90","bayareabites_91","bayareabites_181"],"tags":["bayareabites_12212","bayareabites_12884"],"featImg":"bayareabites_131417","label":"bayareabites"},"bayareabites_99587":{"type":"posts","id":"bayareabites_99587","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99587","score":null,"sort":[1440532388000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-8-places-to-buy-fresh-fish","title":"Bay Area Bites Guide to 8 Great Places to Buy Fresh Fish","publishDate":1440532388,"format":"image","headTitle":"Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cem>This story was originally published on Aug. 25, 2015. It was updated on January 3, 2018.\u003c/em>\u003c/p>\n\u003cp>The Bay Area is surrounded by water and, at times, that can make it easy to find great local seafood. But often it's not so simple. After years of fishing with little regard for sustainable practices or the long-term health of the ocean, people have become more focused recently on eating fish that are both good for them and caught in a manner that is good for the ecosystem. The dominant standard in seafood sustainability has become the \u003ca href=\"http://www.seafoodwatch.org/\" target=\"_blank\" rel=\"noopener\">Monterey Bay Aquarium's Seafood Watch\u003c/a>, which outlines industry standards and good practices. But there are a number of other definitions of sustainability, and different kinds of fishing techniques -- many of which can be difficult to understand the details of unless you grew up on a boat. In addition, it's common for people to look for local fish freshly caught, though in the winter (or depending on the weather) it can be harder to find local seafood. On top of that, most of us don't want to spend a fortune either.\u003cbr>\n[contextly_sidebar id=\"Dd0CXJtvNKwCIGDncDXokptHrQCz3uSX\"]\u003cbr>\nOh, and to make things even more complicated, there's growing concern about fish being mislabeled or sold under the wrong name. And \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/07/30/do-fish-names-encourage-fishy-business/\" target=\"_blank\" rel=\"noopener\">FDA rules allow multiple species of fish to be sold under a single name\u003c/a>, which can make everything even more confusing for the consumer. It's no wonder community-supported fisheries, like \u003ca href=\"http://www.realgoodfish.com/\" target=\"_blank\" rel=\"noopener\">Real Good Fish\u003c/a>, where you sign up for a subscription service and simply have fresh, local fish delivered to door are becoming more popular.\u003c/p>\n\u003cp>But if you'd like to pick your fish yourself, there's still more than a few options. While there used to be more fishermen selling their wares directly on the docks, now there are just a few places left where you can buy straight off the boat. If you're looking for that experience, try Pillar Point Harbor down in Half Moon Bay or Moss Landing, where \u003ca href=\"http://www.philsfishmarket.com/\" target=\"_blank\" rel=\"noopener\">Phil's Fish Market\u003c/a> is the popular go-to. Here in the Bay Area, there are a number of fish markets, big and small. Try these eight, and let us know in the comments if we missed your favorite.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99648,99651,99650,99649\"]\u003c/p>\n\u003cp>H&H stands for Heidi and Hans, the couple that runs \u003cstrong>H&H Fresh Fish Co.\u003c/strong> out of Santa Cruz. All the fish that Hans doesn't catch himself, he buys on the dock in Santa Cruz from about 100 small-scale fishermen, who are primarily using hook and line or rod methods. That catch is then cut into fillets and sold either wholesale or at farmers markets around the Bay Area. While many of the market spots are in the South Bay or closer to Santa Cruz, H&H also sells at a half-dozen markets in San Francisco and the East Bay. You can also sign up for their CSA-style subscription service that delivers fish once or twice every week.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The fish is primarily local, though the buying does extend to Hawaii, Alaska, and even Baja California in the winter months — as long as H&H can verify how it's being caught, where, and when. The duo will also cater an oyster bar for events.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hhfreshfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>H&H Fresh Fish Co.\u003c/strong>\u003c/a>\u003cbr>\nH&H sells at farmers markets throughout the Bay Area, as well as through a weekly delivery program and a soon-to-open retail store in Santa Cruz; check \u003ca href=\"http://www.hhfreshfish.com/markets\" target=\"_blank\" rel=\"noopener\">their market schedule\u003c/a> for complete information\u003cbr>\nPh: (831) 462-3474\u003cbr>\nHours: Check \u003ca href=\"http://www.hhfreshfish.com/markets\" target=\"_blank\" rel=\"noopener\">the market schedule\u003c/a> for all locations and times\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hhfreshfishco\" target=\"_blank\" rel=\"noopener\">H&H Fresh Fish Co.\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/hhfreshfishco/\" target=\"_blank\" rel=\"noopener\">HHFreshFishCo\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99633,99635,99632,99634,99637,99638\"]\u003c/p>\n\u003cp>\u003cstrong>Hudson Fishing Co.\u003c/strong> is run by Yvette and Mike Hudson, who do most of the fishing themselves in between Monterey and Bodega Bay. The duo specialize in Wild King Salmon, California Halibut, Albacore Tuna, and Dungeness Crabs. They also have some prawns available. Everything they catch is either using a hook and line, or traps -- not nets. It's all sold at four weekly farmers markets: two in Berkeley, one in El Cerrito, and one in Kensington. Check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">their market locations page\u003c/a> for more details.\u003c/p>\n\u003cp>[contextly_sidebar id=\"4tdaojmBKecxjDG0kepyUD1vR6bYdzRl\"]\u003c/p>\n\u003cp>They rarely sell whole fish available at the markets, because everything is cut and filleted before sold. The fish from Hudson are known for freshness and taste. And the two owners are also highly involved in salmon fishing associations and advocating for seafood environmental reform.\u003c/p>\n\u003cp>\u003ca href=\"http://hudsonfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Hudson Fish Co.\u003c/strong>\u003c/a>\u003cbr>\nHudson sells at farmers markets in Berkeley, El Cerrito, and Kensington; check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">their location page\u003c/a> for directions\u003cbr>\nPh: (510) 528-8686\u003cbr>\nHours: Check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">the market schedule\u003c/a> for all locations and times\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99629,99628,99622,99626,99624,99627,99621,99625,99620\"]\u003c/p>\n\u003cp>Run by Joey Pucci (J.P.), \u003cstrong>J.P. Seafood\u003c/strong> is a small operation that sits inside Dan's Produce near the main commercial stretch in Alameda. Pucci, himself, buys almost all the day's fish down at the docks in San Francisco and then slices it up and puts it on ice to sell. The store is very conscientious about quality control and making sure everything stays at just the right temperature. Because of the focus on freshness, there is rarely very much quantity in the store -- just enough for the day. That means it can be a good idea just to ask what's best in stock, though you can also call ahead to place bigger orders. It's not cheap, but it's not too expensive either.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/jp-seafood-co-alameda-2\" target=\"_blank\" rel=\"noopener\">\u003cstrong>JP Seafood Co.\u003c/strong>\u003c/a>\u003cbr>\n2300 Central Ave., Alameda [\u003ca href=\"https://goo.gl/8xuZVO\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 865-3474\u003cbr>\nHours: Tues-Fri, 10am-6:30pm; Sat-Sun, 9am-5:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/JP-Seafood-Co/155247561202540\" target=\"_blank\" rel=\"noopener\">JP Seafood Co\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99611,99616,99612,99613,99614,99618,99615,99617,99619\"]\u003c/p>\n\u003cp>\u003cstrong>The Monterey Fish Market\u003c/strong> was started in 1978 by Paul Johnson, a chef at a high-end restaurant in Berkeley. He started out buying directly from lots of small hook and line fishermen. Today, the market operates as a wholesaler out of San Francisco and as a retail store in North Berkeley — not connected to the Monterey Market grocery store down the street. Monterey Fish Market still buys directly from fishermen, some of whom even have keys to the store and leave their fresh catches in the fridges early in the morning.\u003c/p>\n\u003cp>[contextly_sidebar id=\"j5BlKJ2rEB8eQ9VkJNUqFP3h6mKOCoIl\"]\u003c/p>\n\u003cp>The store follows most of the Monterey Bay Aquarium's Seafood Watch guidelines, but has also developed its own standards. For example, Atlantic Cod is typically considered unsustainable because of how it's traditionally caught, but the fishermen Monterey Fish Market deals with are small hook and line boats out of Cape Cod. The company has extensive information about its \u003ca href=\"http://www.montereyfish.com/pages/nav/sustainability.html\" target=\"_blank\" rel=\"noopener\">sustainability practices\u003c/a> and the different kinds of fishing techniques used. In fact, it designates how the fish was caught on the labels in the store — for example, Coho Salmon steaks are priced based on how they were caught.\u003c/p>\n\u003cp>This fish isn't super cheap, but it is fresh and high-quality. Among its many clients, the wholesale arm of the fish market actually sells to the Monterey Bay Aquarium's restaurant.\u003c/p>\n\u003cp>\u003ca href=\"http://www.montereyfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Monterey Fish Market\u003c/strong>\u003c/a>\u003cbr>\n1582 Hopkins St., Berkeley [\u003ca href=\"https://goo.gl/yLZQHA\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 525-5600\u003cbr>\nHours: Tues-Sat, 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Monterey-Fish-Market-Inc/367040686685296?fref=ts\" target=\"_blank\" rel=\"noopener\">Monterey Fish Market, Inc.\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Montereyfishmkt\" target=\"_blank\" rel=\"noopener\">@MontereyFishMkt\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/montereyfishmarket/\" target=\"_blank\" rel=\"noopener\">MontereyFishMarket\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99588,99589,99590,99592,99591,99593,99594,99595\"]\u003c/p>\n\u003cp>Since 1963, \u003cstrong>The Tokyo Fish Market\u003c/strong> in Berkeley has been serving up Asian grocery items with a focus on fresh fish. In 2005, the store expanded to its current 5,000-square-foot building, with the original shop becoming a gift store. The emphasis is still on the fish, though, which comes from around the world through about ten different distributors. Fish manager, Lee Nakamura, said that he depends on the fishermen, whom he knows, to tell him where the fish is coming from, how it's being caught, and if it's good quality. While he doesn't strictly follow Monterey Bay Aquarium's Seafood Watch standards — for example, he has no problem with farmed fish as long as it's done well — he does try to ensure that the fish is sustainable and fresh.\u003c/p>\n\u003cp>Along with all the standard fish varieties, the market also has some slightly more exotic seafood and a wide range of shellfish, and the fish is all reasonably priced.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tokyofish.net/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Tokyo Fish Market\u003c/strong>\u003c/a>\u003cbr>\n1220 San Pablo Ave., Berkeley [\u003ca href=\"https://goo.gl/KxK9pk\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 524-7243\u003cbr>\nHours: Mon-Sat, 9am-6pm\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"99598,99599,99600,99602,99601,99603,99604,99605,99606,99607,99608\"]\u003c/p>\n\u003cp>There are a lot of small, family-run fish markets throughout San Francisco. What separates \u003cstrong>Sun Fat Seafood\u003c/strong> is its variety of cheap, fresh seafood. Nondescript on the outside, Sun Fat's has all kinds of seafood on the inside. It's best known for its affordable oysters, clams, and scallops. The knowledgeable staff will cut the heads off the whole fish and de-scale them for you, or you can buy already prepared fillets. Despite the small size of the store, the variety is endless. You can even buy frog legs or baby octopus. If you want hand-picked, locally-sourced, all-sustainable seafood, then this isn't necessarily the place for you. But it is as fresh as fish comes and isn't going to break the bank.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sun-fat-seafood-company-san-francisco\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sun Fat Seafood Co.\u003c/strong>\u003c/a>\u003cbr>\n2687 Mission St., San Francisco [\u003ca href=\"https://goo.gl/L9bYcC\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 282-9339\u003cbr>\nHours: Mon-Sat, 9am-6pm; Sun, 9am-5pm\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99652,99653,99654,99657,99656,99658,99655,99659\"]\u003c/p>\n\u003cp>Right in the heart of Fisherman's Wharf, it's easy to dismiss \u003cstrong>Alioto-Lazio Fish Company\u003c/strong> as a tourist trap. But it's a long-standing fishseller, and one of the last local family-owned fish markets in the area. While they're best known for their live crabs — which you can pick out of the tank (just as long as you don't stick your hand in the water) — they also sell local seafood, shrimp, scallops, and lobster tails. You can either come into the store — if you can find parking — or have it shipped overnight to your house. The prices aren't terrible, and they also sell a variety of knick-knacks, condiments, and odds-and-ends. And try one of their famous crab shots for $1.50.\u003c/p>\n\u003cp>\u003ca href=\"http://crabonline.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Alioto-Lazio Fish Co.\u003c/strong>\u003c/a>\u003cbr>\n440 Jefferson St., San Francisco [\u003ca href=\"https://goo.gl/IeX14d\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 673-5868\u003cbr>\nHours: Mon-Fri, 6am-2pm, Sat, 7am-noon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AliotoLazioFishCo\" target=\"_blank\" rel=\"noopener\">Alioto Lazio Fish Co\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/aliotolaziofish\" target=\"_blank\" rel=\"noopener\">@AliotoLazioFish\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99665,99664,99663,99661,99662\"]\u003c/p>\n\u003cp>Fisherman's Wharf, obviously, originally got its name from the fishermen who sold their wares on the piers. There aren't as many sellers left, but on Pier 45 there are a number of wholesale seafood distributors and \u003cstrong>ABS Seafood\u003c/strong> is one of the best among them. In fact, ABS is so prolific that it even sells to one of the other spots on our list, the Tokyo Fish Market. While it is primarily a wholesaler and distributor, with no retail location, you can still call in orders directly and pick them up from the warehouse.\u003c/p>\n\u003cp>[contextly_sidebar id=\"rt651K0Lihj5UifRiWymdP40wLXaWPpC\"]\u003c/p>\n\u003cp>Because it's such a large distributor, ABS carries nearly every kind of seafood or fish you could possibly want. Though it's not all local or wild, ABS did start taking steps a few years ago to eliminate some of the fish known for being unsustainable from its inventory. If you need seafood in bulk, just call ABS.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.absseafood.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>ABS Seafood\u003c/strong>\u003c/a>\u003cbr>\n45 Pier Shed D-1, San Francisco [\u003ca href=\"http://goo.gl/06N3lc\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 401-0258\u003cbr>\nHours: Mon-Fri, 6am-noon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ABSseafood\" target=\"_blank\" rel=\"noopener\">ABS Seafood\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"The Bay Area is surrounded by water, making it a great place to find fresh local fish. Try these spots.","status":"publish","parent":0,"modified":1546553321,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":38,"wordCount":2003},"headData":{"title":"Bay Area Bites Guide to 8 Great Places to Buy Fresh Fish | KQED","description":"The Bay Area is surrounded by water, making it a great place to find fresh local fish. Try these spots.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Guide to 8 Great Places to Buy Fresh Fish","datePublished":"2015-08-25T19:53:08.000Z","dateModified":"2019-01-03T22:08:41.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"99587 http://ww2.kqed.org/bayareabites/?p=99587","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/08/25/bay-area-bites-guide-to-8-places-to-buy-fresh-fish/","disqusTitle":"Bay Area Bites Guide to 8 Great Places to Buy Fresh Fish","source":"Guide","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/99587/bay-area-bites-guide-to-8-places-to-buy-fresh-fish","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This story was originally published on Aug. 25, 2015. It was updated on January 3, 2018.\u003c/em>\u003c/p>\n\u003cp>The Bay Area is surrounded by water and, at times, that can make it easy to find great local seafood. But often it's not so simple. After years of fishing with little regard for sustainable practices or the long-term health of the ocean, people have become more focused recently on eating fish that are both good for them and caught in a manner that is good for the ecosystem. The dominant standard in seafood sustainability has become the \u003ca href=\"http://www.seafoodwatch.org/\" target=\"_blank\" rel=\"noopener\">Monterey Bay Aquarium's Seafood Watch\u003c/a>, which outlines industry standards and good practices. But there are a number of other definitions of sustainability, and different kinds of fishing techniques -- many of which can be difficult to understand the details of unless you grew up on a boat. In addition, it's common for people to look for local fish freshly caught, though in the winter (or depending on the weather) it can be harder to find local seafood. On top of that, most of us don't want to spend a fortune either.\u003cbr>\n\u003c/p>\u003cp>\u003c/p>\u003cp>\u003cbr>\nOh, and to make things even more complicated, there's growing concern about fish being mislabeled or sold under the wrong name. And \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/07/30/do-fish-names-encourage-fishy-business/\" target=\"_blank\" rel=\"noopener\">FDA rules allow multiple species of fish to be sold under a single name\u003c/a>, which can make everything even more confusing for the consumer. It's no wonder community-supported fisheries, like \u003ca href=\"http://www.realgoodfish.com/\" target=\"_blank\" rel=\"noopener\">Real Good Fish\u003c/a>, where you sign up for a subscription service and simply have fresh, local fish delivered to door are becoming more popular.\u003c/p>\n\u003cp>But if you'd like to pick your fish yourself, there's still more than a few options. While there used to be more fishermen selling their wares directly on the docks, now there are just a few places left where you can buy straight off the boat. If you're looking for that experience, try Pillar Point Harbor down in Half Moon Bay or Moss Landing, where \u003ca href=\"http://www.philsfishmarket.com/\" target=\"_blank\" rel=\"noopener\">Phil's Fish Market\u003c/a> is the popular go-to. Here in the Bay Area, there are a number of fish markets, big and small. Try these eight, and let us know in the comments if we missed your favorite.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99648,99651,99650,99649","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>H&H stands for Heidi and Hans, the couple that runs \u003cstrong>H&H Fresh Fish Co.\u003c/strong> out of Santa Cruz. All the fish that Hans doesn't catch himself, he buys on the dock in Santa Cruz from about 100 small-scale fishermen, who are primarily using hook and line or rod methods. That catch is then cut into fillets and sold either wholesale or at farmers markets around the Bay Area. While many of the market spots are in the South Bay or closer to Santa Cruz, H&H also sells at a half-dozen markets in San Francisco and the East Bay. You can also sign up for their CSA-style subscription service that delivers fish once or twice every week.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The fish is primarily local, though the buying does extend to Hawaii, Alaska, and even Baja California in the winter months — as long as H&H can verify how it's being caught, where, and when. The duo will also cater an oyster bar for events.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hhfreshfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>H&H Fresh Fish Co.\u003c/strong>\u003c/a>\u003cbr>\nH&H sells at farmers markets throughout the Bay Area, as well as through a weekly delivery program and a soon-to-open retail store in Santa Cruz; check \u003ca href=\"http://www.hhfreshfish.com/markets\" target=\"_blank\" rel=\"noopener\">their market schedule\u003c/a> for complete information\u003cbr>\nPh: (831) 462-3474\u003cbr>\nHours: Check \u003ca href=\"http://www.hhfreshfish.com/markets\" target=\"_blank\" rel=\"noopener\">the market schedule\u003c/a> for all locations and times\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hhfreshfishco\" target=\"_blank\" rel=\"noopener\">H&H Fresh Fish Co.\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/hhfreshfishco/\" target=\"_blank\" rel=\"noopener\">HHFreshFishCo\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99633,99635,99632,99634,99637,99638","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hudson Fishing Co.\u003c/strong> is run by Yvette and Mike Hudson, who do most of the fishing themselves in between Monterey and Bodega Bay. The duo specialize in Wild King Salmon, California Halibut, Albacore Tuna, and Dungeness Crabs. They also have some prawns available. Everything they catch is either using a hook and line, or traps -- not nets. It's all sold at four weekly farmers markets: two in Berkeley, one in El Cerrito, and one in Kensington. Check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">their market locations page\u003c/a> for more details.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>They rarely sell whole fish available at the markets, because everything is cut and filleted before sold. The fish from Hudson are known for freshness and taste. And the two owners are also highly involved in salmon fishing associations and advocating for seafood environmental reform.\u003c/p>\n\u003cp>\u003ca href=\"http://hudsonfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Hudson Fish Co.\u003c/strong>\u003c/a>\u003cbr>\nHudson sells at farmers markets in Berkeley, El Cerrito, and Kensington; check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">their location page\u003c/a> for directions\u003cbr>\nPh: (510) 528-8686\u003cbr>\nHours: Check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">the market schedule\u003c/a> for all locations and times\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99629,99628,99622,99626,99624,99627,99621,99625,99620","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Run by Joey Pucci (J.P.), \u003cstrong>J.P. Seafood\u003c/strong> is a small operation that sits inside Dan's Produce near the main commercial stretch in Alameda. Pucci, himself, buys almost all the day's fish down at the docks in San Francisco and then slices it up and puts it on ice to sell. The store is very conscientious about quality control and making sure everything stays at just the right temperature. Because of the focus on freshness, there is rarely very much quantity in the store -- just enough for the day. That means it can be a good idea just to ask what's best in stock, though you can also call ahead to place bigger orders. It's not cheap, but it's not too expensive either.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/jp-seafood-co-alameda-2\" target=\"_blank\" rel=\"noopener\">\u003cstrong>JP Seafood Co.\u003c/strong>\u003c/a>\u003cbr>\n2300 Central Ave., Alameda [\u003ca href=\"https://goo.gl/8xuZVO\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 865-3474\u003cbr>\nHours: Tues-Fri, 10am-6:30pm; Sat-Sun, 9am-5:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/JP-Seafood-Co/155247561202540\" target=\"_blank\" rel=\"noopener\">JP Seafood Co\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99611,99616,99612,99613,99614,99618,99615,99617,99619","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Monterey Fish Market\u003c/strong> was started in 1978 by Paul Johnson, a chef at a high-end restaurant in Berkeley. He started out buying directly from lots of small hook and line fishermen. Today, the market operates as a wholesaler out of San Francisco and as a retail store in North Berkeley — not connected to the Monterey Market grocery store down the street. Monterey Fish Market still buys directly from fishermen, some of whom even have keys to the store and leave their fresh catches in the fridges early in the morning.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>The store follows most of the Monterey Bay Aquarium's Seafood Watch guidelines, but has also developed its own standards. For example, Atlantic Cod is typically considered unsustainable because of how it's traditionally caught, but the fishermen Monterey Fish Market deals with are small hook and line boats out of Cape Cod. The company has extensive information about its \u003ca href=\"http://www.montereyfish.com/pages/nav/sustainability.html\" target=\"_blank\" rel=\"noopener\">sustainability practices\u003c/a> and the different kinds of fishing techniques used. In fact, it designates how the fish was caught on the labels in the store — for example, Coho Salmon steaks are priced based on how they were caught.\u003c/p>\n\u003cp>This fish isn't super cheap, but it is fresh and high-quality. Among its many clients, the wholesale arm of the fish market actually sells to the Monterey Bay Aquarium's restaurant.\u003c/p>\n\u003cp>\u003ca href=\"http://www.montereyfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Monterey Fish Market\u003c/strong>\u003c/a>\u003cbr>\n1582 Hopkins St., Berkeley [\u003ca href=\"https://goo.gl/yLZQHA\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 525-5600\u003cbr>\nHours: Tues-Sat, 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Monterey-Fish-Market-Inc/367040686685296?fref=ts\" target=\"_blank\" rel=\"noopener\">Monterey Fish Market, Inc.\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Montereyfishmkt\" target=\"_blank\" rel=\"noopener\">@MontereyFishMkt\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/montereyfishmarket/\" target=\"_blank\" rel=\"noopener\">MontereyFishMarket\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99588,99589,99590,99592,99591,99593,99594,99595","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since 1963, \u003cstrong>The Tokyo Fish Market\u003c/strong> in Berkeley has been serving up Asian grocery items with a focus on fresh fish. In 2005, the store expanded to its current 5,000-square-foot building, with the original shop becoming a gift store. The emphasis is still on the fish, though, which comes from around the world through about ten different distributors. Fish manager, Lee Nakamura, said that he depends on the fishermen, whom he knows, to tell him where the fish is coming from, how it's being caught, and if it's good quality. While he doesn't strictly follow Monterey Bay Aquarium's Seafood Watch standards — for example, he has no problem with farmed fish as long as it's done well — he does try to ensure that the fish is sustainable and fresh.\u003c/p>\n\u003cp>Along with all the standard fish varieties, the market also has some slightly more exotic seafood and a wide range of shellfish, and the fish is all reasonably priced.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tokyofish.net/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Tokyo Fish Market\u003c/strong>\u003c/a>\u003cbr>\n1220 San Pablo Ave., Berkeley [\u003ca href=\"https://goo.gl/KxK9pk\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 524-7243\u003cbr>\nHours: Mon-Sat, 9am-6pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","size":"full","link":"none","ids":"99598,99599,99600,99602,99601,99603,99604,99605,99606,99607,99608","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are a lot of small, family-run fish markets throughout San Francisco. What separates \u003cstrong>Sun Fat Seafood\u003c/strong> is its variety of cheap, fresh seafood. Nondescript on the outside, Sun Fat's has all kinds of seafood on the inside. It's best known for its affordable oysters, clams, and scallops. The knowledgeable staff will cut the heads off the whole fish and de-scale them for you, or you can buy already prepared fillets. Despite the small size of the store, the variety is endless. You can even buy frog legs or baby octopus. If you want hand-picked, locally-sourced, all-sustainable seafood, then this isn't necessarily the place for you. But it is as fresh as fish comes and isn't going to break the bank.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sun-fat-seafood-company-san-francisco\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sun Fat Seafood Co.\u003c/strong>\u003c/a>\u003cbr>\n2687 Mission St., San Francisco [\u003ca href=\"https://goo.gl/L9bYcC\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 282-9339\u003cbr>\nHours: Mon-Sat, 9am-6pm; Sun, 9am-5pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99652,99653,99654,99657,99656,99658,99655,99659","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Right in the heart of Fisherman's Wharf, it's easy to dismiss \u003cstrong>Alioto-Lazio Fish Company\u003c/strong> as a tourist trap. But it's a long-standing fishseller, and one of the last local family-owned fish markets in the area. While they're best known for their live crabs — which you can pick out of the tank (just as long as you don't stick your hand in the water) — they also sell local seafood, shrimp, scallops, and lobster tails. You can either come into the store — if you can find parking — or have it shipped overnight to your house. The prices aren't terrible, and they also sell a variety of knick-knacks, condiments, and odds-and-ends. And try one of their famous crab shots for $1.50.\u003c/p>\n\u003cp>\u003ca href=\"http://crabonline.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Alioto-Lazio Fish Co.\u003c/strong>\u003c/a>\u003cbr>\n440 Jefferson St., San Francisco [\u003ca href=\"https://goo.gl/IeX14d\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 673-5868\u003cbr>\nHours: Mon-Fri, 6am-2pm, Sat, 7am-noon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AliotoLazioFishCo\" target=\"_blank\" rel=\"noopener\">Alioto Lazio Fish Co\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/aliotolaziofish\" target=\"_blank\" rel=\"noopener\">@AliotoLazioFish\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99665,99664,99663,99661,99662","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Fisherman's Wharf, obviously, originally got its name from the fishermen who sold their wares on the piers. There aren't as many sellers left, but on Pier 45 there are a number of wholesale seafood distributors and \u003cstrong>ABS Seafood\u003c/strong> is one of the best among them. In fact, ABS is so prolific that it even sells to one of the other spots on our list, the Tokyo Fish Market. While it is primarily a wholesaler and distributor, with no retail location, you can still call in orders directly and pick them up from the warehouse.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Because it's such a large distributor, ABS carries nearly every kind of seafood or fish you could possibly want. Though it's not all local or wild, ABS did start taking steps a few years ago to eliminate some of the fish known for being unsustainable from its inventory. If you need seafood in bulk, just call ABS.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.absseafood.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>ABS Seafood\u003c/strong>\u003c/a>\u003cbr>\n45 Pier Shed D-1, San Francisco [\u003ca href=\"http://goo.gl/06N3lc\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 401-0258\u003cbr>\nHours: Mon-Fri, 6am-noon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ABSseafood\" target=\"_blank\" rel=\"noopener\">ABS Seafood\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/99587/bay-area-bites-guide-to-8-places-to-buy-fresh-fish","authors":["1459"],"series":["bayareabites_15150"],"categories":["bayareabites_109","bayareabites_264","bayareabites_8770","bayareabites_13746","bayareabites_1875","bayareabites_90","bayareabites_358","bayareabites_60"],"tags":["bayareabites_14727","bayareabites_376","bayareabites_12212","bayareabites_14725","bayareabites_8985","bayareabites_323"],"featImg":"bayareabites_99635","label":"source_bayareabites_99587"},"bayareabites_75942":{"type":"posts","id":"bayareabites_75942","meta":{"index":"posts_1591205157","site":"bayareabites","id":"75942","score":null,"sort":[1390411294000]},"guestAuthors":[],"slug":"cooking-whole-live-lobster-a-photo-tutorial","title":"Cooking Whole Live Lobster: A Photo Tutorial","publishDate":1390411294,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_76479\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/ingredients1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/ingredients1000a.jpg\" title=\"Live lobsters with Meyer lemons, butter and sourdough loaf.\" alt=\"Live lobsters with Meyer lemons, butter and sourdough loaf. Photo: Wendy Goodfriend\" width=\"1000\" height=\"568\" class=\"size-full wp-image-76479\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Live lobsters with Meyer lemons, butter and sourdough loaf. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>No, they aren't local. But whole live lobsters from Maine or Canada are a delectable treat, and if you're already in the groove of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/04/cook-clean-and-serve-whole-crab-like-a-local-a-photo-tutorial/\">cooking your own live crab\u003c/a>, pretty easy to cook at home. They're rarely seen on Bay Area menus, so if you're a homesick New Englander who fled ice scrapers and snow shovels but still craves a good lobster roll or a whole boiled lobster now and again, doing it yourself is the best option. \u003c/p>\n\u003cp>Lobsters are typically sold live, out of salt water tanks in fish markets, higher-end supermarkets, and Asian markets. Their claws are almost always closed with a rubber band so they can't grab you, the fishmonger, or their fellow tank-mates. For food safety's sake, you have to keep them alive until you cook them, so look for lively, healthy lobsters that are active in the tank, holding their claws up and their tails straight. Limp lobsters with droopy, dangling claws or curled-under tails should be avoided. Get your lobsters home and chilled as soon as possible. Plan to cook them the same day you purchase them, if possible, but definitely within 24 hours. \u003c/p>\n\u003cp>Line a large brown paper grocery bag, a wide pot or a large bowl with some damp, crumpled newspaper or fresh seaweed, should you have some handy. Untie the plastic bags you carried your lobsters home in, transfer them into your prepared bag, pot, or bowl (remember, their claws are trapped, so they can't pinch you), and refrigerate immediately. Like Dungeness crabs, they're salt water creatures, so don't submerge them in fresh water, and no matter how squeamish you are, don't smother them by shoving them straight into the fridge still knotted in layers of plastic bags. \u003c/p>\n\u003cp>Bring about 2 inches of well-salted water to a boil in a large, deep stockpot. Once the water is boiling, take the lobsters out the fridge, and holding them firmly by the body where it meets the tail, snip off the rubber bands on their claws. Drop them head first into the pot and cover. Like crabs, you time by the average weight of one lobster, not the total weight. Depending on the size of your pot and how many lobsters you're cooking, you may have to do them in batches--they shouldn't be too crowded. Start with a base of 10 minutes for a 1-lb lobster, then add roughly 2 minutes per quarter-pound of weight. \u003c/p>\n\u003cul>\n\u003cli>1 lb lobster: 10 min\u003c/li>\n\u003cli>1 1/4 lb lobster: 12 min\u003c/li>\n\u003cli>1 1/2 lb lobster: 14 min\u003c/li>\n\u003cli>1 3/4 lb lobster: 16 min\u003c/li>\n\u003cli>2 lb lobster: 18 min\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"76734,76733,76736,76735,76732,76742,76739,76745,76738,76746,76748,76751,76749,76750,76752,76743,76744,76482\"]\u003c/p>\n\u003cp>The shell should be red and the meat under the shell where the tail meets the body should be white and opaque, not translucent. Overcooked lobster can get rubbery, so keep an eye on your kitchen timer. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Using tongs, remove lobster from the pot and cool down briefly under cold running water. Let lobsters rest until cool enough to handle. They will release water from their joints and cavities as you clean them, so work in the sink or on a work surface that's easily moppable. \u003c/p>\n\u003cp>You can serve the lobsters hot from the pot with bibs, claw crackers and plenty of melted butter, and let your guests attack their own. Or you can let them cool, then clean and deshell them into a pile of succulent meat perfect for serving in a luxurious salad, as pictured here, or in a lobster sandwich (recipe below) dressed with homemade tarragon mayonnaise between lightly toasted slices of buttery brioche. \u003c/p>\n\u003cfigure id=\"attachment_76483\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/lobster-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/lobster-final.jpg\" alt=\"Freshly cooked and cleaned lobster. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-76483\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Freshly cooked and cleaned lobster. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>To take apart your cooked lobster, twist off the tail where it meets the body. Using kitchen shears, snip through the center of the tail shell and remove the meat inside, preferably in one piece. Set shells aside for stock, if desired. Twist off claws. Using claw cracker, crack claws along the joints and remove meat inside. There's not much meat inside the slender legs on either side of the body; you can crack the legs and try wiggling out what's in there with a pointed shellfish fork or pick, or just add them to your pot or shellfish stock. Chop the tail and claw meat into bite-sized pieces and refrigerate until needed. \u003c/p>\n\u003ch3>Recipe: Luxurious Lobster Sandwiches\u003c/h3>\n\u003cp>This is a glamorous, mess-free (for your guest, at least) way to serve lobster, a perfect surprise for a late, post-show supper or indulgent brunch for two. If you're going so far as to boil your own lobster, you might as well make your own mayonnaise, too, to get that beautifully supple texture that can't be found in a jar. These are inspired, in equal parts, by the lobster rolls of my New England-spent summers, and the fancy lobster club sandwiches served under the stained-glass dome of the Rotunda restaurant at Neiman Marcus in Union Square. \u003c/p>\n\u003cp>\u003ca href=\"http://www.lafarine.com\">La Farine Boulangerie\u003c/a> in the East Bay is a good source for brioche rolls; if you can't find brioche, try challah bread. Or, you can go all the way and make Thomas Keller's version, the recipe for which can be found in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579652395/kqedorg-20\"> Bouchon\u003c/a>, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579654355/kqedorg-20\">Bouchon Bakery\u003c/a>, and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579653774/kqedorg-20\">Ad Hoc at Home\u003c/a>. \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Two live lobsters, each about 1 1/4 lbs\u003c/li>\n\u003cli>1 teaspoon fresh tarragon leaves, chopped\u003c/li>\n\u003cli>1 small head butter (Boston) lettuce, rinsed and dried\u003c/li>\n\u003cli>1 ripe avocado\u003c/li>\n\u003cli>4 slices brioche or 2 brioche buns\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Tarragon Lemon Mayonnaise:\u003c/em> \n\u003cli>1 egg yolk\u003c/li>\n\u003cli>1/3 cup olive oil\u003c/li>\n\u003cli>1/3 cup grapeseed oil\u003c/li>\n\u003cli>1 tablespoon lemon juice, from a Meyer lemon if possible\u003c/li>\n\u003cli>1/4 tsp Dijon mustard\u003c/li>\n\u003cli>1/4 tsp salt\u003c/li>\n\u003cli>1 tablespoon fresh tarragon leaves, finely chopped\u003c/li>\n\u003cli>Freshly ground pepper, to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. \u003cstrong>Cook the lobster:\u003c/strong> In a large stockpot, bring 2 inches of well-salted water to a boil. When water is boiling, add lobsters, head down. Cover and simmer for approximately 12 minutes, until shells are bright red and meat is white and opaque. Remove lobsters from pot. Cool briefly under cold running water. Let lobsters rest until cool enough to handle. \u003c/p>\n\u003cp>2. \u003cstrong>Shell the lobster:\u003c/strong> Twist off tail and snip through shell with kitchen shears. Remove tail meat in one piece. Twist off claws and crack with claw cracker along joints. Remove claw meat. Chop tail and claw meat into bite-sized pieces and refrigerate until needed. \u003c/p>\n\u003cp>3. \u003cstrong>Make mayonnaise:\u003c/strong> Pour oils together into a small pitcher. In a medium bowl, whisk egg yolk, lemon juice, and 1/4 tsp salt together. Pouring very slowly, begin to drizzle in oil while whisking vigorously. Continue to whisk and drizzle until mixture expands and thickens. Increase your oil pour to a small but steady stream and continue whisking until all the oil is added. Whisk in tarragon leaves and a few grinds of fresh pepper. Taste and adjust seasoning, adding more lemon juice or salt as needed. Refrigerate until needed. \u003c/p>\n\u003cp>4. \u003cstrong>Make the lobster salad:\u003c/strong> Fold half the mayonnaise into the lobster pieces. Add enough remaining mayonnaise so that lobster chunks are lightly coated. Sprinkle with an additional teaspoon or so of minced fresh tarragon. Taste for seasoning. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>5. \u003cstrong>Make the sandwich:\u003c/strong> Toast brioche slices or buns lightly until just barely golden. Line bottom slice with lettuce leaves. Spoon lobster salad over lettuce leaves to fill bun generously. Top with thinly sliced avocado. Spread a thin layer of tarragon mayonnaise on the remaining slice of bread or bun and close up the sandwich. Serve immediately. Champagne or Riesling makes a good accompaniment. \u003c/p>\n\n","blocks":[],"excerpt":"Now that you've conquered crab, try lobster, with our step-by-step photo tutorial to buying, cooking, and serving live lobster. Includes recipe for a luxurious lobster salad sandwich with homemade lemon-tarragon mayonnaise.\r\n","status":"publish","parent":0,"modified":1506470877,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1322},"headData":{"title":"Cooking Whole Live Lobster: A Photo Tutorial | KQED","description":"Now that you've conquered crab, try lobster, with our step-by-step photo tutorial to buying, cooking, and serving live lobster. Includes recipe for a luxurious lobster salad sandwich with homemade lemon-tarragon mayonnaise.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Cooking Whole Live Lobster: A Photo Tutorial","datePublished":"2014-01-22T17:21:34.000Z","dateModified":"2017-09-27T00:07:57.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"75942 http://blogs.kqed.org/bayareabites/?p=75942","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/01/22/cooking-whole-live-lobster-a-photo-tutorial/","disqusTitle":"Cooking Whole Live Lobster: A Photo Tutorial","path":"/bayareabites/75942/cooking-whole-live-lobster-a-photo-tutorial","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76479\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/ingredients1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/ingredients1000a.jpg\" title=\"Live lobsters with Meyer lemons, butter and sourdough loaf.\" alt=\"Live lobsters with Meyer lemons, butter and sourdough loaf. Photo: Wendy Goodfriend\" width=\"1000\" height=\"568\" class=\"size-full wp-image-76479\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Live lobsters with Meyer lemons, butter and sourdough loaf. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>No, they aren't local. But whole live lobsters from Maine or Canada are a delectable treat, and if you're already in the groove of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/04/cook-clean-and-serve-whole-crab-like-a-local-a-photo-tutorial/\">cooking your own live crab\u003c/a>, pretty easy to cook at home. They're rarely seen on Bay Area menus, so if you're a homesick New Englander who fled ice scrapers and snow shovels but still craves a good lobster roll or a whole boiled lobster now and again, doing it yourself is the best option. \u003c/p>\n\u003cp>Lobsters are typically sold live, out of salt water tanks in fish markets, higher-end supermarkets, and Asian markets. Their claws are almost always closed with a rubber band so they can't grab you, the fishmonger, or their fellow tank-mates. For food safety's sake, you have to keep them alive until you cook them, so look for lively, healthy lobsters that are active in the tank, holding their claws up and their tails straight. Limp lobsters with droopy, dangling claws or curled-under tails should be avoided. Get your lobsters home and chilled as soon as possible. Plan to cook them the same day you purchase them, if possible, but definitely within 24 hours. \u003c/p>\n\u003cp>Line a large brown paper grocery bag, a wide pot or a large bowl with some damp, crumpled newspaper or fresh seaweed, should you have some handy. Untie the plastic bags you carried your lobsters home in, transfer them into your prepared bag, pot, or bowl (remember, their claws are trapped, so they can't pinch you), and refrigerate immediately. Like Dungeness crabs, they're salt water creatures, so don't submerge them in fresh water, and no matter how squeamish you are, don't smother them by shoving them straight into the fridge still knotted in layers of plastic bags. \u003c/p>\n\u003cp>Bring about 2 inches of well-salted water to a boil in a large, deep stockpot. Once the water is boiling, take the lobsters out the fridge, and holding them firmly by the body where it meets the tail, snip off the rubber bands on their claws. Drop them head first into the pot and cover. Like crabs, you time by the average weight of one lobster, not the total weight. Depending on the size of your pot and how many lobsters you're cooking, you may have to do them in batches--they shouldn't be too crowded. Start with a base of 10 minutes for a 1-lb lobster, then add roughly 2 minutes per quarter-pound of weight. \u003c/p>\n\u003cul>\n\u003cli>1 lb lobster: 10 min\u003c/li>\n\u003cli>1 1/4 lb lobster: 12 min\u003c/li>\n\u003cli>1 1/2 lb lobster: 14 min\u003c/li>\n\u003cli>1 3/4 lb lobster: 16 min\u003c/li>\n\u003cli>2 lb lobster: 18 min\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"76734,76733,76736,76735,76732,76742,76739,76745,76738,76746,76748,76751,76749,76750,76752,76743,76744,76482","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The shell should be red and the meat under the shell where the tail meets the body should be white and opaque, not translucent. Overcooked lobster can get rubbery, so keep an eye on your kitchen timer. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Using tongs, remove lobster from the pot and cool down briefly under cold running water. Let lobsters rest until cool enough to handle. They will release water from their joints and cavities as you clean them, so work in the sink or on a work surface that's easily moppable. \u003c/p>\n\u003cp>You can serve the lobsters hot from the pot with bibs, claw crackers and plenty of melted butter, and let your guests attack their own. Or you can let them cool, then clean and deshell them into a pile of succulent meat perfect for serving in a luxurious salad, as pictured here, or in a lobster sandwich (recipe below) dressed with homemade tarragon mayonnaise between lightly toasted slices of buttery brioche. \u003c/p>\n\u003cfigure id=\"attachment_76483\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/lobster-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/lobster-final.jpg\" alt=\"Freshly cooked and cleaned lobster. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-76483\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Freshly cooked and cleaned lobster. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>To take apart your cooked lobster, twist off the tail where it meets the body. Using kitchen shears, snip through the center of the tail shell and remove the meat inside, preferably in one piece. Set shells aside for stock, if desired. Twist off claws. Using claw cracker, crack claws along the joints and remove meat inside. There's not much meat inside the slender legs on either side of the body; you can crack the legs and try wiggling out what's in there with a pointed shellfish fork or pick, or just add them to your pot or shellfish stock. Chop the tail and claw meat into bite-sized pieces and refrigerate until needed. \u003c/p>\n\u003ch3>Recipe: Luxurious Lobster Sandwiches\u003c/h3>\n\u003cp>This is a glamorous, mess-free (for your guest, at least) way to serve lobster, a perfect surprise for a late, post-show supper or indulgent brunch for two. If you're going so far as to boil your own lobster, you might as well make your own mayonnaise, too, to get that beautifully supple texture that can't be found in a jar. These are inspired, in equal parts, by the lobster rolls of my New England-spent summers, and the fancy lobster club sandwiches served under the stained-glass dome of the Rotunda restaurant at Neiman Marcus in Union Square. \u003c/p>\n\u003cp>\u003ca href=\"http://www.lafarine.com\">La Farine Boulangerie\u003c/a> in the East Bay is a good source for brioche rolls; if you can't find brioche, try challah bread. Or, you can go all the way and make Thomas Keller's version, the recipe for which can be found in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579652395/kqedorg-20\"> Bouchon\u003c/a>, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579654355/kqedorg-20\">Bouchon Bakery\u003c/a>, and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579653774/kqedorg-20\">Ad Hoc at Home\u003c/a>. \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Two live lobsters, each about 1 1/4 lbs\u003c/li>\n\u003cli>1 teaspoon fresh tarragon leaves, chopped\u003c/li>\n\u003cli>1 small head butter (Boston) lettuce, rinsed and dried\u003c/li>\n\u003cli>1 ripe avocado\u003c/li>\n\u003cli>4 slices brioche or 2 brioche buns\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Tarragon Lemon Mayonnaise:\u003c/em> \n\u003cli>1 egg yolk\u003c/li>\n\u003cli>1/3 cup olive oil\u003c/li>\n\u003cli>1/3 cup grapeseed oil\u003c/li>\n\u003cli>1 tablespoon lemon juice, from a Meyer lemon if possible\u003c/li>\n\u003cli>1/4 tsp Dijon mustard\u003c/li>\n\u003cli>1/4 tsp salt\u003c/li>\n\u003cli>1 tablespoon fresh tarragon leaves, finely chopped\u003c/li>\n\u003cli>Freshly ground pepper, to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. \u003cstrong>Cook the lobster:\u003c/strong> In a large stockpot, bring 2 inches of well-salted water to a boil. When water is boiling, add lobsters, head down. Cover and simmer for approximately 12 minutes, until shells are bright red and meat is white and opaque. Remove lobsters from pot. Cool briefly under cold running water. Let lobsters rest until cool enough to handle. \u003c/p>\n\u003cp>2. \u003cstrong>Shell the lobster:\u003c/strong> Twist off tail and snip through shell with kitchen shears. Remove tail meat in one piece. Twist off claws and crack with claw cracker along joints. Remove claw meat. Chop tail and claw meat into bite-sized pieces and refrigerate until needed. \u003c/p>\n\u003cp>3. \u003cstrong>Make mayonnaise:\u003c/strong> Pour oils together into a small pitcher. In a medium bowl, whisk egg yolk, lemon juice, and 1/4 tsp salt together. Pouring very slowly, begin to drizzle in oil while whisking vigorously. Continue to whisk and drizzle until mixture expands and thickens. Increase your oil pour to a small but steady stream and continue whisking until all the oil is added. Whisk in tarragon leaves and a few grinds of fresh pepper. Taste and adjust seasoning, adding more lemon juice or salt as needed. Refrigerate until needed. \u003c/p>\n\u003cp>4. \u003cstrong>Make the lobster salad:\u003c/strong> Fold half the mayonnaise into the lobster pieces. Add enough remaining mayonnaise so that lobster chunks are lightly coated. Sprinkle with an additional teaspoon or so of minced fresh tarragon. Taste for seasoning. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>5. \u003cstrong>Make the sandwich:\u003c/strong> Toast brioche slices or buns lightly until just barely golden. Line bottom slice with lettuce leaves. Spoon lobster salad over lettuce leaves to fill bun generously. Top with thinly sliced avocado. Spread a thin layer of tarragon mayonnaise on the remaining slice of bread or bun and close up the sandwich. Serve immediately. Champagne or Riesling makes a good accompaniment. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/75942/cooking-whole-live-lobster-a-photo-tutorial","authors":["5038","5014"],"categories":["bayareabites_752","bayareabites_2695","bayareabites_12"],"tags":["bayareabites_564","bayareabites_12212","bayareabites_12884","bayareabites_12885","bayareabites_12883"],"featImg":"bayareabites_76484","label":"bayareabites"},"bayareabites_68199":{"type":"posts","id":"bayareabites_68199","meta":{"index":"posts_1591205157","site":"bayareabites","id":"68199","score":null,"sort":[1376491133000]},"guestAuthors":[],"slug":"in-maine-lobster-comes-out-of-its-shell","title":"In Maine, Lobster Comes Out of Its Shell","publishDate":1376491133,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_68210\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/lobster-full.jpg\">\u003cimg class=\"size-full wp-image-68210\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/lobster-full.jpg\" alt=\"Lobster. Photo: iStock\" width=\"1120\" height=\"628\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lobster. Photo: iStock\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Laura McCandlish, \u003ca href=\"http://www.npr.org/2013/08/14/211388320/in-maine-lobster-comes-out-of-its-shell\">Kitchen Window at NPR Food\u003c/a> (8/14/2013)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#broth\">Creamy Maine Lobster Broth\u003c/a>, \u003ca href=\"#moqueca\">Brazilian \u003cem>Moqueca De Peixe\u003c/em> With Lobster\u003c/a>, \u003ca href=\"#rice\">Leah's Fried Rice With Lobster\u003c/a>, \u003ca href=\"#banhmi\">Lobster Banh Mi\u003c/a> and \u003ca href=\"#rolls\">Vietnamese Salad Rolls With Lobster\u003c/a>.\u003c/p>\n\u003cp>You might think a great benefit of living in Maine is unlimited access to fresh, cheap lobster. Most Mainers, however, probably eat less lobster in a year than tourists here consume in a week. Lobster bakes and boiling lobsters in those tall, speckled pots are grudgingly reserved for when company comes.\u003c/p>\n\u003cp>As a less fussy alternative, we treat our guests to lobster rolls. Fortunately, a lobsterman and his wife run \u003ca href=\"http://www.tripadvisor.com/Restaurant_Review-g40541-d1932364-Reviews-Libby_s_Market-Brunswick_Maine.html\">a convenience store\u003c/a> just down the road from me in Brunswick where they make some of the best ones around. These days, though, it's getting to be more affordable to make your own lobster rolls. There were a record number of lobsters harvested in 2012, and the price for shelled meat dipped as low as $24 a pound. A lobster roll with a quarter pound of meat can cost $15.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nydailynews.com/life-style/eats/nyc-lobster-rolls-top-daily-meal-list-article-1.1388612\">L\u003c/a>\u003ca href=\"http://www.nydailynews.com/life-style/eats/nyc-lobster-rolls-top-daily-meal-list-article-1.1388612\">obster rolls are all the rage\u003c/a> this summer, everywhere from New York City food trucks to high-end establishments. It's even on the menu at \u003ca href=\"http://www.seriouseats.com/2012/08/cheap-lobster-rolls-maine-northeast-mclobster-fast-food-sandwiches.html\">many fast food restaurants\u003c/a> throughout New England. (What ever happened to that elusive \u003ca href=\"http://www.grubstreet.com/2013/07/mclobster-canada-mcdonalds.html\">McLobster\u003c/a> roll?)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Fortunately,\u003cstrong> \u003c/strong>you don't have to limit yourself to dressing lobster with heavy mayonnaise. My father, who has been coming to Belgrade Lakes since childhood (the same spot E.B. White extols in \u003ca href=\"http://www.freewebs.com/lanzbom/EBWhiteLakeEssay.pdf\">\"Once More to the Lake\")\u003c/a>, has experimented wildly in recent years. He has married lobster to tangy coconut milk in a Brazilian \u003cem>moqueca\u003c/em> seafood stew, a fusion dish he now enhances with Thai eggplant and green curry paste. Dad still makes rolls, too, with lobster in a lighter bath of butter. I tend to favor vinaigrette lobster salads, made with light rice wine vinegar and citrus juice.\u003c/p>\n\u003cp>Lobster lends itself to most cuisines, especially Vietnamese and Thai. There's hardly a Maine restaurant that doesn't have lobster on the menu. I've recently seen lobster tikka masala, lobster jambalaya and lobster-chanterelle mushroom tacos advertised. There are, of course, many Italian preparations such as lobster \u003cem>fra divalo\u003c/em>, lobster ravioli, truffled lobster mac 'n' cheese and lobster risotto, a dish made for early summer's fresh peas. This winter, I watched chef Tim O'Brien of Brunswick's Trattoria Athena and Enoteca Athena make stunning squid ink pasta purses stuffed with chopped lobster and fennel pollen.\u003c/p>\n\u003cp>Now that it's peak lobster season, I thought it was high time to cook up a load of live soft-shells (or shedders), to mark the conclusion of my first full year in Vacationland. I have managed to dodge the task until now. When my grandmother wanted lobster for her birthday, we asked the seafood counter to cook them. Nonny would meticulously pick the bodies for every last morsel, even devouring the green tomalley and coral roe. My vegetarian-leaning mother-in-law says she only cooked lobster once, when she live on Cape Cod. Those crustaceans\u003cstrong> \u003c/strong>skittering about in the fridge, as if sensing their impending doom, unnerved her.\u003c/p>\n\u003cp>I now understand. It was stressful enough just transporting the lobsters home without having them die in the car from heat stroke. Then there was the question of whether to kill them first or boil them alive. I had the option of cutting up a live, raw lobster. Julia Child says the French do for \u003cem>bisque de homard\u003c/em>, and it's the preparation Eileen Yin-Fei Lo uses before she stir-fries lobster in black bean sauce in \u003cem>Mastering the Art of Chinese Cooking\u003c/em>. Then, there was the question of how long to cook them. Not to mention a smelly mess of shells to discard.\u003c/p>\n\u003cp>I made the humane decision to first briefly numb the lobsters in the freezer, then \u003ca href=\"http://www.finecooking.com/item/11058/video-how-to-kill-a-lobster\">kill them belly up\u003c/a>, with a plunge of a knife into the head, drawn down into the mid-section. I then consulted Thomas Keller's \"The French Laundry Cookbook\" for \u003ca href=\"http://www.foodandwine.com/articles/french-laundry-techniques-for-cooking-lobster\">tips on how to gently steep the lobster\u003c/a> so it can then be butter-poached, slow-roasted or chopped for a filling without toughening up. Keller steeps lobsters in boiling water (with 1/2 cup of white distilled vinegar added for every 8 quarts) for only 2 to 3 minutes, then returns the claws to the hot bath for another 5 minutes. I kept mine in longer, \u003ca href=\"http://www.nytimes.com/2012/02/08/dining/lobster-stew-with-a-pastry-lid-for-your-valentine.html\">per the 6-minute boil recommended\u003c/a> by former Chez Panisse chef David Tanis in his \u003cem>New York Times \u003c/em>column. \"It's essential to work with the 'steeped' lobsters while they are still hot,\" Thomas Keller says in \"The French Laundry.\" \"If they cool, the fat in the meat will congeal and the meat will be difficult to remove from the shell.\" Use gloves. Heavy-duty kitchen shears often work best for shelling.\u003c/p>\n\u003cp>Lobster roll outfits only go after the meaty claws and tails, and don't waste time on the bodies. But it's worth reserving them at home for lobster stock. To save money, ask your seafood counter for culls, lobsters maybe missing a claw that are otherwise healthy. My waterfront\u003cstrong> \u003c/strong>\u003ca href=\"http://harpswellmaine.org/lobster/\">source in nearby Harpswell\u003c/a> sold them to me for only $3.25 a pound.\u003c/p>\n\u003cp>It's a rite of passage to cook live lobster, a way to make peace with where your food comes from. But buying shelled meat is an efficient treat. Now you can even cook with \u003ca href=\"http://www.shucksmaine.com/\">raw whole meat\u003c/a> separated from the shell by centrifuge.\u003c/p>\n\u003cp>So eat your Maine lobster now, while it's still plentiful. Though \"wild\" Maine lobster recently \u003ca href=\"http://www.msc.org/newsroom/news/maine-lobster-fishery-achieves-marine-stewardship-council-certification-maine-governor-makes-announcement-at-boston-seafood-show\">earned certification\u003c/a> as a sustainable, well-managed fishery, the state's iconic seafood, now practically \u003ca href=\"http://www.downeast.com/node/25499\">\"farmed\" as a monoculture, is increasingly vulnerable\u003c/a> to \u003ca href=\"http://www.bostonglobe.com/business/2013/08/11/lobster-shell-disease-creeping-northward-maine/7zkeynDtVu5ON5PhSuKR1N/story.html\" target=\"_blank\">disease\u003c/a> and other threats from climate change. Time to get cracking.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"broth\">\u003c/a>Recipe: Creamy Maine Lobster Broth\u003c/h3>\n\u003cp>\u003cem>A side benefit of shelling lobster is simmering those meaty bodies down into a sweet stock or consomme. Maybe a seafood shack would even give you their discards for free. This recipe is adapted from the luxurious canape soup in Thomas Keller's \u003c/em>The French Laundry Cookbook\u003cem> (Artisan, 1999). The tarragon here is a natural pairing with lobster. I added boiled chunks of new potatoes, steamed corn cut off the cob and chopped scallions at the end to make a meatless chowder of sorts.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_68212\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/lobster2.jpg\">\u003cimg class=\"size-full wp-image-68212\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/lobster2.jpg\" alt=\"Creamy Lobster Stock. Photo: Laura McCandlish for NPR\" width=\"1120\" height=\"839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Creamy Lobster Stock. Photo: Laura McCandlish/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 to 8 servings (2 cups)\u003c/em>\u003c/p>\n\u003cp>1/4 cup neutral vegetable oil (I used grape-seed)\u003c/p>\n\u003cp>3 lobster bodies, reserved after eating tail and claws (12 ounces total, cut into quarters)\u003c/p>\n\u003cp>1 1/2 cups chopped tomatoes (I used canned)\u003c/p>\n\u003cp>1/2 cup chopped carrots\u003c/p>\n\u003cp>1 bunch tarragon (1/2 ounce)\u003c/p>\n\u003cp>2 cups heavy cream\u003c/p>\n\u003cp>5 small new potatoes, boiled and cut into chunks\u003c/p>\n\u003cp>1 ear of corn, steamed and kernels cut off cob\u003c/p>\n\u003cp>1/4 cup scallions, chopped for garnish\u003c/p>\n\u003cp>Heat the oil in a large \u003cem>rondeau\u003c/em>, or deep straight-sided braising pan. Add the lobster shells and sear over medium-high heat for 1 to 2 minutes per side, until they turn red. (If your pot is not big enough to accomplish this easily, do it in 2 batches.)\u003c/p>\n\u003cp>Add the tomatoes, carrots and tarragon, cover the shells and vegetables with water and bring to a boil. Skim off any impurities that rise to the top. Reduce the heat and simmer over low heat for 1 hour. Strain the stock through a large strainer or \u003cem>chinois \u003c/em>into a clean saucepan, smashing the lobster bodies with a wooden spoon to extract all the liquid.\u003c/p>\n\u003cp>Return the strained stock to the stove and simmer until it is reduced to 1 cup. Add the heavy cream, return to a simmer, and cook, skimming occasionally, until the broth is reduced to 2 cups. (At this point, you can cover and refrigerate the broth for several hours to chill, or for up to 3 days.)\u003c/p>\n\u003cp>To serve, whisk the broth vigorously on a medium burner as you reheat it. Add the chunked potatoes and corn and stir in until warm. Pour the rich, hot broth into demitasse cups or other small mugs and garnish with scallions.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"moqueca\">\u003c/a>Recipe: Brazilian \u003cem>Moqueca De Peixe\u003c/em> With Lobster\u003c/h3>\n\u003cp>\u003cem>This recipe is from John Atkinson, my parents' neighbor in Belgrade Lakes. He uses small Maine shrimp instead of lobster. Any seafood combination is delicious here, so feel free to experiment. John says he first discovered moqueca at the Bargaco restaurant in Recife, Brazil, in 1989. My Brazilian brother-in-law Salo Coslovsky says there are endless variations on \u003c/em>moqueca \u003cem>— in Bahia, it must be garnished with red palm oil, while in Capixaba (in the state of Espirito Santo) no palm oil is used. Palm oil can be found at ethnic markets, high-end grocers and ordered from \u003ca href=\"http://amigofoods.com/\">AmigoFoods.com\u003c/a>. Brazilians also always serve \u003c/em>moqueca\u003cem> over rice, though I didn't. \"Other than that, it's a free for all,\" Salo says. My father has made a combination dish using this recipe and Ivy Manning's for zebra eggplant green curry in her \u003c/em>The Farm to Table Cookbook\u003cem> (Sasquatch Publishers 2008). The fragrant Thai basil here is a nod to that influence.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_68213\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/lobster3.jpg\">\u003cimg class=\"size-full wp-image-68213\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/lobster3.jpg\" alt=\"Lobster Moqueca. Photo: Laura McCandlish for NPR\" width=\"1120\" height=\"839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lobster Moqueca. Photo: Laura McCandlish/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 6 generous dinner servings (over rice)\u003c/em>\u003c/p>\n\u003cp>2 pounds fresh or defrosted white fish fillets, cut into spoon-size chunks (I used hake; John recommends cod)\u003c/p>\n\u003cp>1 pound shelled lobster meat (slightly undercooked if possible), cut into chunks\u003c/p>\n\u003cp>2 to 3 limes, juiced (or bottled lime juice)\u003c/p>\n\u003cp>Salt and black pepper, to taste\u003c/p>\n\u003cp>4 tablespoons extra-virgin olive oil\u003c/p>\n\u003cp>3 medium onions, finely diced\u003c/p>\n\u003cp>1 large green pepper, finely diced\u003c/p>\n\u003cp>1 large red bell pepper, finely diced\u003c/p>\n\u003cp>4 to 5 tablespoons cilantro, chopped\u003c/p>\n\u003cp>2 tablespoons parsley, chopped\u003c/p>\n\u003cp>4 tablespoons basil, chopped (preferably Thai basil)\u003c/p>\n\u003cp>14-ounce can diced tomatoes with juice (or use fresh ones)\u003c/p>\n\u003cp>1/2 teaspoon cayenne pepper, or to taste (or substitute smoked paprika)\u003c/p>\n\u003cp>14-ounce can coconut milk\u003c/p>\n\u003cp>3 tablespoons dendê (red palm) oil (optional)\u003c/p>\n\u003cp>Portuguese piri-piri or other hot pepper sauce, to taste\u003c/p>\n\u003cp>Rice (optional)\u003c/p>\n\u003cp>Place fish and lobster pieces in two separate shallow pans or bowls, coat with lime juice, sprinkle with salt and black pepper to taste, toss gently to combine, cover and refrigerate for about an hour.\u003c/p>\n\u003cp>Put olive oil in a large Dutch oven or wok over medium heat. Add onion and chopped bell peppers. Cook until the onions are nearly translucent, about 10 minutes, stirring occasionally. Added chopped cilantro, parsley and basil (reserving some for garnish) and cook for 1 to 2 minutes. Add diced tomatoes and juice, salt, black pepper and cayenne pepper to taste.\u003c/p>\n\u003cp>When the vegetables begin to steam, add the marinated fish and cover for 10 to 12 minutes, until a low boil is established. Add marinated lobster chunks and cook another few minutes. Remove lid and gently stir in the coconut milk. Add red palm oil over the top (optional) and garnish with chopped cilantro and Thai basil. For a kick, shake on some piri piri or other hot sauce. Serve over rice (recommended).\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"rice\">\u003c/a>Recipe: Leah's Fried Rice With Lobster\u003c/h3>\n\u003cp>\u003cem>In the midst of lobster recipe testing, my Chinese friend \u003ca href=\"http://www.bowdoin.edu/faculty/l/lzuo/\">Leah Zuo\u003c/a> brought her fried rice to a dinner party. As I dallied in the kitchen, my husband brilliantly suggested topping her rice with sautéed lobster. Thus, a great dish was born.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_68214\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/lobster4.jpg\">\u003cimg class=\"size-full wp-image-68214\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/lobster4.jpg\" alt=\"Lobster Fried Rice. Photo: Laura McCandlish/NPR\" width=\"1120\" height=\"839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lobster Fried Rice. Photo: Laura McCandlish/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>2 large eggs, beaten\u003c/p>\n\u003cp>1 teaspoon cornstarch, dissolved into 2 tablespoons water\u003c/p>\n\u003cp>4 tablespoons grape-seed or peanut oil\u003c/p>\n\u003cp>1 medium onion, diced\u003c/p>\n\u003cp>1 cup carrots, cubed and parboiled for 5 minutes\u003c/p>\n\u003cp>1 cup corn, freshly cut from cob, drained from can or defrosted\u003c/p>\n\u003cp>1 cup peas, defrosted or freshly shelled\u003c/p>\n\u003cp>1 tablespoon garlic, minced\u003c/p>\n\u003cp>1 tablespoon ginger, minced\u003c/p>\n\u003cp>4 cups cooked jasmine rice, cooled\u003c/p>\n\u003cp>Ground cumin or Moroccan seasoning blend, to taste\u003c/p>\n\u003cp>Minced Chinese pickled vegetable (available at Asian market) or kimchi, to taste (optional)\u003c/p>\n\u003cp>1/4 cup minced scallions, green parts only\u003c/p>\n\u003cp>1/4 cup cilantro, chopped\u003c/p>\n\u003cp>1/2 pound shelled lobster meat, chopped\u003c/p>\n\u003cp>2 tablespoons butter\u003c/p>\n\u003cp>1/2 teaspoon fish sauce\u003c/p>\n\u003cp>1 tablespoon soy sauce\u003c/p>\n\u003cp>A quarter lemon or lime\u003c/p>\n\u003cp>2 tablespoons Thai basil, chopped\u003c/p>\n\u003cp>Beat eggs with cornstarch-water solution. Add 1 tablespoon oil to wok or skillet and turn heat to high, covering hot surface with oil. Add egg and cook, folding over into an omelet, until done. Transfer with a spatula to a plate and cut into bite-size pieces.\u003c/p>\n\u003cp>Put a second tablespoon of oil in wok and return heat to high. Add onion and sauté about 10 minutes, until softened and beginning to brown. Add parboiled carrots, corn and peas to skillet and stir-fry with onions until hot, about a minute or 2. Transfer cooked vegetables to a bowl.\u003c/p>\n\u003cp>Put remaining oil in skillet, followed by garlic and ginger. Stir-fry briefly, then add the rice, bit by bit, breaking up any clumps.\u003c/p>\n\u003cp>Return vegetables and egg pieces to skillet and stir to integrate. Season with Moroccan spices or cumin, and if available, minced Chinese preserved vegetable (mustard plant stem) or kimchi to taste. Add salt and pepper if necessary. Remove from heat and stir in scallions and cilantro.\u003c/p>\n\u003cp>In a separate pan, melt butter and add shelled lobster meat, heating until fully cooked. Season with fish sauce, soy sauce, a spritz of lemon or lime and Thai basil. Incorporate with fried rice and serve.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"banhmi\">\u003c/a>Recipe: Lobster Banh Mi\u003c/h3>\n\u003cp>\u003cem>Dan and Tina Libby of the humble Libby's Market in Brunswick, Maine, make some of the best lobster rolls around. Their formula: scissor-cut the freshly shelled meat into even chunks, coat with a thick and heavy mayo and pile onto griddled Italian sub rolls fresh from Sorella's Bakehouse in nearby Portland's East Bayside neighborhood. Former Bar Boulud chef Damian Sansonetti, who recently opened Blue Rooster Food Co. in the Old Port, also uses these choice Sorella's buns on his lobster roll banh mi. His feature crispy pork skin and a house mayo made with a rich lobster. Saigon Sisters in Chicago also is known for its lobster banh mi. Joe Ricchio,as a waiter back at Portland's original Food Factory Miyake, gave us a tip to always pair lobster with Japanese Kewpie mayonnaise, tangy with rice vinegar (never mind the MSG). It's widely available at Asian markets.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_68215\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/lobster5.jpg\">\u003cimg class=\"size-full wp-image-68215\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/lobster5.jpg\" alt=\"Lobster Banh Mi. Photo: Courtesy Of Blue Rooster Food Co\" width=\"1120\" height=\"839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lobster Banh Mi. Photo: Courtesy Of Blue Rooster Food Co\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 to 3 sandwiches\u003c/em>\u003c/p>\n\u003cp>4 tablespoons Kewpie mayonnaise\u003c/p>\n\u003cp>1 tablespoon \u003ca href=\"http://www.npr.org/2011/02/06/133468797/spice-up-your-super-bowl-with-sriracha-sauce\">Sriracha sauce\u003c/a>\u003c/p>\n\u003cp>1 tablespoon freshly squeezed lime juice\u003c/p>\n\u003cp>1/2 pound lobster meat, cut into bite-size morsels\u003c/p>\n\u003cp>1 French baguette, two Italian sub rolls or split-top hot dog buns\u003c/p>\n\u003cp>2 tablespoons butter, softened\u003c/p>\n\u003cp>\u003ca href=\"http://www.simplyrecipes.com/recipes/vietnamese_daikon_and_carrot_pickles/\">Vietnamese daikon radish and carrot pickles\u003c/a>, to taste\u003c/p>\n\u003cp>1 fresh jalapeno pepper, thinly sliced\u003c/p>\n\u003cp>Thai basil, cilantro, tarragon and/or mint, chopped, to taste\u003c/p>\n\u003cp>Mix the mayo, Sriracha and lime juice together. Combine with lobster meat, stirring to coat.\u003c/p>\n\u003cp>Butter bread and toast, face down in a cast iron pan. Layer with lobster salad, Vietnamese daikon-carrot pickles, sliced jalapenos, chopped herbs, salt and freshly ground pepper to taste.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"rolls\">\u003c/a>Recipe: Vietnamese Salad Rolls With Lobster\u003c/h3>\n\u003cp>\u003cem>I had a magical compressed watermelon and butter-poached lobster tail rice paper roll at Tao Yuan's monthly dim sum brunch in Brunswick. Unfortunately, I lack the chamber vacuum sealer and sous vide cooker chef Cara Stadler employed in its creation. So here's a simpler version, inspired by a recent \u003ca href=\"http://www.nytimes.com/recipes/1014829/Lobster-Summer-Rolls.html\">David Tanis recipe\u003c/a>. See this \u003ca href=\"http://www.npr.org/2012/09/25/161752021/a-roll-for-all-seasons-wrapped-in-rice-paper\">Kitchen Window on rice paper rolls for more inspiration\u003c/a>. You might prefer a lighter \u003c/em>nuoc cham\u003cem> fish sauce-based dipping sauce.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_68216\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/lobster6.jpg\">\u003cimg class=\"size-full wp-image-68216\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/lobster6.jpg\" alt=\"Vietnamese Salad Rolls with Lobster. Photo: Laura McCandlish/NPR\" width=\"1120\" height=\"839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vietnamese Salad Rolls with Lobster. Photo: Laura McCandlish/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 medium-sized rolls\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Rolls\u003c/strong>\u003c/p>\n\u003cp>1/2 pound cooked lobster claw meat, sliced in half length-wise\u003c/p>\n\u003cp>1 lime, zest grated and then juiced\u003c/p>\n\u003cp>1 teaspoon grated ginger\u003c/p>\n\u003cp>1 teaspoon rice wine vinegar\u003c/p>\n\u003cp>Fish sauce, to taste\u003c/p>\n\u003cp>2 tablespoons butter, melted in a pan\u003c/p>\n\u003cp>Kewpie mayo, to taste\u003c/p>\n\u003cp>Sriracha sauce, to taste\u003c/p>\n\u003cp>1 ripe avocado, flesh cut into strips\u003c/p>\n\u003cp>1 ripe mango or 1 cup watermelon, flesh cut into strips\u003c/p>\n\u003cp>1 cucumber, peeled and cut into julienne strips (preferably less seedy Asian variety)\u003c/p>\n\u003cp>Rice paper wrappers (I used 8-inch rounds)\u003c/p>\n\u003cp>1/4 cup basil leaves (preferably Thai)\u003c/p>\n\u003cp>1/4 cup spearmint leaves\u003c/p>\n\u003cp>1/4 cup cilantro springs, destemmed\u003c/p>\n\u003cp>1/2 cup scallions, slivered\u003c/p>\n\u003cp>2 tablespoons black sesame seeds (optional)\u003c/p>\n\u003cp>\u003cstrong>Dipping Sauce\u003c/strong>\u003c/p>\n\u003cp>1/2 cup cashew nut butter (or just use natural peanut butter)\u003c/p>\n\u003cp>1/8 cup water\u003c/p>\n\u003cp>2 tablespoons hoisin sauce\u003c/p>\n\u003cp>1 tablespoon freshly squeezed lime juice\u003c/p>\n\u003cp>3 teaspoons soy sauce\u003c/p>\n\u003cp>1 tablespoon maple syrup (or honey)\u003c/p>\n\u003cp>1 teaspoon Sriracha sauce\u003c/p>\n\u003cp>1 teaspoon rice wine vinegar\u003c/p>\n\u003cp>Combine lobster meat with lime juice, zest, ginger, rice wine vinegar and a couple dashes of fish sauce in a bowl. Let marinate for at least 30 minutes.\u003c/p>\n\u003cp>Whisk together dipping sauce ingredients and set aside.\u003c/p>\n\u003cp>Prepare cucumber, avocado, mango and fresh herb leaves.\u003c/p>\n\u003cp>Melt butter in pan, turn off and add marinated lobster. Toss in warm butter to bring to room temperature. Add some Kewpie mayo and Sriracha to taste and toss again.\u003c/p>\n\u003cp>Individually dip rice paper wrappers in bowl of lukewarm water, then transfer to a towel-lined plate or cutting board. Use two wrappers for a sturdier roll.\u003c/p>\n\u003cp>Lay one-quarter of the lobster mixture on the lower third of the softened wrapper, then lightly cover with herb leaves. Layer on cucumber, avocado and mango strips. Top with scallion slivers.\u003c/p>\n\u003cp>Roll up burrito-style, folding in the left and right edges and pressing down to help them stick. Roll away from you, compressing the enclosed ingredients\u003cstrong>. \u003c/strong>Sprinkle rolls with black sesame seeds as an optional garnish\u003cstrong>. \u003c/strong>Eat whole (if you are lazy like me), or chill first and then slice in half before serving.\u003c/p>\n\u003cp>\u003cem>Laura McCandlish is a food writer and radio producer who recently relocated from Oregon back East to Brunswick, Maine. She writes a food column for \u003cem>\u003ca href=\"http://portland.thephoenix.com/Authors/LAURA-MCCANDLISH/\">The Portland Phoenix\u003c/a>\u003c/em> and is reporting on Maine's \u003ca href=\"http://smallfarms.cornell.edu/2013/03/27/reconnecting-refugee-farmers-to-their-agricultural-roots-3/\">Somali community\u003c/a> with support from a \u003ca href=\"http://newamericamedia.org/2013-nam-women-immigrants-fellowship.php\">New America Media Women Immigrants fellowship\u003c/a>. She previously reported for NPR member station \u003ca href=\"http://www.klcc.org/Feature.asp?FeatureID=2251\">KLCC\u003c/a> in Eugene, Ore, and contributed to \u003cem>The Oregonian's FOODday \u003c/em>section, \u003cem>Culinate\u003c/em> and \u003cem>Edible Portland\u003c/em>. She blogs at \u003ca href=\"http://baltimoregon.com/\" target=\"_blank\">baltimoregon.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"It's a rite of passage to cook live lobster, a way to make peace with where your food comes from. But buying shelled meat is an efficient treat. Now you can even cook with raw whole meat separated from the shell by centrifuge.","status":"publish","parent":0,"modified":1377065445,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":130,"wordCount":3069},"headData":{"title":"In Maine, Lobster Comes Out of Its Shell | KQED","description":"It's a rite of passage to cook live lobster, a way to make peace with where your food comes from. But buying shelled meat is an efficient treat. Now you can even cook with raw whole meat separated from the shell by centrifuge.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"In Maine, Lobster Comes Out of Its Shell","datePublished":"2013-08-14T14:38:53.000Z","dateModified":"2013-08-21T06:10:45.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"68199 http://blogs.kqed.org/bayareabites/?p=68199","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/14/in-maine-lobster-comes-out-of-its-shell/","disqusTitle":"In Maine, Lobster Comes Out of Its Shell","nprByline":"Laura McCandlish","nprStoryId":"211388320","nprApiLink":"http://api.npr.org/query?id=211388320&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/2013/08/14/211388320/in-maine-lobster-comes-out-of-its-shell?ft=3&f=211388320","nprRetrievedStory":"1","nprPubDate":"Wed, 14 Aug 2013 01:57:00 -0400","nprStoryDate":"Wed, 14 Aug 2013 00:02:00 -0400","nprLastModifiedDate":"Wed, 14 Aug 2013 01:57:32 -0400","path":"/bayareabites/68199/in-maine-lobster-comes-out-of-its-shell","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68210\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/lobster-full.jpg\">\u003cimg class=\"size-full wp-image-68210\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/lobster-full.jpg\" alt=\"Lobster. Photo: iStock\" width=\"1120\" height=\"628\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lobster. Photo: iStock\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Laura McCandlish, \u003ca href=\"http://www.npr.org/2013/08/14/211388320/in-maine-lobster-comes-out-of-its-shell\">Kitchen Window at NPR Food\u003c/a> (8/14/2013)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#broth\">Creamy Maine Lobster Broth\u003c/a>, \u003ca href=\"#moqueca\">Brazilian \u003cem>Moqueca De Peixe\u003c/em> With Lobster\u003c/a>, \u003ca href=\"#rice\">Leah's Fried Rice With Lobster\u003c/a>, \u003ca href=\"#banhmi\">Lobster Banh Mi\u003c/a> and \u003ca href=\"#rolls\">Vietnamese Salad Rolls With Lobster\u003c/a>.\u003c/p>\n\u003cp>You might think a great benefit of living in Maine is unlimited access to fresh, cheap lobster. Most Mainers, however, probably eat less lobster in a year than tourists here consume in a week. Lobster bakes and boiling lobsters in those tall, speckled pots are grudgingly reserved for when company comes.\u003c/p>\n\u003cp>As a less fussy alternative, we treat our guests to lobster rolls. Fortunately, a lobsterman and his wife run \u003ca href=\"http://www.tripadvisor.com/Restaurant_Review-g40541-d1932364-Reviews-Libby_s_Market-Brunswick_Maine.html\">a convenience store\u003c/a> just down the road from me in Brunswick where they make some of the best ones around. These days, though, it's getting to be more affordable to make your own lobster rolls. There were a record number of lobsters harvested in 2012, and the price for shelled meat dipped as low as $24 a pound. A lobster roll with a quarter pound of meat can cost $15.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nydailynews.com/life-style/eats/nyc-lobster-rolls-top-daily-meal-list-article-1.1388612\">L\u003c/a>\u003ca href=\"http://www.nydailynews.com/life-style/eats/nyc-lobster-rolls-top-daily-meal-list-article-1.1388612\">obster rolls are all the rage\u003c/a> this summer, everywhere from New York City food trucks to high-end establishments. It's even on the menu at \u003ca href=\"http://www.seriouseats.com/2012/08/cheap-lobster-rolls-maine-northeast-mclobster-fast-food-sandwiches.html\">many fast food restaurants\u003c/a> throughout New England. (What ever happened to that elusive \u003ca href=\"http://www.grubstreet.com/2013/07/mclobster-canada-mcdonalds.html\">McLobster\u003c/a> roll?)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Fortunately,\u003cstrong> \u003c/strong>you don't have to limit yourself to dressing lobster with heavy mayonnaise. My father, who has been coming to Belgrade Lakes since childhood (the same spot E.B. White extols in \u003ca href=\"http://www.freewebs.com/lanzbom/EBWhiteLakeEssay.pdf\">\"Once More to the Lake\")\u003c/a>, has experimented wildly in recent years. He has married lobster to tangy coconut milk in a Brazilian \u003cem>moqueca\u003c/em> seafood stew, a fusion dish he now enhances with Thai eggplant and green curry paste. Dad still makes rolls, too, with lobster in a lighter bath of butter. I tend to favor vinaigrette lobster salads, made with light rice wine vinegar and citrus juice.\u003c/p>\n\u003cp>Lobster lends itself to most cuisines, especially Vietnamese and Thai. There's hardly a Maine restaurant that doesn't have lobster on the menu. I've recently seen lobster tikka masala, lobster jambalaya and lobster-chanterelle mushroom tacos advertised. There are, of course, many Italian preparations such as lobster \u003cem>fra divalo\u003c/em>, lobster ravioli, truffled lobster mac 'n' cheese and lobster risotto, a dish made for early summer's fresh peas. This winter, I watched chef Tim O'Brien of Brunswick's Trattoria Athena and Enoteca Athena make stunning squid ink pasta purses stuffed with chopped lobster and fennel pollen.\u003c/p>\n\u003cp>Now that it's peak lobster season, I thought it was high time to cook up a load of live soft-shells (or shedders), to mark the conclusion of my first full year in Vacationland. I have managed to dodge the task until now. When my grandmother wanted lobster for her birthday, we asked the seafood counter to cook them. Nonny would meticulously pick the bodies for every last morsel, even devouring the green tomalley and coral roe. My vegetarian-leaning mother-in-law says she only cooked lobster once, when she live on Cape Cod. Those crustaceans\u003cstrong> \u003c/strong>skittering about in the fridge, as if sensing their impending doom, unnerved her.\u003c/p>\n\u003cp>I now understand. It was stressful enough just transporting the lobsters home without having them die in the car from heat stroke. Then there was the question of whether to kill them first or boil them alive. I had the option of cutting up a live, raw lobster. Julia Child says the French do for \u003cem>bisque de homard\u003c/em>, and it's the preparation Eileen Yin-Fei Lo uses before she stir-fries lobster in black bean sauce in \u003cem>Mastering the Art of Chinese Cooking\u003c/em>. Then, there was the question of how long to cook them. Not to mention a smelly mess of shells to discard.\u003c/p>\n\u003cp>I made the humane decision to first briefly numb the lobsters in the freezer, then \u003ca href=\"http://www.finecooking.com/item/11058/video-how-to-kill-a-lobster\">kill them belly up\u003c/a>, with a plunge of a knife into the head, drawn down into the mid-section. I then consulted Thomas Keller's \"The French Laundry Cookbook\" for \u003ca href=\"http://www.foodandwine.com/articles/french-laundry-techniques-for-cooking-lobster\">tips on how to gently steep the lobster\u003c/a> so it can then be butter-poached, slow-roasted or chopped for a filling without toughening up. Keller steeps lobsters in boiling water (with 1/2 cup of white distilled vinegar added for every 8 quarts) for only 2 to 3 minutes, then returns the claws to the hot bath for another 5 minutes. I kept mine in longer, \u003ca href=\"http://www.nytimes.com/2012/02/08/dining/lobster-stew-with-a-pastry-lid-for-your-valentine.html\">per the 6-minute boil recommended\u003c/a> by former Chez Panisse chef David Tanis in his \u003cem>New York Times \u003c/em>column. \"It's essential to work with the 'steeped' lobsters while they are still hot,\" Thomas Keller says in \"The French Laundry.\" \"If they cool, the fat in the meat will congeal and the meat will be difficult to remove from the shell.\" Use gloves. Heavy-duty kitchen shears often work best for shelling.\u003c/p>\n\u003cp>Lobster roll outfits only go after the meaty claws and tails, and don't waste time on the bodies. But it's worth reserving them at home for lobster stock. To save money, ask your seafood counter for culls, lobsters maybe missing a claw that are otherwise healthy. My waterfront\u003cstrong> \u003c/strong>\u003ca href=\"http://harpswellmaine.org/lobster/\">source in nearby Harpswell\u003c/a> sold them to me for only $3.25 a pound.\u003c/p>\n\u003cp>It's a rite of passage to cook live lobster, a way to make peace with where your food comes from. But buying shelled meat is an efficient treat. Now you can even cook with \u003ca href=\"http://www.shucksmaine.com/\">raw whole meat\u003c/a> separated from the shell by centrifuge.\u003c/p>\n\u003cp>So eat your Maine lobster now, while it's still plentiful. Though \"wild\" Maine lobster recently \u003ca href=\"http://www.msc.org/newsroom/news/maine-lobster-fishery-achieves-marine-stewardship-council-certification-maine-governor-makes-announcement-at-boston-seafood-show\">earned certification\u003c/a> as a sustainable, well-managed fishery, the state's iconic seafood, now practically \u003ca href=\"http://www.downeast.com/node/25499\">\"farmed\" as a monoculture, is increasingly vulnerable\u003c/a> to \u003ca href=\"http://www.bostonglobe.com/business/2013/08/11/lobster-shell-disease-creeping-northward-maine/7zkeynDtVu5ON5PhSuKR1N/story.html\" target=\"_blank\">disease\u003c/a> and other threats from climate change. Time to get cracking.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"broth\">\u003c/a>Recipe: Creamy Maine Lobster Broth\u003c/h3>\n\u003cp>\u003cem>A side benefit of shelling lobster is simmering those meaty bodies down into a sweet stock or consomme. Maybe a seafood shack would even give you their discards for free. This recipe is adapted from the luxurious canape soup in Thomas Keller's \u003c/em>The French Laundry Cookbook\u003cem> (Artisan, 1999). The tarragon here is a natural pairing with lobster. I added boiled chunks of new potatoes, steamed corn cut off the cob and chopped scallions at the end to make a meatless chowder of sorts.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_68212\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/lobster2.jpg\">\u003cimg class=\"size-full wp-image-68212\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/lobster2.jpg\" alt=\"Creamy Lobster Stock. Photo: Laura McCandlish for NPR\" width=\"1120\" height=\"839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Creamy Lobster Stock. Photo: Laura McCandlish/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 to 8 servings (2 cups)\u003c/em>\u003c/p>\n\u003cp>1/4 cup neutral vegetable oil (I used grape-seed)\u003c/p>\n\u003cp>3 lobster bodies, reserved after eating tail and claws (12 ounces total, cut into quarters)\u003c/p>\n\u003cp>1 1/2 cups chopped tomatoes (I used canned)\u003c/p>\n\u003cp>1/2 cup chopped carrots\u003c/p>\n\u003cp>1 bunch tarragon (1/2 ounce)\u003c/p>\n\u003cp>2 cups heavy cream\u003c/p>\n\u003cp>5 small new potatoes, boiled and cut into chunks\u003c/p>\n\u003cp>1 ear of corn, steamed and kernels cut off cob\u003c/p>\n\u003cp>1/4 cup scallions, chopped for garnish\u003c/p>\n\u003cp>Heat the oil in a large \u003cem>rondeau\u003c/em>, or deep straight-sided braising pan. Add the lobster shells and sear over medium-high heat for 1 to 2 minutes per side, until they turn red. (If your pot is not big enough to accomplish this easily, do it in 2 batches.)\u003c/p>\n\u003cp>Add the tomatoes, carrots and tarragon, cover the shells and vegetables with water and bring to a boil. Skim off any impurities that rise to the top. Reduce the heat and simmer over low heat for 1 hour. Strain the stock through a large strainer or \u003cem>chinois \u003c/em>into a clean saucepan, smashing the lobster bodies with a wooden spoon to extract all the liquid.\u003c/p>\n\u003cp>Return the strained stock to the stove and simmer until it is reduced to 1 cup. Add the heavy cream, return to a simmer, and cook, skimming occasionally, until the broth is reduced to 2 cups. (At this point, you can cover and refrigerate the broth for several hours to chill, or for up to 3 days.)\u003c/p>\n\u003cp>To serve, whisk the broth vigorously on a medium burner as you reheat it. Add the chunked potatoes and corn and stir in until warm. Pour the rich, hot broth into demitasse cups or other small mugs and garnish with scallions.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"moqueca\">\u003c/a>Recipe: Brazilian \u003cem>Moqueca De Peixe\u003c/em> With Lobster\u003c/h3>\n\u003cp>\u003cem>This recipe is from John Atkinson, my parents' neighbor in Belgrade Lakes. He uses small Maine shrimp instead of lobster. Any seafood combination is delicious here, so feel free to experiment. John says he first discovered moqueca at the Bargaco restaurant in Recife, Brazil, in 1989. My Brazilian brother-in-law Salo Coslovsky says there are endless variations on \u003c/em>moqueca \u003cem>— in Bahia, it must be garnished with red palm oil, while in Capixaba (in the state of Espirito Santo) no palm oil is used. Palm oil can be found at ethnic markets, high-end grocers and ordered from \u003ca href=\"http://amigofoods.com/\">AmigoFoods.com\u003c/a>. Brazilians also always serve \u003c/em>moqueca\u003cem> over rice, though I didn't. \"Other than that, it's a free for all,\" Salo says. My father has made a combination dish using this recipe and Ivy Manning's for zebra eggplant green curry in her \u003c/em>The Farm to Table Cookbook\u003cem> (Sasquatch Publishers 2008). The fragrant Thai basil here is a nod to that influence.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_68213\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/lobster3.jpg\">\u003cimg class=\"size-full wp-image-68213\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/lobster3.jpg\" alt=\"Lobster Moqueca. Photo: Laura McCandlish for NPR\" width=\"1120\" height=\"839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lobster Moqueca. Photo: Laura McCandlish/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 6 generous dinner servings (over rice)\u003c/em>\u003c/p>\n\u003cp>2 pounds fresh or defrosted white fish fillets, cut into spoon-size chunks (I used hake; John recommends cod)\u003c/p>\n\u003cp>1 pound shelled lobster meat (slightly undercooked if possible), cut into chunks\u003c/p>\n\u003cp>2 to 3 limes, juiced (or bottled lime juice)\u003c/p>\n\u003cp>Salt and black pepper, to taste\u003c/p>\n\u003cp>4 tablespoons extra-virgin olive oil\u003c/p>\n\u003cp>3 medium onions, finely diced\u003c/p>\n\u003cp>1 large green pepper, finely diced\u003c/p>\n\u003cp>1 large red bell pepper, finely diced\u003c/p>\n\u003cp>4 to 5 tablespoons cilantro, chopped\u003c/p>\n\u003cp>2 tablespoons parsley, chopped\u003c/p>\n\u003cp>4 tablespoons basil, chopped (preferably Thai basil)\u003c/p>\n\u003cp>14-ounce can diced tomatoes with juice (or use fresh ones)\u003c/p>\n\u003cp>1/2 teaspoon cayenne pepper, or to taste (or substitute smoked paprika)\u003c/p>\n\u003cp>14-ounce can coconut milk\u003c/p>\n\u003cp>3 tablespoons dendê (red palm) oil (optional)\u003c/p>\n\u003cp>Portuguese piri-piri or other hot pepper sauce, to taste\u003c/p>\n\u003cp>Rice (optional)\u003c/p>\n\u003cp>Place fish and lobster pieces in two separate shallow pans or bowls, coat with lime juice, sprinkle with salt and black pepper to taste, toss gently to combine, cover and refrigerate for about an hour.\u003c/p>\n\u003cp>Put olive oil in a large Dutch oven or wok over medium heat. Add onion and chopped bell peppers. Cook until the onions are nearly translucent, about 10 minutes, stirring occasionally. Added chopped cilantro, parsley and basil (reserving some for garnish) and cook for 1 to 2 minutes. Add diced tomatoes and juice, salt, black pepper and cayenne pepper to taste.\u003c/p>\n\u003cp>When the vegetables begin to steam, add the marinated fish and cover for 10 to 12 minutes, until a low boil is established. Add marinated lobster chunks and cook another few minutes. Remove lid and gently stir in the coconut milk. Add red palm oil over the top (optional) and garnish with chopped cilantro and Thai basil. For a kick, shake on some piri piri or other hot sauce. Serve over rice (recommended).\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"rice\">\u003c/a>Recipe: Leah's Fried Rice With Lobster\u003c/h3>\n\u003cp>\u003cem>In the midst of lobster recipe testing, my Chinese friend \u003ca href=\"http://www.bowdoin.edu/faculty/l/lzuo/\">Leah Zuo\u003c/a> brought her fried rice to a dinner party. As I dallied in the kitchen, my husband brilliantly suggested topping her rice with sautéed lobster. Thus, a great dish was born.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_68214\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/lobster4.jpg\">\u003cimg class=\"size-full wp-image-68214\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/lobster4.jpg\" alt=\"Lobster Fried Rice. Photo: Laura McCandlish/NPR\" width=\"1120\" height=\"839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lobster Fried Rice. Photo: Laura McCandlish/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>2 large eggs, beaten\u003c/p>\n\u003cp>1 teaspoon cornstarch, dissolved into 2 tablespoons water\u003c/p>\n\u003cp>4 tablespoons grape-seed or peanut oil\u003c/p>\n\u003cp>1 medium onion, diced\u003c/p>\n\u003cp>1 cup carrots, cubed and parboiled for 5 minutes\u003c/p>\n\u003cp>1 cup corn, freshly cut from cob, drained from can or defrosted\u003c/p>\n\u003cp>1 cup peas, defrosted or freshly shelled\u003c/p>\n\u003cp>1 tablespoon garlic, minced\u003c/p>\n\u003cp>1 tablespoon ginger, minced\u003c/p>\n\u003cp>4 cups cooked jasmine rice, cooled\u003c/p>\n\u003cp>Ground cumin or Moroccan seasoning blend, to taste\u003c/p>\n\u003cp>Minced Chinese pickled vegetable (available at Asian market) or kimchi, to taste (optional)\u003c/p>\n\u003cp>1/4 cup minced scallions, green parts only\u003c/p>\n\u003cp>1/4 cup cilantro, chopped\u003c/p>\n\u003cp>1/2 pound shelled lobster meat, chopped\u003c/p>\n\u003cp>2 tablespoons butter\u003c/p>\n\u003cp>1/2 teaspoon fish sauce\u003c/p>\n\u003cp>1 tablespoon soy sauce\u003c/p>\n\u003cp>A quarter lemon or lime\u003c/p>\n\u003cp>2 tablespoons Thai basil, chopped\u003c/p>\n\u003cp>Beat eggs with cornstarch-water solution. Add 1 tablespoon oil to wok or skillet and turn heat to high, covering hot surface with oil. Add egg and cook, folding over into an omelet, until done. Transfer with a spatula to a plate and cut into bite-size pieces.\u003c/p>\n\u003cp>Put a second tablespoon of oil in wok and return heat to high. Add onion and sauté about 10 minutes, until softened and beginning to brown. Add parboiled carrots, corn and peas to skillet and stir-fry with onions until hot, about a minute or 2. Transfer cooked vegetables to a bowl.\u003c/p>\n\u003cp>Put remaining oil in skillet, followed by garlic and ginger. Stir-fry briefly, then add the rice, bit by bit, breaking up any clumps.\u003c/p>\n\u003cp>Return vegetables and egg pieces to skillet and stir to integrate. Season with Moroccan spices or cumin, and if available, minced Chinese preserved vegetable (mustard plant stem) or kimchi to taste. Add salt and pepper if necessary. Remove from heat and stir in scallions and cilantro.\u003c/p>\n\u003cp>In a separate pan, melt butter and add shelled lobster meat, heating until fully cooked. Season with fish sauce, soy sauce, a spritz of lemon or lime and Thai basil. Incorporate with fried rice and serve.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"banhmi\">\u003c/a>Recipe: Lobster Banh Mi\u003c/h3>\n\u003cp>\u003cem>Dan and Tina Libby of the humble Libby's Market in Brunswick, Maine, make some of the best lobster rolls around. Their formula: scissor-cut the freshly shelled meat into even chunks, coat with a thick and heavy mayo and pile onto griddled Italian sub rolls fresh from Sorella's Bakehouse in nearby Portland's East Bayside neighborhood. Former Bar Boulud chef Damian Sansonetti, who recently opened Blue Rooster Food Co. in the Old Port, also uses these choice Sorella's buns on his lobster roll banh mi. His feature crispy pork skin and a house mayo made with a rich lobster. Saigon Sisters in Chicago also is known for its lobster banh mi. Joe Ricchio,as a waiter back at Portland's original Food Factory Miyake, gave us a tip to always pair lobster with Japanese Kewpie mayonnaise, tangy with rice vinegar (never mind the MSG). It's widely available at Asian markets.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_68215\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/lobster5.jpg\">\u003cimg class=\"size-full wp-image-68215\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/lobster5.jpg\" alt=\"Lobster Banh Mi. Photo: Courtesy Of Blue Rooster Food Co\" width=\"1120\" height=\"839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lobster Banh Mi. Photo: Courtesy Of Blue Rooster Food Co\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 to 3 sandwiches\u003c/em>\u003c/p>\n\u003cp>4 tablespoons Kewpie mayonnaise\u003c/p>\n\u003cp>1 tablespoon \u003ca href=\"http://www.npr.org/2011/02/06/133468797/spice-up-your-super-bowl-with-sriracha-sauce\">Sriracha sauce\u003c/a>\u003c/p>\n\u003cp>1 tablespoon freshly squeezed lime juice\u003c/p>\n\u003cp>1/2 pound lobster meat, cut into bite-size morsels\u003c/p>\n\u003cp>1 French baguette, two Italian sub rolls or split-top hot dog buns\u003c/p>\n\u003cp>2 tablespoons butter, softened\u003c/p>\n\u003cp>\u003ca href=\"http://www.simplyrecipes.com/recipes/vietnamese_daikon_and_carrot_pickles/\">Vietnamese daikon radish and carrot pickles\u003c/a>, to taste\u003c/p>\n\u003cp>1 fresh jalapeno pepper, thinly sliced\u003c/p>\n\u003cp>Thai basil, cilantro, tarragon and/or mint, chopped, to taste\u003c/p>\n\u003cp>Mix the mayo, Sriracha and lime juice together. Combine with lobster meat, stirring to coat.\u003c/p>\n\u003cp>Butter bread and toast, face down in a cast iron pan. Layer with lobster salad, Vietnamese daikon-carrot pickles, sliced jalapenos, chopped herbs, salt and freshly ground pepper to taste.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"rolls\">\u003c/a>Recipe: Vietnamese Salad Rolls With Lobster\u003c/h3>\n\u003cp>\u003cem>I had a magical compressed watermelon and butter-poached lobster tail rice paper roll at Tao Yuan's monthly dim sum brunch in Brunswick. Unfortunately, I lack the chamber vacuum sealer and sous vide cooker chef Cara Stadler employed in its creation. So here's a simpler version, inspired by a recent \u003ca href=\"http://www.nytimes.com/recipes/1014829/Lobster-Summer-Rolls.html\">David Tanis recipe\u003c/a>. See this \u003ca href=\"http://www.npr.org/2012/09/25/161752021/a-roll-for-all-seasons-wrapped-in-rice-paper\">Kitchen Window on rice paper rolls for more inspiration\u003c/a>. You might prefer a lighter \u003c/em>nuoc cham\u003cem> fish sauce-based dipping sauce.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_68216\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/lobster6.jpg\">\u003cimg class=\"size-full wp-image-68216\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/lobster6.jpg\" alt=\"Vietnamese Salad Rolls with Lobster. Photo: Laura McCandlish/NPR\" width=\"1120\" height=\"839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vietnamese Salad Rolls with Lobster. Photo: Laura McCandlish/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 medium-sized rolls\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Rolls\u003c/strong>\u003c/p>\n\u003cp>1/2 pound cooked lobster claw meat, sliced in half length-wise\u003c/p>\n\u003cp>1 lime, zest grated and then juiced\u003c/p>\n\u003cp>1 teaspoon grated ginger\u003c/p>\n\u003cp>1 teaspoon rice wine vinegar\u003c/p>\n\u003cp>Fish sauce, to taste\u003c/p>\n\u003cp>2 tablespoons butter, melted in a pan\u003c/p>\n\u003cp>Kewpie mayo, to taste\u003c/p>\n\u003cp>Sriracha sauce, to taste\u003c/p>\n\u003cp>1 ripe avocado, flesh cut into strips\u003c/p>\n\u003cp>1 ripe mango or 1 cup watermelon, flesh cut into strips\u003c/p>\n\u003cp>1 cucumber, peeled and cut into julienne strips (preferably less seedy Asian variety)\u003c/p>\n\u003cp>Rice paper wrappers (I used 8-inch rounds)\u003c/p>\n\u003cp>1/4 cup basil leaves (preferably Thai)\u003c/p>\n\u003cp>1/4 cup spearmint leaves\u003c/p>\n\u003cp>1/4 cup cilantro springs, destemmed\u003c/p>\n\u003cp>1/2 cup scallions, slivered\u003c/p>\n\u003cp>2 tablespoons black sesame seeds (optional)\u003c/p>\n\u003cp>\u003cstrong>Dipping Sauce\u003c/strong>\u003c/p>\n\u003cp>1/2 cup cashew nut butter (or just use natural peanut butter)\u003c/p>\n\u003cp>1/8 cup water\u003c/p>\n\u003cp>2 tablespoons hoisin sauce\u003c/p>\n\u003cp>1 tablespoon freshly squeezed lime juice\u003c/p>\n\u003cp>3 teaspoons soy sauce\u003c/p>\n\u003cp>1 tablespoon maple syrup (or honey)\u003c/p>\n\u003cp>1 teaspoon Sriracha sauce\u003c/p>\n\u003cp>1 teaspoon rice wine vinegar\u003c/p>\n\u003cp>Combine lobster meat with lime juice, zest, ginger, rice wine vinegar and a couple dashes of fish sauce in a bowl. Let marinate for at least 30 minutes.\u003c/p>\n\u003cp>Whisk together dipping sauce ingredients and set aside.\u003c/p>\n\u003cp>Prepare cucumber, avocado, mango and fresh herb leaves.\u003c/p>\n\u003cp>Melt butter in pan, turn off and add marinated lobster. Toss in warm butter to bring to room temperature. Add some Kewpie mayo and Sriracha to taste and toss again.\u003c/p>\n\u003cp>Individually dip rice paper wrappers in bowl of lukewarm water, then transfer to a towel-lined plate or cutting board. Use two wrappers for a sturdier roll.\u003c/p>\n\u003cp>Lay one-quarter of the lobster mixture on the lower third of the softened wrapper, then lightly cover with herb leaves. Layer on cucumber, avocado and mango strips. Top with scallion slivers.\u003c/p>\n\u003cp>Roll up burrito-style, folding in the left and right edges and pressing down to help them stick. Roll away from you, compressing the enclosed ingredients\u003cstrong>. \u003c/strong>Sprinkle rolls with black sesame seeds as an optional garnish\u003cstrong>. \u003c/strong>Eat whole (if you are lazy like me), or chill first and then slice in half before serving.\u003c/p>\n\u003cp>\u003cem>Laura McCandlish is a food writer and radio producer who recently relocated from Oregon back East to Brunswick, Maine. She writes a food column for \u003cem>\u003ca href=\"http://portland.thephoenix.com/Authors/LAURA-MCCANDLISH/\">The Portland Phoenix\u003c/a>\u003c/em> and is reporting on Maine's \u003ca href=\"http://smallfarms.cornell.edu/2013/03/27/reconnecting-refugee-farmers-to-their-agricultural-roots-3/\">Somali community\u003c/a> with support from a \u003ca href=\"http://newamericamedia.org/2013-nam-women-immigrants-fellowship.php\">New America Media Women Immigrants fellowship\u003c/a>. She previously reported for NPR member station \u003ca href=\"http://www.klcc.org/Feature.asp?FeatureID=2251\">KLCC\u003c/a> in Eugene, Ore, and contributed to \u003cem>The Oregonian's FOODday \u003c/em>section, \u003cem>Culinate\u003c/em> and \u003cem>Edible Portland\u003c/em>. She blogs at \u003ca href=\"http://baltimoregon.com/\" target=\"_blank\">baltimoregon.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/68199/in-maine-lobster-comes-out-of-its-shell","authors":["byline_bayareabites_68199"],"categories":["bayareabites_2695","bayareabites_10916","bayareabites_12"],"tags":["bayareabites_12213","bayareabites_11086","bayareabites_12212","bayareabites_11888","bayareabites_12214"],"featImg":"bayareabites_68211","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. 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