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Maine LobsterMore than half of the lobsters eaten in America are Maine lobsters. Other lobster states include Massachusetts, Connecticut, Rhode Island and New York. Maine lobsters represent a $320 million dollar a year industry employing 7,800 licensed lobstermen who supply a system of 400 dealers and wholesalers.In the mid-1990's, Maine lobsters reached record breaking catches due to a decrease in the lobster's natural predators ? ground fish such as haddock and codfish were over fished. The legal limit for a Maine lobster is 3 ¼ to 5 inches from the eyes to the point of the tail. Anything smaller or larger gets thrown back. During the warm summer months, Maine lobsters swim close to the shore, burrow into the mud, and shed their shells in order to grow. Each time a Maine lobster molts, they grow about 20 percent in size, filling out their new shells. During the two months it takes their shell to harden, the Maine lobster is more vulnerable to attack and is likely to hide in the mud or under a rock close to shore. Until the mid-19th century, American lobsters, especially Maine lobsters were so plentiful; they were considered food best eaten by the poor. When settlers in Massachusetts Bay Colony found piles of lobsters on the shore two feet high, they swiftly passed a law restricting serving them to servants more than twice a week. In the early 1800s, lobster was harvested by hand along the shoreline. Lobstering as a trap fishery came into existence in Maine around 1850. Though the number of lobstermen has increased dramatically, the amount of lobsters caught has remained relatively steady. In 1892, 2600 people in the Maine lobster fishery caught 7,983 metric tons; in 1989, 6300 Maine lobstermen landed 10,600 metric tons of lobster. Smackmen first appeared in Maine in the 1820s because of increased demand for lobsters from the New York and Boston markets. Smackmen were named after their boats, a well smack. Smacks were small sailing vessels with a tank inside the boat that had holes drilled into it to allow sea water to circulate. The smacks were used to transport live lobsters over long distances. During World War II lobster was considered a delicacy, and consequently was not rationed. Thus lobster meat filled the increasing demand for protein-rich food. People could afford it because of the boom of the war-time economy. Although there was a decline in lobster purchases immediately after the war, lobster consumption rapidly rebounded. In the years between 1950 and 1969, per capita lobster consumption increased from .585 pounds (live weight) to .999 pounds. At the same time the cost of lobster outpaced inflation, increasing profits for lobstermen and thereby encouraging more people to join the industry. Lobster Pot Pies Lobster Stew, 32 oz. Lobster Ceviche Lobster Mac and Cheese by Thomas Keller Lobster Quesadilla All Natural Lobster Meat Maine Lobster Stew Pint, 16 oz Lobster Stew Lobster Newburg - One quart All Natural Lobster Meat - One Pound Lobster Thermidor Lobster Risotto |
