Seafood Casserole

Seafood Casserole

1/4 cup margarine
1/4 cup flour
1 tsp. salt
2 cups milk
1/2 cup grated cheddar cheese
Bit of onion cut up fine
2 cups scallops or haddock cup up and previously cooked
1 1/2 cups lobster meat

Melt margarine. Stir in flour and salt. Add milk and thicken. Remove from heat, add cheese and onion. Stir to melt cheese. Add already cooked fish and/or scallops. Add lobster. Put in casserole dish and add topping.

Topping:
2 tbsp. margarine
1 cup bread crumbs (use bread and not packaged crumbs)
( Melt margarine and stir in crumbs)

Bake at 325 degrees until bubbly.
Serves four to six.

Baked Stuffed Lobster

3/4 cup butter
Onion (cut fine)
(Simmer five minutes)

Cook five lobsters, split down the back and break off claws.
Remove tomalley and add to the first ingredients and simmer five more minutes.
Remove meat from lobsters and cut up fine. Add to first ingredients.

Add:
3/4 cup milk
16 crackers (crushed)
Salt and pepper

Stuff mixture into lobster bodies.
Bake until brown on top.
Bake in 400 degree oven.

How to Eat a Lobster

Step 1: Twist off the claws.

Step 2: Crack each claw with a nutcracker, pliers, knife, hammer, rock.

Step 3: Separate the tailpiece from the body by arching the back until it cracks.

Step 4: Bend back ad break the flippers off the tailpiece.

Step 5: Insert a fork where the flippers broke off and push.

Step 6: Crack the shell by pulling apart sideways. The meat that pops out is delicious.

Step 7:  Separate the back shell covering by lifting it upwards to eat the green “tomalley.” Crack the body open sideways and remove the last vestiges of meat.

Step 8: The small claws are excellent to eat. The meat may be sucked out.

Lobster Trivia

1. Lobsters were once considered the poor man’s chicken. In Colonial times, it was fed to pigs and goats and only eaten by paupers.

2. Lobsters aren’t red. They turn red when cooked, but in nature they can be green or yellow or even bright blue.

3. Lobster fishermen throw back lobsters that are too small and lobsters that are too big. The small ones need to grow, while the large ones add vigor to the gene pool.

4. When lobsters mate, the eggs aren’t fertilized right away. The female carries the male’s sperm and chooses when to fertilize her eggs.

5. Lobsters shed their shells, or molt.

6. Lobsters can swim forward and backward. When they’re alarmed, they scoot away in reverse by rapidly curling and uncurling their tails.

7. Because its nervous system is similar to that of grasshoppers and ants, lobsters are sometimes called “bugs.”

8. When food is scarce, lobsters can turn cannibal and dine on smaller lobsters.

9. Lobsters reproduce by laying lobster eggs. The eggs are carried by the female until they’re ready to hatch.

10. Slaves sometimes dined like kings, often eating lobster because it was plentiful and cheap.

11. Lobsters are usually caught in an underwater trap called a “lobster pot,” baited with dead fish.

12. Lobsters usually feed on bottom dwellers like clams, snails, and crabs.

13. Lobsters live in the murk and mud at the bottom of the ocean.

14. Lobsters can grow up to four feet long and weigh as much as 40 pounds.

15. It is believed that lobsters can live as long as 100 years.

16. Lobsters have a crusher claw and a pincer claw; some lobsters have the crusher claw on the right side and others have it on the left.

17. Lobster meat is a great source of protein, providing 28 grams of protein per cup.

18. Lobsters are a great source of heart-healthy omega-3 fatty acids.

19. Lobsters were once so plentiful that after a storm they would wash ashore in deep piles.

20. Lobsters were originally gathered by hand. It wasn’t until the mid-19th century that lobster trapping became popular.

21. Lobsters have poor eyesight, but have highly developed senses of smell and taste.

22. Lobster blood is not red like ours; it’s clear.

23. When cooked, lobster blood turns into a whitish gel.

24. Lobsters have teeth in their stomachs.

25. It’s a myth that lobsters scream when you put them in hot water – they have no lungs and no vocal cords.

26. A one-pound lobster should be cooked for about 15 minutes.

27. Lobstermen swear a lot! Nearly as much as truck drivers.

28. It is illegal to boil lobsters in some places, such as the village of Reggio Emilia in Italy.

29. There is meat in lobster legs. Bite down hard and you can suck it out.

30. Lobsters are the original pea brains. Their brains are no bigger than the tip of a ball-point pen!

31. The black line you see on the lobster’s tail is unfertilized eggs; you can eat them.

32. The tomalley is not the lobster’s liver, it’s part of the digestive tract.

33. The tomalley turns green when cooked; some people considered it a delicacy.

34. They’re not very friendly, but some people do keep lobsters as pets.

35. A lobster’s claws are strong. A very large lobster could break your finger.

36. It’s a felony to rob someone else’s lobster pots.

37. Lots of things get caught in lobster traps: cod, flounder, mackerel, even Coke cans.

38. Lobsters are nocturnal, so it’s best to hunt them at night.

39. A lobster fisherman needs to catch about 150 pounds of lobster a day just to cover the cost of bait and gas.

40. The lobsterman’s day usually starts at 4:30 am and can go until dark.

41. People were once ashamed to eat lobsters because it was considered a poor man’s food.

42. Only .1 percent of a lobster’s eggs will live more than six weeks.

43. Lobsters eat voraciously after molting, and will often consume their own recently emptied shells. Eating the old shell replenishes lost calcium and hastens the hardening of the new shell.

The Lobster Fishery

During the past century the inshore fishermen of Canada’s five Atlantic provinces have built a multi-million dollar industry out of the lobster, the peculiar, stalk-eyed creature which most inland people associate with luxurious living.

Fortunately, of late years, the great majority of lobster fishermen have become aware of the value of the regulations imposed on their fishery. It has been demonstrated to them that these regulations serve a twofold purpose: they conserve the resource and, at the same time, by allowing lobsters to grow larger in safety, they make lobstering a more profitable occupation as a long-term proposition,

The lobster fishery as a whole is big business, but the primary producers work as independent individuals; often it is a family operation. It is a small-boat fishery.