I'm not exactly a neophyte at this, BTW. "North of Boston" includes three homes for us, two in Maine. One north of Mt. Desert Island in Maine. DownEast. I worked during my school years, through college, as a stern man. Then fished full time for two years, while coaching skiing. A number of my closest friends are still in the lobster business......distributors, processors, etc. Big business in Maine, and in NH, MA.
When I said the cold water is important, along with the bottom structure, and suggested DownEast Maine.......that's the mother lode for the best fishing. The water is actually warmer in PEI {swim there and see!}, and the bottom is not quite as interesting for the lobsters to feed. So.....I'll stick with my guns. Where we life "full time", on Boston's North Shore, the lobster fishing is tough. And, the market is different. it's more expensive. As you probably know, the market price swings a lot based on supply and demand.
$59.95 is the price, here, for a pound of lobster meat. There is a LOT less meat in a Lobster than most people realize. It's about 20% of the total weight of the beast. So.....a pound and 1/4 lobster yields about 3.5 to 4 ounces of meat. And that depends on the season. Summer lobsters, with softer shells have less meat. A pound and a half lobster has more like 4.5 oz, and that is generally enough for two generous lobster rolls. Depends. Often "Culls" are used. Those that are missing a claw. Most of the meat comes form the tail.
So a pound of GOOD fresh lobsterman, will make at least five big lobster rolls. Maybe six. When you do the math that way, it's not insane.
Plus your kitchen doesn't smell!
We all have preferences for rolls. In Maine, the traditional roll was baked at the Nissen bakery in Portland. Some like Mayo.....some hate it. And serious mayo preferences: Hellman's {owned by a Portland family}, Cain's. No other garnish for the purists....never any celery, maybe a TINY amount of lettuce. Maybe. In Maine, it's cold, the roll is cold, and normally it has a touch of mayo.
Yes, there are some incredibly busy and profitable Lobster "shacks." Red's is legendary. Harraseeket lunch and Lobster in South Freeport. Gilbert's Chowder House in Portland. I like to get more off the beaten path. Five Islands is great. Estes in South Harpswell is really good. I like the place at Two Lights, despite the tourist factor.
To go......Town Landing Market in Falmouth works, for those just North of Portland. Boothbay Lobster is the real deal....despite the crowds. I'd prefer Sprague's in Wiscasset to Red's. The general store in East Boothbay has great lobster rolls.
This stuff is all within an hour of Portland.
Now I'm hungry. My wife picked up the lobster meat two hours ago. Price be damned!!
Sorry to pontificate......get passionate about Lobster. BTW, all of my friends who fish much prefer a good steak!
