Paul Crowell's Lobster Prices


THE LOBSTER

We'll eat the best, the better to live,
From forest, sea & dell;
But the rarest joy Nature can give
Is found in a lobster shell.



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February 2016

Current Lobster Prices:
(as of February - April, 2016)


Paul will not be selling lobsters on weekends for the winter months.

If you need lobsters, please call and see if he has some as he occasionally gets out on the water to haul traps. Otherwise, see you in the Spring!


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For lobsters call Paul at 978-745-3116


Lobster Chowder Recipe


8 .. TBSP (1 stick) unsalted butter
1 .. MED. onion, chopped in 1/2-inch dice
3 .. LRG russet potatoes, peeled and cut into 1/2-inch cubes
6 .. CUPS lobster broth OR cold water
1/2 .. TSP. sea salt
1/4 .. TSP. freshly ground black pepper
2 .. CUPS cooked lobster meat, chunked.
3 .. CANS evaporated milk
1 .. TSP. dried basil
1 .. CUP milk or cream, if necessary

1. In large kettle over low heat, melt 2 TBSP butter. Add onion, stir, and cook until soft, about 5 mins. Add potatoes & 6 cps broth/water, and bring to simmer. Season with salt and pepper. Cook for about 30 mins, til potatoes begin to soften.

2. In a lrg skillet over med. high heat, melt 2 TBSP butter. Add about 1/3rd of the lobster & saute for about a minute or so. Set aside. Repeat w/remaining lobster & butter.

3. Add lobster to onion/potato mixture; stir over med. heat. Add canned milk & basil, to taste, adjust seasoning w/add'l salt & pepper. If too thick, add milk or cream.

Serves 12



Lobsters caught locally daily

Paul at The Landing selling bugs

by Paul Crowell, Lobsterman

Paul at work in the big blue sea


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