Paul's Lobster Prices

Current Lobster Prices:
(as of 14 July 2016)

Chicken Lobsters: $ 5.99/lb

Medium & Large: $ 7.99/lb

Culls: $ 5.49/lb

Lobsters Available:

Saturdays, Sundays & Holidays 2 - 5 p.m.
at: The Landing, Front Street
(look for the lobster flag & white pick-up truck)

Note:

Paul will no longer be selling at the Farmers' Market.

He will still be at The Landing on Saturdays & Sundays & Holidays from 2 - 5 p.m.
+ + + + + + + +

For lobsters at other times, call Paul at:
978-745-3116

For some wonderful New England Recipes, visit this web site.

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

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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Previous Entry :: Next Entry Read/Post Comments (0) Share on Facebook		2016-07-14 5:25 PM Lobster Prices as of July 14, 2016 Current Lobster Prices: (as of 14 July 2016) Chicken Lobsters: $ 5.99/lb Medium & Large: $ 7.99/lb Culls: $ 5.49/lb Lobsters Available: Saturdays, Sundays & Holidays 2 - 5 p.m. at: The Landing, Front Street (look for the lobster flag & white pick-up truck) Note: Paul will no longer be selling at the Farmers' Market. He will still be at The Landing on Saturdays & Sundays & Holidays from 2 - 5 p.m. + + + + + + + + For lobsters at other times, call Paul at: 978-745-3116 For some wonderful New England Recipes, visit this web site. 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 by Paul Crowell, Lobsterman Read/Post Comments (0) Previous Entry :: Next Entry Back to Top