lobstering: part 4

Our lobstering saga comes to a fitting end with the killing of the lobsters.  Fred very generously let Dan keep a few of the lobsters at the end of the day.  We brought them back to Camden covered in seaweed in a big bucket.  Even though we arrived home around 10 pm and were exhausted from having woken up at 5 am and not slept that well the night before, I forced us to cook them and try at least one lobster that night.  Lobster will never taste any better than when it's fresh off the boat. 

Above are our lobsters.  That's a pen next to the claw of the second one from the left to show you the scale.  These were pretty good sized lobsters.  Actually, probably the perfect size--big enough to have some meat in them, but not so big that the meat is chewy.

Our lobster ready to be eaten.  I kind of feel like we should have named him.

Dan eating the lobster.  We were so tired and we decided to only eat one that night and save the other three for lobster rolls. 

We had enough meat left to make lobster rolls two ways: one with mayo, chives and tarragon...

...one with just butter.

We toasted the traditional New England style buns (Dan's new favorite food) and stuffed the lobster meat inside.

Although I think we both thought we'd like the roll with just butter better, we ended up preferring the mayo roll.  I think part of the reason for this is that we sauteed the butter-only lobster meat again, which made it slightly tougher.

The pictures above are of the treasures we found on the islands. They're being sunned in hopes that the sea smell they carry will go away (specifically the sea urchins).  In the bottom picture, you can see my two prized pieces of blue seaglass! Diagonally up to the right of the bigger blue piece is a yellow piece.  Yellow is even harder to find than blue. 

So that's the end of our lobster story.  Hope you enjoyed it! We certainly did.