Anybody who has been around me for the past several months has probably heard me bemoan at some point or another the scarcity of shellfish in our vicinity. There’s nothing fresh and alive, most certainly — which has made it difficult to continue with my “Food That Moves” column for the foreseeable future. However, more frozen options have been appearing over the past few years, so we’re not entirely high and dry. The frozen mussels are pretty decent, frozen squid is readily available for calamari-makers, and lately there have been beautiful raw frozen tiger shrimp showing up that have made me very happy. And in fall of last year, I even started seeing these guys popping up:


Wee frozen cooked lobsters from Canada! Given, they are what I call “buffet sized” — meaning they’re the sort that you typically find at seafood buffets that advertise lobster. You know, the ones where they give you a ticket and everybody’s only allowed to claim one lobster dish, which is comprised of a teeny tiny tail and loads of sauce? Still, it’s an improvement over no lobster! At 8€ ($11.64, currently) a pop for 10.6oz. of lobster, it’s not something that we’ll probably get on a regular basis. Remember the live 7-pounder I got at the Asian store for about $30? Oh, Cali. For a special treat, however, it’s perfectly adequate.


Popping the bug out of the bag to defrost in the sink. It looks so sad, all bricked up in ice like something found on an archaeological dig.


Mr. Lobster, defrosted and rinsed. I’ve had jumbo prawns bigger than this little baby, back at home. I didn’t even need any heavy tools to open him up. Just bare hands, a fork, and a pair of kitchen scissors.


Wee bits of meat —  tail and two claws only, since the legs were too tiny to get in. Heated them up with a bit of butter, then chopped up the pieces and put them into a sushi roll with some avocado. There was just enough meat to make one fat roll, sliced thinly to serve two. Pictures next time, when my rolls don’t look quite as messy 🙂 The meat actually held up very well! It tasted sweet and lobstery, didn’t really suffer from the trip over at all. Good freezing technology on fishing boats these days!

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