Many who live in Maine prefer the local summertime delicacy of soft shell lobsters as the meat can be sweeter and the shells can be broken with bare hands. The soft shell lobster remains small and composed mostly of water so that it will not outgrow its shell too soon. Subsequently they are often less expensive than the more commonly available hard shell lobster.
Most of us in the rest of the country are used to these hard shell lobsters which generally transport better and have more meat. If you’re used to a hard shell lobster you’ll most likely be disappointed by the small amount of meat found in a shedder.
Summer is also the season when lobstermen are fishing heavy as the days are long. Larger seasonal supply is the result of their frequent “shedder runs”. This coupled with the small amount of meat found in a new shell, causes pricing to be the lowest at this time of year.
So how is this important for ChefMod customers? Well, as I said, this time of year is when you’ll find the most value in lobsters for your menu. You may also consider what we refer to as a firm shell lobster which is simply harder lobsters hand selected from the new shells.
As you can see, it is important that you know and trust your seafood purveyor, so that you may believe in the freshness and quality of your product and the reliability of the staff whose job it is to send it to you.
At ChefMod we qualify our suppliers carefully as part of our regular process so that value is always maintained in our relationships.
If you have questions about any product available through our program, please let us know. With over 30,000 items and growing, we may not know the answer right away, but we’ll do our best to find it for you.
- 23:31 Lobster new shells, soft shells, firm shells, hard shells ???: bit.ly/82d98 #
Nicely put.