A lobster pound, where they store lobsters before shipping. Wesley Nickerson, Fisher Direct’s owner’s grandson, put me to work sorting, tubing, and shipping lobster.
Usually, 20 employees work the line to weigh and sort each lobster by hand.
It takes six to eight years for lobsters to reach the market weight of approximately a pound and a quarter to a pound and a half.
We tubed each size into crates, and the containers may go back to the tanks for storage for up to six months. Others continue through the packing process for immediate shipment.
Fisher Direct supplies lobster worldwide, as far away as China and as near as Maine. Maine rebrands some Nova Scotia lobster as Maine lobster to fill the gap in the demand.
Chef Scott Yourden taught me how to deconstruct a lobster and enjoy the bounty of the ocean.
If you are cooking a lobster at home, be sure to remove the rubber bands from the claws before dropping the lobster in the pot, or your lobster will taste like rubber.
I experienced everything lobster—from a simple boiled lobster dinner, lobster chowder, lobster rolls, lobster mac and cheese, fondue, nachos, pizza, and beer.