Lobster Saving and Sea Glass Hunting 101

First you start with a lobster that someone caught in a trap,

and, of course, a girl with a heart.

Always get someone else to remove the bands from the lobster's claws for you... safety first. Then you carefully place the lobster back into the ocean.




When you realize the tide is going out and the lobster keeps trying to swim ashore . . .



You go to Plan "B"






Because afterall, you're going to need an empty bucket for beachcombing.

Always remember. . .the stinky things go into the bucket.





And the pretty things you can hold in your hands.



Remember to always let Mom sort them out for you.

To keep them from falling back on the shore.

Because Moms have much bigger hands for that.

Well Fed

Just enough time for a quick lunch today.

Meal planning is a snap around here lately.

No cake, again?

From Raku Pots to Lobster Pots

Last night's raku firing

Long tongs being used to retrieve glowing pot fired to 2000 degrees F.


A sampling of our pots finished in a glaze of white crackle and copper lusters.

It's like Christmas retrieving them from the trash cans where they sit overnight buried in sawdust.

And would you look what I pulled up in one of our lobster traps this morning.

Get a load of those CLAWS!

This is one lobster that did not make it to our lobster pot. We threw him back in spite of him being a keeper. I know at least 1 person who will probably be upset about this though. Dan?

Fast Food

Dinner, put together in just 13 minutes. Featuring our first catch of the season.

We hauled up at least a dozen today, but only 1 keeper.

This one's being a wiseguy. He's holding what we measure them with to make sure they are keepers. He wasn't. "He" was a "she" that had been v notched, which means she at one time had eggs and must be released.

As we passed the folks on this boat, they asked us if we would be fishing on Friday. I explained we were non commercial and were not allowed to sell. For them, it's sort of like ordering take out aboard their boat.

And of course, the obligatory photo of our first keeper of the season. Will I be sharing?

The Captain may be a little hungry.

Or a LOT hungry.

Yep, I shared and I savored every morsel!

LOBSTER FOR BREAKFAST?

Breakfast January 3, 2009

We hold a recreational lobster license and this was from our last catch of the 2008 season. I had previously steamed it, picked it, and froze it in milk. The milk helps to retain the moistness and flavor. We had planned to have it as an appetizer to ring in the New Year but completely forgot all about it.

Lobster Frittata. (my version)

2 brown egss
1/2 cup egg beaters
1 large clove of garlic (minced)
2 T. extra virgin olive oil
1 ounce Cabot pepper jack cheese (grated)
cooked meat from a small lobster (cut up in bite size pieces)
1/2 tomato (diced)
1 T. of milk
sea salt and freshly ground pepper

Heat olive oil in a medium sized iron skillet on burner. Add garlic and saute until lightly browned, toss in tomatoes. Combine eggs, eggbeaters, milk, whip up with fork and add to mixture in pan. Sprinkle lobster and cheese over mixture. Top with sea salt and cook on medium-low heat for 2-3 min. without stirring.

Put pan in preheated 400 degree oven for 7-9 min. or until set. Remove from oven, add freshly ground pepper over top. Let set for 5 min. before serving.

I served the frittata with a side of fruit consisting of clementines, bananas and previously frozen blackberries from our patch out back. Just a splash of white chocolate/raspberry creamer in our morning coffee and we were bon appetit (ing) our way through to lunchtime.