Lobster and Shrimp

Every spring, I start the time honored process of putting my traps over.  Generally speaking, I fish right up until Christmas.   I sell my lobsters to the co-op that I belong to, but I also have people who buy my lobsters right off the boat.  During the summer months, I can be found delivering various orders of lobsters around town.  Although not always possible, I am always more than happy to sell my lobsters directly to the customer.  They get a healthier, fresher lobster, as well as a lower price than they would if they bought it from a retailer.  I get pleasure from meeting my clients, contributing to their summer feasts, as well as a slightly higher price for what is really a beautiful and delicious product.

After New Year's has passed, by the middle of January, I start thinking about the small but oh so mighty tasty Maine shrimp.  These little guys are delectable.  It is always a crap shoot to see what new regulations come down the pike, but so far, in spite of reduced quotas for the trap fishery, we are still managing to be able to go.  Trapped shrimp are superior to dragged shrimp, being that they are sustainably caught, they are sold live, much like the lobster, and they are not beat up, bruised, or half dead like the dragged shrimp.  I always put up plenty of shrimp during the winter months so that I can sell them through out the year.  They are in 1 pound packages, picked and ready to cook.   My two favorite things to make with trapped shrimp is a shrimp bruschetta, and a crab and shrimp gumbo.  So, so, good.  Not to mention the easy stirfry.  Healthy, easy, and FAST!