lobstering info in MA

[scubastew]

never a prob with bruning on the side of the pan, if you had that I'd recommend focusing the flame more under the pot than up the sides, but I'm not sure about it.

 

[mels_2]

we cook em in salt water and a can of beer. not sure how they taste, i don't eat em.....but everyone else says they taste good that way. Steamers cooked with beer are good too...or so I heard from same family members......who btw want my husband and I to get licenses now so we can get them their lobstah...cheap sobs....lmao

 

[ScubaNorth]

we cook em in salt water and a can of beer. not sure how they taste, i don't eat em.....but everyone else says they taste good that way. Steamers cooked with beer are good too...or so I heard from same family members......who btw want my husband and I to get licenses now so we can get them their lobstah...cheap sobs....lmao

Shaw's is cheap diving for Lobster not so much. See cooking thread for Scubastew's cost break down.

 

[MSilvia]

Shaw's is cheap diving for Lobster not so much.

Yeah, but having someone else dive for lobsters for you is a pretty hard deal to beat.

 

[MSilvia]

I wrote up a Massachusetts lobstering guide for one of the local LDS newsletters. If you wouldn't mind taking a look at it, I'd appreciate any feedback you might have to offer.

http://home.comcast.net/~msilvia7/Lobster_Hunting_for_Massachusetts_Scuba_Divers.doc

 

[decapoddiver]

I was under the impression that you must have a gauge with minimum and max markings. Both times I met an EP, he wanted to see the min/max gauge since I carry a minimum size on my retractor.

Great guide

 

[MSilvia]

I was under the impression that you must have a gauge with minimum and max markings. Both times I met an EP, he wanted to see the min/max gauge since I carry a minimum size on my retractor.

Great guide

Thanks, I put that in and updated the document. Better safe than sorry.

 

[Chebby]

we cook em in salt water and a can of beer

That's a waste of good beer! :11:

Can I drink the lobster water?

 

[mxracer19]

but why salt water?

-Matt

 

[MSilvia]

You use salt water because it adds flavor. Some folks also say it makes the meat more succulent, but I'm not convinced. For me, it's all about flavor, and the coolness factor is nice too.