Of Lobster Claws and Cream of Crab Soup

By
Real Estate Agent with Broker/ Owner HomeRome Realty-Author "Real Estate the Rome Way" 410-530-2400

Saturday, August 19, 2006

Of Lobster Claws and Cream of Crab Soup

We went to Maryland's eastern shore recently for a quick get-away and some good food. We came back from Ocean City well fed on fresh seafood and with new appreciation for restaurants in Maryland's beach town.

One of our discoveries was an award-winning cream of crab soup. For the last two years, the Ocean City Downtown Association has sponsored a crab soup contest among local restaurants. Last year the Marina Deck's soup took secondplace, and this year they swept the field. One taste of chef Dennis Kalchthaler's creation and you'll understand why.

While we enjoyed their prize-winning soup, Carole Spurrier gave us a Marina Deck lesson on lobsters. Did you know that...?

  • American lobsters are found not only in Maine and Massachusetts, but also along the east coast of North America, from Newfoundland to North Carolina.
  • Lobsters grow by molting (shedding their skins) 25 times in the first 5 years of life; an older lobster only molts every 4 or 5 years.
  • It takes about 7 years for a lobster to reach 1 pound, the minimum legal size. After that, they grow just a pound every 4 years.
  • There are limits on the size of lobsters that can be taken in U.S. waters, so if your dinner is more than 8 pounds, it's probably from Canada.

lobsterThere's a trick to steaming a really large lobster. Because the claws are so thick they take longer to cook. You steam them until the tail meat is tender then remove the tail and continue to cook until the claws are done. Of course, if you want to cook a lobster like the one in the photo, your first challenge will be finding a steamer pot big enough!

For famous cream of crab soup, and lobster cooked just right, you can't beat our OC!

 

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Location:
Maryland
Groups:
Active Rain Foodaholics
Tags:
ocean city
maryland
eastern shore
cream of crab soup
marina deck
lobsters

Comments 6 New Comment

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Rainer
96,277
Karen Villa Schweinfurth
ABR, CRS, SRES, CyberStar
RE/MAX Northwest Realtors, Inc. 425-308-3669
Margaret, you're making my mouth water. Can you get the soup recipe? The best Lobster I had was from Nova Scotia.
September 13, 2006 10:22 PM
Ambassador
1,656,868
Margaret Rome, Baltimore Maryland
Sell Your Home With Margaret Rome
Broker/ Owner HomeRome Realty-Author "Real Estate the Rome Way" 410-530-2400

If I got the recipe for the soup, they would have to kill me!  :-)

We were in Bar Harbor, Me. a few weeks ago and I had wonderful lobster! I have decided a 2 pounder is just the right size.

I was so facinated with the size of the lobsters at Marina Deck in O.C.

Baltimore

August 20, 2006 04:01 AM
Rainmaker
605,639
Sharon Simms
St. Pete FL - CRS CIPS CLHMS RSPS
Coastal Properties Group International
I miss the fresh lobster from the docks when we lived in Newport, Rhode Island. Our favorite is a 5 lb lobster that my husband and I will split.
September 13, 2006 10:26 PM
Rainmaker
26,267
Peg Silloway
The Silloway Press
We used to buy live lobsters and steam them in New Hampshire. I've always heard that big lobsters were tough, but my brother insisted on a 7 pound behemoth one time, and it was sweet and delicious.  Of course, we broke the handle of a hammer trying to crack the claws, but it was worth it! 
August 22, 2006 09:07 AM
Anonymous #5
Anonymous
Eric Thiebaux
i can Delivery u live lobster from Ghana.....
November 14, 2009 06:54 AM
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Margaret Rome, Baltimore Maryland
Sell Your Home With Margaret Rome
Broker/ Owner HomeRome Realty-Author "Real Estate the Rome Way" 410-530-2400

Just found 3 comments from, 2 from 2006..

Peg, Sharon and Eric, Nice being reminded of this post.

November 14, 2009 07:10 AM
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