Lobster

Makes 4 (enough to serve 2) Daniel Kenney, executive chef at the Belfry Inne & Bistro, prepares tacos with lobster, avocado, heirloom tomatoes, and aji chili. 1 cooked lobster (1 1/2 pounds), meat removed from shell (for cooking instructions, see lobster rolls recipe) 1/4 cup chopped fresh cilantro Juice of 1 lime Olive oil (for sprinkling) Salt and pepper, to taste 2 tomatoes, seeded and diced 1 aji or jalapeno chili,...

Maine lobstermen are hauling in soft-shell lobsters earlier than usual this year, in what some say is an indication of a mild winter and ocean warming trends. Soft-shell lobsters usually don't start showing up in lobster traps until June or early July. Their early appearance this year could have an economic impact on Maine's iconic fishery because soft-shells tend to fetch less per pound than hard-shell lobsters because they have less meat. The upside is that their meat tends to be sweeter.

Red Sox hero Kevin Millar , marathoner Bill Rodgers , and retired Celtic Tom “Satch’’ Sanders were honored at the Lowell Spinners’ “New England Sports Legends and Moments Night’’ at LeLacheur Park on Sunday night. Despite what the scoreboard in this photo tells you, Millar is not the originator of the phrase “cowboy up,’’ but because of what he did in 2004, we’ll let him take credit for it. Worth noting is that tomorrow is “Floss Night’’ at LeLacheur Park.

An exceedingly rare calico lobster discovered in the tank at chef Jasper White's Summer Shack restaurant in Cambridge earlier this month is about to get a new home -- an ocean education facility in Rhode Island, the New England Aquarium announced today. The lobster, which White nicknamed Calvin, was transported to the aquarium last week after the well-known chef discovered it in his 1,200-gallon lobster tank. Today, Calvin will be transported to the Biomes Marine Biology Center, an education facility that "specializes in hands-on marine biology programs for schools...

It may be the dead of winter, but next summer's schedule of Maine lobster boat races is coming into shape. The Maine Lobster Boat Racing Association says the season will kick off June 16 with races in Boothbay, followed the next day with races in Rockland. Additional races are planned in Bass Harbor, Jonesport, Searsport, Stonington, Friendship, Harpswell, Winter Harbor, Pemaquid and Portland before wrapping up with a final competition in Eastport during the Eastport Pirate Festival on Sept.

Serves 4 At Lineage restaurant, chef and co-owner Jeremy Sewall cuts the stuffing into neat rounds to serve the lobster, which he surrounds with summer vegetables, such as corn, cherry tomatoes, and slender green beans. This is an easier presentation. LOBSTER AND STUFFING Butter (for the dish) 6 tablespoons unsalted butter 1/2 onion, finely chopped 1 stalk celery, finely chopped 1/2 carrot, finely chopped 4 ...

Most lobsters that are sent to Jasper White's Summer Shack restaurant end up on a plate next to a cup of drawn butter. But on Monday, one special lobster was picked up by scientists from the New England Aquarium, destined for a research and educational center in Rhode Island. A rare calico lobster, known for its marbled color pattern, was found in the 1,200-gallon lobster tank in White's Cambridge restaurant. There, White said, the pound-and-a-half lobster was destined to be cooked and served to a customer.

You can get a plain, boiled lobster at so many places this time of year. Fish markets and many supermarkets will even cook them for you. If you want a grilled lobster — its succulent meat stuffed with fresh herbs — stay in your own backyard and light the grill. The shell chars while the meat becomes slightly smoky. Dan Cosby, a lobsterman in Penobscot Bay, Maine, and his wife, Amber Heffner, have perfected cooking lobsters over fire. They steam the crustaceans first, let them cool, make slits in the claws and down the tail and stuff fresh herbs into the meat.

ROCKLAND, Maine — Three tons of lobster have gone up in flames in a fire at a storage building in Rockland. It took firefighters about two hours to extinguish the Sunday afternoon blaze at an industrial park warehouse used by a lobster company owned by Linda Bean. She is the granddaughter of L.L. Bean, and has a business called Linda Bean’s Perfect Maine. Bean told reporters that she lost about 6,300 pounds of lobster and some equipment. Rockland’s fire chief says the fire was accidental and caused by an electrical problem.

If you want to learn more - a lot more - about lobsters, you're in luck this season. London-based Reaktion books has published two volumes on the topic, both titled "Lobster," both by New England authors. As each explores the history, culture, and lore of the cherished crustacean, there's invariably a bit of overlap. Both authors are accidental lobster scholars. "When I took up the topic, I didn't know much about other lobsters around the world," says Richard J. King, a lecturer on literature of the sea in the Maritime Studies Program of Williams College and Mystic...

Where to stay Three Chimneys Inn 17 Newmarket Road Durham, N.H. 888-399-9777 www.threechimneysinn.com This historic inn, with 23 updated, individually-decorated rooms — all with private baths, original woodworking, and antique furnishings — overlooks the Oyster River and Old Mill Falls. Walk through terraced gardens, before dining at the cozy ffrost Sawyer Tavern, housed in the original summer kitchen of the 1649 homestead. Rates start at $129.

The sinking of two lobster boats is rekindling memories of hostilities among lobstermen two years ago that led to a near-fatal shooting, boats being sunk and a barrage of lobster trap vandalism along Maine's lobster-rich coast. Someone this week sabotaged two lobster boats, allowing them to drift free and flood with water before washing ashore in this postcard-pretty harbor. The dispute has shone a light on the unwritten rules of the sea, where fishermen often take matters into their own hands to settle grudges.

So you think blue lobsters are rare? The New England Aquarium is holding a lobster that's way rarer than that. The aquarium in Boston says it has a calico lobster that could be a 1-in-30 million lobster. The lobster is dark with bright orange and yellow spots. It was caught off Winter Harbor, Maine, and is being held at the New England Aquarium for the Biomes Marine Biology Center, a science center in Rhode Island. Aquarium spokesman Tony Lacasse says calico lobsters are quite rare.

Most lobsters that are sent to Jasper White's Summer Shack restaurant end up on a plate next to a cup of drawn butter. But on Monday, one special lobster was picked up by scientists from the New England Aquarium, destined for a research and educational center in Rhode Island. A rare calico lobster, known for its marbled color pattern, was found in the 1,200-gallon lobster tank in White's Cambridge restaurant. There, White said, the pound-and-a-half lobster was destined to be cooked and served to a customer.

‘Here Lived Stephen Daye First Printer in British America," says a plaque on the wall. The restaurant's logo is a line drawing of a printing press. For decoration, there are vintage type trays and framed newspaper pages. Harvard Square restaurant First Printer, in the former Herrell's Ice Cream space, has a theme. Yet the menu itself pays little attention to typeface, dishes described in a meat-and-potatoes font under headings such as "advance copy," "first edition," "second run," "chef's edition," and "footnotes.

A lobster distribution company with several facilities in Maine is the subject of two lawsuits that shed light on why it hasn't operated in nearly a month. In separate complaints, a former Live Lobster Co. Inc. employee and TD Bank claim in lawsuits filed in Massachusetts that the company has failed to live up to contractual agreements and owes them $235,000 and $3.4 million respectively. The lawsuits raise the question of whether the Chelsea, Mass.-based company, which operates in Maine as Lobster Web Co., will be able to resume operations in Phippsburg, Rockland, Spruce...

An exceedingly rare calico lobster discovered in the tank at chef Jasper White's Summer Shack restaurant in Cambridge earlier this month is about to get a new home -- an ocean education facility in Rhode Island, the New England Aquarium announced today. The lobster, which White nicknamed Calvin, was transported to the aquarium last week after the well-known chef discovered it in his 1,200-gallon lobster tank. Today, Calvin will be transported to the Biomes Marine Biology Center, an education facility that "specializes in hands-on marine biology programs for schools...

DEUXAVE Expense accounters and Back Bay residents mingle at the marble bar in this stylish restaurant, decorated in dark gray with outsize chandeliers and, much of the year, a merrily blazing gas fireplace. Chef Chris Coombs made his name locally at dbar in Dorchester, as well as on the Food Network’s Chopped. Here, he serves elegant, complex dishes like Scituate lobster with gnocchi, grapes, curried walnuts, and citrus or spiced duck breast with honey-glazed baby turnips, lentils du Puy, and port-soaked prunes stuffed with foie gras.

Sky 1369 Boston Providence Turnpike (Route 1), Norwood 781-255-8888 www.sky-restaurant.com Hours: Monday to Saturday, 11:30 a.m. to 10 p.m.; Sunday, 10 a.m. to 9 p.m. It's been almost 10 years since Sky opened on Route 1 in Norwood. There's something to be said about reaching that milestone: The kitchen and waitstaff prepare and serve up dishes flawlessly, with the casual flair of experienced industry veterans, yet the stylish interior of the restaurant still sparkles as if it were brand new. The décor at Sky is sleek and modern, and the...