Fourchu lobsters on the Fourth of July
A few weeks ago, I saw an item on the NYT Diner's Journal blog about some fancy-pants lobsters from Nova Scotia. I’m a big fan of lobsters (and hype!), but beyond being able to differentiate between hard-shell and soft-shell, or cooked correctly and cooked incorrectly, I’ve never noticed much variation. But the Fourchu are supposedly “lobster of superlative flavor and texture”
also “sought after,” “rare and sweet”
and further, the “Perfect Lobster”
So I bought two one-and-a-quarter pounders from Aqua Best, which ran me $38, or roughly twice the price of the same market's Maine lobsters. I steamed them for twelve minutes, which turned out to be a bit too long, as they were a slightly tough. Or maybe they would be anyway - the flesh is quite dense and muscular. I found the Fourchu to have more of an ocean-y taste than Maine lobsters; they didn't seem any sweeter to me, though. And the shells are rock-hard. I'm usually able to break a cooked lobster apart with just my hands and jaw, but the Fourchu's big claw was like cement. Big H had to whack it with a hammer a few times, which sent one of the knuckles sailing behind the stove.
A half-dozen restaurants are serving Fourchus, so you need not cook your own, especially if you, like me, cannot find the stupid cracker-thing even though you definitely just saw it the other day. Here's what Fourchus look like. Lobsters, basically.