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Fourchu lobsters on the Fourth of July

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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”

http://www.time.com/time/nation/artic...

also “sought after,” “rare and sweet”

http://online.wsj.com/article/SB10001...

and further, the “Perfect Lobster”

http://www.departures.com/articles/no...

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.

 
 
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