Paul’s Lobsters closed for the winter

Paul was able to bring in all his lobster gear EARLY this year, ahead of any damaging storms that might pop up throughout the winter months… and his boat has been hauled out for the winter, as well.

This means he is not lobstering now until the boat and traps go back into the ocean  – probably sometime in April of the new year.

Hope all of you have a wonderful winter and holiday season.  See you again in the spring!

All our Best at Paul’s Lobster Co.

Paul-selling.jpg

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Current Lobster Prices (as of 23 July 2017)

 

Current Lobster Prices:

Chicken Lobsters: 5.99/lb

Medium & Large: $6.99/lb

Culls (one claw): $ 5.00

Lobsters Available:

Saturdays, Sundays & Holidays 2 – 5 p.m.

at: The Landing, Front Street, Marblehead, MA

(look for the lobster flag & white pick-up truck)

Note:

Paul is no longer selling at the Farmers’ Market. He will still be at The Landing on Saturdays & Sundays from 2 – 5 p.m.

+ + + + + + + +

For lobsters at other times, call Paul at  978-745-3116.

Please try to give us a day’s notice when calling for lobsters.

For some wonderful New England Recipes, visit this site.

Lobster Chowder Recipe

8 .. TBSP (1 stick) unsalted butter

1 .. MED. onion, chopped in 1/2-inch dice

3 .. LRG russet potatoes, peeled and cut into 1/2-inch cubes

6 .. CUPS lobster broth OR cold water

1/2 .TSP. sea salt

1/4 .. TSP. freshly ground black pepper

2 .. CUPS cooked lobster meat, chunked.

3 .. CANS evaporated milk

1 .. TSP. dried basil

1 .. CUP milk or cream, if necessary

1. In large kettle over low heat, melt 2 TBSP butter. Add onion, stir, and cook until soft, about 5 mins. Add potatoes & 6 cups broth/water, and bring to simmer. Season with salt and pepper. Cook for about 30 mins, til potatoes begin to soften.

2. In a large skillet over med. high heat, melt 2 TBSP butter. Add about 1/3rd of the lobster & saute for about a minute or so. Set aside. Repeat w/remaining lobster &  butter.

3. Add lobster to onion/potato mixture; stir over med. heat. Add canned milk & basil, to taste, adjust seasoning w/add’l salt & pepper. If too thick, add milk or cream.

Serves 12

Lobsters caught locally daily

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by Paul Crowell, Lobsterman

 

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Lobster Prices as of 7 August 2016

Current Lobster Prices:

(as of 7 August 2016)

Chicken Lobsters: $ 4.99/lb

Medium & Large: $ 6.49/lb

Culls: $ 4.49/lb

Lobsters Available:

Saturdays, Sundays & Holidays 2 – 5 p.m.

at: The Landing, Front Street

(look for the lobster flag & white pick-up truck)

Note:

Paul is no longer selling at the Farmers’ Market. He will still be at The Landing on Saturdays & Sundays from 2 – 5 p.m.

+ + + + + + + +

For lobsters at other times, call Paul at:

978-745-3116.

Please try to give us a day’s notice when calling for lobsters.

For some wonderful New England Recipes, visit this web site.

Lobster Chowder Recipe

8 .. TBSP (1 stick) unsalted butter

1 .. MED. onion, chopped in 1/2-inch dice

3 .. LRG russet potatoes, peeled and cut into 1/2-inch cubes

6 .. CUPS lobster broth OR cold water

1/2 .. TSP. sea salt

1/4 .. TSP. freshly ground black pepper

2 .. CUPS cooked lobster meat, chunked.

3 .. CANS evaporated milk

1 .. TSP. dried basil

1 .. CUP milk or cream, if necessary

1. In large kettle over low heat, melt 2 TBSP butter. Add onion, stir, and cook until soft, about 5 mins. Add potatoes & 6 cps broth/water, and bring to simmer. Season with salt and pepper. Cook for about 30 mins, til potatoes begin to soften.

2. In a lrg skillet over med. high heat, melt 2 TBSP butter. Add about 1/3rd of the lobster & saute for about a minute or so. Set aside. Repeat w/remaining lobster & butter.

3. Add lobster to onion/potato mixture; stir over med. heat. Add canned milk & basil, to taste, adjust seasoning w/add’l salt & pepper. If too thick, add milk or cream.

Serves 12

Lobsters caught locally daily

Paul at The Landing selling bugs

by Paul Crowell, Lobsterman

Paul at work in the big blue sea

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Lobster Prices as of July 14, 2016

Current Lobster Prices:

(as of 14 July 2016)

Chicken Lobsters: $ 5.99/lb

Medium & Large: $ 7.99/lb

Culls: $ 5.49/lb

Lobsters Available:

Saturdays, Sundays & Holidays 2 – 5 p.m.

at: The Landing, Front Street

(look for the lobster flag & white pick-up truck)

Note:

Paul will no longer be selling at the Farmers’ Market.

He will still be at The Landing on Saturdays & Sundays & Holidays from 2 – 5 p.m.

+ + + + + + + +

For lobsters at other times, call Paul at:

978-745-3116

For some wonderful New England Recipes, visit this web site.

Lobster Chowder Recipe

8 .. TBSP (1 stick) unsalted butter

1 .. MED. onion, chopped in 1/2-inch dice

3 .. LRG russet potatoes, peeled and cut into 1/2-inch cubes

6 .. CUPS lobster broth OR cold water

1/2 .. TSP. sea salt

1/4 .. TSP. freshly ground black pepper

2 .. CUPS cooked lobster meat, chunked.

3 .. CANS evaporated milk

1 .. TSP. dried basil

1 .. CUP milk or cream, if necessary

1. In large kettle over low heat, melt 2 TBSP butter. Add onion, stir, and cook until soft, about 5 mins. Add potatoes & 6 cps broth/water, and bring to simmer. Season with salt and pepper. Cook for about 30 mins, til potatoes begin to soften.

2. In a lrg skillet over med. high heat, melt 2 TBSP butter. Add about 1/3rd of the lobster & saute for about a minute or so. Set aside. Repeat w/remaining lobster & butter.

3. Add lobster to onion/potato mixture; stir over med. heat. Add canned milk & basil, to taste, adjust seasoning w/add’l salt & pepper. If too thick, add milk or cream.

Serves 12

Lobsters caught locally daily

Paul at The Landing selling bugs

by Paul Crowell, Lobsterman

Paul at work in the big blue sea

Posted in Uncategorized | Leave a comment

Lobster Prices as of May 21, 2016

Current Lobster Prices:

(as of May 21, 2016)

Chicken Lobsters: $ 6.99/lb

Medium & Large: $ 8.49/lb

Culls: $ 6.49/lb

Lobsters Available:

Saturdays, Sundays & Holidays 2 – 5 p.m.

at: The Landing, Front Street

(look for the lobster flag & white pick-up truck)

at: Marblehead Farmers’ Market

(behind Middle School)

Saturday Mornings – 9 a.m. – 12 noon

At Farmers’ Market from

May 28, 2016 – October 2016

+ + + + + + + +

For lobsters at other times, call Paul at:

978-745-3116

Lobster Chowder Recipe

8 .. TBSP (1 stick) unsalted butter

1 .. MED. onion, chopped in 1/2-inch dice

3 .. LRG russet potatoes, peeled and cut into 1/2-inch cubes

6 .. CUPS lobster broth OR cold water

1/2 .. TSP. sea salt

1/4 .. TSP. freshly ground black pepper

2 .. CUPS cooked lobster meat, chunked.

3 .. CANS evaporated milk

1 .. TSP. dried basil

1 .. CUP milk or cream, if necessary

1. In large kettle over low heat, melt 2 TBSP butter. Add onion, stir, and cook until soft, about 5 mins. Add potatoes & 6 cps broth/water, and bring to simmer. Season with salt and pepper. Cook for about 30 mins, til potatoes begin to soften.

2. In a lrg skillet over med. high heat, melt 2 TBSP butter. Add about 1/3rd of the lobster & saute for about a minute or so. Set aside. Repeat w/remaining lobster & butter.

3. Add lobster to onion/potato mixture; stir over med. heat. Add canned milk & basil, to taste, adjust seasoning w/add’l salt & pepper. If too thick, add milk or cream.

Serves 12

Lobsters caught locally daily

Paul at The Landing selling bugs

by Paul Crowell, Lobsterman

Paul at work in the big blue sea

Posted in Uncategorized | Leave a comment

February 2016

Current Lobster Prices:

(as of February – April, 2016)

Paul will not be selling lobsters on weekends for the winter months.

If you need lobsters, please call and see if he has some as he occasionally gets out on the water to haul traps. Otherwise, see you in the Spring!

+ + + + + + + +

For lobsters call Paul at 978-745-3116

Lobster Chowder Recipe

8 .. TBSP (1 stick) unsalted butter

1 .. MED. onion, chopped in 1/2-inch dice

3 .. LRG russet potatoes, peeled and cut into 1/2-inch cubes

6 .. CUPS lobster broth OR cold water

1/2 .. TSP. sea salt

1/4 .. TSP. freshly ground black pepper

2 .. CUPS cooked lobster meat, chunked.

3 .. CANS evaporated milk

1 .. TSP. dried basil

1 .. CUP milk or cream, if necessary

1. In large kettle over low heat, melt 2 TBSP butter. Add onion, stir, and cook until soft, about 5 mins. Add potatoes & 6 cps broth/water, and bring to simmer. Season with salt and pepper. Cook for about 30 mins, til potatoes begin to soften.

2. In a lrg skillet over med. high heat, melt 2 TBSP butter. Add about 1/3rd of the lobster & saute for about a minute or so. Set aside. Repeat w/remaining lobster & butter.

3. Add lobster to onion/potato mixture; stir over med. heat. Add canned milk & basil, to taste, adjust seasoning w/add’l salt & pepper. If too thick, add milk or cream.

Serves 12

Lobsters caught locally daily

Paul at The Landing selling bugs

by Paul Crowell, Lobsterman

Paul at work in the big blue sea

Posted in Uncategorized | Leave a comment

Lobster Prices – 13 June 2015

Current Lobster Prices:

(as of 13 June 2015)

Chicken Lobsters: $ 6.99/lb

Medium & Large: $ 7.99/lb

Culls: $ 6.49/lb

Lobsters Available:

Saturdays, Sundays & Holidays 2 – 5 p.m.

at: The Landing, Front Street

(look for the lobster flag & white pick-up truck)

at: Marblehead Farmers’ Market

(behind Middle School)

Saturday Mornings – 9 a.m. – 12 noon

At Farmers’ Market from

30 May 2015 – October 2015

+ + + + + + + +

For lobsters at other times, call Paul at:

978-745-3116

Lobster Chowder Recipe

8 .. TBSP (1 stick) unsalted butter

1 .. MED. onion, chopped in 1/2-inch dice

3 .. LRG russet potatoes, peeled and cut into 1/2-inch cubes

6 .. CUPS lobster broth OR cold water

1/2 .. TSP. sea salt

1/4 .. TSP. freshly ground black pepper

2 .. CUPS cooked lobster meat, chunked.

3 .. CANS evaporated milk

1 .. TSP. dried basil

1 .. CUP milk or cream, if necessary

1. In large kettle over low heat, melt 2 TBSP butter. Add onion, stir, and cook until soft, about 5 mins. Add potatoes & 6 cps broth/water, and bring to simmer. Season with salt and pepper. Cook for about 30 mins, til potatoes begin to soften.

2. In a lrg skillet over med. high heat, melt 2 TBSP butter. Add about 1/3rd of the lobster & saute for about a minute or so. Set aside. Repeat w/remaining lobster & butter.

3. Add lobster to onion/potato mixture; stir over med. heat. Add canned milk & basil, to taste, adjust seasoning w/add’l salt & pepper. If too thick, add milk or cream.

Serves 12

Lobsters caught locally daily

Paul at The Landing selling bugs

by Paul Crowell, Lobsterman

Paul at work in the big blue sea

Posted in Uncategorized | Leave a comment