We at Mottahedeh love lobsters, if you follow us on Instagram, @mottahedehchina and Facebook you know how much and we enjoy lobster on all different Mottahedeh products. We would like to share a few of our favorites here plus some fun lobster facts.
A lobster and drawn butter served in Mottahedeh Milestone LEAF artisanal stoneware.
In the colonial era, only the poor, indentured servants, and prisoners ate lobsters because they were cheap, too plentiful, and considered tasteless. After prisoners in one Massachusetts town got sick of eating them all the time, a new rule said they only had to eat them three times a week.
Lobsters are not red. They turn red when cooked, but in nature they can be green or yellow or even bright blue.
This steamed lobster is shown on Mottahedeh’s Emmaline blue and white floral pattern platter.
Lobster fishermen throw back lobsters that are too small and lobsters that are too big. The small ones need to grow, while the large ones add vigor to the gene pool.
Lobsters can swim forward and backward. When they are alarmed, they scoot away in reverse by rapidly curling and uncurling their tails.
A feast of lobsters served with corn, drawn butter and lemons in Mottahedeh’s Blue and White Monteith Bowl.
Maine lobsters are clawed lobsters, and have large, meaty claws.
Spiny Caribbean lobsters have no claws and are sold mainly for their tails.
Lobsters can grow up to four feet long and weigh as much as 40 pounds.
It is believed that lobsters can live as long as 100 years.
Twin Lobsters served on the Tony Duquette Collection for Mottahedeh Barriera Corallina platter in gold.
Lobsters have a crusher claw and a pincer claw; some lobsters have the crusher claw on the right side and others have it on the left.
Lobster meat is a great source of protein, providing 28 grams of protein per cup.
Lobsters are a great source of heart-healthy omega-3 fatty acids.
If you hold the butter, lobsters aren’t fattening. Three and a half ounces only have 96 calories and about two grams of fat.
Steamed lobster served with herbs and lemon water in the Carp platter a Mottahedeh reproduction from the Dallas Museum of Art.
Soft-shelled lobster is considered to have sweeter, more tender meat.
A soft-shelled lobster is one that has just molted and is in a growing phase.
Soft-shelled lobsters are called “shedders.”
There are around 6,000 licensed lobstermen in Maine.
Maine lobstermen have caught over 100 million pounds of lobster annually since 2011.
Steamed Lobster and corn served in the Ch’ien Lung bowl a reproduction of a rare 18th century Imperial Chinese bowl.
Lobsters taste with their legs via chemosensory hairs that identify food. They also chew food with “teeth” located in their stomachs, which are right behind the eyes and about the size of a walnut.
These are just a few of the fun facts about lobsters and a few of Mottahedeh’s patterns. You may eat your lobsters in any dish, but we think lobster taste better on Mottahedeh China.