Those in the Atlantic provinces or states will be well acquainted with the inimitable flavor of lobster. In fact, during certain seasons lobster (an expensive delicacy in most of the world) becomes positively commonplace in these regions - to the point that it has been featured on a MacDonald's menu in the Maritime provinces of Canada!
For most of us, though, lobster is sea food - that is, it is a saltwater crustacean; it comes from the ocean. Freshwater lobster, by contrast, remains relatively unknown, though it is increasingly being featured on the menus of some discerning restaurants. Blue freshwater lobster is more delicate than its marine counterpart, and certainly worth trying for a change of pace.
Blue freshwater lobster might be better known by its common name - crayfish. In Southern Louisiana slang (because freshwater lobster is a staple in some regions of the American South), they are sometimes called 'crawdads'. If you ever encounter a live blue freshwater lobster, however, you'll know why we call it a lobster - in shape and anatomy, it's practically indistinguishable from an ocean-dwelling lobster.
It's just a little smaller. The color is actually not that different, surprisingly - we think of lobsters as red, but that's only after they're cooked! Live lobsters, whether they live in the sea or in freshwater, are all various shades of green or blue.
Interestingly, blue freshwater lobsters are not just food - sometimes they are kept in aquariums as pets! Their pretty color and smaller size makes them suitable for observation in a home aquarium, though apparently they have some nasty habits, like food hoarding and generally cantankerous behavior!
Watching them is one possibility, but if you want to sample blue freshwater lobster, here is a recipe straight from the American south:
Crayfish with Mushrooms
Ingredients
1 cup shredded Crayfish meat
1 tb Bread crumbs
1 tb Onions, chopped finely
1 tb Parmesan cheese
salt and pepper to taste
12 Mushroom stems, chopped
12 Mushroom caps
1 beaten Egg
Louisiana hot sauce, to taste
Mix crayfish meat, bread crumbs, onion s, cheese, salt, parsley, and chopped mushroom stems. Add beaten egg and hot sauce, to taste. Stuff mixture into mushroom caps. Bake at 300 degrees, approximately 15 minutes.
