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Homarus Americanus........ the great American Lobster

Lobsters live on rocky, sandy, or muddy bottoms from the shoreline to beyond the edge of the continental shelf. They generally live singly in crevices or in burrows under rocks, they typically eat live food, consisting of fish, mollusks and other crustaceans. Occasionally, they will scavenge if necessary, and may resort to cannibalism in captivity. Lobsters grow throughout their lives and it is not unusual for a lobster to live for more than 100 years. In fact, lobsters may exhibit negligible senescence, in that they can effectively live indefinitely, barring injury, disease and capture, they can get Gianormous. According to the Guinness World Records, the largest lobster was caught in Nova Scotia Canada, and weighed 44.4 lb.

Why all the wikinonsense you may ask? Well for the last 36 hours I was in Nova Scotia Canada at the Clearwater Seafood Plants. They are the largest single processor of scallops in Canada and one of the biggest with lobster. We had a chance to see their facilities, they were impeccably clean and amazing. They are the only processor in North America with the technology to do raw unshelled lobster!The way they process the scallops assures freshness processing on the boat within an hour of being pulled from the ocean...Check out the pics.....

Waiting..........

Have you ever seen the picture of a menu item or food item in the paper that just looked so staged that it didn't look like real food?? Well, meet Paul and Kate whose job it is to make food look better than it would normally look if you took a picture of it while not making it look staged.

The last time I had done photographs for a Magazine at a food studio it was at least 15 years ago... before digital, My how things have changed, Although many things still stay the same with the mechanics of it, Lighting, last minute placement and lots of Windex for the plates. It shoots quicker because you don't have to develop test shots. But can I tell you it's still like watching paint dry especially for all of us who thrive on deadlines and action.

We brought 5 of each dish and in some cases used all that we had for the picture, you never know what will happen under the lights. Correct that, you know EXACTLY what will happen under the lights of the cameras. We also had to order new plates for the shoot. The plates once they get commercially washed, show up pitted in the photos.


Chef Mark did a great job with the food and Keeping the tempo up and I want to give a shout out to him. We may do another shoot soon to capture some more of the Bravo Classics, anyone have any coffee?