Reservations are available to parties of six or more and will be held for 30 minutes after we open which means 6:30 on Thursdays, 5:30 and 8:30 (limited available seating) on Fridays, and 8:30 on Saturdays.
Party Inquiry
Reservations are available to parties of six or more and will be held for 30 minutes after we open which means 6:30 on Thursdays, 5:30 and 8:30 (limited available seating) on Fridays, and 8:30 on Saturdays.
A little bit about Lobter
To many, it may seem that the lobster’s most natural habitat is on
a large, oval plate between a cup of drawn butter and a lemon wedge.
In fact, only a few of the hundreds of types of lobster are caught commercially. But those few species are some of the most heavily harvested creatures in the sea, and generate a multi-billion-dollar industry, with more than 200,000 tons (181,436 metric tons) of annual global catch.
The lobsters that most people know from their dinner plates are the American and European clawed lobsters Homarus americanus and Homarus gammarus. These are cold water species that live on either sides of the northern Atlantic Ocean. There are also tropical lobsters that are widely consumed, but these are generally clawless varieties called spiny and slipper lobsters.
Lobsters are ten-legged crustaceans closely related to shrimp and crabs. These benthic, or bottom-dwelling, creatures are found in all of the world’s oceans, as well as brackish environments and even freshwater. They have poor eyesight but highly developed senses of taste and smell. They feed primarily on fish and mollusks, but will consume algae and other plant life and even other lobsters.
Female lobsters carry their eggs under their abdomens for up to a year before releasing them as larvae into the water. The larvae go through several stages in the water column before settling on the bottom, where they spend the rest of their lives. They generally prefer to live in self-dug burrows, in rocky crevices, or hidden among sea grasses. Lobsters must shed their shells in order to grow, and some species can live to be 50 years old or more, growing continually throughout their lives.
Lobsters have not always been considered chic eats. In 17th- and 18th-century America, they were so abundant in the northeast that they were often used as fertilizer. Laws were even passed forbidding people to feed servants lobster more than twice a week. However, improvements in U.S. transportation infrastructure in the 19th and 20th century brought fresh lobster to distant urban areas, and its reputation as a delicacy grew.
Populations of commercially important lobster species are thought to be declining, and overfishing, particularly of clawed lobsters in Europe, is taking a toll. Additionally, pollution is causing shell rot and other illnesses in normally disease-resistant species.
Read more here
In fact, only a few of the hundreds of types of lobster are caught commercially. But those few species are some of the most heavily harvested creatures in the sea, and generate a multi-billion-dollar industry, with more than 200,000 tons (181,436 metric tons) of annual global catch.
The lobsters that most people know from their dinner plates are the American and European clawed lobsters Homarus americanus and Homarus gammarus. These are cold water species that live on either sides of the northern Atlantic Ocean. There are also tropical lobsters that are widely consumed, but these are generally clawless varieties called spiny and slipper lobsters.
Lobsters are ten-legged crustaceans closely related to shrimp and crabs. These benthic, or bottom-dwelling, creatures are found in all of the world’s oceans, as well as brackish environments and even freshwater. They have poor eyesight but highly developed senses of taste and smell. They feed primarily on fish and mollusks, but will consume algae and other plant life and even other lobsters.
Female lobsters carry their eggs under their abdomens for up to a year before releasing them as larvae into the water. The larvae go through several stages in the water column before settling on the bottom, where they spend the rest of their lives. They generally prefer to live in self-dug burrows, in rocky crevices, or hidden among sea grasses. Lobsters must shed their shells in order to grow, and some species can live to be 50 years old or more, growing continually throughout their lives.
Lobsters have not always been considered chic eats. In 17th- and 18th-century America, they were so abundant in the northeast that they were often used as fertilizer. Laws were even passed forbidding people to feed servants lobster more than twice a week. However, improvements in U.S. transportation infrastructure in the 19th and 20th century brought fresh lobster to distant urban areas, and its reputation as a delicacy grew.
Populations of commercially important lobster species are thought to be declining, and overfishing, particularly of clawed lobsters in Europe, is taking a toll. Additionally, pollution is causing shell rot and other illnesses in normally disease-resistant species.
Read more here
Health effects of seafood
Seafood is a
natural part of a balanced diet and has beneficial effects on our
health. It contains high levels of several important nutrients not
naturally present in other foods and thus helps us maintain a good
nutritional status.
The importance of diet on our health in a global perspective
Obesity
and other lifestyle-related diseases are increasing in the western
world. The World Health Organisation (WHO) has estimated that 80 per
cent of cardiac arrests, 90 per cent of diabetes type 2 and 30 per cent
of cancer occurrences could be prevented with better diets, regular
physical activity and not smoking.
In Europe, more than 70 per cent of the most important risk factors associated with non-communicable diseases are related to our diet. These diseases are closely related to excess weight and unhealthy living habits, highlighting the importance of a healthy diet.
Seafood is important for a balanced diet
A
balanced and healthy diet is a prerequisite for good health. Fish and
other seafood are an important part of a balanced diet and contribute to
a good nutritional status. Children, young people, pregnant women and
new mothers in particular eat little fish. A good nutritional status is
especially important for these vulnerable groups. Seafood contains high
levels of many important nutrients that are not commonly found in other
foods. It is an excellent source of proteins, very long-chain omega-3
fatty acids (EPA and DHA), vitamin D, vitamin B12, selenium and iodine.
Fatty fish and certain fatty seafood products are the most important
sources of marine omega-3 fatty acids and vitamin D in our diet. We
know quite a lot about the health effects of isolated nutrients present
in fish, but little about how the combined effects of nutrients in fish,
i.e. fish as food, contribute to better health. As far as seafood is
concerned, the health benefits of consuming the marine omega-3 fatty
acids EPA and DHA that are the best documented.
Positive health effects from seafood
Epidemiological
studies have shown that consuming seafood results in a lower risk of
heart disease. Consumption of fish and other seafood is also important
for pregnancy and foetal development, including foetus growth and
neurobiological development. In addition, seafood is an excellent source
of proteins, very long-chain omega-3 fatty acids (EPA and DHA), vitamin
D, vitamin B12, selenium and iodine, all of which are important in
maintaining a good nutritional status. The positive effects of a high
intake of fish are mainly related to the content of EPA and DHA, which
make the veins more elastic, prevent blood clots, reduce blood pressure,
stabilise heart rhythm and generally reduce the risk of a heart attack.
However, most studies on heart disease have involved pure fish oil or
capsules containing various fish oils or pure EPA and DHA. By contrast,
few intervention studies documenting the positive health effects of a
regular intake of fish and other seafood are available. Hence NIFES
focus on research into documentation of the overall health effects of
eating seafood with respect to diseases such as obesity, diabetes type
2, multiple sclerosis and osteoporosis.
Read more here
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