Whirl With Merle - Oct 15,2011

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"Im too sexy for my shell". Thats how John Hathaway sees his business, Shucks, where he shucks Maine lobsters. If a restaurant doesnt get a fresh lobster, they tend to get them cooked and frozen. Lobster tails, for instance. But chefs would like to start from the raw meat. John will explain the method used to shuck the meat from the shell and why its better to use. After all, you wouldnt expect a restaurant to buy cooked and frozen steShucks | lobster | Maine | John Hathaway | seafood

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