Hi Joey,
Here is the pic of my daughter Grace. Thank you for the lobsters!
George Englis
Category: lobster
Tools Of The Trade- The Lobster Banding Tray Aboard The Degelyse
Lobster bands and banding tool. As the traps come up from the ocean floor, hopefully full of lobsters the lobsters that need to be gauged for size get tossed into the slots and then measured and the ones that are legal sized get banded and thrown into the holding tank til they get in to offload.
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Guest Post From Tuffy- Skipper of The Degelyse
photos ——– large lobster —— degelyse —
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Guest Post From Tuffy Skipper of The Degelyse
Tuffy Writes-
old salt —— tom burns — @ capt. joes , spring – 2012 telling me to go east , while he’s headin’ west . lied to me again !!! the real mcoy !!
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Community Photos 7/18/12
Susan LaRosa’s Lobster Mascot
American Glory At Cruiseport Gloucester From Anthony Marks
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Mornin Photoshoot For The Boston Business Journal
The camera loves Frank. I guess the article comes out Friday
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Two Franks
The guys are always working super hard down at Captain Joe and Sons so its’ great to see a lighthearted moment.
Frankie Ciaramitaro and Frank Ciolino share a laugh.
Have you treated yourself and your family to a lobster feast recently? Why not–it’s so inexpensive? The price and quality of lobsters from Captian Joe’s is UNBEATABLE–only $5. per pound!!! My daughter Liv and I were eating them “by the twos” when she visited recently!
What are you waiting for-the price to return to normal?
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Boston Lobsters Owner Bahar Uttam Announces 2012 Season
Bobby Ryan stopped by with the Owner of The Boston Lobsters Bahar Uttam to announce the start of the 2012 Boston Lobsters Season and Ryan and Wood as the official spirits of Boston Lobsters Tennis.
I had no idea how much goes on at these matches, a great family friendly atmosphere with huge names in tennis coming straight from Wimbledon.
For more info and where to buy tickets www.bostonlobsters.net
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Bastardized Lobster Roll on Tap Today At Gloucester Gourmet
I don’t even know where to begin on this atrocity- and in our own back yard, a local.
I will say up front Anadama bread on it’s own- Fantastic.
For the love of christ, not on a lobster roll. and then to add lettuce and celery??????
I see what you’re doing here Melissa Abbott, you’re trying to get inside my head. You’re taunting me. Saying I know how I’ll get Joey C to feature my blog on his site. I’ll bastardize the one thing that there can not be any dispute about in an attempt to explode his brain.
It’s lobster, it’s tradition. Why do we feel it necessary to mess it up. Can’t we all agree that Andama bread is OUTSTANDING for French toast. I’ll even go as far as to say it’s THE BEST bread on the planet for French Toast. But please get that shit away from my lobster rolls. It’s an outrage. It’s an atrocity. It’s unforgivable.
www.GloucesterGourmet.com ? Uhm you may want to rethink the title of your new blog to www.GloucesterNoYouGourmet-not.com
I can’t go on. I’ve got a headache. People, want to let Melissa know what’s up here in this latest of all crimes committed against tradition and all that is good and sacred in the lobster world.
Look at this bullshit would you-
photo from www.gloucetergourmet.com a demonstration on how to mess up a really good thing
Tuesday, June 26, 2012
Lobster Salad Sandwich on Anadama Bread with Garden Red Leaf Lettuce
her ingredients-
Lobster Salad Recipe
Fresh Lobster Meat slightly chopped
Freshly chopped celery FAIL
Cains Mayonnaise
Red Leaf Lettuse from my Garden FAIL
It’s simple people- The split top bun. Not Baguette, Not a goddamn Panini, not a Saint Joseph’s roll and No, Not on Anadama bread.
A split top bun in which you slather on the butter and grill to a golden brown, then you add the cold lobstermeat mixed with a dollop of Cains mayo. That’s it. Nothing green, no paprika, no celery, no onion, no pickle no other frou frou bananahead ingredients.
How many times do we have to go over this?
Don’t out-think tradition. Don’t out-think perfection. You’re gonna go and mess up the lobster roll’s good name because you’re jumping the shark on this, trust me.
Congratulations Melissa You Made It To The Big Time- A Feature On GMG
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Passports Lobster Roll
Passports Strawberry Tart
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Well Look Who Made InStyle Magazine–The Sarah Elizabeth Shop’s Acorn Press Lobster Place Mats
Check them out at the Sarah Elizabeth Shop- www.Sarah-Elizabeth-Shop.com
View my interviews and pictures from the Sarah elizabeth Shop with the Late Isabel Natti in the links below
GoodMorningGloucester
Video Interview, Part II, Part III, More
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The Jeannie B Comes- The Jeannie B Goes South Channel Gloucester Harbor
Captain Mark Boudreau pulls up to the dock for bait and then heads out lobstering Father’s Day Morning
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So I Head Over To Deliver Lobsters At Cruiseport
It’s 11:00AM, and there’s only a handful of restaurant patrons but the kitchen is buzzing with about 5 chefs and 10 servers in anticipation of a busy afternoon ahead. I poke my head into the back prep room and there’s Sheree DeLorenzo head down with her apron on shucking lobsters. The woman doesn’t stop. You’d think with a restaurant this big and with a staff that large the owner would be pointing fingers telling the chefs what to do or having her managers telling her chefs what to do, but no. She’s out back at the sink shucking away with a smile on her face. The American Workhorse defined.
This is part of what makes a great entrepreneur, a willingness to get your hands dirty and do whatever it takes. No job is beneath the American entrepreneur.
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Customers at Surfside Subs At Long Beach Prepare To Dig Into Lobster Rolls Made With The Mrs’ Recipe
Stuff you won’t find on a Surfside Subs Lobster Roll- Anything green including lettuce or celery- or some kind of frou frou baguette roll.
Stuff you will find- Captain Joe and Sons Lobster, Old School Split Top Roll, Buttah and a dab of mayo. Owner Matt Olson knows the key to the perfect lobster roll is the simplicity and not complicating a good thing.
They do it right!
Follow Surfside Subs on twitter – @Surfsidelb
Go get one and tell ‘em Joey sent ya.
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Chickity Check It! The Latest Small Biz Advice From Ryan Pinkham
Click the picture for the article about the Lobster Pool From Ryan Pinkham
and you can contact Ryan about how he can help your small business with social marketing by contacting him on twitter-
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2012 Invention Awards: A Better Lobster Trap The Bait Savour
Do I know if it works? Hell no, but I thought our readers would be entertained-
Forwarded by Eian Woodman-
2012 Invention Awards: A Better Lobster Trap
The Bait Savour adds the critical time dimension to crustacean catching
Bait Savour Riley Smith
During a regular fishing season, most lobstermen can afford to check and rebait their traps only every three or four days. Each run to the traps can cost as much as $600 for fuel and take 18 hours of work. But three or four days can be more than enough time for lobsters to eat the chunks of herring or mackerel that serve as bait. With no bait left, lobsters don’t enter the trap and fishermen are left with a smaller catch. Thus, the millions of traps that dot the Atlantic from Newfoundland to North Carolina remain empty about half the time.
Vince Stuart, the owner of a Nova Scotia company that makes winches, gantries and other fishing-boat rigging, first heard about the lobstermen’s problem from his clients on the docks in 2003. He soon began building the Bait Savour, a device that would release an extra supply of lobster bait a few days after a trap was laid. It allows the lobstermen to check their traps less frequently (about once every five days instead of every three or four), saving time, labor and fuel.
video-
click here for the entire article
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Baitin’ Up On a Rainy Day- The Degelyse
Yep, we’ll have lobsters for Fathers Day thanks to the hardworking lobstermen that head out in all conditions to make dads everywhere happy! Be sure to place your order ahead of time if you want certain sizes.
Captain Joe and Sons 95 East Main Street, Gloucester
978-283-1454
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Discover Gloucester Weekly from Linn Parisi
Gloucester is getting a lot of exposure from all the familiarization tours (FAMs) that have been here lately-and they’re still arriving! Some of them are sent here by MOTT- the MA Office of Travel & Tourism- via the North of Boston CVB (Convention & Visitor Bureau), and some are generated by PR for Gloucester, via Matter Communication – thanks John McElhenney!
The week before last we had a the UK Travel Channel crew here filming for their show, and last Sunday an Italian TV RAI 3 crew was here.
This coming mid-week, there will be four different FAMs here- and it’s all good for Gloucester.
Thanks to all the accommodations, attractions and dining establishments who host and welcome these valuable FAMs!
You’re probably wondering why the re-run of your fabulous photo of lobsters?
Because tomorrow, June 15, is NATIONAL LOBSTER DAY!
Over 40 restaurants on the island to get your lobster fix…. and if you want to cook ’em and have your own feast at home like my Father in Law will as our gift on Father’s Day, then you get ’em at Capt. Joe & Sons!
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Mark Lodge’s New Lobsterboat- Tight Lines
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Captain Joe and Sons On Fire With The Mutant Lobsters! Albino Lobster Landed Today June 8th, 2012
click below for the video-
Added to our Collection of Mutant Lobsters that have been Landed here.
click below for the slideshow of all the mutant lobsters landed here at our dock.
Past pictures and videos of mutated lobsters landed at our dock
We have more documented mutated lobsters here than any other dock on the planet as shown in the slideshow below-
Good Morning Gloucester 