My View of Life on the Dock
Delicious lobster bisque at the Lobster Pool Restaurant in Rockport! I ate everything else up before I could document it. What a delicious view relaxing in the swing too! They have Homie greeting cards and a lobster etched in the cement sidewalk. Click for the slideshow:
http://www.lobsterpoolrestaurant.com
Red Sox Executive Chefs Ron Abell and Nookie Postal have challenged Your Boy Joey to a lobster roll Battle Royal!
Sure these guys “feed 38,000 hungry, screaming fans 80 plus times a season” according to the Gloucester Daily Times, but the problem is that they are about to run into the buzzsaw that is know in the entire known universe as THE WORLD’s GREATEST LOBSTER ROLL documented in these pages time and time again.
Poor fellas. They should have picked on Curt McAdams from Bucky’s BBQ and Bread who uses French baguettes and loads the goddamn roll up with lettuce, then they would have easily rolled over the competition but they had to go and call out Good Morning Gloucester.
From the Gloucester Daily Times this morning-
Next Week: Fenway Park Executive Chefs challenge Joey Ciaramitaro to lobster roll competition
By Times Staff
It might be hard for some of us to believe but Fenway Park and the Red Sox have two gourmet-class executive chefs overseeing all of the ballpark food needs. Not only do they feed 38,000 hungry, screaming fans 80 plus times a season but they also serve hundreds of catered events inside the park, from weddings to class reunions to birthday parties.
Like the team, the Red Sox chefs are not afraid of competing with anybody, and they are so confident that they claim that the Fenway lobster roll is better than even what is served in Gloucester.
For The Rest Of The Story On the Gloucester Daily Times Website Click Here
if I can convince them to allow for spectators does anyone want to go in and be part of the studio audience?
John Todd lobsters on the Tir Na Nog. It’s a tiny boat that rolls around like an empty chlorox bottle being tossed around in the sea but John get’s it done aboard the Mighty Tir Na Nog nonetheless. Everything aboard the Tir na Nog is tiny except for the skipper- John Todd. I’m not exactly sure how he fits in the pilot house of the boat, being hunched over all day doesn’t sound like a whole lot of fun.
The meaning of Tir na nĂ“g is "Land of Eternal Youth." From an old Irish legend, Tir na nĂ“g was a mythical island off Ireland’s West Coast where its inhabitants remained forever young.
I took these shots with my new cameraphone The HTC EVO. It tends to over saturate pictures and isn’t nearly as good a camera as my Sony DSC H20 but the beauty of it is that I can take a picture and post it to the blog in mere seconds. That is how I got you guys the Greasy Pole and Seine Boat results within 30 seconds of each finish beating every other media outlet by many hours and days.
I was sitting on the forktruck (the black bar in the middle is the mast of the forktruck) when I took these shots
click the pictures for the full sized versions
I just love that the word ginormous has officially been added to the dictionary, don’t you?
For more pictures and videos of strange stuff landed at our dock you can check out these slide shows-
View from Inside Capt. Joe’s
I have no idea if the title for this post is grammatically correct but if it isn’t- you get the drift.
Do you know the difference between American, Eauropean and Norway Lobsters?
Here’s an article that tells you the difference-
written by John B.
Commercial fishermen of the North Atlantic harvest a variety of lobsters, all of which are highly sought after by seafood lovers. These include American, European, and Norway lobsters.
The largest and most valuable is the American lobster, also known as Maine or northern lobster. This species is found off the east coast of North America from Newfoundland southward to North Carolina. The species is extremely important to the Canada seafood industry and is a staple New England seafood.
for the rest of the article click here
Rainy Sunday so working on a design. Using the lobster as a base I’ve added a few things. For one, the lobster should be cooked. And then to stir the controversy, I’ve added Hellmann’s Real Mayonnaise. Bring out the Hellmann’s and bring out the best!
Or he could just copy this:
Johnny has been going out more regularly than any other lobsterman in our fleet this year. The fisherman who goes out most consistently holds the “Ironman” title and so far this year Doc is the Ironman.
click the pics for the larger versions
Johnny Doc Herrick has lobster traps all ready to launch off the stern as lobster season is getting under way. If you notice the stern of the Dog and I is cut out level with the deck of the boat. Some guys like open sterns and others have closed sterns on which they build setting tables. The ones with setting tables like the Stanley Thomas slide the traps down the rail of the boat and set them off teh setting table. the ones with the cut out sterns set the traps off of teh deck of the boat.
click the pic for the larger version
Good Morning Gloucester 
