A Taste of Ireland: My Midleton Farmers Market Lobster Rolls

A Taste of Ireland: Midleton Farmers Market Lobster Rolls.

ballycotton-seafood

Hi Folks this post is all about lobster and in particular Lobster rolls. These are a delicious and simple way to eat lobster. If you have been following my instagram account you will have found quite a few posts from the trip I made with Mike Barrett to fish Lobster at  Roches point. https://www.instagram.com/tasteofireland/

A-taste-of-Ireland-12-mile-menu-Sage-Midleton-11
Mike Barrett “The Lobster Man”

 

I have long been a fan of lobster especially after having discovered and read the book “Nutrition and Physical Degeneration” by Weston Price. And I was delighted when Mike Barrett “The Lobsterman” started selling lobster and crab in the Midleton farmers market.

 I believe that lobster along with brown crab should be one of Ireland’s national dishes.

I believe they should not be viewed as a luxury food and should be much more widely consumed on this island for a number of reasons.

  1. We fish an awful lot of it on our coasts and it’s not hard to find a lobster/crab fisherman in Ireland.
  2. It is seen as a luxury food but it is in fact a traditional food for Celtic nations and I`ll talk more about this and Weston Price later in this post.
  3. Lobster is packed full of vitamins, a single cup of lobster will supply you with B vitamins, including 17 percent of the recommended dietary allowance of niacin, 13 percent of the RDA of vitamin B-6 and 9 percent of the RDA of vitamin B-12. These vitamins play vital roles in metabolism, neurological function, healthy skin maintenance and red blood cell formation. In addition to B vitamins, 1 cup of lobster also supplies 10 percent of the RDA of vitamin E, which is crucial to vitamin A and C absorption and the prevention of damage to cell membranes. Vitamin E is also a powerful antioxidant.
  4. Lobster contains large amounts of phosphorous, magnesium, potassium and zinc, offering 21 percent, 15 percent, 7 percent and 5 percent of the RDA, respectively.
  5. If more Lobster fishermen can sell direct to the public like Mike then we can all enjoy fresh tasty and reasonably priced lobster direct from the fishermen, from tide to table!

Lobster Role Recipe

  • Bread rolls (for this shoot I used sourdough baguette from Arbutus bread in Midleton Market, but any soft rolls will suffice, brioche do particularly well).

  • ½ of Willie Scannells onions (3 for 1 euro from Midleton farmers market).

  • Mary`s cucumber pickle 2 euro a bottle, from Midleton farmers market.

  • 1 lobster from “The Lobster man” Mike Barrett caught in East Cork waters.

  • Mayonnaise, add as much or as little as you like.

  • 1 lime

Method.

  • Either put the lobster to sleep by putting in the freezer for a while to make them g unconcious or put a knife through their head to kill instantly.

  • Then Boil your lobster for 6 minutes

  • Then let to rest until cool, the remaining heat will cook the lobster further.

  • Remove the lobster meat and chop up

  • In a bowl mix the mayo, ½ chopped onion and lime add pepper to your taste.

  • Add a few large tablespoons of this mayo mixture to the lobster

  • Split your rolls and add some cucumber pickle

  • Add the lobster mayo mix

  • Add chopped pistachios for some crunch (optional)

Weston A Price was a dentist known primarily for his theories on the relationship between nutrition, dental health, and mental and physical health. His connection to the teeth and the state of the body are not far away from asian philosophies which actually identify the state of your teeth as being a good indicator of the strength and condition of your spine, which any osteopath or chiropractor will tell you is directly related to the state of your nervous system and therefore your health. It all adds up from a number of different unrelated diciplines.

In 1939, Price published Nutrition and Physical Degeneration, it is the sum of his wide travels around the world where he studied the people of Switzerland, Native Americans, Polynesians, Pygmies, Aborigines and the Celtic nations among many others. The research materials include some 15,000 photographs, 4,000 slides, and many filmstrips.

In the book, Price concludes that various diseases endemic to Western cultures of the 1920s and 1930s – from dental caries to tuberculosis – were rarely present in non-Western cultures. He found throuh extensive travel, that as non-Western groups abandoned indigenous diets and adopted modern Western patterns of living, they showed increases in typical modern Western diseases. He concluded that Western methods of commercially preparing and storing foods stripped away vitamins and minerals necessary to prevent these diseases.

 

In the chapter on the Celtic nations (using the islanders of the Isle of Lewis in Stornoway as a typical Celtic representation) he discovered the basic foods of these Celtic people was fish and oat products and that oysters mussels, lobsters and crab were abundant. See link below.

https://books.google.co.uk/books?id=-ktYCwAAQBAJ&pg=PT285&lpg=PT285&dq=weston+price+and+the+celtic+nations&source=bl&ots=4IV1OyjH5S&sig=Oov71MobVW4cXaVfTJBbXdPiNHU&hl=en&sa=X&ved=0ahUKEwifuKGIyLLOAhXDDMAKHXN_BfwQ6AEIHDAA#v=onepage&q=weston%20price%20and%20the%20celtic%20nations&f=false

The following is information on the Weston Price organisation’s website

http://www.westonaprice.org

Many indigenous groups understood the necessity for special foods prior to conception, during pregnancy and during lactation. And crab was one of these foods. Of the photograph reproduced on page 400 of Nutrition and Physical Degeneration, Price described “a woman of one of the Fiji Islands who had gone several miles to the sea to get this particular type of lobster-crab which she believed, and which her tribal custom had demonstrated, was particularly efficient for producing a highly perfect infant.” This type of crab “lives in holes in the banks along the ocean shore. These are known by the primitive tribes to be very efficient both in preparing the mother for reproduction and also for enabling her to produce a very healthy and robust child and preserve herself from the overload of child bearing.”

The natives of Fiji also were aware that a particular species of spider crab fed to mothers during and prior to pregnancy would produce children “physically excellent and bright mentally.” Special foods of the sea were eaten “day to day” during the time of pregnancy. We have, then, a message from many wise traditions around the planet: eat crab during the period of preconception, pregnancy and lactation—and eat the whole crab!

Modern analyses reveal that crab is a good source of selenium, zinc, copper and vitamin B12. While I could not locate nutritional data for the organs, they must be very high in the fat-soluble activators, namely vitamins A, D and K. The fat-soluble activators are the types of nutrients that are so lacking in our modern diet of today and function as catalysts for nutrient absorption. So when you eat those delicious crab legs, your body will absorb far more nutrients from them if they are eaten with the crab butter and other viscera.

 

Lobster is similar to crab, namely, its fat soluble activators will be found in the fatty organs. Weston Price described Maori school children who “gave very little evidence of having active dental caries. I asked the teacher what the children brought from their homes to eat at their midday lunch, since most of them had to come too great a distance to return at noon. I was told that they brought no lunch but that when school was dismissed at noon the children rushed for the beach where, while part of the group prepared bonfires, the others stripped and dived into the sea, and brought up a large species of lobster. The lobsters were promptly roasted on the coals and devoured with great relish.” The process of roasting on coals may have been a common way indigenous groups prepared crab as well.

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