The short answer to your question(s) is yes. Northern Shrimp are all born as males and change to females when they get older. The male shrimp are tiny and not really large enough to be commercially viable. In the past, you’d often get the very small male shrimp mixed in with the females with eggs, but new technology has allowed draggers to reduce the amount of unmarketable shrimp in their catches.

So basically, the only shrimp large enough to eat are females, they are caught in the winter when they come inshore to spawn, thus the eggs (which are tasty btw, and they should be light blue in color, if they are grey the shrimp are not “fresh”.)

I used 3 lobster bodies and 2 whole bugs-with the meat picked off of all- to make the stock, and I have a LOT more stock. I did use the tail and claw/arm meat from the 2 whole ones for the bisque (I used the rest of the pickings for lobster rolls).

I pureed the stock/veg/flour stuff with an immersion blender, which worked fine.

The amount of cayenne is pretty much PERFECT.

It made 5-6 big bowls of really satisfying soup. (Plus lots of lobster stock for use in other things.)

I just started getting my fish from CAFF (@Eastleigh Farm in Framingham). Not only is the fish absolutely amazing, the recipes have been unbelievable too. And I cook a lot and have a ton of cookbooks. This is an authentic 2 thumbs up!!

Today’s catch is redfish and the recipe includes tarragon. I don’t like tarragon so I was looking online and found you and your post. I’m sure I’ll find a great recipe too.

Keep on rockin, guys!
Melinda

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