Richard Riddlebarger's Profile Create Your Badge
R.I.P. Mithril 1978- 2012
Mithril, born in Maine as a Downeaster, was a tough old girl, destined to work in the fishing industry all her life.
Me and Tom Meny started to work with her in 1992 when she was 17 years old and I'll tell you, she was a hard worker
and hardly ever missed a day of work. Of course, we all need a little down time and maintenance once and a while, but
true to the spirit, while out working, she would never give up until the day was done. We did push the limit a few times
while playing with Mother Nature, but it was always fun, and you always got us back home under your own power.
There were many a day, either breaking the inlet or returning back to port after a hard day of lobstering of fishing, you
realized having good partners, mates, and tools of the trade, was a priceless association in our industry. I will always
cherish the memories of our time working at sea and times at the dock. You had character and class one can not forget.
You will be missed by many, and memories of you will live on and on.
So my old friend, I wish you grand sunrises and sunsets, fair weather and smooth cruising in your next life.
I know you will meet up with Tommy (The Claw) Meny, our late partner, so you two hold a steady course until we all meet
Richard (Dickylobster) Riddlebarger.
Got to watch this: Hurricane Irene playlist ---> Hurricane Irene:
Here you go. Here's a new link to Doxsee Clam Co.
Sometimes the tide is high and sometimes it's low.
Hey, it's me LobsterDick, goin' for some dinner. Your welcome to come along.
Question: "So how do you cook this dang thing anyway."
Answer: steam 5 minutes first lb., 1 minute each additional lb.
Boil; add lobsters to boiling water, when water comes back to boil, and lobsters turn red, their done.
-- Be carefull and watch your timing!! Lobsters cook quickly and keep cooking after they are out of the pot until they cool down