On the website for his food truck, Chef Bob’s Lobstah Trap, chef Bob Derian wishes all comers a wicked pissah day. That’s a bit of Bostonian slang meaning excellent, and excellent is exactly what he wants from every lobster he serves up. Derian, a Boston native, buys his crustaceans from US Foods, but he’s got very strict sourcing standards.
“I only by lobster that’s from the north Atlantic,” he says. “The colder the lobster, the sweeter the meat.” Warm water lobsters, technically a different species, also don’t have claws.
Derian opened his truck in late July, doing a lot of business streetside. He’s already got a weekly stop at Goat Patch Brewing Company, and he hopes to add more brewery stops before the weather gets cold.
Derian, who’s been in the food industry for over 40 years, says he’s always wanted to be a chef — his grandmother, an Armenian-Turkish immigrant, instilled a love of cooking in…
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