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Anyone have any suggestions for places that carry them? The ones at Rouse's have been looking pretty pitiful.

I'm not sure but Hong Kong Market on Behrman Hwy on the Westbank might...they have huge tanks of other live fish but I can't remember if I've seen lobster or not.

Casper wrote:Anyone have any suggestions for places that carry them? The ones at Rouse's have been looking pretty pitiful.

Too bad you missed Albertson's Grand Opening on Northshore a few weeks back at about $3 lb. The good thing about buying them when stores do these promos is that they never hit the tank. They just keep them in the air freight boxes in the walk-in coolers, and bag them fresh out of the box. Rouse did one a few months back, at $6.98 lb. They were doing a big promo of "L.L. Bean's Grandaughter's Lobsters". I bought a handful.

I like to get them at Hong Kong Market on the WB. These are in a huge tank. They have all sizes, except chicks, and up to 4 lbs. Price is usually about $10/$11 lb.

Here's a question - how do you judge a "good" lobster? I assume still kicking is a good start, but what other characteristics do you look for?

Thanks

Great question! Sent me to do some homework. I always used you assumed method. There is not too much additional to check. Here is one:



Lobster Selection
When purchasing a live lobster to cook at home, be certain it is indeed alive and lively. Although you may be able to choose a live lobster from a tank, there is no way of knowing how fresh it is unless you ask, and even then, be wary. Lobsters can be held in tanks for two to three weeks, growing weaker and less desirable within the cramped living space.

When choosing a lobster, pick it up by its sides. The tail should immediately curl and tuck up under its body. Tugging on the tail should produce the same reaction. The pincers should be restrained with an elastic band as the lobster is a cannibal and will eat its own kind.

Fresh lobster should always be live or frozen. No ifs, ands or buts about it. Once the lobster dies, the potent enzymes in the digestive tract quickly begin decomposing the meat. Absolute freshness is a must. Best prices on fresh lobster will be in spring and summer, although they are available year-round in most markets.

When buying a whole cooked lobster, look for bright shiny eyes, firm flesh, a pleasant aroma and curled tail (indicates it was alive when cooked). Lobster is also available frozen and canned. Canned lobster comes in chunks, bits and a spread.
Lobster Storage
Lobsters can live for three to five days in a tank of saltwater, but most home cooks do not have this option.

After buying a live lobster, be sure to get it in the refrigerator covered with a damp cloth as soon as possible and cook within 12 to 18 hours. Do not let it sit out at room temperature for more than half an hour and never put a live lobster in fresh water for storage purposes.

Link:http://homecooking.about.com/od/foodsto ... torage.htm

When I worked at Club downtown, for our Prix Fixe Lobster Dinners we would fly in a few cases from Boston Direct Lobster Co. Just shove the cases in the walk-in cooler with damp newspaper on top, and cook the next day. Usually about 75-80, then chef and sous chef would clean all and plate. Didn't want to walk in the kitchen on those days! Shells and Lobster bits flying everywhere.

The difference between those flown in from Boston, and the ones I buy at Hong Kong Market are neglible to my taste. Of course, everything you dunk in butter pretty much taste like...butter.

The left over shells make a wonderful stock. I use it for Seafood Gumbo. I wanted to buy 6 when Albertsons' had them for $3/lb, but they ran out before my runner got there the next day. Wanted to do some soups and Lobster Salads, which at Shrimp prices would have been great.

Thanks, Oyster. Lived in CT for a while and used to eat a lot of lobster. Many of the commercial fishing piers had "stands" (kind of like Bayou Signet) where you could buy them fresh cooked to take home. But, I never did learn to pick them out or to cook them. Miss the lobster "grinders" (poboys) they had up there. Good stuff!

For anyone interested, Rouse has a Lobster Sale this week running thru 9/23. They are running the "Linda Bean's Perfect Maine Lobsters" for $8.48 lb. Gotta love the marketing, guess she learned well from L.L., and reminds me of the J. Peterman catalog..."Tagged and shipped directly to Rouses from Linda Bean's wharves in Port Clyde & Vinalhaven Island, MA, renowned for producing the best tasting lobsters in the world."

Yeah, had them a few months back, and they were nice, and did each have a little tag on them

Going to get 3 now, and I will let them steam them for me. I won't even have to dirty a pot. Well, except for the drawn butter.

Oyster wrote:For anyone interested, Rouse has a Lobster Sale this week running thru 9/23. They are running the "Linda Bean's Perfect Maine Lobsters" for $8.48 lb. Gotta love the marketing, guess she learned well from L.L., and reminds me of the J. Peterman catalog..."Tagged and shipped directly to Rouses from Linda Bean's wharves in Port Clyde & Vinalhaven Island, MA, renowned for producing the best tasting lobsters in the world."

Yeah, had them a few months back, and they were nice, and did each have a little tag on them

Going to get 3 now, and I will let them steam them for me. I won't even have to dirty a pot. Well, except for the drawn butter.

Let us know how this batch is! I'd like to get some too.

Isabella Maja wrote:Let us know how this batch is! I'd like to get some too.

Isa, they turned out fine, however they were chicks, about 1.33 lbs ea. They were lively as heck, however after steaming, I guess they had recently molted, as the shells were really soft, hence fair amount of water content. I did it for daughter, since she lost out on Albertsons last weekend. The remnants made a wonderful stock. Served them with Spinach and Red Leaf salad with hot bacon vinagrette, Yukon Gold baked potatoes, and half pound of drawn butter. Three Lobsters, $30, daughter happy...good enough for me.

Two places for a taste of Lobster come to mind, if one would prefer someone to do the cooking for them. Drago's is the best in town IMO, and so reasonably priced, it is a bargain. Also, Red Maple does a $10.99 Lobster Dinner on Wednesdays, that I don't know how anyone could complain about at that price. (They also have an All You Can Eat Dungeness Crab Night, and an All You Can Eat Boiled Shrimp Night too.) There have been recent Eat Club Dinners held here, sponsored by the Dean of Food, so it has to be good!

Oyster wrote:Isa, they turned out fine, however they were chicks, about 1.33 lbs ea. They were lively as heck, however after steaming, I guess they had recently molted, as the shells were really soft, hence fair amount of water content. I did it for daughter, since she lost out on Albertsons last weekend. The remnants made a wonderful stock. Served them with Spinach and Red Leaf salad with hot bacon vinagrette, Yukon Gold baked potatoes, and half pound of drawn butter. Three Lobsters, $30, daughter happy...good enough for me.

Two places for a taste of Lobster come to mind, if one would prefer someone to do the cooking for them. Drago's is the best in town IMO, and so reasonably priced, it is a bargain. Also, Red Maple does a $10.99 Lobster Dinner on Wednesdays, that I don't know how anyone could complain about at that price. (They also have an All You Can Eat Dungeness Crab Night, and an All You Can Eat Boiled Shrimp Night too.) There have been recent Eat Club Dinners held here, sponsored by the Dean of Food, so it has to be good!

Thanks Dawlin! We went to The Red Maple recently for a family dinner. Must say was surprised by a few things. No crostini for crabmeat au gratin as usual! Service seemed tense. Soft shell crabs were teeny tiny &
my sis & I got 2 on our platter while my BiL got 4! What's up with that?

I did notice the 10.99 Lobster dinner on Wed & we might go for my sister's birthday, which falls on a Wed very soon.

I think I'll pick up a steamed lobster at the store just to try it.
I can't believe I've never ever done that before!