Straight from Maine/ Nova Scotia, 1-1.25 lb live chicken lobsters , not out of L.I. Sound,newshell
this time of year,
It's like $5.99 / lb
Store coupon in flyer makes if $4.99
There is another coupon for an additional 10% off orders over $35
They'll even steam it for you free, if desired
Limit is 10
Www.shoprite.com
I get 3-4, eat same day, leftovers keep well for 1-2 days in fridge
Later in the year they often get the super jumbo lobsters like 5-12 lbs and sell them for a comparable price, those monsters can be really tough to open ( the claws ), I've used everything from a gigantic pair of Channellocks to just putting them on the workbench on some paper plates, cover with paper towels or a cloth towel and a chunk of plywood, break out the mini- sledge and pound away, nut crackers break trying to open those.
For one good lobster pig-out ( with a bit leftover for tomorrow, my preference would be...
Two lobsters in the 2- 2.5 lb range
Next option
3-4 chicken lobsters
Lastly
The 5-6 lb monster, sometimes you have go to 9-11 lb range, I don't even like the idea of eating this crustacean that might be older than me ?
Brendaanjack: I'm quite familiar with the New London store, the same family ( Capuano ) operates the NL, Norwich, and Clinton stores, so you can get in 06320, I use the 06413 location, New London/ Groton is a bit too sleazy for my tastes, but I worked in 06320 many years and lived in Groton a few years, I prefer to be West of there like Old Lyme to Guilford, I did Essex for a couple years, if that ain't Mayberry, I don't know what is !
How do you pronounce something wrong when you're spelling it ?
Noank ( know- ank , is in rhymes with spank) is
a wealthy section of the small city of Groton ( there are no big cities in CT, largest about 150k population, there is barely a real airport in the state, if travelling by air you generally go to LaGuardia, Idlewild, or Logan, not Bradley or Tweed. CT is kind of the area between NYC and Boston with 2 big casinos and not a whole lot more of note, just another place on the planet, but somebody has to live here.
My brother refers to CT, as a good place....to be from.he graduated HS in 1972, has been there ever since, currently in Dillon
Groton is the submarine capital of the world, naval submarine base there, home to varied people, Navy people, low level casino workers, just general people and rich fucks in Noank and Long Point.
A very strange place, population 50k at most, there are like 4 post offices in various Burroughs, ranges from ghetto to multi-million dollar mansions on the shore, many golf courses, but most folks are working class, even kind of poor, there are also a good number of Phizer employees in the area, as they have a strong presence there.
I owned a couple of condos in Groton and rented them only to Phizer chemists, they didn't want to buy property could be transferred pretty quickly, made plenty of money,caused zero problems, paid rent early, put up a notice on the company bulletin board when leaving, got me another no fuss/ no muss chemist to take over the unit. It was almost ridiculous, a person making a 6 figure salary renting a cheap condo worth maybe 75k at the time, those were perfect tenants !
I got into that game purely by accident, lived there, mom suffering dementia, bought another unit for her, couldn't move her in, rented it instead, rented my unit out after awhile as well
I don't particularly like Connecticut, it was so much easier to leave at age 18 and just go to San Diego
I don't do the green stuff or tomally which is the liver, or the red stuff ( roe), I toss the carapace on chicken size lobstah, I would attack the legs of a monster size aquatic arthropod, should I acquire one. Some folks make soup stock and such from the carapace, I'm not a chef anywhere close to that level, I'm really a hack, but I do cook clean, always rinsing dishes and washing hands etc
It's ironic that lobster was once considered 3rd rate food and fed to slaves, now a delicacy of sorts with the proper accounts. There is a distinct difference between the more easily accessible tail meat and the knuckle and claw meat.
The wild population up north seems to be perfectly managed and very sustainable
It is truly one of the best things in New England, Nova Scotia , Ontario areas. Fresh local sea scallops cooked in a nice high smoke point cooking oil are great too, when you can get them
Bluefish is an acquired taste
Alaskin king crab legs, are about the ultimate in seafood, especially at a high end Vegas buffet, precut, chilled, perfect, reminiscent of lobster claws in taste to an extent, but still different in some subtle fashion, these things run like $25-30 lb in the East, $20 on the sale of the year
I'll gladly pay $40 for a Vegas seafood buffet and just eat 4 lbs of those, and little else
There is a lot of good stuff to eat in the oceans, likely healthier than red meat, but I ain't a nutrinist, would like to transformulate myself into a food critic, talk show host, movie critic or politician...Governer, senator, or something since you don't need much qualifation, just something that pays a lot with little education,experience, knowledge ,common sense, tact, etc.
Vice President ?
Bluefish Is definitely an acquired taste a lot of my friends either smoke it or cook it in foil with mayonnaise to reduce oil. Noank yup that’s right . I love scallops however prefer the bay scallops season opens not for a while November. There were a good number of bugs last year so hopefully a decent season is coming. Never like it once was.
Love bluefish. Love bay scallops.
But, Doug, you should be ashamed of yourself. You're from New England and you say that Alaskan King Crab which has been frozen and shipped thousands of miles is the ultimate seafood?
C'mon man. Go about half way up the Maine coast. There are places that keep their lobsters in lobster traps right in the ocean and go get them and throw them in the cooking pot when you order. Can't get any fresher than that. And the lobster, coming from the cold waters of Maine is the sweetest anywhere except Novy.
Fresh Maine boiled lobster, steamers, drawn salted butter for dipping both, and a cold beer of your choice on a hot summer day is the ultimate seafood experience. Heaven.
But, Doug, you should be ashamed of yourself. You're from New England and you say that Alaskan King Crab which has been frozen and shipped thousands of miles is the ultimate seafood?
C'mon man. Go about half way up the Maine coast. There are places that keep their lobsters in lobster traps right in the ocean and go get them and throw them in the cooking pot when you order. Can't get any fresher than that. And the lobster, coming from the cold waters of Maine is the sweetest anywhere except Novy.
Fresh Maine boiled lobster, steamers, drawn salted butter for dipping both, and a cold beer of your choice on a hot summer day is the ultimate seafood experience. Heaven.
The crab has to be frozen, you can't exactly keep such a gigantic critter alive like a relatively small lobster.
The crab is also much easier to eat, far less work.
Factor in how often I eat lobster, and how infrequently I eat crab as well
I'll bet there are people in Maine that hate lobstah, because it's so everyday for them, like canned tuna to most people, I would grow tired of lobstah if I came from Maine and my daddy was a lobsterman and it was cull lobsters every freaking night for dinner !
I occasionally like crap like Taco Bell and Arby's because they are rare in my area, might get that once a year
I find the crab legs to be reminescent of lobster claws meat, definitely a difference between claw and tail meat
I'm getting hungry now, moved the Friday lobstah to Saturday, it's looking like something frozen in a red box about now, chased by a Dubra-7, eat like a Commoner tonight or May just the Dubra-7's ?
The crab is also much easier to eat, far less work.
Factor in how often I eat lobster, and how infrequently I eat crab as well
I'll bet there are people in Maine that hate lobstah, because it's so everyday for them, like canned tuna to most people, I would grow tired of lobstah if I came from Maine and my daddy was a lobsterman and it was cull lobsters every freaking night for dinner !
I occasionally like crap like Taco Bell and Arby's because they are rare in my area, might get that once a year
I find the crab legs to be reminescent of lobster claws meat, definitely a difference between claw and tail meat
I'm getting hungry now, moved the Friday lobstah to Saturday, it's looking like something frozen in a red box about now, chased by a Dubra-7, eat like a Commoner tonight or May just the Dubra-7's ?
