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Sep 26, 2008 05:51 PM

Live Lobster Sale ~ $7 / lb on now at T&T

In case any of you @home-chefs are looking for a good deal on lobster, T&T is currently offering a 4 day weekend sale. Lobsters between 1lb and 1.5 lbs are $7/lb.

Lobster tail meat photo:

Exceptional quality - fresh and sweet.

Cheers and Happy Eating!

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  1. Thanks, going to head there tomorrow. What is your fave method of preparing?

    1. I bought several and served in a few different preparations for some friends, to rave reviews; great lobster, great price.

      1 Reply
      1. re: tjr


        what preparation methods did you use?

        I found that the lobsters this time were absolutely exceptional. I have had T&T's lobsters on sale before, and this time, it just stood head and shoulders above the previous occasions'. They were just so incredibly sweet this time around. I wonder what they are doing differently this time.

      2. Folks, how to prepare lobster is off topic for this board and should be discussed on the Home Cooking board. Please keep the discussion limited to where to find lobster. Thanks!

        1. Lobsters were on sale again this weekend (for $6/LB !!) @ T&T, just in case anyone was in need of a last minute meal idea.


          4 Replies
          1. re: BokChoi

            I picked up a couple for the pc steamer tonight. The sale continues tomorrow.
            The lobster I got last week (at the higher price) was definitely a bargain!

            1. re: jayt90

              The lobsters this week are unfortunately not quite as sweet as last week, but they are still fantastic for the price. Hope you enjoy.


              1. re: BokChoi

                Which T&T do you get it from? ... The Warden or Middlefield one? Would there be a difference? I'm asking 'coz i was just actually at the Middlefield one this morning ... and I found 2 huge ones, and told the guy next to me to get those, 'coz I wasn't really getting them, just kinda seeing that's out there... It was hard shell and everything ..

                1. re: jennjen18

                  Not bokchoi but jay,; I was at Middlefield mid afternoon, and the tank was getting down. They will probably have a full tank tomorrow morning. Each week, they have run about 18 oz or 500g. and tasted sweet. Photo in a lower post here.

          2. Make sure you squeeze them!

            when I went they had a batch of soft shell lobsters (just recently molted off their old shells)

            When the shell is soft - the meat is really small compared to the shell (the lobster is just starting to grow into its new shell)

            Still tastes good - but the meat is so small!

            Make sure you get lobster with a good hard shell or understand what you're going to get if they only have soft shells and you still buy some!

            15 Replies
            1. re: herbs go karts

              no matter what though - it's still a great buy!

              1. re: herbs go karts

                T&T actually discloses the differences, and has different prices for various types. The $6/lb lobsters are hard shell but small, just over 1 lb.

                1. re: jayt90

                  Correct - they range from about 1lb to 1.5 lbs for the fabulous price of $6/lb. I was able to secure 4 ones that were closer to the 1.5lb mark during my last two visits. Both were hard-shelled and I have never had a problem with half-empty shells.

                  1. re: BokChoi

                    picked up a couple lobsters while grocery shopping and made it part of an impromptu sushi dinner.

                    didn't touch them myself so can't vouch for softness of shell, but damn were those claws tiny! squeezing out the cooked meat you could hear the suction of the air filling up the huge gaps. they were pretty good and we sashimi-ed up the tail of one, sweet and tender. would definitely consider doing it again. they were averaging 1.2lbs when we picked out ours.

                    1. re: pinstripeprincess

                      pinstripeprincess - I did not realize you could eat them raw. Is this safe? If it is, then I will definitely do this from now on. I am always scared of things that are not labelled 'sushi quality'. Thoughts? TIA

                      1. re: BokChoi

                        i'm not going to vouch for any safeness but i will say that i have taken raw salmon fillets and now the lobster from t&t and brought it home to eat straight up several times now with no ill consequences and only a happy stomach and mouth.

                        to be honest though, while i have respect for sushi chefs who monitor the quality of their product... the term "sushi quality" is rather dubious to me. much like trying to get a rare burger in toronto, you still gamble with the quality of meat from your butcher but you have faith that the meat is fresh and uncontaminated. lobsters are almost always wild and bought live, so i do not fear poor handling/steroid practices nor freshness issues. i pay sushi chefs to source me the best quality fish they can find and to use their knife skills to render it into the perfect bite. i am willing to sacrifice some quality when i purchase for home but i highly doubt those "chefs" working at ayce places are any more knowledgeable than me when they buy fish and for some reason i and a lot of people out there aren't scared of them. i guess in short, what is "sushi quality" really? i find it less defined than "organic" and i'm highly suspicious of that.

                        1. re: pinstripeprincess

                          I am not willing to take the risks. Some parasites will infect you without any symptoms in the short term. As for "sushi quality", it can mean 2 things - the source of the fish, and how it's kept. For example, wild salmon would often harbour parasites, whereas farmed salmon would not. And one time we had geoduck at E Pan (which we have to pre-order so they can bring it in specially for us), they served it with a hot pot for us to quickly cook the meat. When asked why don't they serve it sashimi style, they said they can't guarantee that the tank that it came from (at the supplier's) was clean enough. So yes, lobsters can be had as sashimi, but who knows what kind of water they were living in. It depends on if you are willing to take a gamble.

                          1. re: pinstripeprincess

                            "Sushi grade" in North America is generally related to freezing temperature guidelines for parasite destruction. I believe this is the only characteristic, though oft cited are things like texture, fat content, and firmness, which I'm sure are not actually part of the criteria here. As such, I don't think you'd be getting "sushi grade" live lobster.

                            Most chefs working at AYCE places aren't knowledgeable, especially when most of these places are willing to serve tilapia instead of tai, etc.

                            Most fish sold in Canada is pre-frozen, whether or not it arrives thawed at the supermarket/fishmonger/supplier (the exception, obviously, being live fish). Even in Japan, some catches are flash-frozen on boats if the boat will take a long time returning to Japan. Other fish are flash-frozen and kept deep-frozen when they are unavailable (Morimoto, for example, does this with tuna for periods where he is unable to get it fresh at his American restaurant, and claims there to be no difference in quality).

                            Even "fresh, wild" fish is likely frozen.

                            1. re: tjr

                              Thanks all. That was what I always thought about normal items at a grocery store. I knew that storage was an important factor in maintaining 'sushi quality'. I am hoping that most AYCE places (though I never frequent them) would serve sushi grade fish, and not just store bought items. I will try and call T&T and ask if they are sushi quality (the lobsters). If anyone finds out first, do please post their response here.


                              pinstripeprincess, you may want to hold off on eating any more, just in case, unless you can find out for sure if it is okay for raw consumption. Just want you to be safe.

                              1. re: BokChoi

                                I wouldn't counsel people to eat food raw, and I guess the internet probably won't either:

                                The parasite risks from grocery store seafood would be relatively tiny, given the amount of freezing that is done on all of their non-live fish. Where the seafood is live, it's an entirely different story. Effects from parasitic infections are not instant, nor will they likely cause you to feel sick after eating the food. Most people with normal immune systems are able to fight off these infections as well (though those with immune system deficiencies may lack this ability).

                                I agree with Teep; I'm not willing to take the chances unless it is prepared by someone who knows what they are doing (ie: not me). I've had plenty of things raw before, but I wouldn't, for instance, order chicken sashimi from pretty much anywhere in North America. My health is worth a lot more to me than $6 worth of lobster sashimi.

                                1. re: tjr

                                  so I bought a 1.3lb a few hrs again, cut it up and stir fried it w/ garlic, ginger, scallions, thai peppers, fish sauce, shaoxing wine. Not a lot of meat on them but they were quite tasty. The tomalley was excellent.

                                  It seems like quite a few of you are boilng/steaming them. I suggest you to put it in the freezer for 15 mins, then stab it in the head first before dropping it into the pot. Quicker death for them that way.

                                  1. re: aser

                                    Lobsters die pretty quickly after hitting the boiling water anyways.

                                    1. re: aser

                                      Canadian food inspection advised NOT to eat tomalley of lobsters this year.At least that is what I heard on the news a couple of months ago .Although the advisory couldn't be found on the CFIA website. Anybody know anything? I stopped buying . I can't remenber if the comtaminents were of the heavy metal type. If so, problems....Sticking to Dungeness crabs for this year .. To Pinstripeprincess.To eat raw, I like lobsters and shrimps a few hours after they are killed, as the meat firms up and becomes sweeter.

                                      1. re: katana750


                                        I too heard about that issue. I read an article a while back: and it says that you should be limited to 1-2 tomalley's per day (there is no way I even come close to that limit). I also looked up the paralytic shell fish problem before, because I was worried about the cheap lobster prices as well, and it seems to only apply to molluscs:

                                        Perhaps I am interpreting the articles incorrectly, so someone can correct me if I am wrong.

                                        1. re: katana750

                                          i've only done the raw lobster once so far so i'll keep your advice in mind the next time (which i imagine to be relatively soon). we may have let ours sat for at least an hour because we steamed the rest and scarfed it down with drawn butter before we moved onto our sushi meal.

                                          and keeping in line with seafood price drops, noticed the loblaws flyer mentioning boxes of beausoleils (24 pcs) for $17. quite impressive pricing as i don't think i've seen the equivalent... well... ever.