Lobster $5 lb. for 1 1/2 - 2 lb. $5.50 for 4 lb.
I don't understand how this place does it week after week. They are all hard shell packed tight with sweet meat. They steam for free so it keeps your kitchen cool.
John's Farms
601 Old Country Road in Plainview, NY ~ (516) 933-1447
Cash or checks, no credit cards.
http://www.johnsfarms.com/images/pg4.pdf
pics of a 6 plus pounder from Memorial Day Weekend.
Had to take a hammer to the claws out on the concrete driveway.
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I went there yesterday afternoon with my sister. It was crazy.
By the time we got there, the 2 to 4-pounders were gone--not surprised. We got ones slighty smaller. My sister cooked them at home--she was afraid that since we were going to Bayside, they would continue steaming in the bags for too long and get tough. The lobsters were great.
I picked up some cold salads and a few other things to try. They have macaroni salad and potato salad at 2 prices. Bought the cheap ones. Flavor no better or worse than typical deli-counter commercial stuff. Also tried tortellini salad (w/broccoli and sundried tomatoes), which did not have tons of flavor. Haven't yet tried eggplant rollatini or turkey meatballs stuffed w/ broccoli rabe or bow tie pasta salad with feta cheese.
FYI, even though it is cash or check only, they do have an ATM for which there is no fee on their end, only whatever fee your own bank charges.
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mcf
Jun 7, 2009 05:41 PM
Thanks for the tip, we went today. What a mob scene that store is! We shared a near 4 lb lobstah. Had to take one claw outside with a hammer. DH muscled through the other one with a cracker. I was about full after eating just the largest claw, it was just packed with dense meat, the way I like it.
I cook mine at home; I prefer a lot of sea salt in the water. Actually, I'd prefer sea water, the way they do it at the Trenton Bridge lobster pound.
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re: monku
EricMM
Jun 7, 2009 12:46 PM
Deadliest Catch is in the Pacific, where there is an entirely different species labelled "cod", which is better managed. In fact, the Pacific Northwest has better fishery management overall compared to North Atlantic fishery management. In our area, lobster is probably one of the best managed stocks.
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Had to take a hammer to the claws out on the concrete driveway.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~I've solved this problem for enjoying jumbo lobsters at home. I purchased a Dremmel Rotary Saw with Attachments for less than $30 and use the disc to score through the shell after steaming. It literally takes seconds to do.
As for how or why jumbos are cheaper.....the wholesale markets in Northern NJ usually have them most of the year at around $5. per pound. I believe most of the Ironbound restaurants in Newark sell the Jumbo's @ $8.00 per pound......comes with salad, chips, rice and vegetable. There's no reason to cook it at home for me.
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re: fourunder
coll
Jun 7, 2009 02:46 AM
A friend who used to own a fish market just told me that if you hit the claw with the back of a knife right below the thumb, the shell will split perfectly around. He said he does it on 6 pounder, 10 pounders, etc. Haven't tried it yet but I trust him, you just have to find the sweet spot.
Another friend of mine who lives farther upIsland just mentioned Johns to me too, and was shocked that I had never been there. Guess my next visit over that way I'll have to check it out, she was raving about everything, not just the lobster.
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re: coll
coll,
Thanks for the tip.....I'm gonna give it a try out of curiosity, but I can tell you two reasons why I will stick with the dremmel tool:
1. No chance of damaging my knives
2. No chance of damaging the flesh of the meat* For the record, I regularly use the back of a knife for smaller lobsters, but I have never been successful employing this technique with any jumbo lobster.
btw.....is your friends method to split the claw across the claw, or in line with the claw, i.e., down in line to the knuckle? Thanks in advance.
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re: fourunder
coll
Jun 7, 2009 03:42 AM
My husband worships his dremel tool, and if I ever tell him your idea he'll be running to try it out!
The claw splits around like an equator, not along the seams. Haven't tried it yet but of course next lobster I get I will. I'll also keep the dremel tool on hand, although I'm sure he'll make me buy my own special attachment! Anyway this guy told me about this method specifically regarding very large lobsters, and I've cut myself enough times on the spines to want to try it out! He said the beauty of it is that the meat just falls out into your hand in one piece.
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re: fourunder
i bought two of these big lobsters last week, the first one i struggled and struggled and struggled through using regular lobster cracker, then i had an idea for the second one and it worked like a charm. Used the back of the cleaver with a paper towel in between. Did the 2nd one in like 10th of the time as the first one. The cleaver can take a beating. and because the back of it is so wide it doesn't go right through the shell and damage meat. Paper towel stops splattering.
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re: nice_girl
It is a Multpro model. I use it with a cutting wheel or a diamond wheel disc. I purchased mine at Costco a few years back. It may have cost a little more than what I referred to above, but It was definitely under $40 .....even if it was $39.99:-)
http://www.amazon.com/Dremel-7700-02-MultiPro-Two-Speed-Accessories/dp/B0000302Y2/ref=pd_cp_hi_3
I'm no expert on tools, but I know there are cheaper ones available and there is a Dremel golf model you can purchase for 16 bucks and change. You just have to find a disc that first in the shank to work properly to cut the shell. Another possibility is:
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re: nice_girl
nice girl,
Here you go. You can use any type of cut-off wheel(fiberglass, carbide or diamond) in conjunction with the mandrel size appropriate for the model you have. This is the setup a contractor would use to cut through nails or screw heads, or put a new slot to the screw head if it has been stripped. It can cut through most metals, plastics and wood.
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