Lobster is Cheap Again - SWEET!

[MGZ]

Point Lobster Co. (St. Louis Avenue, Point Pleasant) is selling culls and soft shell lobsters for only $3.99 a pound. Bad for the East Coast lobster fleet, good for food geeks! I picked up a pair of 1 3/4 pound softies for about 12 bucks yesterday . . . may go back today.

Oh, and the Shop Rite on 34 has top split ("New Egland style") hot dog rolls.

[joonjoon]

What's the difference between soft shell and regular lobsters?

[fourunder]

Molting Lobsters......

http://www.lobstermanspage.net/lobstr...

[MGZ]

They have recently molted and the new shells have not quite fully hardened. They are not as "soft" as a soft shell crab, just more pliable than usual. One note, as to cooking, steam or grill softies - don't submerge in boiling water.

[cantkick]

Good tip even for hard-shell. Steaming does as good a job of cooking, doesn't waterlog them, and most importantly, because you have much less water to bring to a boil, lets you start eating much sooner!

[Spaetzle75]

soft shell have less meat.

[MGZ]

While there is some truth to that statement, it is a bit of an oversimplification. When a lobster molts, it sheds the shell it has outgrown and replaces it with a larger one. It grows quickly to fill its new space as the shell hardens. This is the period during which the bug is sold as a "softie." The harder the shell has become, the closer to filling the space the flesh is.

If you took a soft shell lobster and a hard shell one of equal length, the hard shell will have more "meat." Since soft shells weigh less than hard shells, and since lobsters are sold by weight and not carapice length the disparity becomes much less important. In my experience, the significant discounts sometimes found on soft shell lobsters can be a great reward for a knowledgable 'hound.

[JustJake]

Thanks for 'splaining it. Now I'll know when it comes to purchasing a bug or a hard shell. It still may result in some cognitive dissonance - let's go to the scale!!!!

[Passadumkeg]

I equate the taste to veal (soft shell) and beef (hard shell). Be sure to crack ope a shedder over a bowl as they often have a lot of expensive sea water.

[xny556cip]

I read the following a few weeks ago and was interested to see when we would see the prices drop around here.
Will the prices of Hot Dog Rolls now spike , I wonder !

http://money.cnn.com/2009/07/17/news/...

[MGZ]

I suppose it's practically our moral duty to eat more lobsters!

The same thing happened to prices last fall. I think we had lobsters 5-6 times in October. Almost got boring - the highlight was stuffing freshly-cought fluke filets with all the meat from a pound and a half bug! To me, that's also the perfect size for a decadent lobster roll.

As an aside - a package of 8 Arnold top splits was, coincidently, also $3.99.

[JessKidden]

I've been seeing ads all summer for this outfit http://www.shoalharborlobster.com/ in Port Monmouth, selling lobsters at $3.99, but with the warning "While supplies last!" and haven't bothered to make the cross-county diagonal trip out of fear of the supply not lasting until get there. Any experiences to relate- eat-in or to-go?

[MGZ]

It's that time of year again . . .

$2.99 a pound for softies at Point Lobster. I just picked up 4 bugs for under $20!!

[JustJake]

While the price is most definitely sweet, so is the meat to these rascals. Called my son from work today and told him to head down to Point and pick up dinner. 8lbs for $24 and change which he and I just finished up.

I'm indeed sated and smell like Raritan Bay with a heavy whiff of melted butter and lemon. Someone hose me down ;^)

[Foody4life]

jake - how'd you cook them - steam or boil and for how long? Going to get some for us and wondering if the cook time is faster for softies as compared to normal hard shell.

[MGZ]

It's mentioned above, but worth repeating - steam or grill the lobsters, don't submerge them in water to boil. Most of the softies at Point Lobster are 1 to 1 1/2 pounds and will be perfectly steamed in 12 to 15 minutes. (One note - I don't know if it will affect anything, but there's much going on in Point Pleasant today. Call first?)

[cantkick]

12-15 minutes? A 1.5 hard shell shouldn't be steamed for more than about 7-8 minutes. I can't believe a softie takes more.

Maybe if you were doing a half dozen or more it would take a little longer, but I envision chewy meat.

[JustJake]

The first 3 lber I pulled out of the pot at 10 minutes had to be dropped into the next batch for an extra 2 minutes to be done just right.

[cantkick]

That's expected. About 5-6 minutes for 1 to 1 1/4. About 3-4 minutes more for each pound over that. Err on slightly undercooking. I wouldn't go any larger than that, as the meat will tend to be tough, most likely because you are overcooking most of it in order to avoid undercooking the rest.

[MGZ]

In the past two weeks alone, I’ve steamed 3 batches of 4 lobsters. The bugs have all been between 1 ¼ and 2 pounds. 12 to 15 minutes has worked perfectly. Keep in mind that steaming takes longer that boiling and that there is fundamentally no real difference in cooking times for hard and soft shells. (A soft shell lobster’s shell is not like that on a soft shell crab. Generally speaking, I’d estimate them to be only 20% less “hard.”)

Now, granted, my technique is a bit unconventional. In order to steam 4 at a time, I place them side by side, alternating head to tail, across two 1 inch racks in a large roasting pan. The pan is placed across two burners on the stove and covered by sheets of aluminum foil. A half inch or so of water (ocean, preferably) covers the bottom of the pan. Once the water comes to a boil the burners are set at medium so as to steam without the water boiling up into the shells. 12 minutes or so later we’re going to table. (I’m not the only one who thinks so, http://search.yahoo.com/search?p=steamed+lobster+cooking+time

)

As to bigger lobsters being tough, I must disagree. The largest lobster I’ve eaten was just south of 20 pounds. (My dad and uncle used hammers and chisels to break the shells. The “thumb” of one of the claws – which my dad still has – was half a foot long). Over the years, several 10 plus pounders have met their demise with my family, as have countless bugs in the 4-6 pound range. All of which have been succulent and sweet.

Simply stated, “Big lobsters are tough is a myth.” Big lobsters do, however, breed, more successfully. Thus, I no longer buy lobsters with a greater than 5 inch carapace length, in accord with “Maine Rules.” See, e.g. http://www.maine.gov/dmr/rm/lobster/g...

[cantkick]

Well, since I don't get the big ones, I'll have to take your word on that.

Steaming really shouldn't take longer than boiling, despite the internet info. But steaming is a little more forgiving, so you probably can up the time a little without damage. I have seen many sources that recommend long cooking times, but personal experience (over 45 years, and I grew up eating fresh catch Maine lobsters) says keep the time down. Try dropping the time a little and see how you like it. I'll bet you'll be even happier.

[JustJake]

Steamed them for 12 minutes. We had 2 3lb'ers and a couple 1 1/4's. Full & sweet and really easy getting at em'.

[MGZ]

Glad you got to enjoy 'em, Jake.

[JustJake]

Thanks for the 'heads up'. MGZ; it really was worth it

[Foody4life]

great info everyone! thanks!

[joonjoon]

Anyone know if they're doing this again this year? Had quite a fantastic lobster feast last year!

[MGZ]

My guess is that the prices will drop again in the early fall. Given the fact that severe limits may be put upon the fishery next year, however, this may be your last chance for a while:

http://chowhound.chow.com/topics/788861

I assure you that if/when they do drop, I will update this thread. I'm looking forward to it myself.

[Passadumkeg]

The price here in Maine is still high. $5.00 / lb off the boat for hard shell.

[MGZ]

They're getting $6.99 a pound for culls right now. But, then again, nobody's talking about shutting down the Maine lobster fishery.

[fishnut]

Went to Maine last summer and felt ripped off by the price they were charging tourists. Lobsters are so simple to cook and prepare. How do they get away with charging $17 for a lobster roll sandwich in Maine where there was abundance of supply ? As long as there are folks willing to pay, gouge them while you can !
For my money, home cooked NJ lobsters are the best value. I prefer blue crabs
anytime and are worth the extra trouble.

[Passadumkeg]

Tourists get caught in tourist traps. Last summer, 2 restaurants 1/2 hr. drive from Bar Harbor, charged $8.95 and $7.95 for lobster dinners, w/ clams and corn/salad.
Are lobsters still caught in NJ waters. As a kid, my dad used to get them from a fisherman by the dozen. Do retail places tell you if the lobsters are from Maine or Canada. Canadian lobster fishermen are subsidized by the gommernent and can be cheaper.

[MGZ]

The NJ fishery has been strong for several years now. Because it's grouped in with the surrounding regions, there have been threats to greatly reduce limits next year. I had posted a link to a story on the subject, but it appears the AP Press doesn't leave it's stories on the web for very long. Such a pathetic rag.

[Passadumkeg]

Is there an upper size limit as in Maine? It has done a lot to steadily increase the "harvest". The big guys do 90% of the breeding.
A good summer read: The Secret Life of Lobsters.

[MGZ]

Only amongst gentlemen. I alluded to this subject upstream.

[Foodandwine]

I am going to the Point Lobster Company in a few weeks around August 20th ( hound from Los Angeles visiting ) are the shredders on the cheap now? Thanks in advance..

-----
Los Angeles Cafe
4300 Bergenline Ave, Union City, NJ 07087

[mschow]

I was at Point Lobster on Tuesday last week and lobster was $3.99 per pound

[Foodandwine]

mschow.. Good to know. Thank you. Hopefully On August 20th ( when I plan on going they will be at those prices ).. Going to steam a few at my Moms house..

[mschow]

If I go there this week, I'll post back if they are still available. I see you are in CA. You MUST go to Point Lobster and try their dry scallops. They are outstanding and absolutely delicious. I know you can't get them on the West Coast because friends in CA complain about this all the time. The ones at Point are the absolute freshest you will find. So sweet.

[rickster71]

Agree, they're very sweet.
A little small this year compared to other years though.

[MGZ]

I agree that the scallops are very good. I would also suggest the local fluke that should be available in late August as something one will not find on the West Coast.

Lobster prices fluctuate, especially during the summer. Demand for this local resource, from retail consumers and the restaurants who make up much of Point Lobster's clientele, varies, as does the catch. One thing that bodes well for prices will be the continued, and sadly soon worsening, state of the economy.

[missybean]

The local fluke has been especially tasty this season.

MGZ - How do you cook your softies? We usually prefer to grill our hard-shell lobsters. Will this work for softies as well? If not, steaming it will be.

Thanks.

Missy

[MGZ]

I think my goofy steaming technique is discussed upthread. I have also done them on the grill - lump coals and/or hardwood at home, gas while "guest grilling" (hell, we even did a pair in the Giants' Stadium parking lot before a Springsteen show a couple years back - low-profile tailgating).

[mschow]

The fluke from Point Lobster has been very good this season, I agree. That's another favorite of mine. Also got some swordfish a few weeks ago. My SIL said it was the best swordfish she has ever had.. YUM

[missybean]

Point Lobster is really my all around favorite fish place. We had a maki-rolling party a couple of weeks ago and got tuna and salmon from Point. Both were excellent. Luckily, Mr. Bean fishes and usually comes home with lots of fluke so we've never had to buy it.

MGZ - Thanks for the cooking tips. As mentioned, we prefer grilled lobster but as I am unfamiliar with the softies I wasn't sure that grilling would be a viable option.

[donnajoos]

WOW !!!! how did that happen ??? and how did i miss it !!!!

[JessKidden]

Yesterday, $8.95/lb for 1-3/4 pounders at Point Lobster.

Culls were going for $3.99/lb.

[donnajoos]

they were $8.75 2 weeks ago. maybe shoprite will have them on sale when you get here

[sockster]

Just to chime in here...Lusty Lobster in Highlands does NOT have them on sale this summer at all- last weekend 1 1/2 lb lobsters were selling for $10.99 lb., hardly a good price!!

[rickster71]

Forgive me if this was already mentioned.

I've never been a fan of summer or out of season lobster, and here's why:
Soft-Shell lobsters have less meat in proportion to total body weight than hard-shell lobsters. Hard-shell meat is firmer, while soft-shell meat is soft and tends to have more water weight.
Because soft-shell lobsters are not as strong as hard-shells, they do not ship well. Those are a few reasons why soft-shell lobster is always less expensive.

[Foodandwine]

Thanks for the knowledge rickster71. In my experience last year buying 3 shredderrs at Point, I felt them to have good meat to shell ration, firm and sweet texture as well. They were about $18.00 or so for 3 so 1 1/2 pounders. The tails and claws were very good.. I steamed them in a large pot in about 2 inches of water. Nope their not the Palms 4 pounders but heck I loved them..

[MGZ]

Right, didn't you came to visit Mom last fall? One way or another, Point Lobster is going to be the best value lobster fix you'll find when you return. It seems you already realize that though.

[MGZ]

Your assumption is correct, there is discussion related to much of this above. I'll try not to repeat.

"meat is soft and tends to have more water weight"

This sounds to me like the lobsters were boiled or improperly "steamed." Too much water below the steamer rack will boil up and completely submerge them. Mushy, watery meat is the consequence. Perhaps you might enjoy them more if you grilled them?

"they do not ship well . . . ."

That's part of why I tried to alert folks to this treat a couple years ago. Many of the bugs at Point Lobster travel about 40 yards from deck to tank. They're cheapness is what makes them so alluring, so 'houndish.

[rickster71]

Here are two links with soft shell lobster info.
http://maine-lobster.com/maine-lobster/soft-shell-lobster
This also matches what I was told from a family friend that's a commercial fisherman.

Some more info from a marine biologist with The Lobster Conservancy, in Friendship, Maine
http://www.lobsters.org/press/shellga...

[MGZ]

Thanks, but we've already discussed much of that. I've pulled a few traps myself and find none of that information really in conflict with what's here. I'll leave it this way, if we see the late-season drop in prices and the semi-soft bugs are $3 or so a pound, I'll note it on this old thread again. If you don't want them that's more for the rest of us.

[mschow]

Actually the guys at Point Lobster also told me that you have to cook the softies right away as they don't travel well at all. Like not even the next day, they should be eaten asapl

[MGZ]

I know, that's why it's such a great thing for us to have a place like Point Lobster. There's no travel involved.

Personally, I don't like to keep bugs out of water for more than on hour or two ever - hard or soft shell. Then again, I generally cook any animal protein the day I buy it. Just the 'hound in me. . . .

[Foodandwine]

Great thing about Point is that they place the Lobsters in Brown Paper Bags with some Seaweed to keep them moist and to have oxygen, Never place them in Plastic Bags I was told..

[inaplasticcup]

I just wanted to chime in to say...

JEALOUS.

Carry on. :)