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Lobster is Cheap Again - SWEET!

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.

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

    7 Replies
      1. re: joonjoon

        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.

        1. re: MGZ

          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!

          1. re: Spaetzle75

            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.

            1. re: MGZ

              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!!!!

              1. re: MGZ

                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.

          2. 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 !


            1 Reply
            1. re: xny556cip

              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.

            2. 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?

              1. 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!!

                1. 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 ;^)

                  11 Replies
                  1. re: JustJake

                    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.

                    1. re: Foody4life

                      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?)

                      1. re: MGZ

                        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.

                        1. re: cantkick

                          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.

                          1. re: JustJake

                            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.

                            1. re: cantkick

                              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=stea...


                              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...

                              1. re: MGZ

                                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.

                      2. re: Foody4life

                        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'.

                        1. re: JustJake

                          Glad you got to enjoy 'em, Jake.

                          1. re: MGZ

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

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

                      31 Replies
                      1. re: joonjoon

                        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:


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

                        1. re: MGZ

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

                          1. re: Passadumkeg

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

                            1. re: MGZ

                              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.

                              1. re: fishnut

                                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.

                                1. re: Passadumkeg

                                  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.

                                  1. re: MGZ

                                    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.

                                    1. re: Passadumkeg

                                      Only amongst gentlemen. I alluded to this subject upstream.

                                      1. re: MGZ

                                        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

                                        1. re: Foodandwine

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

                                          1. re: mschow

                                            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..

                                            1. re: Foodandwine

                                              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.

                                              1. re: mschow

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

                                                1. re: mschow

                                                  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.

                                                  1. re: MGZ

                                                    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.



                                                    1. re: missybean

                                                      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).

                                                    2. re: MGZ

                                                      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

                                                      1. re: mschow

                                                        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.

                                                2. re: mschow

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

                                                  1. re: mschow

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

                                                    Culls were going for $3.99/lb.

                                                  2. re: Foodandwine

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

                                                    1. re: donnajoos

                                                      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!!

                                                      1. re: sockster

                                                        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.

                                                        1. re: rickster71

                                                          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..

                                                          1. re: Foodandwine

                                                            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.

                                                          2. re: rickster71

                                                            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.

                                                            1. re: MGZ

                                                              Here are two links with soft shell lobster info.
                                                              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

                                                              1. re: rickster71

                                                                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.

                                                              2. re: MGZ

                                                                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

                                                                1. re: mschow

                                                                  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. . . .

                                                                  1. re: MGZ

                                                                    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..

                                    2. I just wanted to chime in to say...


                                      Carry on. :)

                                      1. Prices dropped early this year - the $3.99 a pound deals are already in place.

                                        6 Replies
                                        1. re: MGZ

                                          Where? I would like to try a new recipe from the NY Times I read for Chili lobster with Texas toast.

                                          1. re: Duppie

                                            Point Lobster Company is on St Louis Ave., in Point Pleasant. I would think, however, that given the early season bounty in Maine, lower prices should be available at many fish mongers.

                                            1. re: MGZ

                                              Thanks, you always come through. PP is an easy drive for me so we'll make a day of it and I'll pack the cooler. Happy and safe 4'th.

                                              1. re: Duppie

                                                What can I say? I really love having the place that close . . . if only the local cops would let me swim the Inlet to retrieve my grub. They had some really great monkfish recently too.

                                                1. re: MGZ

                                                  Yep.... the slings on my old Riffe spear gun must be dry rotted by now. Haven't hunted for my dinner in a while.

                                          2. re: MGZ

                                            Peter's Fishery has $10 steamed lobster early bird special M-Th. I haven't seen prices that low in ages!

                                          3. Had one from Shoprite tonight - $6.99 lb - and it was about 1 3/4 - soooo sweet. Had it with a bottle of champagne - and nothing could beat it. I love making them at home - especially the eating part and not being concerned with people seeing the pig that I am!

                                            2 Replies
                                            1. re: smilingal

                                              Sounds like dinner tonight! Much thanks!

                                              1. re: EL7

                                                enjoy - hope yours is delicious as well - I would have made steamers as well but didn't have a partner to share in it - and could only pig out alone just so much! DH had kielbasa and pasta!

                                            2. I' don't know. I've been looking for "the deals" around here and have found nothing cheaper than $6.99/lb. Sorry, that's not a deal. That would be $14 for mine, $14 for my wife and somewhere south of $21 for the 17 yr old.. Cut that in half (or close to it) and I'll eat it a couple of times a week! By the way, we're in the Cranford area.

                                              1 Reply
                                                1. I'm a bit of a wimp when it comes to cooking lobster, so I have the fish monger do it for me. Unfortunately that runs 50 bucks for a pound of meat, but these lobster rolls should be pretty good.

                                                  I should probably get over this hang up and enjoy these prices.

                                                  9 Replies
                                                  1. re: tommy

                                                    Tommy, Just go buy them, I'm happy to run over and give them a quick steam bath for you!

                                                    1. re: Picnicchef

                                                      I'll buy double and share the rest!

                                                    2. re: tommy

                                                      I'm not sure if I'm understanding what you were saying but if you are saying your fish monger charges an extra $50 to steam your lobsters that's insane. Most super markets will do it for free you might pay a dollar or two more in price but it won't add up to the $50 you are paying now.

                                                      I myself have no problem boiling a live lobster. Now when it comes to broiling them....I do have an ounce of remorse when their tail starts flipping up like crazy once the knife penetrates their shell on their underbelly. Although once that starts happening I quickly think how good he is going to taste basked in butter and poof,,,,,,,,,,, the remorse is all gone!!

                                                      1. re: jrvedivici

                                                        I'm not sure how pounds of lobster go into making 1 lb of meat, but that's what Peter's Fish Market in Midland Park charges, and while it does seem expensive, I walk away with 1 lb of cooked lobster meat. Peter's is well regarded, but obviously not cheap. I appreciate that I'm paying for convenience.

                                                        But I'd prefer if it was 40 bucks a pound.

                                                        And now that I think about it, I should probably ask for the rest of the lobster so I can make stock.

                                                        1. re: tommy

                                                          tommy - it really isn't at all difficult to do - it depends on how many lobsters you are doing to determine the size of the pot - but an official lobster pot is certainly not necessary - put the pot with a steamer basket set in the bottom and water to come just to the top of the holes of the basket - on to boil - once the water is boiling - if it disturbs you to touch the lobster put on a hotmitt and pick up the lobster, close your eyes, and quickly dump it in the pot and put the lid on it - let it steam with the lid covered for about 13-15 minutes. Promise - you don't hear it cry like some say, it won't hurt you a bit - and you will have the best meal in town!

                                                          Shoprite has been having them for $6.99 a lb - softshell season is here - grab them while you can!

                                                          1. re: smilingal

                                                            Oh I've done them before, it's just I prefer to not. And then of course just buying the meat was much easier than doing it myself, so I'm paying for that aspect as well.

                                                            I thought I read that hardshells are preferable. What's the difference?

                                                            1. re: tommy

                                                              Tommy et al...
                                                              In reality it takes at least three lb 1/4 - lb 1/2 to get a pound of lobster meat, sometimes even more, depending on how the claw works out and how diligent you are at getting the leg meat, body meat and knuckle meat. Back when I had my little Emerson joint, if someone wanted a lb of lobster salad I had to charge $50, and let me tell you we were barely making a profit on it. So, Peter's price is not at all out of control. My worry would be that they used "sleeping lobsters" in other words, the one's that just died in the tank.

                                                              Hardshells are preferable, the amount of meat is substatially more than a shedder, as well as being "meatier" instead of wetter. Just my two cents.

                                                              1. re: Picnicchef

                                                                Peter's is fairly well regarded, no? I don't know that they'd use dead lobsters. Ones missing claws for sure, although I don't know if they stock those. Maybe they do just for this reason.

                                                                50 dollars to my mind isn't out of line, considering the labor involved. I picked up the lobster and had dinner for four 20 minutes later. Not a bad deal.

                                                                1. re: tommy

                                                                  Point Lobster is my go to place for lobster and other seafood. However when we want a lobster roll I go to Berkeley Fish market at the entrance to Island Beach state park. I buy a pound of their lobster salad {excellent and a bargain at $26} I pick up New England style{top cut} hot dog rolls and we are good to go.

                                                    3. Be there next week, any new updates. And are anyone fisherman. What would be a good landing to take a 1/2 day boat out for some local fishing. Cattle Boats are okay, just want my son to get the experience of a tangled line :)

                                                      5 Replies
                                                      1. re: Foodandwine

                                                        There are several party boats going out from the docks along the Inlet in Point Pleasant (the area around Point Lobster). http://www.pointpleasantbeach.com/cha... The Norma K's been running guys out for at least a couple generations now. It's the only one I recall being on, but it's been many years.

                                                        1. re: MGZ

                                                          Bogan's out of Brielle is another choice and one of the best known.

                                                          1. re: FWeats

                                                            Didn't know what was going on with Bogan's operations after the tax evasion convictions. http://manasquan.patch.com/articles/b... Personally, such business practices and greed turned me off to endorsing their boats.

                                                            1. re: MGZ

                                                              He was also busted with loads of illegal black sea bass this past spring

                                                              1. re: Njchicaa

                                                                I do not advocate breaking the law. however, I worked my way through college meat fishing for $$$ and fished party boats from Wildwood to Brielle and spent many nights on Bogan's boats. Spent most of my nights on the Miss Barnegate Light anchored 15 miles out on the Ridge. Diesel was under a buck a gallon & the fare for full day or night fishing was about $28.00.

                                                                Diesel today is around $4.00 p/gallon but yet the fare is only around $50.00. Bottom line is the boat owners are eating the difference at about 40 gallons per hour per motor which for most boats is 80 gallons per hour. Then figure in the cost to re-power every 10 years at $300.00 to $500.00 plus other astronomical maintenance costs. As the late Capt. John Larson Jr, an Icon in the industry once said, to start off today financing a "new" 90 plus foot party boat is a sure fire way to be in Bankruptcy court within 2 years.

                                                                Bottom line is Fares are about as high as most customers are willing / able to pay and when people pay that kind of money they expect to be able to keep a few fish. Many of the size restrictions have led to all throw backs and no keepers, even though many of the throw backs were mortally injured. Folks get tired of this and stop going. So many Captains have allowed people to keep the mortally injured short fish so they at least get a meal out of the trip.

                                                                One also has to look at the Folks who determine the size / bag limits & the science / often unsubstantiated opinions that go into their decisions. Only relatively recently did the Great Guru's realize that in the case of Stripers a particular size turned out to be the most prolific breeders and had to change THEIR OWN rules to protect that size.

                                                      2. CORRECTION: 3 to 5 hundred thousand to Re-power every 10 years.

                                                        6 Replies
                                                        1. re: Tom34

                                                          An excellent post and look inside the commercial fishing world. But you now have my head spinning.....$300,000. - $500,000. to repower a boat? Are you kidding me? (not that I know any better but that seems like an astronomical number). $ 30,000 - $ 50,000 would seem high but within the realm of reason. Not meaning to question you.....but I guess I am. lol

                                                          1. re: jrvedivici

                                                            As hard as it is to believe, a reasonable price range for (1) NEW Cat C32 Acert 12 cylinder commercial rated marine diesel is probably between $125,000 - $150,000. Then add in the Gear Box & installation your probably over $200,000 times 2 is about $400,000. Chances are at 10 yr intervals your also doing props, shafts & generators (2) which could easily bring it up over $500,000.

                                                            German engines like MTU & Mann are even more. ....as are the parts to repair them.

                                                            Believe it or not a new 250 HP gas outboard will set you back between $15,000 - $20,000

                                                            1. re: Tom34

                                                              $18.000 + for a Merc 250 4 stroke and $7k for a 50 Yamaha long shaft tiller drive.

                                                              1. re: Duppie

                                                                A friend has (2) Merc 250's on his 29 ft Wellcraft center console. 70 MPH.....literally takes your breath away at that speed..... scary feeling when it comes out of the water and kind of floats through the air...very, very quick out of the hole as well.

                                                                1. re: Tom34

                                                                  And how was the lobster prepared?

                                                                  1. re: equal_Mark

                                                                    I venture very quickly,on a plane with full trim flavored with 92 octane fumes and with just a hint of hydro fluid.

                                                        2. Where is a good place to buy live lobsters in the South Jersey area? I am in Gloucester Co.

                                                          2 Replies
                                                          1. re: spmurph

                                                            I buy my lobster at Point lobster in Point Pleasant. However Shop-Rite sells them inexpensively as well.

                                                            1. re: FWeats

                                                              restaurant depot has them for $3.99 lb till end of August! Only 1-1/4 lb.

                                                          2. Over the weekend I saw Acme in Lincroft had 1-1 1/4lbs for $4.99 per lbs. I guess the low prices are continuing into this summer as well, good for us. Even though I wasn't in the store for anything lobster related, I had to pick up 4, cause you know, how couldn't I?!?!

                                                            17 Replies
                                                            1. re: jrvedivici

                                                              I think potato chips are around $4.99 lb so to me its a no brainer.

                                                              1. re: Tom34

                                                                Yeah, sooooo I did as I indicated and went back to pick a few up for Saturday, $ 12.99lbs!?!?!?! Seriously? I haven't been paying attention but what is the avg. price around for them these days? Was the $4.99 just a lead in, or are prices still low on average like last year?

                                                                Disappointment combined with limited time forced me to pick up a couple of their strip steaks from the butcher counter there, horrible!! Just plain old bad steaks. Uggghhhhhh I should have went across the street to Pat's. Sometimes I could just kick myself in the a$$.

                                                                1. re: jrvedivici

                                                                  I saw $6.99/lb at ShopRite last Fri. I passed on them and went for ribeye steaks instead.

                                                                  1. re: jrvedivici

                                                                    I am lazy and prefer the tails. Restaurant Depot has small 4 to 5 oz cold water tails for 14.99 lb in a 5 lb case this month. They had the same deal last fall and they were very good and a nice size to plate with a steak. I am thinking about getting a case to hold me through mid summer when a friend goes to main.

                                                                    1. re: Tom34

                                                                      Why would you wait for a friend to go to Maine and bring back lobsters a couple days outta water? I mean, you can get fresh bugs close to home that haven't spent too much time in tanks starving. Even given your preference for tails, there are some available that haven't been frozen for long periods of time at a chain store warehouse and will taste that much sweeter.

                                                                      1. re: MGZ

                                                                        I don't know if this makes sense but he does the following every year: Just before he leaves to come back to Jersey, he goes to the local port right around the corner from his family's place where he knows many boat Captains. He buys whole lobsters at wholesale price right off the boat. In a huge 151 quart cooler, he layers live lobsters between layers of seaweed and tops off with ice packs.

                                                                        Basically, they arrive here in how ever many hours its takes him to drive from the dock in Maine to S. Jersey.

                                                                        I would then clean my share of the booty, butcher wrap the tails & then vacuum seal them. Then do the same with the claws & other meat. Whats left goes to a friend who owns a restaurant who uses it for lobster bisque base or whatever. The price is hard to beat.

                                                                        I still think I will get a case from of the small cold water tails at R.D. for $14.99 lb. Last year they were sweet & tender and that size is good with a steak when having company.

                                                                    2. re: jrvedivici

                                                                      There was a moratorium on US lobster fishing from February 'til May. Consequently, prices spiked 'cause the only bugs were coming from Canada. Now that the boats are back out at sea, the prices have come down some, but those really cheap ones were just loss leader Canadian lobsters that were still in tanks since before the Maine, Long Island, and New Jersey fleets could sail again. It'll get better in September.

                                                                      1. re: MGZ

                                                                        Maybe the next person should start a new thread for this year?

                                                                        1. re: eleeper

                                                                          It's funny to note this thread is almost four years old. My buddies were bitter about the moratorium, but they seem to be getting their minds around the notion that it might benefit 'em in the long run.

                                                                          Unrelated, but great news, the Stripers are aplenty lately . . . .

                                                                          1. re: MGZ

                                                                            Funny you bring that up. I was just talking with my buddy last night about having to get a new surf rod to go after a few of those Stripers. I'll being doing my best to bring a few of them home.

                                                                            1. re: MGZ

                                                                              I've had freshly-caught striper three times already this past month.

                                                                              1. re: Njchicaa

                                                                                Nobody likes a show off Njchicaa........(lol)

                                                                                1. re: jrvedivici

                                                                                  Sorry! But I am so happy when my husband comes home with fresh fish in the cooler.

                                                                                2. re: Njchicaa

                                                                                  It's been a good spring run. I actually just had about nine pounds dropped off. I'm tryin' to come up with somethin' new. Whadda you think about bass dumplings with cabbage? Sorta a riff on Chinese-American takeout Shrimp dumplings? Soy-ginger dipping sauce?

                                                                            2. re: MGZ

                                                                              Funny you mention Jersey fleets. Because I used to commercial hand line fish, I can put weight in a cooler very quickly. A very old friend is a diving fanatic. We would go on his boat to an off shore wreck early in the season. I would catch 400 lbs or more of LG sea bass while he floated bags of live lobsters to the surface. One trip usually paid for his slip for the year. Of course this was before limits were established :-)

                                                                              1. re: Tom34

                                                                                It's definitely not the easiest way to pay the rent. Nonetheless, there is a certain, "old school guy" quality to the social aspect of it that is nearly impossible to describe unless you've stood at the stern, smelling the diesel and the bait, while tryin' to choke down the suffering from too much fun the night before.

                                                                                I spent the better part of a summer workin' for a buddy of my Dad's. I made enough money for gas, beer, and weed. My Dad made his point and I went to college.

                                                                                I still have a lotta love for the experience. It seems like you do too.

                                                                                1. re: MGZ

                                                                                  Yeah, I made a lot of money but it was very hard work and the hours were long. There is nothing quite like the smell of day old chum thats been roasting in the sun combined with a good puff of diesel generator fumes on a 6 - 8 foot swell. I often wonder what would have happen if I stayed with it.

                                                                                  Now I take my girls fishing and my role is more of a mate. Waiting for the Flounder to get going as we speak.