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Big Bugs for Cheap at Super88

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Anyone who likes big lobsters they had 4 pounders at the former Super88 Allston for $5.99 a pound yesterday.

We just got a chick, but it was a nice hardshell and very tasty.

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  1. Thanks for the alert! Did you notice any Dungeness crab? Lately that's my choice over lobster for at home cooking, when I can find them at a good price.

    Penny
    http://www.bostonzest.com/

    21 Replies
    1. re: BostonZest

      I think they did have them for $9.99 a pound...

      Why dungeness over lobster? Tell me more.

      1. re: StriperGuy

        Dungeness is sweeter and has a flavor that's more substantial than the crab meat I've been eating on the East Coast. Because of the sweetness, it doesn't taste excessively seafood-y, just a strong hint that "yes it came from the sea".

        My wife, who does not like seafood, likes dungeness. (But then again, she likes the crab rolls at the Clam Shack in Kennebunkeport as they're so very fresh). I find that my crab cakes are a lot more interesting, alot more substantial, better mouthfeel, with dungeness crab meat than with east coast crab meat.

        1. re: hondodog

          hondo, plse tell what you mean by 'east coast crab.' When you have eaten it, have you asked where it was from? there is a HUGE diff betweeen east coast Maine crabmeat and Virginia (Chesapeake) blue shell crab, the latter being far superior ( robust clean flavor, soft silky texture) and far more expensive. I believe most blue crab sold now in new england is farmed in indonesia and china; the VA product tends to stay down in VA.and has become much scarcer even down there.

          1. re: opinionatedchef

            Blue shell crab. But perhaps what I had was not what was labeled (yes, that's a different thread!). Is there somewhere around here you can steer me to which for sure for sure for sure serves Chesapeake blue shell crab so I can verify or negate my crab-beliefs? is there a time of year when blue shell crabs are at their best/worst?

            1. re: hondodog

              hondo, very sorry, but don't know re specific restnts' current menus. i would urge you to look at menus of the higher end restnts. maybe it is on Legal's Harborside menu. BJ's used to sell(don't know now) excellent indonesian blue crab in a vacuum foil pouch and that product is what i used to use as well. i don't know about season; i kind of thought it was always available in those foil packs. maybe new deal fish or courthouse- could get you a pouch.... such sweet meat!

            2. re: opinionatedchef

              I'm calling the big guns. Hope to have an answer for you in a few minutes.

              1. re: typhoonfish

                So as it was just explained to me there are three types blue crabs sold in the US, all different species among the crab family.

                Indonesian/Chinese - red swimming crabs
                Venezuelan blue swimming crabs
                Maryland - blue crabs (less that 1% sold)

                The key distinction between the imported product and the Maryland product is that Maryland crabs have to hibernate in the winter. In order to hibernate in the winter they need to bulk up their fat. That's why you get real buttery taste out of the Maryland crab and the premium price.

                1. re: typhoonfish

                  well this is very interesting! but the foil pack 'bluefin crab' i bought for years from Ipswich Seafood- is from Indonesia. I was told they were farming blue crab over there.....

                  1. re: typhoonfish

                    Very helpful. So what would the season(s) for Maryland blue crabs be? (I like the idea of the hibernation season...they're sleeping and dreaming and folks topside are waiting and dreaming of eating those who are sleeping and dreaming.)

                    1. re: hondodog

                      lovely metaphor and cartoon possibility!

                    2. re: typhoonfish

                      Typhoonfish, you left out the Gulf of Mexico in your blue crab equation of crabs sold in the US. I've had confirmation from Maryland hounds that most of the crabs sold in Maryland are from the Gulf, specifically Texas and eeh-gad, post BP Louisiana, which by the way, I have no problem feeding on any Gulf products.

            3. re: BostonZest

              I love dungeness crab too! I just read a couple of articles on delays to the start of the season: one in Oregon, where they don't expect to see dungeness until around Christmastime,

              http://www.mailtribune.com/apps/pbcs....

              and one in California, where a bunch of fishermen are staying in port, holding out for a more sustainable price

              http://halfmoonbay.patch.com/articles...

              In past years, I have seen dungeness at the Costco in Everett, in a makeshift seafood counter.

              1. re: BostonZest

                I'd take crab, just about any crab (except the tasteless stone crabs), over lobster any day too. Dungeness crabs are one of my favorites.

                1. re: kobuta

                  Stone crab claws are NOT tasteless. Having eating dozens and dozens of them they are quite delicious.

                  1. re: StriperGuy

                    Stone crab fan here, also. They must be fresh, never frozen.

                    1. re: Veggo

                      I've never had frozen stone crabs, only eat them fresh. And sorry, compared to dungeness, blue, and snow crabs, they are blech. While I appreciate that they are meatier and often easier to pick through, they don't yield nearly as tasty a bite.

                      1. re: kobuta

                        ko, you don't feel that blue crab is far more flavorful than dungeness and snow?

                        1. re: opinionatedchef

                          Actually I do...blue crab, IMO, has some of the sweetest succulent meat there is, but the small size and the work you put in for the amount of meat does knock it down a notch.

                          Crab is my most favorite food ever, and blue is usually my #1. I've had some pretty darn amazing crab in Japan though, and so my mind always wavers when I get to indulge in Japan.

                          1. re: kobuta

                            kobuta, when i was in japan, i never noticed- but do they have restnts that just serve crab? what do they call them? and what kinds do they serve? they don't have native and/or farmed blue crab, right? so they don't know soft shelled crab? (if so, i'd like to offer it to special nihonjin friends visiting this year.)

                            1. re: opinionatedchef

                              The most famous (though certainly touristy) is Kani Douraku. It's original Osaka restaurant has the giant crab with the moving legs as part of the sign on Dotonbori, but this restaurant has locations in many of the large cities - Kyoto, several in Tokyo (Shibuya, Ginza and I think Shinjuku), and probably elsewhere. There are actually 3 of them on Dotonbori alone.

                              It's probably a bit cheesy because of its appeal to tourists, but I have to admit that I've enjoyed my crab meals there immensely! Everything is crab - crab sushi, sashimi, chawan mushi, grilled, in soup, in salad. It's like my dream meal. Most of the time I order one of the set meals with about 6-7 courses of crab - I think it's mainly snow crab that they serve, but I could be wrong. I haven't eaten at other crab specialty restaurants, though when I was in Kanazawa which is by the Sea of Japan, many of the restaurants served fabulous crab dishes on their menu (best crab tempura ever). I only had crab once in Sapporo, though I saw them everywhere in markets.

                              I think fresh grilled crab is just about one of the best things I ever ate. Has anyone ever seen this offered at any of the local Japanese restaurants in Boston?

                              EDIT: Looked online and the crab at Kani Douraku could be a combination of king and hairy crab (?), perhaps not snow. I can only vouch that it's all delicious.

                        2. re: kobuta

                          Don't agree regarding stone; that said I won't bother with snow crab at all. King is a different story.

                2. thought this post was going to be about thai water beetles

                  1 Reply
                  1. re: galangatron

                    crunch, crunch, nom, nom.

                  2. Well they weren't $5.99 a pound any more, but I have my father in law visitting and I picked up a 3 pounder and a 4 pounder for $7.99 a pound. The local Shaw's was charging $9.99 for chicken lobsters.

                    Bottom line both bugs were amazing. Blew my Italian father in laws socks off.

                    Three of us easily managed to consume them both, boiled with drawn butter.

                     
                    8 Replies
                    1. re: StriperGuy

                      great news on the quality. thx much.

                      1. re: StriperGuy

                        im guessing total was around what they get for a roasted lobster at ICOB. seven pounds of bug. awesome.

                        1. re: StriperGuy

                          Good to know that Striper - I've been craving lobster & those 2 would make a nice lunch ....... just for me! (Well, when I actually eat like that I actually use my alternate eating persona name, Pigoletto!). I ususually do a birthday lunch of 3 2 pounders, but I'm a tail & claw (& arm) person only (I can never get the meat out of the legs, & don't like the tomali (sp?)). I usually get the female lobsters too, since I was told they have more tail meat than the males. Hubby now makes me split the 3 lobsters between us, but will thow a steak on so we have a nice surf & turf - nothing like that on a nice summer day on the deck overlooking the pond!

                          1. re: southie_chick

                            chickie, the winter farmer's market on saturdays at mahoney's, winchester- has a lobster guy. we got them for 7.99 lb this wkend. you could call him and order size you want too. i have his card.

                            1. re: opinionatedchef

                              Thanks for the offer OC - I got a little wait for my birthday (it's in August) & it's a LITTLE cold on the deck now (they're ice fishing out on the pond). : )

                            2. re: southie_chick

                              Chicka... got a hollow leg or what!! must admitt, nice way to go having a steak as a backup. What do you wash that down with??

                              1. re: treb

                                OK Treb - ya trying to get me in trouble with the "what do you wash it down with" question - I'm still AMAZED at the response I got with the soda & sushi reply! Well, I'll take the bait, & tell ya I usually wash it down with diet peach iced tea (OK, let the flames begin .........). ; ) Hubby will have a beer - usually a Shocktop, which is made a couple of miles away from the house.
                                I have a pretty big appetite for certain foods, so I usually do a "once a year" spurge & make that my only meal of the day. LOVE the hollow leg comment - people always are amazed the amout of food my mom's side of the family can put away & tell us that all the time!

                                1. re: southie_chick

                                  Shocktop, pretty impressive...nothing wrong with peach iced tea, kinda lightens the richness of those claws and tails, although bubbly was my guess. BTW - the bodies make a great seafood sauce base for pasta. Oh...and for desert??