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Lobster, live and kicking... $3.99lb, Market Basket, Woburn.

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Just saw the sign tonight as I was going in to pick up a few items. Not sure how long and not sure if it's in the other MB locations, just wanted to put it out there. :)

www.saffrn215.blogspot.com

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  1. Thanks as always, mcel. Saturday is MB shopping day...

    3 Replies
    1. re: Gio

      How'd you do Gio? I stopped by this morning and picked up a 1&1/4lb lobster. Guy was nice as pie, but said "they are all about the same size", when I asked for a large one. :)

      www.saffron215.blogspot.com

      1. re: mcel215

        Hi MCEL.. My husband brought home two 1 1/2 pounders yesterday from the Reading MB and they were the cutest little things I've ever seen. (I say that because I'm so dang spoiled by usually getting 2 - 2 1/2 lbs. each.) At 11:30 AM that's what they had. He asked for "hard shell females" and that's what he got. Sound familiar? <grin>

        They were exceptionally sweet I thought. I made a tossed salad and a remoulade then simply placed large chunks of the meat on top. Seriously delicious...

        1. re: Gio

          Sounds delish!

    2. Same $3.99 today at the Sagamore Store. Bought a couple. Very soft shells, and shrunken meat in the claws, but at about the same price per lb. as bologna, who cares!?

      44 Replies
      1. re: CapeCodGuy

        "who cares"......My thoughts exactly. At $3.99, use a bigger pot and just throw a few extra in :-)

        $3.99 lb makes for a great party where everyone throws in $20.00 plus beverages and you have a lobster feast.

        1. re: CapeCodGuy

          The ones I got last week were full of water, salty, and not very flavorful. Was reminded once again why I avoid soft shells this time of year. Eh, would rather pay twice as much and get something with much more flavor.

          Two weeks prior they were 4.99 lb for hardshells - a 1.5lb lobster was packed full of meat and satisfying. Would have taken about 3 1.5lb soft shells to get the same weight of meat (after squeezing the water out).

          Each to their own I guess.

          1. re: LStaff

            I'm with you, I far prefer hard shells.

          2. re: CapeCodGuy

            What kind of bologna do you buy at $20/lb?

            1. re: Clams047

              What does $20/lb. have to do with $3.99 lb. lobsters?

              .

              (And don't bother telling me that's the cost of the meat without the shells. Do you also factor in the cost of the bones when you buy a chicken?)

              1. re: CapeCodGuy

                I think this is a pretty easy one, but what I think Clams is saying, and I could be wrong....

                Comparing the price of a 1lb lobster to 1lb of bologna seems a little wacked! When lobster is $6.99 lb would you compare it to deli roastbeef?

                Regardless of what taste better, if you're buying a one pound lobster in shell you're going to eat it once or feed one, and if you're buying a pound of (boneless) bologna you're going to eat it for a week or feed many.

                Personally, i'm not driven by price. If it's $3.99 lb or $6.99 lb it really doesn't matter, I buy it when I feel like eating it.

                1. re: Infomaniac

                  I disagree. It's the same price as bologna

                  1. re: ac106

                    I agree it's the same price per pound for $3.99 lb bologna, but MB sells bologna at $1.99 lb too, so where is the comparison there

                    1. re: Infomaniac

                      I agree it's the same price as 3.99 bologna.

                      1. re: ac106

                        True, but I hardly ever throw away 80% of the $3.99 bologna I buy.

                        1. re: NE_Wombat

                          It's still the same price

                          1. re: ac106

                            True - which I clearly stated above. It is not, however, the same amount of food.

                            1. re: NE_Wombat

                              Neither is walnuts, bananas, whole chicken, watermelon, avocados, mangoes, any meat cuts on the bone and a million other food items that are not 100% consumable so what exactly is your point

                              1. re: ac106

                                "so what exactly is your point"

                                That's it's a stupid comparison to say "lobster is as cheap as bologna because the price per gross weight is the same".

                                Would you say "They're just as cheap" if shelled walnuts and walnuts IN the shell were the same price per pound? If not, why not?

                                A $3 pound of sand is the same price as a $3 pound of strawberries. That certainly doesn't make $3 of sand as cheap of food as $3 of strawberries.

                              2. re: NE_Wombat

                                But it IS the same price per pound, which still makes the original statement, ''that it costs the same as bologna'' 100% true. Silly discussion and/or argument.

                                .
                                Try grinding the shells up. They make an excellent fertilizer. Try doing THAT with bologna!

                                1. re: CapeCodGuy

                                  Save that tip for the gardening board.

                                  Here's how to get better mileage out $3.99 lobsters.

                                  Try freezing the shells/bodies. They make an excellent stock for risotto, soups and chowder.

                                  Oh, and don't forget to tell us you have a bag in your freezer filled up now.

                                  1. re: Infomaniac

                                    Nope. But I do have a jar of "Better Than Bullion Lobster base" in the fridge. I will, however, use shells/bodies the one or two times per year make a bisque. I don't need the bodies enough otherwise to warrant giving them valuable freezer space.

                                  2. re: CapeCodGuy

                                    "But it IS the same price per pound, which still makes the original statement, ''that it costs the same as bologna'' 100% true. "

                                    Which is why I agreed with the semantics - twice.

                                    Now, if I sold you ALL shells at $3.99 per pound, it would also be the same price per pound as bologna. Would you take THAT deal? If not, why not? If you wouldn't take that deal, it certainly seems that, at some point, edible yield really does become a consideration.

                                    1. re: NE_Wombat

                                      I agree 3.99 bologna costs the same ad 3.99 lobster

                                      Primarily because its the same price.

                                      1. re: ac106

                                        I concur with your agreement as $3.99 does, in fact, = $3.99.

                                        1. re: CapeCodGuy

                                          By any chance do the both of you own Parrots?

                                          1. re: Infomaniac

                                            By any chance do the both of you own Parrots?

                                            ~~~~~

                                            for the win!!!!

                                            1. re: hotoynoodle

                                              Is this a trick question.

                                              1. re: Infomaniac

                                                Folks, we're going to ask everyone to give this tangent a rest before we get to the point where we start debating how many lobsters can dance on the head of a pin. Value is a pretty subjective term, and this point has been pretty thoroughly discussed. Let's get back to the chow. Thanks.

                                            2. re: Infomaniac

                                              If I owned a Parrot and he owned a Myna bird, would that be the same thing?

                                            3. re: CapeCodGuy

                                              But, would you pay $3.99 if it were ALL shells? That's also the same price as $3.99 bologna.

                                              Be honest now. If you wouldn't, it's clear that yield - at some point - makes a difference. If you WOULD buy all shells at $3.99 per pound, I suspect you can find that deal all year round. If you wouldn't take that deal, yield is important, and we're just squabbling over where you'd draw the line - somewhere between 20% and 0%.

                                              1. re: NE_Wombat

                                                Talk about making something out of a nothing. It's a simple a-n-a-l-o-g-y. And it's still a 100% correct one. For some strange, unknown reason you want to add some irrelevant variables into the discussion. "$3.99 pound of sand isn't food" "Would you pay $3.99 for a pound of shells?" (either walnut or lobster, I guess). And after all that, you decide that it comes down to edible yield being the most important aspect of the analogy, "At $3.99 per pound, lobster is the same price as $3.99 bologna." , What if I told you a pound of rocks weighs the same as a pound of feathers? Would you then reply, 'What would you rather get hit over the head with, a pound of rocks or a pound of feathers?"

                                                But in the end, and totally unrelated to the analogy in dispute, I'll play along and ask you this. What's a better deal to YOU, a completely "edible" pound of baloney for $3.99, or 3-4 ounces of edible lobster meat from a 1 pound lobster at $3.99?

                                                1. re: CapeCodGuy

                                                  Even when you break it down to this, it's a wacked analogy.

                                                  Try comparing it to $3.99 for 3-4 oz. of edible lobster meat to 1 lb. of ocean fresh Pollock Fillets which were also on sale for $3.99 lb.

                                                  1. re: Infomaniac

                                                    Ok....A $3.99 per pound lobster is the same price as $3.99 ocean fresh Pollock filets and also a $3.99 pound of sand.

                                                    ~~~~~~

                                                    better?

                                                    edit: Sorry, just saw the Mod's request so I'll refrain from any more of this scintillating banter

                                                2. re: NE_Wombat

                                                  I have a bridge I will gladly sell for $3.99 a pound.

                                                3. re: CapeCodGuy

                                                  No actually in a quantum universe, on a VERY small scale, a $3.99 lobster is actually = a dead cat.

                                                  But you can make a very nice stock from the dead cat.

                                                  1. re: StriperGuy

                                                    Does it include free fries.

                                                4. re: ac106

                                                  "Primarily because its the same price"

                                                  BWAH!!!!

                                                  1. re: C. Hamster

                                                    yum yum - tasty shells. So, do prefer the soft or hard shells with your lobster?

                                    2. re: Infomaniac

                                      I've seen some pretty ridiculous arguments on Chowhound over the years, but this one takes the cake! $3.99 per pound is $3.99 per pound, whether it's bologna, lobster, chicken, or sand! It is not a comparison of preferred taste, or what feeds more people (none in the case of sand), or what gets thrown away, or any other variable, it's the same exact price per pound. That was the analogy and it's 100% correct. How is it "wacked"?

                                      By the way, it came about as I was standing in line at the fish counter waiting my turn and I noticed a sign at the adjacent deli counter which read ....yup, $3.99 Bologna (not $1.99).

                                      1. re: CapeCodGuy

                                        I agree, and I don't think anyone is arguing that $3.99 lb is $3.99 lb except you.

                                        MB sells about a dozen different kinds of bologna at all different price points. So you saw a sign that said $3.99 lb bologna....big deal.

                                        My point is that it's a wacked analogy that not only you but the media trys to get cute with too!

                                        1. re: Infomaniac

                                          You're all right; it's just the side of the coin you see it on. If you want particularly lobster, go for lobster as $3.99/lb is a good price. If you want seafood in general this week, you might want to go with a nice swordfish ($6.99/lb this week at Shaw's for frozen which was a decent taste). Generally, there's 4 ounces of meat to a lb in a softshell lobster so you are paying $16/lb, which makes other fish an attractive buy.

                                          1. re: kreptol

                                            I'd rather pay the 8.99 lb. at MB this week for fresh sword. It was yummy btw. It's not a matter of the end cost per pound anyway. It's about what you feel like eating. I enjoy $20 lb. King Crab sometimes too.

                                          2. re: Infomaniac

                                            You're the only one here making a big deal out of a simple off the cuff observation. Lobster prices at MB are the same price as bologna. At that price I will put up with the downside of softshells. You don't like the comparison? Big deal indeed.

                                            1. re: CapeCodGuy

                                              Took you a while but you finally got it right! Good for you.

                                              1. re: Infomaniac

                                                I want to pay $8.99 per pound for bologna

                                                1. re: Science Chick

                                                  That's easy. Just shop at Stop & Shop! :-)

                                                  1. re: CapeCodGuy

                                                    It'd have to be one heck of a grain fed animal w/ absolutely no preservatives to convince me to pay that much for bologna. But I did realize that Stop & Shop lowered their regular price on many Boar's Head meats to $8.99. Though, most of the price premium is just the pure brand value than the quality of the product (albeit it is still better than your deli choices selling around $4.99/lb elsewhere).

                                                  2. re: Science Chick

                                                    I have seen some specialty homemade / smoked bologna at country stores in that price range but if something like supermarket Oscar Meyer hits $8.99 we are all in a lot of trouble.

                              3. m, thank you for your continued thoughtfulness! since you go to the same store where My Love shops, would you help me w/ something? When I ask him to ask them for "no soft shells and at least 1.5 pounders, he says "you don't understand; you can't talk to them. they go in the back and you get what you get." Is that your experience too or do you have a way of communicating with them ? thx again :-}

                                40 Replies
                                1. re: opinionatedchef

                                  op,

                                  I ask for "the largest female lobster they have". Usually they say, and some speak English better than others, "they are all about the same size". Although, when the price is at it's lowest, it's more difficult to get anything larger than a chicken lobster. Sometimes, the earlier one goes, the better the chance. I am one of the 7am grocery shoppers. :)

                                  And some of the times, I get hard shells, but some times I get soft shells, it doesn't really matter to me (although, lots of people prefer hard shell). Last week, my lobster was a hard shell from MB.

                                  1. re: mcel215

                                    yep, they were less than a pound early this morn. ah, the trials and tribulations....!(joke,joke) Thks for your help,m.

                                    1. re: mcel215

                                      Just curious, why ask for a female? The male has larger claws, pound for pound, so there's more meat.

                                      I'd be worried about the look I'd get across the counter at my local Sagamore MB if I asked for a female anyway. Once the price drops to $3.99 it's a feeding frenzy with 20+ people trying for attention at all times. I do wish they would put in a number system. Don't understand why they haven't figured that out yet.

                                      1. re: CapeCodGuy

                                        Ever eat the roe?

                                        1. re: treb

                                          Love the roe!

                                          Straight up on a Saltine Cracker for me.

                                          1. re: Infomaniac

                                            love the roe, straight-up. lucky for me the b/f hates tomalley so i get all his too. :)

                                        2. re: CapeCodGuy

                                          I've always felt the females had fatter tails as well. Is that a myth.

                                          1. re: StriperGuy

                                            Not a myth: males have bigger claws, and females, meatier tails.

                                            1. re: pinehurst

                                              Thx... I'd rather have the bigger tail meat than bigger claws any day...

                                              1. re: pinehurst

                                                Not a myth, but males have more overall meat than females.

                                                1. re: CapeCodGuy

                                                  So are you going to try some roe next time you choose a female?

                                                  1. re: treb

                                                    I've had roe, and to be honest, it doesn't do anything for me one way or the other. I do like to have some when making bisque I admit. Tomalley on the other hand, blechhhh, I pass.

                                                  2. re: CapeCodGuy

                                                    Hmmmm, claw vs. tale... hmmmm.

                                                    1. re: StriperGuy

                                                      Time for sample data?

                                                      1. re: StriperGuy

                                                        Knuckle meat is the best part of the lobster followed by the crown meat covering the widow sack.

                                                        1. re: josephlapusata

                                                          Totally agree on the knuckle front, that in fact is why I prefer LARGE lobsters.

                                                          1. re: StriperGuy

                                                            Agree on the knuckles. My favorite meat on the whole bug.One of my local fishmongers sells tons of cooked lobster meat, especially in the summer. They pick there own, but don't bother picking the knuckles. I've picked up huge bags of knuckles only, at $8 or so per pound. A pound of knuckles in the shell yields about 40%-50% in meat. Great deal and I'm in knuckle heaven.

                                                            1. re: CapeCodGuy

                                                              Care to share the details of your monger? I bag of knuckles would be Christmas in August for me.

                                                              1. re: GilbyEast

                                                                He replied in this link http://chowhound.chow.com/topics/912403

                                                                When he made a similar comment there.

                                                                I have seen bodies for sale at PJ lobsters on northern ave, not sure about knuckles, I heard if you call them they will let you know when they are fresh the freeze the bodies so they keep longer.

                                                                1. re: GilbyEast

                                                                  Sure thing. Joe's Fish and Lobster in Sandwich, MA. Call first as they go fast.

                                                                  1. re: GilbyEast

                                                                    For those wondering about the veracity of my claim of a local monger who sells bags of luscious knuckles, here's a photo of today's buy. Three full pounds of knuckles in the shell, just $18. It yielded, and I'm guessing, about 1 & 1/3 pounds of sweet knuckle deliciousness. Here's a photo of the end result. The two left on the board unpicked give you an idea of the range in size you get in the bag.

                                                                    BTW, it was a mix of soft and hard shells, and a few which were in a state of molt I've never witnessed before. The hard shell gave way to meat that had a very "leathery" skin on it. This "skin" was apparently the old shell decomposing inside the new harder outside shell. A revelation to me after 50 years of eating bugs.

                                                                     
                                                                    1. re: CapeCodGuy

                                                                      Oh, and what stock those shells will make.

                                                                      1. re: CapeCodGuy

                                                                        Think u got it backward...

                                                                        Hard old outer shell about to slough off as a papery new shell is starting to form inside close to the meat.

                                                                        1. re: StriperGuy

                                                                          Ahhh...That makes more sense. Thanks for the correction. Had never seen that before.

                                                                        2. re: CapeCodGuy

                                                                          CCG-I'm so glad you uploaded that photo and am really chuckling to myself here. For years, I always thought of that meat as "the arm" and loved it. Whenever I read "knuckle" meat, I thought folks were referring to the meat in the chest, where the little legs are attached (after you crack open the chest, you can get that meat out from between the little cartilage dividers). I had such a hard time picturing how you would get that out sufficiently to make a lobster roll! At least I know know the proper terminology....and, yes, that is my FAVORITE part too!

                                                                          How funny......BTW, what is that chest wall meat correctly called?

                                                                          1. re: Science Chick

                                                                            Body Meat.

                                                                            1. re: josephlapusata

                                                                              Is that the only official "body meat", or are there other little nooks and crannies that can contribute?

                                                              2. re: CapeCodGuy

                                                                In a 1 1/2 pound soft shell lobster do you think the overall meat difference is significant?

                                                                1. re: Infomaniac

                                                                  lobster yield is pretty low-- i doubt the difference is more than a couple ounces.

                                                                  1. re: hotoynoodle

                                                                    Yes but at $3 per ounce for lobster meat, a couple of ounces is rather significant. Plus, the quality difference. Still, I'll put up with the downside of soft shells for $4 per pound.

                                                                  2. re: Infomaniac

                                                                    Yes I do. There's a difference in both the quantity and quality of meat, especially in the claws, which depending on the degree of molt, can be almost all water and mush. But, locally in the summer, hard shell bugs are around $9-10 per pound vs. $4-5 for soft shells, so I can't say that even with the difference, a hard shell is a better value.

                                                                    1. re: CapeCodGuy

                                                                      Tonight our $3.99 lb MB lobsters (5= 6lb) were a combo of hard and soft shell. Due to our own faulty planning, they had spent 4 days (Fri-Mon) in a fish bin w/ ice packs and ice, in the coldest part (left rear) of our 2nd frig. They varied from barely alive to alive. Steamed them 9-10 minutes in 2" of salted water.They were beautiful and sweet. (Thx again mcel!)

                                                                      1. re: opinionatedchef

                                                                        op,

                                                                        I have had many lobsters die on me throughout the years of fishing and refrigeration issues. If they do, just tuck the tail under the lobster and steam. When you finish steaming, pick up your lobster, if the tail is tightly tucked under, it's good to eat (you have approx. 8hrs to cook up a dead one). If the tail droops and hangs limp, toss it out. That was taught to me many years ago, from old lobstermen who deal daily with refrigeration issues and can't sell dead lobsters.

                                                                        Also, just a FYI, if your vegetable/meat drawer in your refrigerator is cold enough, you don't need the extra ice. It may be the culprit of nearly killing the lobster. I clear out a bin and let the lobster stay until ready to steam, up to 4 or 5 days. Haven't had one die on me for years. I'm not planning to cook mine until tomorrow night and he's been in the fridge since Sunday morning. :)

                                                                        www.saffron215.blogspot.com

                                                                        1. re: mcel215

                                                                          that's so interesting, m. fwiw, I didn't tuck the tail under (you must kill yours before steaming; I just cut off the rubber bands and pop them in the pot. ) but they all did come out curled and th you for that tip!

                                                                          1. re: opinionatedchef

                                                                            I don't kill my lobster b/f I steam them. I was referring to a nearly dead, or dead lobster, that when you pick it up it's hanging limp in your hand. That's when I tuck the tail under and place that lobster on the bottom of the pan to cook. If after it's steamed and it's still limp, then toss it out. You have about 8 hrs after a lobster dies, to cook it. Summer refrigeration can be tricky and if you loose a lobster, all is not lost, hopefully. :)

                                                                            www.saffron215.blogspot.com

                                                                            1. re: mcel215

                                                                              that makes perfect sense,m. thnx. do you cut off the rubber bands? I've read that one should do that to keep the rubber flavor from getting into the lobster but that doesn't sound likely to me.
                                                                              p.s. you actually ask for female lobsters and they go to that trouble for you?(and they know the difference?)
                                                                              Do you take them choc chip cookies or something? )

                                                                              1. re: opinionatedchef

                                                                                hey op,

                                                                                remember, I go to MB at 7am on a Sunday morning (usually), and I do ask for a female if they can grab one for me please. I'd be surprised if a worker behind a fish counter as busy as the MB in Woburn or Reading, wouldn't know the difference. They never seem to mind, but if I go and the place is crowded, I don't ask. And one time, I was there before the truck arrived (normally it arrives around 7am, I was told), and there weren't any lobsters at all left from the night before. So, the say "the early bird..... ", doesn't always work, lol!

                                                                                And no, I never cut the rubber bands off and don't know any lobster people that ever have. If you have ever got bit by a lobster and had to go on IV antibiotics (as my oldest son worked banding them one summer did), for a week, you would be gun shy too. Mostly though, I've never heard of a band causing an off flavor to the lobster, except here. Everyone has a right to their opinion though. :)

                                                                                www.saffron215.blogspot.

                                                                                1. re: mcel215

                                                                                  oh yay, lobster just became even easier. but I need to re read the female description for My Love/Mr Early Shopper.
                                                                                  thx again m.

                                                                2. re: pinehurst

                                                                  I don't mean to be crude, but the way to remember this is that men have bigger fists, women have fatter bums.

                                                          2. re: opinionatedchef

                                                            op, in my experience in the Sagamore store you are lucky to get waited on. Specifics are very difficult. Early morning might be easier since I go in the evening and am competing for attention with people who are having their lobsters steamed.

                                                          3. at the pounds I hang out at in Maine hardshells are always priced differently (and higher) than softshells, usually by $1/lb or more, expecting hardshells at $3.99/lb may be a bridge too far.

                                                            One can argue until the cows come home about the differences, I like softshells for picking (like for salad).

                                                            I just paid $3.25/lb for softshells at the pound, $3.99 in a supermarket is a really good price.

                                                            1 Reply
                                                            1. re: Carty

                                                              my b/f's lowell mb was OUT of lobsters last night at only 4:00!

                                                              last weekend we got 3; 1 was a hardshell, all were about 1.5 lbs. honestly, at this price, squabbling or being fussy seems kinda over-the-top. besides, the workers aren't fish-mongers, they are store clerks. :)

                                                            2. For folks who want big bugs, go early, they sell out of the big ones fast.

                                                              1. I was at the MB (the newer one) in Salem NH yesterday. Sign on the door advertised "Soft Shell Lobsters In Store Special--3.99 lb". As of 3 in the afternoon, they only had the soft shells, and according to the teen gents running the fish counter, all of the lobsters were a pound....no weightier.

                                                                There was quite a crowd...four deep and no "take a number system" and a 25 min wait if you wanted them steamed, so I ended up grabbing a bag of colossal shrimp from the freezer case (also on sale, and not really colossal, but very nice). It was MOBBED in general in the store, so I just grabbed something for supper and ran.

                                                                Anyway, it was a popular deal. I checked out behind a woman who had 15 live lobsters....no limit, I guess. :-)

                                                                1. Shaw's has them at $4.99 which works as the cost of gas to go to a Market Basket makes it a wash. Feel bad for the lobstermen that prices are so low. But I'm not gonna let them suffer in a grocers tank either.

                                                                  Edit: H came home with 4 that came to 6.72 lbs so much larger then expected. However he came home with a 3 lb one too?

                                                                  2 Replies
                                                                  1. re: Bellachefa

                                                                    Even if we care (and we do), for the U.S.lobstermen, the U.S. apparently does not. When we did commercial lobster fishing in the 80's, every time we started to see the price go up so we could enjoy a bit of a profit, the market was smothered by Canadian lobsters. Which in turn undercut our profit and caused the price to drop. It happens every summer.

                                                                    By the way, we are no longer in the business.

                                                                    www.saffron215.blogspot.com

                                                                    1. re: mcel215

                                                                      "No longer in business"......Thats a shame. Any commercial fishing venture is extremely hard work but rewarding in many ways that other professions are not . I miss not seeing the sun set and rise on the water but as you say there has to be a given % profit to make it work. Far removed from this post but I often wonder how fisherman in other countries can dump product so cheaply.

                                                                  2. Ate 5 for dinner. About 1 and 1/4 lb each. (That's, the 2 of us split 5.)

                                                                    1. Sagamore MB raised the price to $4.99 (still a bargain) during the week, but was back to $3.99 today. Picked up two 1.25 lbers. and they were both female hard shells. Luck of the draw at play as I know better than to ask when there's a line over 30 people deep mostly waiting for bugs. (OT: Why doesn't MB use a numbering system at the fish counter like they do at the deli?)

                                                                      12 Replies
                                                                      1. re: CapeCodGuy

                                                                        I picked up 2 lobsters at the Chelsea Market Basket, 3.99/lb and they do have a numbering system at the fish counter but a 45 minute wait to get it steamed.

                                                                        1. re: Schnowzer

                                                                          Just curious, but why have them steam them for you? Sure, it's convenient, but they are cold by the time you get them home, and for me at least, always overcooked. I have noticed that more people have them steamed, than don't. It's so easy to do my self, I always buy live.

                                                                          1. re: CapeCodGuy

                                                                            Agree, last time I had them steam them they were over done. I prefer the grill anyway.

                                                                            1. re: CapeCodGuy

                                                                              Agree that that way over steam them. It is convenient if you are just making lobster salad.

                                                                              1. re: StriperGuy

                                                                                I usually work with frozen tails and prefer grilling them and have very little experience with whole lobsters. Last time I got them (steamed by the store) a lot of water came out of the shells during cleaning and they were a little bland.

                                                                                A friend used to catch live bugs all season long and stored them (dry) in a large plastic container in the refrigerator and they would stay alive for quite a long time and they had a stronger flavor. I wounder if during the time in the refrigerator they shed some water which gave them more flavor.

                                                                                1. re: Tom34

                                                                                  Softshells are lobsters that are in the molting stage often have a lot of water from the ocean and/or tank because the meat shrinks during the process. Steaming should not add water to the lobster. I think hard shells taste better but that could just be my imagination. When I steam at home I like to add a few celery tops, a slice of onion, a couple of bay leafs, some peppercorns, a squeeze or lemon to water that's been salted with sea salt.

                                                                                  1. re: CapeCodGuy

                                                                                    I think hard shells taste WAY better. Firmer, sweeter, more flavorful meat. Softshells are just flabby in texture and flavor IMHO.

                                                                                    1. re: CapeCodGuy

                                                                                      "Shrinks during the process" .....Major shrinkage, the claw meat probably only filled 50% of the new shell. Can't really complain though because at these prices the butter is almost as much as the lobster. I think next time though I will kill them, split the tail and grill over lump charcoal in the Green Egg just after I pull the steaks so the steak fat is still giving off some smokey goodness.

                                                                                      PS: Where are the flounder. Last year limited out after 2 hours every trip. Several trips this year and only a few keeper fish. Many blame cold water and also Sandy. Blues are almost non existent. Many party boats canceled the season. Waste of diesel.

                                                                                      1. re: Tom34

                                                                                        This season has been so slow that I had to order striped bass in a restaurant recently..usually over loaded with them.

                                                                                        Had a little tuna earlier in the summer but Stellwagen has been very quiet.

                                                                                        Hopefully things will pick up later in the season.

                                                                                        1. re: 9lives

                                                                                          Head south. Around Block Island and into the LI sound is teeming with stripers. There are some huge cows among them as well. I actually need a pause on striper eating after what we came back with last week.

                                                                                          1. re: Gabatta

                                                                                            Last year 1 mile out of Barnegat Light was like that with a slaughter on stripers coughing up sand eels all over the deck. Hopefully the bait moves in soon and they follow.

                                                                                2. re: CapeCodGuy

                                                                                  I agree and I always buy live, just mentioning what I overheard from other customers. Apparently some people love lobster but can't handle personally killing it. One buyer talked the fish-counter-man into removing the rubber bands before steaming it, to avoid getting a rubber taste on his lobsters.

                                                                            2. You folks are killing me. $3.99 lb. for fresh lobster? I'm flying out tomorrow.

                                                                              1 Reply
                                                                              1. re: Iowaboy3

                                                                                And if you hit it lucky you can get BIG ones. I was there two weeks ago and score a 4 pounder.

                                                                              2. Did not believe UNTIL this afternoon. $3.99 at MB in North Andover...1 hour wait. So I will wait until tomorrow ...:) Thanks!

                                                                                1. News Flash! Shaw's is selling fresh shucked meat at $ 19.99 a pound till Labor day. It takes 7, 1 pound bugs to yield a Pound of meat. Best deal in town. I don't know if all Shaw's are doing this but Stow, MA. is. Call them in the A.M. and tell them how much you want. They will take lobsters from the tank and cook them to make sure you get what you want.

                                                                                  Thank me now. This deal will not last long.

                                                                                  As for me, I like to shuck my own.

                                                                                  2 Replies
                                                                                  1. re: josephlapusata

                                                                                    From what i have read it is more like 5 pounds of lobsters to 1 pound of meat. Culls actually yield you more meat in the long run.

                                                                                    1. re: josephlapusata

                                                                                      Just went to my local Shaws in Cambridge and they never heard of that special, $19.95. Maybe it was just your local store.

                                                                                    2. 3.85 off the pier in saugus

                                                                                      1 Reply
                                                                                      1. re: Locutus

                                                                                        there are 2 fish ladies working the lowell farmers' market now -- two buoys. lobsters caught in the morning for the afternoon opening. culls were $3.99 pp and larger sizes were $5.99. totally avoids the m/b mayhem.

                                                                                        also fantastic wild seafood! this week we got wild salmon from the faroe islands for $13 pp, i think. best salmon i have had in ages. they also had haddock, salmon, shrimp and a few other choices. we have gotten something from them each friday and it is always outstanding.

                                                                                      2. $3.99 lb at the Marblehead farmers market Saturday morning.

                                                                                        3 Replies
                                                                                        1. re: phatchris

                                                                                          chelmsford/rte 110 mb tonight had cooked chix for $2.99 pp. guess they over-ordered for the weekend? yeah, they were a little watery but man, that was just about instant dinner.

                                                                                          1. re: phatchris

                                                                                            There's a guy in Marblehead on Front St by the Landing; behind the fuel and fishing dock..same price.

                                                                                            Paul is his name, same guy?

                                                                                            I think Fri, Sat, Sun. 2-5PM

                                                                                            I had some last night. Really a superb lobster. Hard shell, very tasty.

                                                                                            Far better than the recent ones I've had from Hook or Chinatown...which weren't bad either...:)

                                                                                            1. re: 9lives

                                                                                              Sounds like the same guy, pretty sure he is at the Salem farmers market on Thursday as well.

                                                                                          2. $3.99 at the Somerville MB. Soft shelled. I bought a couple prepackaged steamed lobsters ( about a pound each) for a quick lunch today.

                                                                                            11 Replies
                                                                                            1. re: viperlush

                                                                                              I have a really stupid question. I do most of my shopping at the Somerville MB since I live right around the corner - where are the lobsters?! I usually take a really perfunctory glance at the pre-packaged seafood at the end of the milk aisle but have never seen tanks or anything like that. They don't have a fish counter, right? Am I losing my mind?! Thanks for your help!

                                                                                              1. re: kdemayo

                                                                                                Yeah, to took me awhile to figure out that you could buy lobsters there. I kept driving out to Chelsea for them.

                                                                                                Sometimes they will have the pre packaged steamed ones with the other pre packaged seafood. To get the live ones or a freshly steamed you have to go to the deli counter. Yesterday they had brightly coloured flyers around advertising the sale. And I overheard a lot of people asking store employees where to get them.

                                                                                                1. re: kdemayo

                                                                                                  At the Dell counter. Some stores only carry prepackaged fish. That stop may be one of them.

                                                                                                  1. re: josephlapusata

                                                                                                    Ahhh, thank you both! And they can steam them for you too? Wow, I'm definitely going to hit that up.

                                                                                                    1. re: kdemayo

                                                                                                      Yup, they will steam for you. I only go in the morning so I don't know what the wait us later in the day. But I would suggest heading there first then doing the rest of your shopping while waiting.

                                                                                                      1. re: viperlush

                                                                                                        if you can get through on the phone, you can call ahead and have them steamed and waiting too.

                                                                                                  2. re: kdemayo

                                                                                                    If you think it's a stupid question, it's usually not! what a crazy set up. sounds like they'd rather not sell than be overrun.Not a typical American capitalist attitude, but probably a healthier one for the staff there.......

                                                                                                  3. re: viperlush

                                                                                                    Maybe i am crazy but anytime a grocery store has a cooked lobster packaged or in the fish case (or premade lobster rolls) i am scared of them.. In my mind the only reason they would pull a lobster out of the tank and cook it is if it was either dead or looked like it was dying.. I suppose there are other instances such as someone asks for 6 lobsters to be cooked and then never comes back for them...

                                                                                                    1. re: hargau

                                                                                                      You don't see the tank of lobsters at this MB. I guess if it matters you can ask to see them before they steam them for you. For a quick lunch I just don't want to be bothered with cooking them.

                                                                                                      1. re: viperlush

                                                                                                        oh i am not talking about having them cook them.. I am talking about pre-cooked/chilled ones that are either in the ice of the fish counter or on a Styrofoam tray with plastic over them

                                                                                                        1. re: hargau

                                                                                                          I see them at my MB also. I figure the ones in those package have been steamed by the store itself, as some lobster if left too long in the take will expire. I always think those ones have nearly expired, so they cook them up. I don't know this for sure, just my own thoughts. I never buy them like that, and the same reason I don't have MB steam them for me, I prefer to steam them myself. :)

                                                                                                          www.saffron215.blogspot.com

                                                                                                  4. m, you mentioned that you asked the MB woman for female lobsters. even with striper's link, i couldn't get info on how to tell a male from a female. how, m? thx.

                                                                                                    6 Replies
                                                                                                    1. re: opinionatedchef

                                                                                                      The closest pair of swimmerets to the body will be soft and feathery on a female, boney on a male.

                                                                                                      1. re: rknrll

                                                                                                        appreciate that, r, but can't picture it.

                                                                                                        1. re: opinionatedchef

                                                                                                          http://www.thescubastop.com/content/9...

                                                                                                          scroll sown to see a picture.

                                                                                                          1. re: opinionatedchef

                                                                                                            Pretty good pictures on this link:
                                                                                                            http://wellpreserved.ca/the-lobster-s...

                                                                                                            1. re: justbeingpolite

                                                                                                              Yes, pretty good pictures for sure on that link!

                                                                                                              www.saffron215.blogspot.com

                                                                                                        2. re: opinionatedchef

                                                                                                          Op,
                                                                                                          The female's tail is wider, male claws are larger. However, the way lobsterman tell (if the need be), flip over the lobster on it's back. The two swimmers closest to the body, if female are light and featherlike and if male, are large and hard.

                                                                                                          Here is an explanation from about.com:

                                                                                                          http://marinelife.about.com/od/invert...

                                                                                                          www.saffron215.blogspot.com

                                                                                                        3. Got two at $3.99 for lobster rolls at the Burlington MB yesterday. By 6:30 they were running out. It the first time I've had them steamed. I wonder if my car still smells like bisque.

                                                                                                          3 Replies
                                                                                                          1. re: GilbyEast

                                                                                                            Got a nice 1 3/4# female hardshell for $3.99 lb today at Sagamore MB.

                                                                                                            1. re: CapeCodGuy

                                                                                                              Was just at Hudson MA MB and they were 3.99 and they had plenty of them, they were announcing it over the loudspeaker.. The guy told me most were 1-1.25lb but he had two that were 2 pounders.. i didnt get any though

                                                                                                            2. re: GilbyEast

                                                                                                              Just for fun, I weighed the meat after picking. My 2.5 lbs of steamed lobsters yielded just over 8 oz. of meat. Which was plenty for 2 totally bursting and delicious lobster rolls. $20/lb for picked meat would be a steal!

                                                                                                            3. Prices have remained so low for a few weeks. Does anyone think that next summer prices/supply and demand will be way up? I think somehow our local lobstermen are getting raked over the coals.

                                                                                                              1 Reply
                                                                                                              1. re: Bellachefa

                                                                                                                I spoke to a lobster wholesaler about that last week and he said these places are selling them as loss leaders in hopes that you buy all your other groceries there too.... He said the lobstermen are getting in the mid $2s per pound and that supply is so high that they are often catching thousands of pounds in a day without going far off shore and using much gas..supply/demand are both up so they are selling more pounds at lower $ so they make up for it in qty. In 2012 it was this way too and they caught 126 million pounds of lobster which was the most ever..

                                                                                                              2. Fish sales have been better at Shaw's (ex. lobster) so I've been going there. No shells to throw out = better deal than lobster.

                                                                                                                13 Replies
                                                                                                                1. re: kreptol

                                                                                                                  Should elaborate on my comment re: Shaw's seafood pricing. Been going there the last few weeks as I've noticed the sales have been getting better. Picked up some yummy swordfish steaks at $6.99/lb (albeit frozen), and recently they had frozen cod for $3.99/lb, and atlantic salmon for $5.99/lb, which is not a bad price as it has gone up everywhere a few dollars, and if my memory serves me right, there was fresh haddock at $5.99/lb recently.

                                                                                                                  1. re: kreptol

                                                                                                                    this sounds like pacific cod, which isn't cod at all, and farm-raised salmon?

                                                                                                                    1. re: hotoynoodle

                                                                                                                      For that price the salmon isn't wild!

                                                                                                                      1. re: treb

                                                                                                                        Last time I got #1 grade wild Salmon it was from a friend who is a purveyor and I paid $7.99 lb which was significantly below retail.

                                                                                                                        Just like "High" prime beef, a very small percentage of #1 grade wild caught seafood makes it to the retail case.

                                                                                                                        1. re: Tom34

                                                                                                                          You're very fortunate to have a friend in the business.

                                                                                                                          1. re: treb

                                                                                                                            Yes I am. I keep trying to get him to start a small retail business featuring his trademark prime dry aged hanging beef, #1 grade seafood, high quality deli products & super fresh produce.

                                                                                                                      2. re: hotoynoodle

                                                                                                                        "this sounds like pacific cod"

                                                                                                                        Not sure I understand your point about "isn't cod at all"

                                                                                                                        Pacific and pacific cod are the same genus - Gadus. There are even fishes commonly called "cod" is different genera, but I'm not sure I understand accepting the Atlantic species as a cod, but not the Pacific. Most ichthyologists agree that the whole family Gadidae (about a dozen genera) are all true cods.

                                                                                                                        1. re: NE_Wombat

                                                                                                                          They may be the same genus but they aren't the same taste.

                                                                                                                          Pacific cod is often sold frozen; sometimes pre breaded. and along with pollock is used in many chain restaurants or fish sticks.

                                                                                                                          Atlantic cod is generally sold fresh and is highly desirable.

                                                                                                                          Atlantic usually sells for appx 2x Pacific.

                                                                                                                          They may be the same fish to icthyologists but they are not the same for people who are seeking a premium fish.

                                                                                                                          Frozen swordfish and fresh swordfish are both swordfish but the flavor is not the same.

                                                                                                                          There are many opportunities to buy "bargain" inexpensive fish...ex..go to Haymarket but high quality fish is going to cost more $.

                                                                                                                          Don't get me started on SE Asian farm raised shrimp or a bag of frozen from TJ's vs fresh from say the FL Keys or Gulf of MX..:)

                                                                                                                          1. re: 9lives

                                                                                                                            "They may be the same genus but they aren't the same taste."

                                                                                                                            That certainly doesn't negate the fact that both are cod.

                                                                                                                            "Frozen swordfish and fresh swordfish are both swordfish but the flavor is not the same."

                                                                                                                            I haven't seen anyone claim that frozen swordfish "isn't swordfish at all", but I assume that you can see the same problem with that statement.

                                                                                                                            1. re: NE_Wombat

                                                                                                                              I try to participate here to find the most delicious food and help like minded posters do the same.

                                                                                                                              I'll leave the semantic and scientific, intellectual discussions to others..;)

                                                                                                                              1. re: 9lives

                                                                                                                                every thread is loaded with minefields lately, eh?

                                                                                                                                http://www.fishwatch.gov/seafood_prof...

                                                                                                                                http://www.norfisk.is/pcod_aboutspec....

                                                                                                                                "Atlantic Cod vs. Pacific Cod
                                                                                                                                Until the 1980's, cod was simply cod, invariably the North Atlantic Cod, or gadus morhua. But in the 80´s, the fishing of Pacific cod, gadus macrosephalus, started in earnest, and the fillet of this specie was also marketed as "cod". This is when difficulties with cod species arose. While the actual differences between these two species are few, they are important ones. The flesh of both species looks similar in fact, the Pacific cod is somewhat whiter than the Atlantic in the raw form, while both cook up equally white. The flavour of the two species is similar as well. It is the texture of the Pacific cod that lessens its value. Sometimes described as 'stringy', 'tough' and 'watery', it has less of the succulence and tenderness of the Atlantic cod. These attributes mark the Pacific cod as less desirable, and fillets and products of Pacific cod are lower priced than the same products of Atlantic Cod."

                                                                                                                                1. re: hotoynoodle

                                                                                                                                  " hotoynoodle 38 minutes ago
                                                                                                                                  every thread is loaded with minefields lately, eh?"

                                                                                                                                  I think I'll do something constructive like go out and catch a cod, Atlantic variety..:)

                                                                                                                            2. re: 9lives

                                                                                                                              Frozen vs fresh sword: Many other factors as well such fat content, what waters it was caught from, how long it sat on the long line in the water & how it was packed. This is especially true of Tuna. Most $6.99 lb IQF cryovaced Tuna in supermarkets is imported #3 grade. Fresh #1grade Yellowfin starts at $12.99 lb and only specialty purveyors deal in it.

                                                                                                                              High quality wild caught shrimp also comes in #1 & #2 grade. Very few retailers sell #1 grade. Most of it ends up in fine dining restaurants here and abroad.

                                                                                                                              Most Asian farm raised shrimp is "wet" meaning it contains a water based solution. Mushy texture & very little flavor.

                                                                                                                    2. Here is another grenade to add to the discussion. SS Lobster Limited in Fitchburgh Has cull lobsters for $ 2.99 a pound till they sell out. Now, thats a good deal.

                                                                                                                      2 Replies
                                                                                                                      1. re: josephlapusata

                                                                                                                        I read that cull lobsters yield more meat per lb than normal ones

                                                                                                                        1. re: hargau

                                                                                                                          web:cull= lobster w one claw;
                                                                                                                          <They are a great deal because you end up having more body weight, tail weight when these lobsters are graded.>

                                                                                                                      2. $3.75 off the pier in Saugus

                                                                                                                        3 Replies
                                                                                                                        1. re: Locutus

                                                                                                                          No $1.99 lobsters at S&S today but ended up getting free POM juices after sale price and coupon.

                                                                                                                          1. re: Locutus

                                                                                                                            Where is this pier you keep talking about ... the bridge near Spud's or Ballard road? (or is it a secret?)

                                                                                                                            1. re: Gio

                                                                                                                              Ballard Street. No secret, big sign on the building

                                                                                                                          2. Picked up five more lobsters at Reading MB last night, took them to friends and steamed them up.

                                                                                                                            Two were hard shells, 3 were soft shells. They were fabulous. Great price, great dinner.

                                                                                                                            www.saffron215.blogspot.com

                                                                                                                            While I cooked the lobster, my friends grilled vegetables. Trust me, it was easier to steam the lobsters, lol!

                                                                                                                             
                                                                                                                            12 Replies
                                                                                                                            1. re: mcel215

                                                                                                                              And not the same price as bologna!

                                                                                                                               
                                                                                                                              1. re: Infomaniac

                                                                                                                                I never said it was the same price as GERMAN bologna! :-) (And that seems a little obsessive to actually take a pic and post it here...)

                                                                                                                                1. re: Infomaniac

                                                                                                                                  I wasn't the one who stated that lobster prices were the same as bologna info.

                                                                                                                                  However, now that you bring it up, I will say this.

                                                                                                                                  I haven't eaten a piece of bologna in over 40 years, because of the junk they pile into it and pass it off as lunch meat. And even further, most deli meats are not nutritious in the least bit, no matter where you buy them. JMO though. :)

                                                                                                                                  I'll stick with lobster in the summer, when it's bountiful and all natural and I can afford it. :)

                                                                                                                                  www.saffron215.blogspot.com

                                                                                                                                  1. re: mcel215

                                                                                                                                    Definitely agree with you with some minor exceptions as you need to see "all natural" in the deli meat to be healthy. That's a big draw for me to shop at Hannaford when I need deli meat, where it is reasonably priced albeit the only selection that is worthwhile is the all natural turkey. And when in a pinch, I'll take some stuff at TJ's. Can't deny the convenience of it for lunches on the go, and still much better than eating out.

                                                                                                                                    But I'll still be on the side that lobster is unaffordable even at $3.99/lb; it'd take me $1.99/lb to convince me to buy it. Otherwise, a fillet of haddock or cod is worthwhile for me as I'm happy with any fish (just not really cheap stuff like swai or perch) and you can get it most weeks at any large grocery store for still much less than what lobster costs when considering how much meat you get per lb. I'd rather reinvest that into buying healthy stuff in other areas of the store, like paying a little more for Stop and Shop's Nature's Promise Triscuit to skip palm oil. With the only ingredients being whole wheat and salt, it's the best triscuit (name or store brand) around.

                                                                                                                                    1. re: kreptol

                                                                                                                                      Yet, neither wheat nor salt is actually healthy for you.

                                                                                                                                      1. re: CapeCodGuy

                                                                                                                                        we would die without salt.

                                                                                                                                        as for this bologna/lobster baloney, lol. we got 4 bugs today at ghetto basket, almost 5 pounds for under $20. we have some wild faroe islands salmon from the farmer's market on friday that is about 1/2 pound and we paid about $6. am making a chilled salad of peapods and local carrots.

                                                                                                                                        our dinner will be amazing and far cheaper than a meal out.

                                                                                                                                        i doubt too many people on this board are eating junk baloney and ramen noodles for dinner.

                                                                                                                                        (i have got to get to karl's...)

                                                                                                                                        1. re: hotoynoodle

                                                                                                                                          Yes, salt is an essential mineral, yet it's also one of the leading causes of ill health in today's sodium heavy diets, mainly due to processed foods.

                                                                                                                                          Dinner sounds yummy. What time should I get there?

                                                                                                                                          1. re: CapeCodGuy

                                                                                                                                            it'll be byol (bring your own lobster!)

                                                                                                                                      2. re: kreptol

                                                                                                                                        Hi kreptol,

                                                                                                                                        Thanks for the info on S&S's triscuits. And it's also nice know that Hannaford's all turkey deli meat has three ingredients, Turkey, salt & sugar. (I just checked it out)

                                                                                                                                        And I do agree that ounce for ounce a piece of fish yields more meat that the lobster. :)

                                                                                                                                        But, I can get fish usually on sale all year round and that doesn't happen with lobster. So, I can afford to indulge. I am also cutting way back on my consumption of animal protein of any kind (lots of reading on how much do we really need in our daily diet). So, a 1&1/2lb. lobster gives me three meals. I split the tail for two and eat the knuckles for one. I know this amount is not for everyone, but for me it works well. So my breakdown for a meal with lobster is a little over $1.00. Like I say, I'm not promoting my nutritional habits by any means.

                                                                                                                                        And like you, when I do indulge in deli meats once in a while, it's good to know there is a place for me to buy an all natural one.

                                                                                                                                        Thanks again.

                                                                                                                                        www.saffron215.blogspot.com

                                                                                                                                  2. re: mcel215

                                                                                                                                    Getting hard and soft to eat side by side begs the question.....any detectable flavor difference?

                                                                                                                                    1. re: Tom34

                                                                                                                                      I was wondering too.

                                                                                                                                      1. re: Tom34

                                                                                                                                        Not to me, but then again, I dip it in butter. :)

                                                                                                                                        www.saffron215.blogspot.com

                                                                                                                                    2. how or why anyone would compare lobster to deli meat is beyond me. and if you feel the need to do that then the allure of lobster is lost to you and I can only hope you enjoy your bologna sandwiches.
                                                                                                                                      as for the rest of us, we should appreciate the great deal on such a special treat and hope it continues into the fall!

                                                                                                                                      6 Replies
                                                                                                                                      1. re: grumpyspatient

                                                                                                                                        This has been beaten to death, but you have completely missed the point. (easy to do I guess, as many others have before you). It was a simple observation recalled here when someone mentioned that there's less meat in a soft shell lobster than a hard shell. I responded that "who cares when lobster is selling for the same price per pound as bologna (which I noticed it was at the deli next to the fish counter on the day I happily bought several lobsters at $3.99 lb.) For the record, I don't eat bologna. Haven't for almost 40 years, and don't miss it.

                                                                                                                                        1. re: CapeCodGuy

                                                                                                                                          I don't think I have missed the point at all. its apples to oranges and if you can't appreciate lobster at the price available then you are over thinking the premise.
                                                                                                                                          and please don't lump in with " many others before you"

                                                                                                                                          1. re: grumpyspatient

                                                                                                                                            Okay...... I have to assume then you are referring to someone else, and not me who made the original comparison, which related ONLY to the fact that they were the same price per pound the day I bought some bugs, ie: dirt cheap for lobsters and a huge and quite welcome bargain.

                                                                                                                                            And I honestly can't believe that a little off-the-cuff statement has created such heated discussion and "debate".

                                                                                                                                            1. re: CapeCodGuy

                                                                                                                                              I made my statement in response to the general discussion of deli price per pound vs lobster price per pound and what I think is the absurdity of the comparison. Im not sure if or why you felt I was responding specifically to you. I was not

                                                                                                                                              1. re: grumpyspatient

                                                                                                                                                It may have been your use of the word ''you'' in your response to my post.

                                                                                                                                          2. re: CapeCodGuy

                                                                                                                                            and perhaps I wasn't responding to your posts

                                                                                                                                        2. Hi m, someone on this thread (sorry not to refer exactly but it's getting awfully long) mentioned culls being a great deal because the tail is a larger % of the total meat (since culls have only one claw and arm). I was just curious (since you are pretty darn knowledgeable about all things lobster, having had family in the business, and being you of course...!) Any idea what % of total lobsters caught, on average, are culls? m, do you think they lose their claw and arm mostly from combat, or trapping or...? (It's interesting, I've never seen a blue crab w/ one leg; i wonder if culls exist in the world of the big Dungeness crabs.....) TIA for the education!

                                                                                                                                          2 Replies
                                                                                                                                          1. re: opinionatedchef

                                                                                                                                            op,

                                                                                                                                            Culls don't survive out in the ocean long, no way to defend themselves. A very small amount of them survive with just one claw. Even other lobster will eat each other, so if they make it to the trap most are gone before the trap is pulled up. So if I could guess it would be less than 1%. We didn't see many culls pulling up traps.

                                                                                                                                            The culls that are sold at the markets, have for some unknown reason dropped a claw after they have been banded.

                                                                                                                                            Thanks for the compliment btw. :)

                                                                                                                                            www.saffron215.blogspot.com

                                                                                                                                            1. re: mcel215

                                                                                                                                              thx m., that makes sense. Given what you said (how did you KNOW that, about: <have for some unknown reason dropped a claw after they have been banded.> )?
                                                                                                                                              maybe culls are just the genetic runts of the litter, so to speak, and less able to defend themselves all the way along the chain...so that if they HAVEn't lost a claw by the time they come out of the trap, they're going to have lost one by the time they get scooped up at the market....

                                                                                                                                          2. https://www.facebook.com/pages/S-S-Lo...

                                                                                                                                            For the best prices year round for the most part, check these guys out.

                                                                                                                                            1. I had a hearty laugh when I read the first paragraph to your blog! What a hoot!!! (although I think I deserve a commission or something for the plagiarism!!!)

                                                                                                                                              For those curious, click here and at least read the opening paragraph: http://www.saffron215.blogspot.com/

                                                                                                                                              8 Replies
                                                                                                                                              1. re: CapeCodGuy

                                                                                                                                                I only wish the price of lobster was below the cheapest cut of bologna which is $0.99/lb (save $1.00/lb) for Wunderbar German Bologna this week at Market Basket.

                                                                                                                                                Then you would be something to talk about.

                                                                                                                                                1. re: Infomaniac

                                                                                                                                                  If you add in the health care costs associated with consuming that grade of meat product regularly, the lobster might come out as a better value.

                                                                                                                                                  1. re: loper

                                                                                                                                                    Luckily I don't have to worry about that.

                                                                                                                                                    For anyone who is possibly eating that grade of meat, I don't think they are worried about health care cost.

                                                                                                                                                2. re: CapeCodGuy

                                                                                                                                                  Sorry I didn't name you CCG.......... I will go and edit it if you would like to be "sourced". :) It was an innocent oversight on my part.

                                                                                                                                                  BTW, my blog is not a dazzling success, in case you are wondering, lol! It's just a source of entertainment for me and passing down years of recipes to my family.

                                                                                                                                                  www.saffron215.blogspot.com

                                                                                                                                                  1. re: mcel215

                                                                                                                                                    lol...no of course not. I was joking. And apparently not too well considering you couldn't tell!

                                                                                                                                                    1. re: CapeCodGuy

                                                                                                                                                      It's difficult (for me anyway), to tell if a person is joking or not, with the written word, it's one dimensional. :)

                                                                                                                                                      But, I should have looked at your avatar and known that you are a fellow Swede, CCG!

                                                                                                                                                      www.saffron215.blogspot.com

                                                                                                                                                      1. re: mcel215

                                                                                                                                                        Off topic, but I need to ask...you say in your blog you ate on the ocean in Duxbury and have a pic of some nice looking broiled scallops and fish & chips. Where did you eat, may I ask?

                                                                                                                                                        1. re: CapeCodGuy

                                                                                                                                                          Yes, the scallops and fish were delicious. The restaurant is actually in Scituate, called The Satuit. Not great on atmosphere, but the food was excellent.. And they have their own parking lot. It's actually across the street from the ocean, but if you are looking to eat on the water, The Mill Wharf has great views very close by.

                                                                                                                                                          www.saffron215.blogspot.com

                                                                                                                                                3. http://www.newyorker.com/talk/financi...