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Anyone see Live & Kicking Lobsters $3.99 lb at the Market this weekend? See pics

Post in 'The Inglenook' started by Don2222, Jul 14, 2012.

  1. btuser

    btuser Minister of Fire

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    And a few years ago they were making out like bandits. Never fails, ups and downs. In about 3 months $4/lb is going to be history. My guess is after the drought in the Midwest and the fires we've had, we're about to learn a lot more about the ridiculous structure of our food supply. Hopefully we stop putting corn in the gas tank (we're such idiots).

    I'm putting down deposits on this year's beef and pork before the price spikes.

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  2. firefighterjake

    firefighterjake Minister of Fire

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    Yeah . . . you can go the ham route if you prefer ham or are too cheap to buy the corned beef . . . or you can do like my Mom when we were growing up and much poorer and go with canned Spam in place of the corned beef . . . true story . . . we ate quite a bit of Spam growing up.
  3. firefighterjake

    firefighterjake Minister of Fire

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    Sounds more like New England seafood chowder . . . which is often cream or milk-based with potatoes, clams, sometimes fish and lobster.

    I think the folks down in Rhode Island way do things a bit different with a tomato based chowder though . . . or so I've heard.
  4. fishingpol

    fishingpol Minister of Fire

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  5. fossil

    fossil Accidental Moderator Staff Member

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    OK, so he doesn't get boiled and eaten, because he's a huge old dude and we're in awe of him. Instead, we'll boil & eat 21 of his kids. Eh, they'll prob'ly taste better anyway. ;lol
  6. Adios Pantalones

    Adios Pantalones Minister of Fire

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    Takes 7 years to grow tp keepah size. How old is that bahstid?
  7. fishingpol

    fishingpol Minister of Fire

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    I wonder if a diver picked that one up originally. I can't see that fitting in a trap. Maybe clinging to the outside of it when it was hauled?
    Defiant likes this.
  8. Defiant

    Defiant Vermont Castings Geek

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    Damn trawler I'll bet:mad:
  9. Jags

    Jags Moderate Moderator Staff Member

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    Large upright freezer full of 4 legged cuts right now. Looking to beef up my swimming fair this summer and fall. Corn prices are going to go through the roof. So many failed crops around the country. It still looks pretty good in my neck of the woods, but you don't have to go far....

    Oh - Show me the melted butter and I will show you a midwesterner making a slob out of himself. I likes me some ocean food. Let me be honest - I like food. Period.
  10. lukem

    lukem Minister of Fire

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    How many pounds of eatin' do you get from a pound of lobstah?
  11. Defiant

    Defiant Vermont Castings Geek

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    Lucky 'Larry' trades boiling water for Long Island Sound

    By Julianne Hanckel
    Publication: theday.com
    Published 07/24/2012 12:00 AM
    Updated 07/25/2012 03:40 PM




    [​IMG] COMMENTS (11)
    [​IMG]
    [​IMG]

    Related Poll

    What was your reaction to the release of Larry the lobster in Niantic?

    What a great story! I was so happy to see him released.
    Why'd they release him? That lobster could have fed a whole family.
    What a waste. The money used to buy the lobster could have gone to charity.
    I'm glad they put it in Long Island Sound. Now I can catch it!
    [​IMG]

    Waterford — The life of a 17-pound, 80-year-old lobster that was destined for a pot of boiling water was spared on Tuesday and instead of becoming a memorable dinner is now back in the ocean.
    The lobster was caught somewhere in the waters of New England — where exactly, they won't say — and then purchased by The Dock Restaurant.
    That's when Don MacKenzie, vice president of Boats Inc. in Niantic, stepped in.
    "This lobster has seen World War I, World War II, seen the landing on the moon and the Red Sox win the World Series, he's made it this far in life," MacKenzie said. "He deserves to live."
    When The Dock received the lobster, named "Larry" by the children who came to visit him over the weekend, word got out around town last week that someone had reserved the lobster for dinner.
    "There was a price on the guy, but I won't say how much it was," MacKenzie said. "Let's just say that it's the most expensive lobster I never ate."
    Restaurant manager Kristen Eighme said she spent the weekend holding the lobster for the groups of children who wanted to touch it and take pictures with it. She has the scratches on her arms to prove that she had been cradling it like a baby.
    "Battle wounds," she said, cracking a smile. "The kids loved him. He brought a lot of smiles here this weekend. He was the star of the show."
    Thick rubber bands were wrapped around each claw to prevent the lobster from pinching anyone who wanted to get close enough to touch. The rubber bands were cut off before "Larry" was released, and MacKenzie kept them as a memento.
    While there is no scientific way to determine a lobster's age, Mackenzie said, the most common way is by its size and by estimating how many times it has shed its shell. He estimated the lobster to be between 80 and 100 years old.
    Before Mackenzie boarded the boat to get the lobster from the restaurant, a group of children started chanting, "Let Larry live, let Larry live!"
    Meeting MacKenzie and Boats Inc. head rigger Steve Wilson at the boat was John Baez, 10, who agreed the best place for the lobster was in the water, not on a plate.
    "He's 70 to 100 years old and he's a bigger lobster so we should see how long he can live," Baez said.
    He admitted he enjoys a good lobster, but "Larry" wouldn't be an option.
    "He's too big. The meat would be too tough," Baez said.
    On the way out to sea, "Larry" also received an official send-off from the Niantic River Bridge operator who sounded the opening and closing siren for the crustacean.
    Released in Long Island Sound in an area of water that makes it impossible for draggers to drop their nets, MacKenzie and Wilson said they believed "Larry" would be safe.
    "They (lobstermen) drag during the day, so if he does venture out of this area, hopefully it will be at night," Wilson said.
    The exact location of the release point is confidential, Wilson said, so no one will try to catch him.
    "It takes seven years for him to even become a lobster big enough to keep," MacKenzie said. "For a lobster to live this long and avoid lobster traps, nets, lobster pots ... he doesn't deserve a bib and butter."
  12. Eatonpcat

    Eatonpcat Minister of Fire

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    Man....I gotta move back to the beach!

    That would be a more fair fight if you took the rubber bands off the Lobster's claws! ;)
  13. webbie

    webbie Seasoned Moderator Staff Member

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    Does that included endless dipping butter?
  14. Adios Pantalones

    Adios Pantalones Minister of Fire

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    Last time we went out to pull traps my bro pointed out a boat where a guy lives. He just has traps around the boat that he pulls by hand. I suspect that he's a private investigator that wears Hawaiian shirts and just works enough scraping boats to pay for alcohol and butter.
  15. Seasoned Oak

    Seasoned Oak Minister of Fire

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    Cant decide which is better lobster ,scallops or Maryland hardshell crab. Ill take all 3 with a side of Cream ale. Save the Steak for winter time.
    Jags likes this.
  16. Jags

    Jags Moderate Moderator Staff Member

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    Yes, but I will really need to try it for at least two days a week for the next few weeks. I can PM my "Mail to" info to anyone that would like to send them to me.==c
  17. peakbagger

    peakbagger Minister of Fire

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    A local store had lobsters as a special promotion this past weekend. Despite past experiences with buying lobsters away from the ocean, I bought some as I up in the mountains a hour and a half away from the coast. They were okay but no where near as tasty as buying them from a lobster dealer that does high volume near the coast. I think the big difference is that as the lobsters sit around the water they use to keep them alive gets diluted and they lose a lot of flavor. I salted the water but its no where near as tasty as the lobsters cooked in seawater (or even better fresh lobsters in a lobster bake.
  18. Seasoned Oak

    Seasoned Oak Minister of Fire

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    Iv had some already that were full of black Goo ,dont know if the lobster got into an oil or grease blob or what but out of 11 that day about 3-4 had the black stuff in them.
    Most of the time they are fine.

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