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Where to buy lobster

Where to buy lobster
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  • Post #61 - November 16th, 2017, 10:06 am
    Post #61 - November 16th, 2017, 10:06 am Post #61 - November 16th, 2017, 10:06 am
    If you're a member, Restaurant Depot on Division sells live lobsters.

    CSD
    Mark A Reitman, PhD
    Professor of Hot Dogs
    Hot Dog University/Vienna Beef
  • Post #62 - November 16th, 2017, 6:25 pm
    Post #62 - November 16th, 2017, 6:25 pm Post #62 - November 16th, 2017, 6:25 pm
    chicagostyledog wrote:If you're a member, Restaurant Depot on Division sells live lobsters.

    CSD

    Do you recall a recent price?

    Thanks!

    Cathy
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #63 - November 17th, 2017, 6:27 am
    Post #63 - November 17th, 2017, 6:27 am Post #63 - November 17th, 2017, 6:27 am
    rtb178 wrote:Any updates on buying whole live lobsters in Chicago? Is H-mart still the best bang for the buck? Thanks.

    Yes!
    Usually $9.95/#, on sale this year they could sometimes be had for $6.95 in summer, softer shell type.
    For big lobsters, China Mart routinely has 5#ers for aout $10/#.
    Purchased from both sources in the last month.-Richard
  • Post #64 - February 1st, 2018, 10:41 pm
    Post #64 - February 1st, 2018, 10:41 pm Post #64 - February 1st, 2018, 10:41 pm
    Just an update: fresh and briny--and feisty--lobster available at H-Mart for 11.99/lb.
  • Post #65 - February 2nd, 2018, 6:45 am
    Post #65 - February 2nd, 2018, 6:45 am Post #65 - February 2nd, 2018, 6:45 am
    I know there are a lot of low prices on lobster out there . . . but not all lobsters are the same. The longer the lobster is held in a tank and out of its natural environment, the less it tastes like a lobster, and the worse the tomalley tastes. I'll admit to having been duped by these prices several times, but consider how long the store has had the lobster and whether it was in a tank elsewhere (distribution center perhaps) before arriving there. Yes, you usually get what you pay for, though of course lobsters purchased on the Atlantic coast will typically be inexpensive for obvious reasons.
  • Post #66 - February 2nd, 2018, 11:05 am
    Post #66 - February 2nd, 2018, 11:05 am Post #66 - February 2nd, 2018, 11:05 am
    Live Maine lobster are now all shipped dry in boxes at low temp and revived in tanks.
    Stores without tanks just offer them on ice.
    H-Mart quality is second to none in the Midwest. I have been there when they were taken out of the boxes into the tanks.
    As with any live product, live lobsters can die if not treated correctly.
    For 5# lobster I go to China Mart in chinatown. Always superb quality but Canadian because of the slot limit on the East coast.
    Very small lobsters are Canadian for the same reason.
    Our local Meijer’s in Kenosha has a tank, rarely do I purchase and they never meet H-Mart quality the two times I did.-Richard
  • Post #67 - May 27th, 2019, 3:29 pm
    Post #67 - May 27th, 2019, 3:29 pm Post #67 - May 27th, 2019, 3:29 pm
    H-Mart has been selling live Lobsters for $9.99/# for awhile now.
    They have been getting some exceptionally large Lobsters.
    I don't know if the market is soft for lobsters in general or just large ones?
    http://ffaw.nf.ca/en/lobster-prices-201 ... OxacYpOmfA
    We had a 4# a week or two ago and for Memorial Day, I ordered two 4#’s but when I got there they had some exceptionally large Lobsters in their tanks.
    This 8.5#er followed me home.
    There was a 6.5# and a number of other large Lobsters still in the tanks as of this morning.
    Right now the water is heating and butter melting, french fries, lemon and sparkling wine.
    -Richard
    D6A9B55C-4767-470D-BAFD-E52675F8134A.jpeg
    Last edited by budrichard on May 27th, 2019, 3:46 pm, edited 1 time in total.
  • Post #68 - May 27th, 2019, 3:39 pm
    Post #68 - May 27th, 2019, 3:39 pm Post #68 - May 27th, 2019, 3:39 pm
    YUM. Reminds me of http://www.gourmet.com.s3-website-us-east-1.amazonaws.com/magazine/1940s/1946/09/nightoflobster.html.
  • Post #69 - May 27th, 2019, 3:56 pm
    Post #69 - May 27th, 2019, 3:56 pm Post #69 - May 27th, 2019, 3:56 pm
    budrichard wrote:This 8.5#er followed me home.
    Wow, just Wow!

    FYI, bought some just under 2 pounders from Dirk's a few weeks ago, they were magnificent, though I have to admit my wife is a bit of a size queen when it comes to lobsters. (Luckily that is one of the only things)

    DirksLobsterMothersDay1.jpg Lobster from Dirk's, one of four.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #70 - June 15th, 2019, 8:48 pm
    Post #70 - June 15th, 2019, 8:48 pm Post #70 - June 15th, 2019, 8:48 pm
    Lobster tails from Costco Niles Seafood Roadshow, made a tasty recipe one of the brides friends sent her. ----> Link
    LobsterParsleyP1.jpg Grilled Lobster


    Bonus, nice looking prime ribeye on Costco sale for $12.99.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #71 - June 17th, 2019, 8:14 am
    Post #71 - June 17th, 2019, 8:14 am Post #71 - June 17th, 2019, 8:14 am
    G Wiv wrote:Bonus, nice looking prime ribeye on Costco sale for $12.99.
    Tasty, slightly over three pounds fed three people with leftovers.
    IMG_0194.jpg Prime ribeye

    IMG_0203.jpg Prime ribeye

    IMG_0215.jpg Prime ribeye
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #72 - June 17th, 2019, 8:39 am
    Post #72 - June 17th, 2019, 8:39 am Post #72 - June 17th, 2019, 8:39 am
    Now that’s a steak!
    -Richard
  • Post #73 - June 17th, 2019, 9:10 am
    Post #73 - June 17th, 2019, 9:10 am Post #73 - June 17th, 2019, 9:10 am
    Gary,

    Did you reverse sear? Cook it entirely on the stove or partially, then in the oven?

    I tend toward reverse sear, while slow it keeps me from messing up the meat.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #74 - June 17th, 2019, 10:49 am
    Post #74 - June 17th, 2019, 10:49 am Post #74 - June 17th, 2019, 10:49 am
    Cathy2 wrote:Did you reverse sear? Cook it entirely on the stove or partially, then in the oven?
    All on the stove in my well seasoned cast iron pan.
    Liberally, and I mean liberally, salt/pepper, let it sit out for an hour. Little grapeseed oil, med-high heat, press the steak into pan to insure contact, do not touch, futz or look cross-eyed at the steak for 5-minutes. Flip, same 5-minutes.
    Using tongs get the edges in contact with the pan.
    2-oz butter, fresh thyme from our backyard, spoon butter on meat.
    Flip, spoon butter.
    Flip, spoon butter.
    Flip, spoon butter.
    Press with finger, still mushy, flip and spoon some more butter.
    Press with finger, little firmer, took internal temp just to double check, 115°, out.
    Tent with foil for ten minutes.
    Slice with non-serrated knife, serve, eat, repeat.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow

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