David Hammond wrote:Dirk's was offering Maine lobster, flown in the day before I purchased them and kept in a well-maintained tank, each one quite lively and delicious. $14/lb seems a reasonable price to me...the meat was excellent and the shells made for a killer bisque. It's possible, as documented, to locate less expensive lob, but I'd be surprised if you can find any of equal value.

$14 seems high, but if it's good it's good. I'm not a big fan of Dirk's Market, but I am a fan of Dirk, who is very knowledgeable and honest. I just talked to him about his lobster, and he said it is mostly from Maine, with some from Canada. I explained that I really like it fresh-as-could-be, so I asked him to tell me when it actually comes in. "The plane lands in about an hour" was his response, and he's about to leave to pick it up. So for all you lobster lovers out there - I suggest getting over there and cooking some up tonight. That's my plan.

Is there any usable meat in the body? I like the idea of eating the claws and tail and using the rest to make a bisque. Do you use or discard the tomalley? I don't like to eat it, but is it useful for the stock?

leek wrote:Is there any usable meat in the body? I like the idea of eating the claws and tail and using the rest to make a bisque. Do you use or discard the tomalley? I don't like to eat it, but is it useful for the stock?

There is definitely good stuff in the body. I eat everything that is edible, leaving only shell fragments and the gills and such behind. Much of the body meat is a more crumbly consistency than the tail or claw meat. And I suck all the meat out of the legs as well.

I don't know how to describe it better, but the "cheek" part of the face meat right near the eyes, is my favorite tidbit in the whole lobster.

And here's a tip for lobster, crab legs, and other such shellfish: The absolute best tool I've found for dismantling these creatures isn't the cracker or anything you'll find in any seafood restaurant, but a pair of bandage scissors. These are the scissors with the 45 degree bend near the tip. They are fantastic for zippering open a king crab leg, lobster tail or body, or whatever else you're attacking for dinner. I've got a couple of these, and bring them with when dining out for seafood.



Until I perfect the miniature Jedi Knight Light Saber...

leek wrote:Is there any usable meat in the body? I like the idea of eating the claws and tail and using the rest to make a bisque. Do you use or discard the tomalley? I don't like to eat it, but is it useful for the stock?

The Wife loves to suck down the tomalley, but this and other innards are usually not suggested as ingredients in stock. I believe they might impart an off-flavor. We just use the shells.

So it will be surf and turf tonight, some prime steaks cooked on the grill, and some steamed lobster. Just called Supreme Lobster in Villa Park, and their prices are for lobsters under 2# = $9.99/Lb. for lobsters over 2# = $12.99. Saves me a trip down to Chinatown.

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H.E.B. Houston, Texas (12.31.08)

Bad cell phone picture

Thanks for the tip on Treasure Island's lobster special. I stopped in yesterday and asked them to hold one for me to pick up today (they only had a few left but I wasn't around to eat it then), which they did. It was a great way to start the new year - and I'm hoping to get another one before the sale ends next week.

I used Treasure Island lobsters - they were fantastic. Got 4 of the 2lb guys for $10.99/lb... Even scored one w/ Coral!

Dirk's, lively lobsters, great service, reasonable price for tip-top quality.


Dirk's Fish, Count me a Fan!

Ellen's Birthday dinner was a success. A wonderful time was had by all, aside from the lobsters, they had a rough night but were appreciated.





Ellen's birthday, Count me a Fan!