Live Lobster Anyone?

I am looking for a local (Chicago) source for live lobsters, at not-too-ghastly prices. I've checked out the markets on Argyle street to no avail. Any suggestions?

Thanks,
Natalie

There may be better options, but the Burhops in No Man's Land has a relatively large pool of live lobsters.

Try Dirk's on Clybourn. They have big tank of them. I called & reserved a couple for myself for tomorrow.

2070 N. Clybourn Ave.
773.404.3475

I have been buying from supreme lobster in villa park for years and have been very happy with them. the link below is for their 10% discount coupon you can print and bring to the store. I will be there bright and early tomorrow with internet coupon in hand trying to avoid the rush. Dont let the crowd of people steer you off, I can usually get a couple lobsters, lox cut at the deli , pick out some king crab legs and other frozen seafood and get out of there in 30 minutes.

Happy New Year Everyone
bob

http://www.supremelobster.com/discount-coupon.htm

I just got back from my trip to Supreme. There where perhaps 15 people in the store and no waiting for anything. The alaskan king crab legs are 19.95 /lb , snow crab legs 9.99 and the live lobs where 12.99/lb for the under 2# and I *think* 14.00/lb over 2# . They had some nice looking big cherystone clams for 6 bucks a dozen so i grabbed some of them. f you go be sure to bring in the 10% coupon as it made a 12.00 difference in my total
bob

I've been very happy with lobsters from Dirk's. 2-3 times a year I get out the turkey fryer setup and do lobsters, corn and clams. IIRC, and I may not, last time out 2-lb avg at Dirk's were $13.99.

Supreme sounds an excellent place to check out.

Happy New Year

Enjoy,
Gary

Hi,

Some years ago, Cook's Illustrated had a lobster article. They compared the lobster meat to shell ratio. If the lobsters are hardshell, as opposed to recently molted soft shells, the lobsters in 1.5 pound range had more meat relative to shell than the larger lobsters. You often pay less for the smaller lobsters, because after 2 pounds (or sometimes 1.5 pounds) the price goes up. CI endorsed steaming lobsters over boiling, which I agree totally.

Since the CI article, I have never bought the more expensive lobsters with one exception: I was in NJ visiting my sister. They were selling 3-4 pound lobsters for less than $5 per pound. They were so large, I needed her roasting pan to steam them. It remains one of our more memorable family dinners.

Cathy2 wrote:Hi,

Some years ago, Cook's Illustrated had a lobster article. They compared the lobster meat to shell ratio. If the lobsters are hardshell, as opposed to recently molted soft shells, the lobsters in 1.5 pound range had more meat relative to shell than the larger lobsters. You often pay less for the smaller lobsters, because after 2 pounds (or sometimes 1.5 pounds) the price goes up. CI endorsed steaming lobsters over boiling, which I agree totally.

Since the CI article, I have never bought the more expensive lobsters with one exception: I was in NJ visiting my sister. They were selling 3-4 pound lobsters for less than $5 per pound. They were so large, I needed her roasting pan to steam them. It remains one of our more memorable family dinners.

Alton Brown recently aired a program about lobsters where he echos the same advice. He recommends gently squeezing the lobster's thorax before buying. If it is firm, it's a hardshell. If it gives easily, It's a softshell and should be avoided (if you are looking for max meat).

Hi Steve,

I have never seen a soft shell lobster here or if I did, I didn't recognize it. I have assumed it it a lobster which may be traded locally where lobsters are harvested. I had the impression soft shell are indeed softer than hardshell. I found a link explaining the differences. It's great it is limited to the summer months, so at least you know there is a time period to be aware.

Regards,

The softshells that AB showed were not softshells in the school of softshell crabs, where you can eat the whole thing. The softshell lobsters actually had a hard shell, but they were not filled out with meat. You couldn't tell the difference by looking, you could only tell the difference by giving it a gentle squeeze.

I agree with the soft-shell/lobster meat thing. Soft shell (referred to as "new", as in new shell) lobsters will fill up with water as you cook them, even if you're steaming, because they have not yet grown to fill out their shells. these are often up to 3 bucks less per pound, at least in areas around maine, because no one really wants them, and purveryors often unload them, despite less profit, on unwitting customers, as they know people will always want the hard shell. due to the newness of the meat, the lobster in a softer shell often has sweeter meat, but not noticeable enough to warrant foregoing the better overall old lobsters.
you can either sqeeze the thorax or ask the purveryor, if he is an honest man/woman.
word to the wise, however. if you get a hard shell in the middle of winter, you will likely have to break out the sledgehammer, or some serious crackers (i recommend those made by OXO).
for live lobster delivered from maine, i recommend the Harbor Fish Market, who delivers overnight.