Price of lobsters...
 

Quite frequently I can get lobster at my favorite seafood market in San Francisco for less than what I pay in the Lakes Region. WHY?

Right now the price here, in SF, is $11.99#

What prices have you seen recently?

In June they were around $14.99 at Hanafords, I think.

5.99 per pound at Market Basket in Rochester is the cheapest I've seen.

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We got them at Hannaford last weekend. They were 7.99lb for 1.25lb and 11.99lb for 1.75lbs

funny july 4th week lobsters showed $11.99 a lb in shaws, last weekend I saw $7.99 a lb

They were holiday lobsters!:D

Sanders Lobsters
 

Time to get with your neighbors and take their order. Then a quick road trip to Sanders Lobsters in Portsmouth NH not that far. Prices start at $6.99 for soft shell chix and go up from there. Fresh Fresh fresh the best. Its worth the trip and maybe they will give you a deal on a large group buy.
Check them out.

$5.99 per pound at Market Basket. Soft Shell Lobsters!



.

Maine is having a record year with the lobster harvest but exports to China have more gone through the roof this year.
They consider it a great delicacy and are paying up to $100 lb and that is affecting prices locally.

$12.99 for hardshells at Sal's in Moulton Farms. I learned last year why to avoid soft shell lobsters. As they grow they shed their shells, as we all know. Well the soft shells have just molted and not yet grown into their new homes. You need twice as many than hard shells for the amount of edible meat! (Your mileage may vary LOL)

Tides seafood on rt 11 past Market Basket on left behind Mobile station
Look for pin cadillac.
Very fresh seafood and fairly priced.

Yesterday Newicks had Chix for $5.59/lb

Ever had a baked stuffed?
 

Baked Stuffed Lobster

Total Time:
1 hr 10 min
Prep:
35 min
Inactive:
10 min
Cook:
25 min

Yield:
1 serving

Level:
Easy

Total Time:
1 hr 10 min
Prep:
35 min
Inactive:
10 min
Cook:
25 min

------------------------------------------------------------------------

Ingredients

1 (1 to 1 1/4 pound) lobster
*
Seafood Stuffing, recipe follows
*
1 ounce fresh crabmeat
*
1 to 2 tablespoons lemon juice

* Seafood Stuffing:
*
1 tablespoon butter
*
3 ounces chopped haddock
*
2 scallops, quartered
*
6 to 8 whole Maine shrimp
*
1 ounce lobster meat
*
1 cup crackers, crumbled (recommended: Ritz)
*
Lemon juice, for seasoning
*
White wine, for seasoning
*
Salt and freshly ground black pepper, for seasoning
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Directions

*

Preheat the oven to 450 degrees F.

*

Place a little water in a large pot and bring to a boil.

*

Cut open the lobster by inserting your knife just underneath the
head and the cutting down, splitting the belly (body and tail).
Remove the "inners" (heart, guts, etc., but not meat). Steam the
lobster for 7 to 10 minutes and then remove from the pot.

*

Stuff the Seafood Stuffing in the
lobster's opening and top with the crabmeat.

*

Place the stuffed lobster, belly-side-up in a roasting pan. Add the
lemon juice and a little water to the bottom of the pan to keep the
lobster moist while cooking. Bake for 7 to 10 minutes, or just until the
claws begin to split. Do not allow the lobster to dry out.

*

Seafood Stuffing:

*

In a medium saucepan over
medium heat, melt butter and
then add all the seafood and saute until tender, about 3 to 5
minutes. Remove from heat and allow to cool.

*

Mix in the crackers, and add lemon juice, wine and salt
and pepper, to taste.

$12.75 for hard shells at the Lobster Connection in Belmont. Picked up some 3-4 pounders yesterday, they were packed with meat and had to break the claws with a hammer.
Got a few soft shells at Hannaford a week or so ago for $6.99, could tear them apart without any "tools" and the claws had barely a sliver of meat in them.
By comparison, the hard shells seemed like a bargain....they were delicious, sweet and tender.
I bring a large pot about 1/4 full of water to a boil, put the lobsters in. When the water comes back to a boil I set the timer for 14 minutes and they are perfect. ( this is for the 3-4 pounders, the chicks are timed at 8 minutes.)

Microwaved bugs...
 

The San Francisco Chronicle did a cooking comparison for lobster...Boil, steam and MICROWAVE, Microwave won. Cooks in it's own juice. I've have tried this several times...A definite winner! Problem? Unless you have more than one oven, you can only cook one at a time. Don't try to double the time and stick two in there. IT DOES NOT WORK! I tried and failed.

http://www.sfgate.com/food/article/L...he-2508166.php