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20-lbs Live Maine Lobsters EXPIRED

$155
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lobster207.com offers 20-lbs Live Maine Lobsters for $155. Shipping is free. Thanks nickyeah

Note, at the time of this post the earliest delivery is in August.
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Edited June 12, 2020 at 07:28 PM by
I just bought this deal, and I think the price/lb is awesome (I meant I live in OK, so I dont know how much yall east coasters are considering cheap lol). The downside is that the earliest free shipping date I can get is July 22. What the hell, I still got it, and my wife's birthday is July 23rd lol.

here is the link for buy 10lbs get 10lbs for free.
Approximately 20+ lbs (Live lobster 1.24-1.48 lbs.) Live Maine lobster is hand-caught off the coast of Maine. comes down to $7.75/lb
https://lobster207.com/product/bu...-day-sale/

there is another option you can buy 5 lobsters and get 5 for free, and they appear to be a bit smaller (1-1.23 lbs). price coms down to around $9/lb
https://lobster207.com/product/bu...et-5-free/
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#61
Quote from iDeal1st
:
OK. I'm not trying to pick on you, but the more I read your posts, the more apparent that you don't know what you are talking about. The other poster isn't kidding. It's true that the brain is the best part. This is true for crabs and certain shrimps as well. They are often used for soup because they are very rich in taste/flavor.
You can feel free to pick away and I was moderately interested by asking and also kind of grossed out, but not enough to google it. I grew up in a household that threw those parts out / washed them down the drain. But, we grew up on a mix of regular + shorties by the bundle right off the ocean. For free and usually way more than we could eat and they were shared out with friends and neighbors.

I know that people eat cow brains, testicles (or other four legged cow like animals..), and all types of exotic items. I have even heard of some eating the lungs of the crab from my days of catching them in bulk and chucking them. I eat liver, hearts, etc and understand the potential value of them.

At the end of the day, our eating habits / taboo's come from our families and communities.
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#62
Quote from ProfessorChaos
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Do they taste good in a clambake? https://static.slickdealscdn.com/ima...questioned.gif
depending on what you do to them it either tastes like tuna or chicken.
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#63
Honestly this is not a bad deal if you live outside New England. Lobster around CT are hovering between 4.99 - 5.99 per lb. Boston area, is about the same...Maine is obviously the cheapest constantly, seen as low as 3.50 per Lb (in the non-tourist areas)... New York chinatown in Manhattan or Flushing is about 4.99-5.50 per lb live.

Considering the Price includes shipping, I would say this is a deal....

Few Helpful facts below:
1.) Lobster less than 1.25 lbs are usually chick (young) lobster which have very little meat.
2.) Chick lobsters at 1-1.25 lbs are usually soft-shell lobster (you get more shell than meat)
3.) Best (sweetest tasting) lobster are between 1.5-2.5 lbs
4.) Lobsters over 5 lbs are old lobster, Meat is quite tougher...But awesome in pictures
5.) Try to avoid lobsters caught in End of June to Late August (August is the worst month)....This is when lobster molt and most will be soft-shell lobsters (you get more shell than meat)
6.) Female lobsters have roe, Lobster eggs (which my mother loves) is most people are indifferent to.
7.)Both male and female lobsters have Tomalley in the head section...Its a fatty substance that's like a lobsters pancreas and liver....It collects the toxins, Pollution like PCBs, and poison like red-tide....Some people like it, but most find it bitter tasting. (Most either like it or hate it)
8.) Common methods of killing a lobster are:
-Knife between the eyes, splitting the head in half (pretty fast kill)
-Put in freezer for 10 minutes and then directly in boiling water (seen as humane....a.k.a. kill them in a coma)
-Rip it apart alive and move on....(basically how every Chinese or Japanese person cooks/ does it)....If you eaten high-class Sashimi, this is how they do it...same for urchin, blowfish, squid, jellyfish, shrimp....All cut-up live.
9.) Like lots of living creatures, lobsters can still move after being killed...Nerve reflex.
10.) I say about 1 in 10 "scream" when being boiled...Lobsters don't have vocal cord, so its not actual screaming... just use a pot lid. (helpful hint, always use a pot bigger than you think you will need)
11.) Ways to eat
-Boil or steam whole, sometimes with clams and corn for a "seafood/clam bake" Served with butter.
-Boiled whole, Broken down for meat, chilled for seafood salad or lobster rolls
-Broken in pieces, Boiled, de-shelled, used for lobster bisque (keep the water to make the bisque)
-Cut into sections, Par-boil, stir-fry with corn oil, scallions, garlic, ginger, chicken broth, salt, corn starch slurry to make traditional chinese-style.
-Cut into sections, Par-boil, stir-fry with corn oil, garlic, ginger juice, chicken broth, salt, corn starch slurry, 1 egg white, white pepper, chinese cooking wine to make
Chinese/american takeout lobster w/ lobster sauce.
-Par Boil, Cut in Half, seasoned with butter and old-bay, grilled over open flame.
12.) Dead lobsters should not be eaten, unless it was a lobster that was flash-frozen and thus that's why it's dead.
13.) Maine lobsters and Canadian lobsters are the same species...In fact due to over-fishing, and the fact that most lobster like colder waters of the north, most lobsters are Canadian by birth.
14.) Maine lobsters are the best tasting and most meat of all the lobster species. (there are multiple kinds of spiney, rock, and Langostino) Most and easiest to get meat is in the Tail and claws; Knuckles, and body has good but hard to get meat; Legs and tail fins are good to suck on and do have small bits of meat.
15.) Do NOT follow Julia child's recommendation on how to cook lobsters...It will be a over-cooked piece of leather.

Fun fact: Lobsters were once seen as unfit for human consumption, and given to prisoners in Boston during colonial era.
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#64
Quote from foxfai
:
Locally in MA we just had a bunch @ $4.99 /lb. Those are hardshell too. Not sure about these.

As I heard, there are 28 billion pounds of lobster they can't export at this moment.
where do you went to? saw some $10/lb last time
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#65
$5 to $6 per pound is fairly common in New England, most markets will steam them for free too.
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#66
Lobster garlic noodles ftw
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#67
Quote from ChristianA33
:
are these challenging to cook?
can you boil water? if so, boiul big pot, toss em in
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#68
Quote from egenesis
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Lost to kidney failure. It's rough.
sounds like the perfect time for lobster and butter
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#69
I just tried to order and the earliest delivery date is JUly 29. Is that because it's noot lobster season yet or because of the SD effect?
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#70
Quote from luo2010
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where do you went to? saw some $10/lb last time
On sale at Market Basket, tomorrow is their last day.
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#71
Quote from luo2010
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where do you went to? saw some $10/lb last time
Try Market Basket. They even steam them for you Wink no screaming lobster or lobsters nightmare
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#72
Quote from ChristianA33
:
are these challenging to cook?
I figured out a good and easy recipe recently if you have an air fryer.

- Cut open the lobster from the tail and two hands
- Put chili sesame oil
- Put Costco seafood seasoning
- Give it a good mix
- Put in the Air Fryer for 20 mins at 385 degrees
- Tastes just like Angry Crab but this will be at quarter the price Smilie
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#73
How are these as pets? Should be ok in a 125 gallon right?
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#74
Quote from duijver
:
I mean i've thrown hundreds of Lobsters in a boiling pot of water throughout my life... some do scream.

The more humane way, assuming that you ignore the fact that you are eating something alive, is to kill it before throwing it in the water.

This is normally a big chef knife through the head/brain. That part is not something that you will eat anyway.
the heads are great to make lobster bisque!!
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#75
Quote from zengzheng123
:
It's been $5.5/lbs here in NYC recently. This is not a bad deal for west coast people considering shipping is free.
Where the hell are you getting lobsters for $5.50 in NYC? I'm down for some.
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