Lobster sale: $5.99/lb at Hannaford, Price Chopper

lobsterSummertime’s lobster glut is beginning, and fans of the crustacean can enjoy it at sharply lower prices. Both Hannaford and Price Chopper are charging $5.99 per pound for lobsters in the 1.25-pound range — at least $4 or even $5 less per pound than recent highs; at Hannaford, it’s $5.99/lb for up to 1.5 pounds, $6.99/lb for larger lobsters. The sale is in effect through the end of the week at all Hannaford and Price Chopper locations that regularly stock live lobsters.

Cousin’s Fish market in Albany is charging $6.75/lb for up to 1.25 pounds, $7.49/lb for 1.5-pounders and $7.99/lb for lobsters that weigh more than 1.75 pounds.

Steve Barnes

9 Responses

  1. ManAboutTown says:

    Lobsters $4.99/lb (with $15.00 other purchase) at Shoprite through Saturday June 20 at Shoprite

  2. Lola says:

    Can someone enlighten me to how to keep lobster?

    I want to cook up 3 lobsters on Sunday, but it would be easier to purchase them Saturday – Should they stay in the fridge, the freezer, or do I need to build a pond in my backyard for the weekend?

  3. Steve Barnes, senior writer says:

    Steve responds:

    Your lobsters will be fine refrigerated overnight. The Boston chef Jasper White, in his book “Lobster at Home,” recommends wrapping each lobster loosely in a sheet of damp but not wet newspaper. Put in the coldest part of your fridge, usually the bottom shelf at the back. They’ll be fine overnight. Do not freeze and do not put in a pond or a full bathtub — fresh water will kill them.

  4. Radiofanatic says:

    how do I cook them?

  5. Steve Barnes, senior writer says:

    Steve responds:

    Most supermarkets that carry live lobsters will also steam them for you for free. But it’s kindergarten-simple to do at home: Bring big pot of water to a boil. Kill lobster by putting tip of chef’s knife through top of its head, just behind eyes. Drop lobster(s) into boiling water for 8-9 minutes if small, 10-11 if larger. To butter-poach: leave in boiling water for only 5 minutes and remove to ice bath to stop cooking; it is not yet fully cooked. When cool, remove all meat. Whisk a stick of butter, one tablespoon at a time, into a 1/4 cup of simmering water, to form am emulsion, then lower heat a little; the beurre monte should be well below boiling. Add lobster meat to butter and poach a few minutes until done.

  6. Jerry Erchak says:

    Let it be known that you needn’t kill it before dropping it in the water. This knife-in-the-neck business has gained currency only recently in our increasingly squeamish culture!

  7. KimBERLY says:

    I got one yesterday at H’ford, and read up online, found that 8 minutes was perfect, the lobster was 1.3lbs. I also read that the infamous ‘screaming’ is actually just steam escaping from the shell in small cracks, so I second Jerry’s statement.
    I kept mine in the fridge for the afternoon, covered with my wet Sham WOW, that stupid thing does have a good use after all.

  8. bud says:

    Can lobster be cooked an than frozen to keep?