Wheres the BEST Lobster in Town?

[jbroadglide]

Where is the Capitol Grille?

[I-10east]

^^^St John's Town Center.

[mtraininjax]

Capitol Grille is a chain, go to Orsay. Best food in Jacksonville!

[Brian Siebenschuh]

I'm not going to disagree with mtraininjax :-)

While we don't serve a traditional steamed lobster with drawn butter at Orsay, we do always have a lobster dish on the menu.  The current iteration is a one pounder, steamed & shelled then lightly broiled with butter and shallots, served with risotto that we finish with a touch of lobster roe.  We make a stock out of the shells with some brandy and tomato, then reduce all that with some veal glace and a little cream to make a sauce.

That being said, I'll take the challenge for serving the best plain old lobster in town - we get fresh fish delivered daily, so feel free to email me, give me a couple days notice, and let me know how crazy you want to get - line up some friends for dinner, I'll track you down a ten pound monster :-)

[jbroadglide]

 
Brian, a ten pounder!!??? That old grandaddy lobster will be so tough. Give me a couple of young 2 pounders and thats more like it.
Seriously I will have to give Orsay a try sometime soon. I have had a hankering for a big lobster dinner and I need to give myself that treat.

I'll be in touch.

[Brian Siebenschuh]

I'll admit I've never cooked or eaten a huge lobster (like over 3 pounds); contradictory opinions abound, indicating that the larger ones do tend to be tougher, or - depending on who you listen to - that size doesn't matter after all...

Anybody have a first hand huge lobster experience to share?  If so, how was the monster cooked, for how long, where did you have it, etc?

I think I may have to bring a couple in just to see.  It'll either be a staff meal of mac n' cheese with tough old lobster meat, or a phenomenal special...

[jbroadglide]

I have an online friend in Maine. I'll ask her.

[jbroadglide]

Here ya go Brian
From my friend in Maine who certainly knows a thing or two about lob-stuh!

I think the bigger the lobster, the more dry and grainy the meat is...not necessarily tougher, per se.  If they're cooked too long, the meat will get rubbery, even a 1 pounder.  Many people don't cook lobsters properly, and most would cook a 5 pounder way too long; hence, it would be rubbery and tough.

Also, the bigger the lobster, the less sweet they are.  Many commercial fishermen sell the big ones in their catch to chowder and canning vendors.  The really huge ones...say over 12lbs. sometimes go to contests sponsored by restaurants.  I remember about 25 years ago, a 30 pounder went to a restaurant and they had it as a prize in a contest.  The winner, a dentist, took the lobster and instead of eating it, set him free...they estimated the lobster was over 100 years old...good for the dentist!!

[undergroundgourmet]

Ala Carte in Jacksonville beach has an awesome lobster roll. I paid $17.95 for the last one I had with no sides. Pure joy! Their menu is all New England style lobster and clams. Its the best I can do when I am not in NYC and able to eat at the Pearl.

http://www.alacarte-jax.com/aboutus.html

[02roadking]

Wow, the lobstah roll there looks amazing

[02roadking]

Well, I just rode out to the beach and the lobster roll is amazing. Pricey for a lunch, but still a great find. Great people too.

[Jaxson]

Holy smokes!  mtraininjax and I agree on something : ) I have never been to Orsay before, but I enjoy supporting our local establishments...