The Gun Counter

I was watching the end of the NASCAR race at the New Hampshire Motor Speedway a couple of days ago, when I watched as the winner, Jimmie Johnson was presented with a HUGE lobster as the press looked on. Later, I discovered the lobster weighed in at 26 LBS!!


Jimmie Johnson (right) is presented with a large lobster by New Hampshire Motor Speedway Executive Vice President Jerry Gappens after winning the LENOX Industrial Tools 301 at New Hampshire Motor Speedway on Sunday in Loudon, N.H. (Jerry Markland, Getty Images for NASCAR / June 27, 2010)

Well, it turns out that the motor speedway has apparently begun a tradition of presenting such huge lobsters to the winners of that race, and have presented the last three winners of that race with a lobster weighing over 25 lbs each!



Now if some of the other races decided to start doing the same thing for the winners of those races, I might be inclined to take up racing!! After all, there's all those pretty women, fast cars, booze, and now LOBSTER!!! Hell, the next thing you know, they'll be including guided hunting trips to bag your own monster rack (intentionally vague )!!

Go ahead and try to smuggle one of THOSE out of the store inside your pants (which has actually happened before!!

25#? Bleh... they normally start to get tough and rubbery after 5#. They may look impressive, but I'll take a nice 3-4 pounder any day.

A 25# lobster is OLD and LEATHERY!

That lobster is at least a hundred years old. Be a shame to eat it, It don't taste any better than a young lobster - it's better put to use making new lobsters, passing on those good survival genes.

Something I saw on Colameco's food show - did you know the Palm Restaurants buy something like 75% of the 6lb and up lobsters sold in the US?


HTRN

HTRN wrote:Something I saw on Colameco's food show - did you know the Palm Restaurants buy something like 75% of the 6lb and up lobsters sold in the US?

WOW!! Thanks for the info HTRN!! We have one of those restaurants here in San Diego, so I can take my mom to dinner there 'cause she LOVES lobster!!

615 J Street
San Diego, CA 92101
619.702.6500

Serving Dinner Nightly
4:00 p.m. - 10:00 p.m. (Monday - Thursday)
4:00 p.m. - 11:00 p.m. (Friday - Saturday)
4:00 p.m. - 10:00 p.m. (Sunday)
Bar/Lounge Opens Daily at 4:00 p.m.

Valet Parking
Private Dining Rooms Available

Reservations Recommended

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The Palm San Diego is located at 615 J St., the southeast corner of Sixth Avenue and J Street at the heart of Downtown San Diego's vibrant Ballpark and Entertainment District and steps away from the famed Gaslamp Quarter National Historic District.

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Looks to be an excellent find!!

Drool, drool..............

The Palm, the original location(837 2nd Avenue), has been around a long, long time(since 1926). Good place to get a steak, pasta(it was originally almost entirely Italian menu - The name is derived from Palma the region in Italy from where the owners came from, and the County Clerk misheard them when they registered the business name) and obviously Lobster. The original is supposed to very, very good, but I've heard complaints about the level of noise and that it's crowded. Many prefer the Palm too, across the street.

I can't speak for the rest of them though.


HTRN

HTRN wrote:That lobster is at least a hundred years old. Be a shame to eat it, It don't taste any better than a young lobster - it's better put to use making new lobsters, passing on those good survival genes.

Something I saw on Colameco's food show - did you know the Palm Restaurants buy something like 75% of the 6lb and up lobsters sold in the US?


HTRN

Seriously, breeding stock right there. Any aquarium would be proud to have it as a part of their exhibits too. In all honesty, I don't find lobster all that appealing anyway. I find it tough, knotty and bland. I would much prefer a traditional South Louisiana crawfish boil.

Mike, you mean cowboy gear and grandfather clocks aren't cool enough prizes?

Fresh water prawns. You can grow them your self from 60 day juveniles. Stocking up to 20K per acre(beware of too high a density - they get cannibalistic if crowded, also lower densities generally mean bigger prawns).

You can get a 50x 100 liner, which should make a pond at least 30x80(good for around a thousand of them). Don't go too deep, you don't have to. Get an aerator, a floating pool thermometer(They don't like temps below 70, or above around 85F, IIRC). Build a filter using a Rubbermaid stock tank. Get a cheap directional deer feeder and fill with catfish feed. Once you got the hardware in place, you basically ignore it until their done growing(120-150 days). I would also add netting over the pond, and a Scarecrow sprinkler as well.


HTRN

Lokidude wrote:Mike, you mean cowboy gear and grandfather clocks aren't cool enough prizes?

Yeah, but they don't look as good on TV when you hand them to a race car driver.

+1 on puting the big lobster back to breed litle lobsters. The smaller ones taste better, anyway.

If I lived somewhere warm enough, I'd try prawn farming. I was on a prawn farm in New Zealand, where they used volcanic heat to keep the water warm. You could catch your own, and have them cooked in the farm's restaurant. Delicious.