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This Bottle Service Includes A MASSIVE 15 POUND Lobster

Bottle service at the club tends to be a rip off. Spending a quick $2000 only to have two measly bottles of alcohol and some sparklers show up is absolutely shameful. Luckily, Foodbeast is here to take a stand.

At Foodbeast’s upcoming noodles festival, Nood Beach, which takes place on September 1st in Huntington Beach, CA, bottle service is an all-encompassing affair. You can not only get bottles delivered to you and your friends’ table, but also a massive 15lb lobster.

Fif-teen. Just look at how big the claw is.

In case you’re still hungry, it’s served over a bed of luscious noodles, cherry tomatoes, and bok choy, all sauteed in garlic sauce. 

The service doesn’t skimp on the alcohol, either. The default can be Dom Pérignon – two bottles of it on ice – but ultimately, the choice is yours! It all has the same effect anyways, right?

If you’re interested, email for pricing here at lobsterservice@foodbeast.com. Prices range depending on the package you choose. 

So, if you want to eat a 15 pound lobster, see a 15 pound lobster, or just be in the spiritual presence of a 15 pound lobster while you eat at one of the other 20+ noodles vendors, make sure to head out to Nood Beach in a couple weeks.

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Animals Grocery

Costco Has Been Spotted Selling Enormous Lobster Claws In Some Stores

Lobsters are one of the more unique crustaceans we capture and eat on a regular basis. The older they get, the bigger they tend to grow, with some stretching out to some ridiculously massive proportions.

It seems like some Costco stores may have been able find a supplier of these recently, as a few have been spotted carrying the massive claws of these lobsters.

The claws vary in size, but usually weigh somewhere in the range of 2 to 7 pounds. It’s mainly been folks across California reporting on the claws, so for now, that seems to be where they are sold. For example, the above lobster claw photo from Instagrammer @julesfood came from a Costco somewhere near Newport Beach, while the below Instagram photo was geo-tagged in the Oakland, California area.

Users on Reddit have also noted the humongous claws being sold, with posts going back as far as mid-January of 2019.

The biggest lobster claw I’ve ever seen from r/mildlyinteresting

 

Some commenters questioned whether selling the lobsters were illegal. If they’re being packed and shipped from Maine, though, it seems to be okay. In 2011, state legislators passed laws rolling back regulations on lobster processors, allowing them to sell the oversized lobsters. On average, about 1 percent of lobsters shipped in from places like Canada can be oversized, weighing up to 15 pounds. The tail meat is usually converted into lobster products you’d find in grocery stores, but it seems like these claws can make it to places like Costco.

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Animals Restaurants Video

An Entire Lobster Head Is Sticking Out Of This Restaurant’s Lobster Pot Pie

There’s no stronger confirmation that you’re eating meat than having your meal stare you straight in the face.

Such is the case with this Lobster Pot Pie from Castaway, a hilltop steakhouse and brunch destination in Burbank, California. Chef Perry Pollaci’s newest brunch creation comes with a lobster’s head peeking out of the pie crust, letting you know that you’re about to tuck into a decadent crustacean feast.

Like the presentation, Pollaci’s pot pie comes with a few other surprises as well. The pot pie is actually inspired by Thai curry, which is incorporated into the sauce using a curry paste, coconut milk, white wine, green apple, potatoes, and mirepoix. If you manage to make your way past the lobster’s gaze, you’ll also find a second hole in the pie crust nesting a poached egg, waiting for you to bust it open and let its oozy yolk run all over the lobster meat.

Photo: Reach Guinto // Foodbeast

The dish’s appearance may shock and avert those not 100% down with seeing their food looking right back at them. However, it’s definitely a conversation piece for the whole table, and whoever does order it will be rewarded with a luxurious brunch served with a unique Thai twist.

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Restaurants

9 Wild DineLA Dishes We Need To Sink Our Teeth Into

Photo Courtesy of Ma’m Sir

We’re smack in the middle of Los Angeles’ acclaimed restaurant week, and for those of you in Southern California through January 25, a bevy of eateries are participating in dineLA. This is an event where participating restaurants craft an exclusive menu, lunch or dinner, that best represents them — just at a fraction of their regular prices.

For those who participate in dineLA for the adventure, and want to venture away from the more traditional dishes you can find at most restaurants, you’re in luck. We discovered nine innovative dishes that have piqued our interests this season.

Check them out below. As with most cases during dineLA week, reservations are highly recommended.


Cracklin’ Beer Can Chicken

 

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Found at A Frame, this Cracklin’ Chicken combines the moistness that comes from beer can chicken with the rich, bold flavors that can only be found at this Hawaiian Soul Food spot. With a beauty like this, it’s no wonder this chicken item has become one of A Frame’s signature dishes.

Croissant Bread Pudding

 

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Made with dulce de leche and vanilla bean gelato, Art’s Table is serving up this sweet rendition of bread pudding made from croissants as part of their dineLA menu. Croissant Bread Pudding checks off a lot of the boxes for anyone with a sweet tooth.

Ribeye Dry Aged In An Environmental Chamber

 

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A dry-aged steak is an experience that beef lover should have once in their life. APL Restaurant is serving a ribeye that’s been dry-aged in the restaurant’s famous 1,000 square foot chamber. Man, imagine the flavor waiting to be unlocked within that steak.

Duck Confit Poutine

 

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The duck confit fries from Belcampo are one of the best fries I’ve had the privilege of trying in Southern California. Belcampo takes them to a new level by throwing in crispy duck leg confit, duck gravy, and white cheddar.

Lobster Tacos

 

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Fans of hard shell tacos can find Blue Plate Oysterette’s Lobster tacos stuffed with Maine lobster, shredded lettuce, jalapeños, and drizzles of a “cheesie” sauce and truffle oil. A huge departure from the hard shell tacos I enjoyed in college, but a welcome one.

Lobster Pizza

 

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There was a time when throwing lobster on a pizza was unheard of, but Cattle and Claw’s took their shot and it looks delicious. This may be the first pizza I wouldn’t dunk in ranch dressing.

Butter Lobster Ramen

 

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The key to a solid bowl of ramen is a rich broth, and Hinoki + The Bird’s Lobster Ramen does not shy away from that. This decadent dish features butter poached lobster swimming in a seafood broth and hand-made ramen noodles.

Longanisa Burger

 

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I haven’t been a fan of longanisa sausage for long, but since trying it, the Filipino ingredient has become too delicious to quit. Ma’am Sir’s Longanisa Burger serves up an entire patty filled with those juicy Filipino flavors. Wonder if I can request a double patty here?

Big Mohawk

 

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Fans of the Impossible Burger will want to check out Mohawk Bend’s Big Mohawk, a meatless play on McDonald’s prolific Big Mac Sandwich. It features two vegan Impossible Meat burger patties, shredded lettuce, vegan American cheese, pickles, onions, and special sauce on a sesame seed bun.

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Restaurants Video

Massive $900 Seafood Boat Will Ferry You To Shellfish Paradise

As busy as me and my high school friends get, we try to find at least one day out of the year to sit down together to a bountiful meal and catch up on our lives. Well, it appears Seattle’s Crawfish King can accommodate just that with enough shellfish to keep a group of old friends from falling out of touch.

The seafood bar and restaurant is the home of an entree they call the Royal Feast. So what makes this feast so royal? Crawfish King’s platter lives up to its name by boasting a massive cornucopia of seafood delights all crammed into a miniature wooden ship.

Photo: Ricky Zollinger

Here’s what you’ll find onboard:

Appetizers

  • 2 dozen raw oysters
  • 2 orders of Cajun fries
  • 2 orders of Cajun wings
  • 18 pieces of grilled shrimp
  • 8 grilled lobster tails
  • 8 grilled King Crab

Main Boat

  • 2 pounds of crawfish
  • 2 pounds of black mussels
  • 2 pounds of green mussels
  • 2 pounds of clams
  • 2 pounds of shrimp
  • 2 pounds of headless shrimp
  • 2 pounds of King Crab legs
  • 2 pounds of Snow Crab legs
  • 2 pounds of jumbo prawns
  • 2 pounds of spotted prawns
  • 2 whole Dungeness crabs
  • 2 whole lobster
  • 2 pounds of lobster tails
  • 2 pounds of Dungeness crab legs
  • 16 pieces of corn
  • 16 potatoes
  • 2 pounds of Okra
  • 2 pounds of mixed vegetables
  • 4 pieces of andouille sausage
  • 4 hot links
  • 4 Louisiana spicy links
  • 40 lil smokies

Dessert

  • 8 macaron ice creams

I feel like I need to switch over to stretchy pants just reading through that list. It’s a good sign.

Those in the Seattle area looking to brave this massive vessel can order it for $900. It feeds approximately 16 people, but since it’s such a large order the restaurant requires about 24 hours notice beforehand.

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Animals Health Opinion Restaurants

Health Department That Claims Getting Lobsters High Is Illegal Needs To Relax

A Maine restaurant made recent headlines with their new approach to humanely slaughtering lobsters. They found out that giving them a hit of marijuana sedated the crustaceans, making them tamer and potentially less sensitive to pain. The restaurant had received positive feedback and even made their own tank so that customers could request for the seemingly more humane option.

Maine’s health department, however, had other ideas, reports the New York Times. They sent a letter to the restaurant owner claiming that the practice was illegal, and said that they considered the lobsters to be “adulterated” in a statement to the Times.

Photo: Jan Beckendorf // Flickr CC 4.0

Whoever in Maine’s health department sent that letter generated a cloud of controversy and confusion the instant they got on their soapbox. They appear to have misinterpreted what it means to be an “adulterated” food, and in doing so opened up a can of worms in regards to the restaurant’s practices.

When it comes to the word “adulterated,” the official definition from the Food and Drug Administration (FDA) is almost a full page. The key part of it, though, reads as follows:

“A food shall be deemed to be adulterated… If it bears or contains any poisonous or deleterious substance which may render it injurious to health; but in case the substance is not an added substance such food shall not be considered adulterated under this clause if the quantity of such substance in such food does not ordinarily render it injurious to health.”

Could THC or other marijuana compounds be considered deleterious? Sure. But is it health-threatening? No, especially when you consider that steaming the lobsters gets rid of the trace amounts they may have ingested while the restaurant hot-boxed them. Ergo, since we aren’t getting any marijuana elements from the lobsters, they shouldn’t be considered adulterated under federal regulations.

In fact, under Maine’s own definition, the lobsters aren’t adulterated. The state government’s understanding of that word is a little less refined, as they claim it to mean “made impure or inferior by adding extraneous ingredients.” However, the hit of marijuana the lobsters are getting isn’t changing them in any way, just calming them down. Not sure how that could make it “impure” or “inferior.”

It’s hard to say exactly what Maine’s health department considers to be “adulterating” the lobster as well. They don’t make that clear in their statement, which says that they “would treat food served to consumers at licensed eating places and affected by marijuana, as has been described with this establishment, as adulterated and therefore illegal.”

But what is it about the marijuana that makes it such a bad thing? If it’s the THC and CBD, there’s always the possibility that the letter had political motivations, especially given that the state’s executive branch attempted to veto legalization in the state. But if the smoke is a concern, then grilling and smoking would also technically be “adulterating” the lobster, which doesn’t make sense.

Regardless of the department’s view, state regulators are mulling over the restaurant’s practice to see if they can continue to sedate the lobsters with marijuana. The restaurant, on their part, has submitted tons of test data to prove the lobsters don’t absorb THC as proof that their treatments don’t adulterate by any standard.

Hopefully, Maine’s government can figure out this clear misinterpretation and allow a novel method of humanely killing lobsters to proceed forward.

Categories
Animals Restaurants Toasty

Restaurant’s Humane Way To Kill Lobsters Is To Get Them High On Marijuana

With animal cruelty awareness on the rise, those who enjoy lobster have been looking for more “humane” ways to kill them than just dropping them in a pot of boiling water.

Electrocution and freezing have been brought up in the past, but one restaurant has a different approach to slaughtering their crustaceans: they get them high first.

Photo: Jan Beckendorf // Flickr CC 4.0

According to the Mount Desert Islander, Charlotte’s Legendary Lobster Pound in Southwest Harbor, Maine, is utilizing cannabis to calm the lobsters before steaming them alive.

Owner Charlotte Gill is a licensed picker and caregiver, so she’s growing her own cannabis and is allowed to pick and sell the lobster meat she cooks after the THC-aided slaughter.

Gill tested her humane technique out on a single lobster first, placing it in a special tank that was “hot boxed,” by blowing marijuana smoke inside. Apparently, the THC got through the water and into the lobster’s bloodstream, causing it to remain calm.

This behavior continued for the next couple of weeks, as it displayed no aggression toward other lobsters in the tank. It was then eventually released into the wild.

As a result, Gill has set up a separate tank where she can get lobsters high in order to sedate them prior to their deaths.

This technique will be only done upon customer request, and for those wondering if these THC-infused lobsters will get you feeling some type of way, that won’t be the case. The heat from the cooking process destroys any residual traces of the psychoactive, meaning there’s no carryover effect to the consumer.

When it comes to taste, Gill claims that her lobsters die happier and produce a better tasting meat as a result.

“The difference it makes within the meat itself is unbelievable,” she said.

Gill’s work could be instrumental in helping develop new animal slaughter techniques that involve marijuana, and it’ll be interesting to see if other restaurants attempt to follow suit.