LuLu's Shrimp & Lobster

LuLu's Shrimp & Lobster LuLu's Shrimp & Lobster restaurant in Buffalo serves the Freshest Seafood this side of New York, certainly. We serve a lot more than just shrimp & lobster!

The LuLu Lobster Company get all its fresh seafood directly from the processors on the North Atlantic Coast. The only way individuals get fresher products is to catch it themselves. Our live lobster holding system maybe the largest located in New York State outside of NYC and Long Island. Although fresh seafood is out reputation, our steaks and BBQ ribs have a dedicated following. All soups, salads, dressing, bread, and side dishes are unique to Lulu Lobster Company and prepared in house.

The most common way of killing a lobster is by placing it live in boiling water, sometimes after having been placed in a...
08/03/2015

The most common way of killing a lobster is by placing it live in boiling water, sometimes after having been placed in a freezer for a period of time.

One seafood guide notes that an eight-dollar lobster dinner at a restaurant overlooking fishing piers in Maine is consis...
08/03/2015

One seafood guide notes that an eight-dollar lobster dinner at a restaurant overlooking fishing piers in Maine is consistently delicious, while "the eighty-dollar lobster in a three-star Paris restaurant is apt to be as much about presentation as flavor"

Meanwhile, old-shell lobsters, which have not shed since the previous season and have a coarser flavour, can be air-ship...
08/03/2015

Meanwhile, old-shell lobsters, which have not shed since the previous season and have a coarser flavour, can be air-shipped anywhere in the world and arrive alive, making them the most-expensive.

Hard-shell lobsters with firm shells, but with less sweet meat, can survive shipping to Boston, New York and even Los An...
08/01/2015

Hard-shell lobsters with firm shells, but with less sweet meat, can survive shipping to Boston, New York and even Los Angeles, so they command a higher price than new-shell lobsters.

However, the lobsters are so delicate that even transport to Boston almost kills them, making the market for new-shell l...
08/01/2015

However, the lobsters are so delicate that even transport to Boston almost kills them, making the market for new-shell lobsters strictly local to the fishing towns where they are offloaded.

New-shell lobsters have paper-thin shells and a worse meat-to-shell ratio, but the meat is very sweet.
08/01/2015

New-shell lobsters have paper-thin shells and a worse meat-to-shell ratio, but the meat is very sweet.

07/24/2015

Caught lobsters are graded as new-shell, hard-shell or old-shell, and because lobsters which have recently shed their shells are the most delicate, there is an inverse relationship between the price of American lobster and its flavour.

07/24/2015

American lobster was initially deemed worthy only of being used as fertilizer or fish bait, and it was not until well into the twentieth century that it was viewed as more than a low-priced canned staple food.

07/24/2015

Lobster was also commonly served in prisons, much to the displeasure of inmates.

Prior to this time, lobster was considered a mark of poverty or as a food for indentured servants or lower members of so...
07/23/2015

Prior to this time, lobster was considered a mark of poverty or as a food for indentured servants or lower members of society in Maine, Massachusetts, and the Canadian Maritimes, and servants specified in employment agreements that they would not eat lobster more than twice per week.

In North America, the American lobster did not achieve popularity until the mid-19th century, when New Yorkers and Bosto...
07/23/2015

In North America, the American lobster did not achieve popularity until the mid-19th century, when New Yorkers and Bostonians developed a taste for it, and commercial lobster fisheries only flourished after the development of the lobster smack,[30] a custom-made boat with open holding wells on the deck to keep the lobsters alive during transport.

When a lobster is cooked, its shell's colour will change from blue to orange. This is because the heat from cooking brea...
07/23/2015

When a lobster is cooked, its shell's colour will change from blue to orange. This is because the heat from cooking breaks down a protein called crustacyanin, which suppresses the orange hue of the chemical astaxanthin, which is also found in the shell.

Address

Buffalo, NY
14027

Opening Hours

Monday 12pm - 11:30pm
Tuesday 12pm - 11:30pm
Wednesday 12pm - 11:30pm
Thursday 12pm - 11:30pm
Friday 12pm - 11:30pm
Saturday 12pm - 11:30pm
Sunday 12pm - 11:30pm

Telephone

+17168732183

Website

Alerts

Be the first to know and let us send you an email when LuLu's Shrimp & Lobster posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category