Jonathan Stramaglia
👤 SpeakerAppearances Over Time
Podcast Appearances
They're graded as a six to eight pounder.
We can get like an eight to ten pounder.
Yeah.
You got to have two hands for those boys.
Um, people say that because if you're cooking them, it's harder to cook.
Yeah.
Right.
Because it's just so large and you got to cook the middle, the same as the outside.
But if you give it to a good restaurant with a great chef, they're going to do these fine.
I mean, one of the most famous is Chef Barry.
Yeah.
Barry Steakhouse.
Shout out them.
We've known them forever.
Great customer and great relationship.
They, uh, they use that big lobster for, uh, the lobster flambé.
Oh, really?
Yeah.
They use like a four or five pounder.
Yeah.