Current President, Bob Cooper.
Riverside at The Sunset Ballroom at Jack Baker's
Lobster Shanty, Point Pleasant Beach.
j e r s e y
s h o r e
•
s p r i n g
2 0 1 3
Jack Baker (right) and friend, Net Lane (left), sometime in the
1960s. Says Baker of the early years, "the only thing I sold was
what I caught."
A
blue and green hued six-pound lobster
is waving its thick yellow claws in the
air as it's proudly held aloft by a man named
Livingston. Six enormous bubbling turquoise
tubs in this giant refrigerated room currently
hold about 1,600 lobsters. But it is winter. In
the summer, the tubs contain about 5,000
pounds of lobster, explains Livingston. As
an employee of Point Pleasant-based Chefs
International, the managing company of ten
restaurants including the iconic Jack Baker's
Lobster Shanty and the Wharfside in Point
Pleasant Beach, Livingston is the "lobster
manager." And it's no small job. Year-round
two fishing boats come into the dock just
off the Wharfside filled with a daily haul of
lobster and scallops caught right off the New
Jersey coast. To give some perspective, the
Wharfside and Lobster Shanty alone will go
through about 30,000 pounds of lobster in a
summer, says Jeff, the director of purchasing.
continued on page 38
37
