Jersey Shore Magazine

j e r s e y s h o r e • F A L L / H O L I D A Y 2 0 1 7 9 Jill Ocone Point Lobster Company - From Sea To Store Jill Ocone B efore opening his first Point Pleasant Beach storefront in 1981, Jack Godwin sold lobster tails and claws out of the trunk of his car, while his son, John, delivered lobsters on his bike. These days, John is at the helm of Point Lobster Company, where retail and wholesale customers go for some of the freshest seafood at the Jersey Shore. they are housed in an impressive room of tanks that can hold thou- sands of lobsters at a time. In just a few days or hours, the crustaceans are delivered to restaurants and other retailers or sold directly to customers in the fish market. While the tagline of Point Lobster Company is, "Lobsters are our Maine attraction," there's a lot more than lobsters available in the retail market. Godwin says that Point Lobster's Jill Ocone Point Lobster Company's lobster roll has been a customer favorite for over ten years and won the Yelp award for "12th Best Lobster Roll in the United States." Besides lobsters, the retail market sells seafood caught by local day boats, including scallops, local fluke and flounder, shrimp, oysters, clams, tuna, snapper, cod, and hake. seafood is caught by local boats, and the variety of fresh fish available never disappoints. Local day boat scallops, local fluke and flounder, shrimp, oysters, clams, tuna, snapper, cod, and hake are just some of what is available, all on ice and ready to become tonight's dinner. As a part of Point Lobster Company's wholesale division, a fleet of trucks travels throughout the Point Lobster Company's signa- ture item—fresh, live lobsters—are available from one to six pounds in size, and customers choose their own from the salt water tank in the retail store. The lobsters are caught in the waters off New Jersey, Massachusetts, Maine, and Canada. Once on site, Point Lobster Company on St. Louis Avenue in Point Pleasant Beach. continued on page 10

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