Jersey Shore Magazine

10 BEACHCOMBER POINT LOBSTER COMPANY, continued from page 9 state every day delivering all types of fresh seafood to restaurants, super- markets, seafood stores, and other retailers. "Our trucks go as far south as Cape May," Godwin says, "and we deliver to places in New York and Pennsylvania, too." While in trans- port, the lobsters are packed in wax boxes and are kept cool by the trucks' refrigeration systems. Approximately fifty Ocean and Monmouth county businesses receive deliveries regularly. Shortly after opening their cur- rent location in 2006, Godwin saw that customers were also looking for something to eat as they were buy- ing something to cook. "People were requesting fried flounder sandwiches, steamed lobsters, and lobster rolls, so I filled that demand," he said. The casual, outdoor dining area was soon added to the fish market, and it didn't take long for word to spread about what has become Point Lobster Company's signature dish: the lobster roll. "Point Beach has so many good sea- food markets, and we each have our specialty. Spike's is known for their chowder. A lot of people go to Shore Fresh for their steamers. And our spe- cialty is the lobster roll," Godwin said. Point Lobster Company's lobster roll is simple: freshly picked lobster meat covered in butter on a potato roll. That simplicity is what has made Once on site, the crustaceans are housed in an impressive room of tanks that can hold thousands of lobsters at a time. In just a few hours or days, they are delivered to restaurants and other retailers or sold directly to customers in the fish market. Jill Ocone Jill Ocone Jill Ocone Point Lobster Company's signature item—fresh, live lobsters—are available from one to six pounds in size.

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