On 8/17/2018 11:11 AM, O wrote:
> In article <b9ednQWyrZeauuvGnZ2dnUU7firstname.lastname@example.org>, Frank
> Berger <***@gmail.com> wrote:
>> On 8/16/2018 4:19 PM, Bozo wrote:
>>>> On Thursday, August 16, 2018 at 2:52:58 PM UTC-5, O wrote:
>>>> Not to mention the difficulty of primitive man to find the following
>>> And trying to determine : " Current market price-ask your Waiter."
>> Apologies if I told this story here before:
>> About 40 or more years ago I was eating at a Hungry Tiger restaurant in
>> Los Angeles or San Diego with my father and uncle. I ordered a live
>> Main lobster and mentioned that it didn't have much flavor. To my
>> embarrassment my uncle called over the waiter and complained and he
>> brought me another lobster which had the same blah taste. Then the
>> manager came over and after a bit of small talk told us that by the time
>> you ate a "live" Maine lobster in California it had been in transit for
>> many hours and in a declining state of health and would never be as good
>> as a fresh lobster on the East Coast. He suggested a California
>> lobster, which would taste great though lacking the big claw. He
>> brought me one and it was delicious. I'm pretty sure that was the last
>> lobster I ate, since my wife and I decided to eat strictly kosher not
>> long thereafter.
>> Comments on the manager's explanation?
> Are you sure it was live, not frozen? Did they have a lobster tank in
> the restaurant?
> 40 or more years ago, it would have been almost impossible to regularly
> ship live lobsters coast to coast. Now they can ship them on dry ice
> and they'll arrive in 24 hours. That's about the maximum for live
> lobsters to live on just ice.
> Places like Legal Seafood in Boston (and sundry much cheaper places)
> will ship live lobster to the 48 contiguous States. For cooking, I
> recommend steaming the lobster for 20 minutes (put in large pan with
> boiling water only about 1-2 inches deep and cover). Add sea salt to
> the water before boiling. Yum.
> When in Maine and looking for good steamed lobster, I recommend the
> Ogonquit Lobster Pound, or the Lincolnville Lobster pound. Both will
> get you a great tasting lobster. (In case you're ever tempted to cheat
> on that kosher diet, Frank!)
I just read an article about the lobster market. It said California
spiny lobsters actually are sweeter than Maine lobsters, but are harder
to harvest and almost all of them are exported to China because the
Chinese prefer them. This makes them very expensive. So I guess it's a
good thing then technology allows the Maine lobsters to be shipped and
stay in good shape.