Post by Frank Berger Post by Bozo Post by O
Not to mention the difficulty of primitive man to find the following
And trying to determine : " Current market price-ask your Waiter."
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
Comments on the manager's explanation?
Are you sure it was live, not frozen? Did they have a lobster tank in
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!)