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Tropical Lobster
Celeste asks: Do you know if there are any area restaurants that serve Carribean lobster? I understand that they taste quite a bit different from Maine lobsters, and I would love to try one. Tom sez: Caribbean lobster used to be very common around New Orleans. It was the standard at Antoine's, the restaurants in West End, and in Chinese restaurants. In fact, for a long time the only place that had any other kind of lobster was T. Pittari's, which pioneered Maine lobster here. Now every restaurant I know with lobster on the menu uses homardus (the lobsters from Maine and Canada, with the big claws) instead of the warm-water langouste (which have very small claws, and provide only tail meat). Caribbean lobsters not only taste different from Maine lobster (not as good, I'd say), but have a different texture. They're rarely as firm (or, as some people would say, as tough). They're grilled much more often than Maine lobsters are. Nor do I know where you'd buy a tropical lobster to take home and cook yourself. They've really seemed to have vanished from the scene. Although they are still very commonly served in the Caribbean. Revised 3/10/08 Copyright © 2008 Tom Fitzmorris. All rights reserved. |
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