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Californians should leave lobster rolls to trained professionals from Gloucester
By adamg on Mon, 07/11/2011 - 1:07pm
Joey's butter gets melted by a couple of women in California who posted a lobster-roll recipe that includes (you are sitting down, right?) lettuce, paprika and, almost worst, jalepeno peppers.
But what really turns Joey's face red is their suggestion that frozen lobster tails are an acceptable substitute for the real stuff:
What is wrong with people??? ... Really now???? You’re gonna go and say that frozen lobster tails are in any way shape or form equally as delicious as fresh shucked meat? Oh No You Diin't
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Comments
I don't eat lobsta on the west coast
Why would I, when I can get fresh dungeness and king crab?
I don't eat king crab around here, either. The best scallops I ever had? Seafood Sam's, on the south central cape. They were writing "scallop special" on the board as they were bringing them in off the boat.
I can think of few types of seafood that could be anywhere near as yummy when frozen for any length of time. For best taste, eat fresh and eat locally.
Although I'm not above jalepenos in a lobster roll ... sounds good, actually.
Paul Pierce
Early in his career, before he was The Truth, Pierce missed a game on a Western road trip with stomach problems. I think his poignant and wistful comment went something like, "That's the last time I order clam chowder in Denver."
How can anyone tell the difference
Between frozen lobster meat and imitation crab meat. I have a hard time adding anything BUT lobster to a lobster roll. I even skimp on the mayo.
Not North American lobster?
Much of what is sold as frozen "lobster tail", especially what's sold in places like California, isn't really lobster at all. It's a different species entirely, from places like South Africa, Australia, and the Caribbean.
Can't imagine why you'd want to eat lobster in California, or king crab in New England.
And those Red Lobster restaurants? They're based in Florida. All the seafood goes through a central warehouse in the midwest. You'll notice there aren't any in Massachusetts -- where we know what good seafood is like. (There used to be one in Springfield, I think, but no longer.) Nor are there any in Maine, New Hampshire, or Rhode Island. They have a few in southeastern Connecticut.