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Article: American lobster: whether displayed in tanks or dressing up the menu, this crustacean is more popular than ever. (Species Focus).(Industry Overview)
- Article from:
- Seafood Business
- Article date:
- October 1, 2002
- Author:
CopyrightCOPYRIGHT 2002 Diversified Publications. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Lobster guru Jasper White, who owns the Summer Shack restaurant, prepares lobster every which way: steamed, baked stuffed, wood grilled, wok seared, pan roasted and chilled.
The Summer Shack goes through an average of 4,000 pounds, or $20,000 worth, of lobster a week in the summer between its locations in Cambridge, Mass., and at the Mohegan Sun hotel/casino in Uncasville, Conn. Lobster is by far the restaurant's No. 1 seller.
"There's been an emphasis on comfort food recently," says White, "and lobster is very American. I think it's more popular than ever."
The market's resilience over the past several months seems to bear out that ...