That's a fair question,Pineneedles,and one that deserves an answer.Used to be that a lot of restaurants used langostino's as a filler because it was less costly and and actually looks and tastes good.Lately,everyone wants to advertise 100% lobster rolls.....and that's where the fun starts. Fresh lobster meat claw/knuckle/tail is over $30 lb ,frozen c/k is around $18 and is what most people use,along with a little leg meat at $12 or so.Leg meat is sweet and tasty but doesn't look very good,so a little is great but a lot isn't,but saves a lot of money.But,wait....there is one more culinary trick.....leg and body meat at $6 lb....YUM...This is machine harvested and mostly tiny fragments of body meat,cartilage and who knows what else.....pretty nasty stuff but easily mixed with claw and knuckle and I don't think many places use it.
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