ComputerGuy Posted January 24, 2018 Report Share Posted January 24, 2018 I have heard that for the last couple of years, the rise in ocean temperatures has caused an abundance of lobster, bringing the prices down dramatically. Yet here in Mexico, that is not reflected in our local restaurants. So I took a look today at wholesale prices. How much profit should a restaurant make off lobster? Granted, these are Maine prices, but they do reflect the overall reality of lobster fishing these days. https://www.newenglandprovisions.com/mainelobster.html Link to comment Share on other sites More sharing options...
Ferret Posted January 24, 2018 Report Share Posted January 24, 2018 I was always a fan of cold water lobster until I had Cuban Lobster. OMG! Sweetest and nuttiest tasting lobster EVER. So why isn't Mexico getting their lobster from Cuba? Closer and already used to warm water. Why aren't they transplanting Cuban lobsters around the coast of Mexico where I think they might be happily prolific? Win/win for everyone. I just drooled on my keyboard. Sigh. Link to comment Share on other sites More sharing options...
El Bizco Posted January 24, 2018 Report Share Posted January 24, 2018 Am interested to know if this Cuban lobster is the the north atlantic lobster, the spiny lobster, or some other? Link to comment Share on other sites More sharing options...
La Mision Posted January 24, 2018 Report Share Posted January 24, 2018 Chef Julian @La Mision serves Cuban Lobster Tail. Link to comment Share on other sites More sharing options...
RVGRINGO Posted January 24, 2018 Report Share Posted January 24, 2018 No, it is not a lobster, Homerus Americanus. It is a langosta, as its proper name informs, “langosta cubana“, and is a warm water species without large claws. Homerus Americanus, the “Maine Lobster“ or the North Atlantic Lobster, is a deep, cold water species; an entirely different animal. I don‘t know what a particular restaurant may actually serve, but some may cook tails from South Africa, Australia or Mexican langosta in the Cuban manner, ie: “Langosta a la Cubana“, the name of the dish, not necessarily the source of the animal. Link to comment Share on other sites More sharing options...
Ferret Posted January 24, 2018 Report Share Posted January 24, 2018 I can tell you with certainty that the lobster tails that I had, in Canada, were imported from Cuba. I saw the box, that my stepson arrived with and had ordered them through his restaurant. We cooked them ourselves (along with filet mignon) on the BBQ so there was no fancy dancy restaurant name associated with them. Nor do I know what the "official" name was.... other than really, really yummy. They may not be lobster... but they sure looked like it and the taste was lobster but enhanced to a heavenly level. Link to comment Share on other sites More sharing options...
zerbit Posted January 24, 2018 Report Share Posted January 24, 2018 https://www.bloomberg.com/view/articles/2017-05-18/maine-is-drowning-in-lobsters Link to comment Share on other sites More sharing options...
ComputerGuy Posted January 24, 2018 Author Report Share Posted January 24, 2018 Thanks for that. The telling paragraph in that report: Herring is the bait used to catch lobster, and "herring prices have quadrupled over the past 15 years. Steve Train of Long Island, Maine, whose lobster boat I went out on Wednesday morning, estimated that a hypothetical lobsterman who brings in 40,000 pounds of lobster a year (more than the state average but less than Train usually gets) spends $40,000 to $50,000 a year on bait. After that, fuel, labor and other costs, "a guy landing 40,000 pounds a year is maybe making $45,000 a year." Link to comment Share on other sites More sharing options...
suegarn Posted January 24, 2018 Report Share Posted January 24, 2018 1 hour ago, Ferret said: I can tell you with certainty that the lobster tails that I had, in Canada, were imported from Cuba. I saw the box, that my stepson arrived with and had ordered them through his restaurant. We cooked them ourselves (along with filet mignon) on the BBQ so there was no fancy dancy restaurant name associated with them. Nor do I know what the "official" name was.... other than really, really yummy. They may not be lobster... but they sure looked like it and the taste was lobster but enhanced to a heavenly level. Wow! Why would anyone in Canada want to import Cuban langosta? East Coast lobster, either from Nova Scotia or Prince Edward Island in Canada, or Maine lobster are the best! Nothing else can compare! Link to comment Share on other sites More sharing options...
RVGRINGO Posted January 24, 2018 Report Share Posted January 24, 2018 Those “tails“ are much less expensive. True, there is no comparison; especially for the claw meat.......my keyboard is in danger of being drooled upon! Link to comment Share on other sites More sharing options...
zerbit Posted January 24, 2018 Report Share Posted January 24, 2018 The Chinese exports also keep prices high. Years ago, mad cow caused S Korea to stop importing US beef, a major source of short ribs for kal bi. US short rib prices plummeted. Once the embargo was lifted, prices shot right back up. Flooding in Europe years ago caused the US potato prices to sky rocket, we exported to Russia and the rest of Europe to capitalize on demand. Food buyers were essentially put on ration lists and were restricted in what they could buy. McDonalds being one of the few exceptions. Global markets effect us all. Link to comment Share on other sites More sharing options...
Ferret Posted January 25, 2018 Report Share Posted January 25, 2018 2 hours ago, suegarn said: Wow! Why would anyone in Canada want to import Cuban langosta? East Coast lobster, either from Nova Scotia or Prince Edward Island in Canada, or Maine lobster are the best! Nothing else can compare! This is why this forum can be both informative and annoying. My taste buds are very different from yours as proven in the past. I've had lobster, fresh off the docks, in P.E.I., Nova Scotia and Boston. These Cuban lobster tails blew my socks off. Have you ever tried them? If not, why does your opinion hold water? Link to comment Share on other sites More sharing options...
camillenparadise Posted January 25, 2018 Report Share Posted January 25, 2018 Now all I want is Cuban lobster!!! It's cold and drizzling in Nayarit, north of PV, and I have a cold AND four fractured ribs and I am not a happy camper! Good on those who have the good stuff..... Link to comment Share on other sites More sharing options...
gringal Posted January 25, 2018 Report Share Posted January 25, 2018 8 minutes ago, camillenparadise said: Now all I want is Cuban lobster!!! It's cold and drizzling in Nayarit, north of PV, and I have a cold AND four fractured ribs and I am not a happy camper! Good on those who have the good stuff..... Virtual box of chocolate being sent. Get well soon! Link to comment Share on other sites More sharing options...
Ferret Posted January 25, 2018 Report Share Posted January 25, 2018 And I'm sending virtual chicken soup! Virtual and gentle hugs too! Take good care of yourself Camille! Link to comment Share on other sites More sharing options...
camillenparadise Posted January 25, 2018 Report Share Posted January 25, 2018 Oh YUM! What could be unfixable by chicken soup and chocolate???? And I DID save my little dog Christmas Day when running down the road at Punta Negra, even after falling into a big pile of boulders. Thanks, Ladies...... Link to comment Share on other sites More sharing options...
tomgates Posted January 28, 2018 Report Share Posted January 28, 2018 Costco has giant lobster tails on the weekends. Link to comment Share on other sites More sharing options...
ned small Posted January 28, 2018 Report Share Posted January 28, 2018 Soriana has huge lobster tails right now in their fish freezer. I really don't care what Rvgringo says. The Caribbean and Pacific spiny lobster is a lobster so what if it has no claws.You can snorkel for them in the rocks in the Florida Keys or Cuba. The famous Aussie Moreton Bay Bug is also a lobster and has no claws. The picture is our Pacific spiny lobster which is generally what you see for sale around here. Link to comment Share on other sites More sharing options...
RVGRINGO Posted January 28, 2018 Report Share Posted January 28, 2018 Good reading here: https://www.thespruce.com/cooking-with-spiny-lobster-1300764 Link to comment Share on other sites More sharing options...
CHILLIN Posted January 28, 2018 Report Share Posted January 28, 2018 Some European country, I think France, has banned the practise of dropping live lobsters into boiling water. Interesting. I have noticed that sometimes cooking lobster that the steam coming out sounds like a tiny scream. Creepy. Link to comment Share on other sites More sharing options...
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