Why would someone use Canadian lobster in restaurant-scale operations?
The price of the lobster varies with the seasons. Most suppliers will substitute with Canadian lobsters when there is a shortage of Maine lobster. During December and January, few lobsters come out of Maine, and there are more available from Canada. How often have you suspected you might be getting Canadian lobster dressed as Maine? It is a common practice, as it can be difficult to tell the difference. Using a good supplier that you have a good working relationship with probably helps prevent this! As a chef who’s clearly shown how passionate he is about real food and real ingredients, what’s your opinion of food fraud? Does it make a difference if the customer never knows? Of course! When a customer orders a meal, they expect what they see on the menu. Substituting an ingredient or using a lower-end product is not an option. I use the best ingredients wherever available–it is the basis to a great meal. We understand you were in Maine for three months in the not-too-distant past. What
