This topic may sound just about as weird as McDonald's release of the McLobster sandwich roll. Actually, while we're on the subject, how in the world was McDonald's able to pull off such a stunt? I am aware of the larger lobster market in the New England (U.S.) and Canadian regions, which is where the McLobster was released, but seriously.
So, my question to is: Has the value of lobster gone DOWN?
Lobster happens to be my favorite edible aquatic creature...no butter sauce needed! As disturbing as this may sound to SOME of you, I happen to believe that lobster, also known as "Homarus americanus", is one of the many delicacies of fine cuisine, when prepared correctly. Anyone can boil the thing, but if you steam, sautee` or even grill it just right, it shows you the variety of texture and flavor that it can display to your tastebuds.
I have always viewed lobster as an item just as reputable as your typical caviar or filet mignon; but seeing food items these days - like the McLobster, for crying out loud! - makes me wonder where culinary sophistication has gone wrong. Heck! Even Ruby Tuesday had a special going on for quite a while...steak and lobster (with two sides) for only $13.99 every Tuesday. I admit, who wouldn't take full advantage of such an awesome deal? I'm no "crab"! However, after Ruby Tuesday ended the promotion, lobster became known to me as a "cheap piece of meat". And now that I realize the value of my favorite ocean fantasy has decreased, what am I to move on to?
Calamari? Been there.
Shrimp? Over-saturated.
(It's too "available". I'll spend the extra money if it's worth it!)
Sushi? Played out.
I guess I'll just have to settle for every dish at the crab boil. Don't get me wrong, I still appreciate GOOD FOOD! A part of me just doesn't understand why everyone doesn't appreciate and uphold the standards of being served a luxurious lobster!
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