Pizza Today - October 2017 - 43

INGREDIENTS

L

obsters are considered crustaceans that live
on the ocean floor. Lobsters harvested off
the coast of Maine are considered cold
water lobsters and have two large claws. One
is a cutter claw and the other is a crusher
claw, neither of which you want to get your
finger caught in and I speak from experience! I grew up
in New England and started my cooking career there. I
learned from a waiter I worked with that scallop fishermen
actually dive for scallops. While they are at the bottom of
the bay or ocean harvesting scallops, there they see and have
access to lobsters. I learned this because that waiter's roommate was a scallop fisherman and brought in a 20-pound
lobster. I was shocked! I didn't know lobster got that big.
They can live upwards of 100 years. He brought that lobster
to the restaurant because he didn't have the means to cook
it. I had to break it down to pieces to cook it since I didn't
have a pot big enough to boil it with the claws intact.
Rock lobsters, or spiny lobsters, are warm water lobsters
and found in Florida, California and even in the Caribbean and do not adorn the meaty claws that its cold water
cousins have. Lobster is a very expensive item to bring into
any restaurant. They are generally found in seafood and
higher end restaurants that will also charge a hefty price.
Lobster meat, cooked and frozen, is available year 'round
and can be incorporated in so many different dishes. And,
while expensive, there are different ways you can buy it.
Furthermore, with certain portion controls and preparations, you can actually add lobster to your menu in a more
affordable way than you may have thought!
WHEN BUYING LOBSTER MEAT, you can purchase it in
different pack sizes, but more importantly you can purchase different parts of the lobster, each bringing a different price point. TKC stands for tails, knuckles and claws.
That is one of the most expensive ways second to just
lobster tails. You can purchase just knuckle and claw meat
or even body, knuckle and claw meat. The more smaller
and random bits of lobster you purchase, the less expensive
it gets. Here's what I did every year in my Italian restaurant
during Valentine's and Master's weeks in Augusta. I'd buy
the knuckle and claw meat without the tails and sometimes the meat would get as high as $26 a pound when
buying a 12-pound case. Yes, it's expensive but when you
break it down, I'd portion that meat into three-ounce portions, which costs $4.88. I would offer a shrimp and lobster
fettuccine alfredo for $27 and sold an abundance. I made
sure the three-ounce lobster portion was served on top
for best presentation. It makes most sense to incorporate
the lobster meat with other less-expensive seafood to keep
costs down and affordable.
O C T O B E R 2 0 1 7 / P I Z Z AT O D AY. C O M / 4 3


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Table of Contents for the Digital Edition of Pizza Today - October 2017

Pizza Today - October 2017
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
At Your Service
Destinations
Knead to Know
A Front-of-House Manager
Bbq Types to Menu
For the Love of Linguine
Lobster
National Pizza Month
Fundraisers
Road to Pizza & Pasta
Hot 100 Independents
Rebranded
The Pies of Providence
Preferred Suppliers
Pizza & Pasta Ne Exhibitor List
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Mike’s Monthy Tip
Pizza Today - October 2017 - CT1
Pizza Today - October 2017 - CT2
Pizza Today - October 2017 - Pizza Today - October 2017
Pizza Today - October 2017 - Cover2
Pizza Today - October 2017 - Commentary
Pizza Today - October 2017 - 4
Pizza Today - October 2017 - 5
Pizza Today - October 2017 - Contents
Pizza Today - October 2017 - 7
Pizza Today - October 2017 - 8
Pizza Today - October 2017 - 9
Pizza Today - October 2017 - Contributors
Pizza Today - October 2017 - 11
Pizza Today - October 2017 - Expo Spotlight
Pizza Today - October 2017 - 13
Pizza Today - October 2017 - Interact
Pizza Today - October 2017 - 15
Pizza Today - October 2017 - Conversation
Pizza Today - October 2017 - 17
Pizza Today - October 2017 - Man on the Street
Pizza Today - October 2017 - 19
Pizza Today - October 2017 - Respecting the Craft
Pizza Today - October 2017 - 21
Pizza Today - October 2017 - At Your Service
Pizza Today - October 2017 - 23
Pizza Today - October 2017 - Destinations
Pizza Today - October 2017 - 25
Pizza Today - October 2017 - Knead to Know
Pizza Today - October 2017 - 27
Pizza Today - October 2017 - 28
Pizza Today - October 2017 - 29
Pizza Today - October 2017 - A Front-of-House Manager
Pizza Today - October 2017 - 31
Pizza Today - October 2017 - 32
Pizza Today - October 2017 - 33
Pizza Today - October 2017 - Bbq Types to Menu
Pizza Today - October 2017 - 35
Pizza Today - October 2017 - 36
Pizza Today - October 2017 - 37
Pizza Today - October 2017 - For the Love of Linguine
Pizza Today - October 2017 - 39
Pizza Today - October 2017 - 40
Pizza Today - October 2017 - 41
Pizza Today - October 2017 - Lobster
Pizza Today - October 2017 - 43
Pizza Today - October 2017 - 44
Pizza Today - October 2017 - 45
Pizza Today - October 2017 - National Pizza Month
Pizza Today - October 2017 - 47
Pizza Today - October 2017 - 48
Pizza Today - October 2017 - 49
Pizza Today - October 2017 - Fundraisers
Pizza Today - October 2017 - 51
Pizza Today - October 2017 - 52
Pizza Today - October 2017 - 53
Pizza Today - October 2017 - Road to Pizza & Pasta
Pizza Today - October 2017 - 55
Pizza Today - October 2017 - Hot 100 Independents
Pizza Today - October 2017 - 57
Pizza Today - October 2017 - 58
Pizza Today - October 2017 - 59
Pizza Today - October 2017 - Rebranded
Pizza Today - October 2017 - 61
Pizza Today - October 2017 - 62
Pizza Today - October 2017 - 63
Pizza Today - October 2017 - The Pies of Providence
Pizza Today - October 2017 - 65
Pizza Today - October 2017 - 66
Pizza Today - October 2017 - 67
Pizza Today - October 2017 - 68
Pizza Today - October 2017 - 69
Pizza Today - October 2017 - 70
Pizza Today - October 2017 - 71
Pizza Today - October 2017 - 72
Pizza Today - October 2017 - 73
Pizza Today - October 2017 - 74
Pizza Today - October 2017 - 75
Pizza Today - October 2017 - 76
Pizza Today - October 2017 - 77
Pizza Today - October 2017 - Preferred Suppliers
Pizza Today - October 2017 - 79
Pizza Today - October 2017 - Pizza & Pasta Ne Exhibitor List
Pizza Today - October 2017 - 81
Pizza Today - October 2017 - 82
Pizza Today - October 2017 - 83
Pizza Today - October 2017 - Pizza Today Yellow Pages
Pizza Today - October 2017 - 85
Pizza Today - October 2017 - 86
Pizza Today - October 2017 - 87
Pizza Today - October 2017 - 88
Pizza Today - October 2017 - 89
Pizza Today - October 2017 - 90
Pizza Today - October 2017 - 91
Pizza Today - October 2017 - 92
Pizza Today - October 2017 - The Marketplace
Pizza Today - October 2017 - 94
Pizza Today - October 2017 - 95
Pizza Today - October 2017 - 96
Pizza Today - October 2017 - 97
Pizza Today - October 2017 - 98
Pizza Today - October 2017 - 99
Pizza Today - October 2017 - 100
Pizza Today - October 2017 - 101
Pizza Today - October 2017 - 102
Pizza Today - October 2017 - 103
Pizza Today - October 2017 - 104
Pizza Today - October 2017 - Reader’s Resource
Pizza Today - October 2017 - Mike’s Monthy Tip
Pizza Today - October 2017 - Cover3
Pizza Today - October 2017 - Cover4
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