![]() They look and taste quite different from what Americans generally eat. Lobsters are native to the Caribbean, too - spiny lobsters, that is. Allegedly, the dish was named by Napoleon for the month in which he first tasted it - Thermidor was the 11th month of the calendar briefly used during the French Revolution. In fact, the European lobster - scientifically known as homarus gammarus - is even more coveted for its notable deep blue color before it’s cooked.Ī classic French dish is Lobster Thermidor, which is a mixture of egg yolks, brandy and the lobster’s meat stuffed back into its shell for serving. In Europe, the crustaceans share the same high status as they have in the States. Most of those ways are a far cry from the simple lobster roll - dishes will often contain ginger, hot peppers and chives, like a lobster stir-fry. The lobsters may be American, but Chinese chefs have their own ways of preparing them. In 2012, American lobster sales to Chinese markets reached $28.3 million. ![]() And while North Americans are especially fond of their lobster - often mixed with mayo and spread on a roll - this particular crustacean is a global obsession served with plenty of variety.įor instance, China has recently had a huge increase in seafood imports. ![]() Last week, we brought you the story of one man’s quest to find the best lobster roll in Canada.
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