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Maine lobster vs Canadian Lobster

post #1 of 5
Thread Starter 

Though both of em are the same species , yet the maine lobster is considered superior by many . Is there a reason for this ? Also in kitchen nightmares season 2 gordon ramsay says there is a huge difference....... Im a bit confused. Please help me out ! 

 

post #2 of 5

I do not use Canadian . However on price quotes they come in at less cost. My fish monger tells me they are a bit tougher or stringier.. I have used Canadian Type Stone Crabs, in our  off season and they are not bad., A lot smaller then the Florida type but tasty and cheaper .

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #3 of 5

Anyone who tells you there is a difference between Maine and Canadian lobster without understanding that all lobster go through different stages in their life process (molting, shedding, regrowth, etc.) and that Main lobster fisherman for the most part fish out of the waters at the mouth of the Bay of Fundy (in Canada) doesn't know what they are talking about. Maine has done a great job in marketing their product, because people who should be informed, like Ramsay, buy in to ridiculously flawed logic. The Maine product, however is the exact same as New Brunswick lobster that comes from the Bay of Fundy. Now, one could say that there was a difference in perhaps the lobster that comes from the Northumberland Straight in Prince Edward Island area....but again, that would be like someone saying that the fish that is caught in Florida is totally different than the same fish that is caught in the Bahamas. Fish do not understand borders and water temperatures do not fluctuate enough within a small geographic region to create separate 'sub-species' of taste and quality. If Ramsay's assertion were in any way valid, then between the lobster caught off Casco Bay in southern Maine and the lobster caught off Machias Bay in northern Maine, one would be a noticeably better product....which is asinine. 

post #4 of 5

I remember him saying that too.  I doubt that he could really tell the difference between the two unless he saw their passports first.  Ibn at least one case, I think his point was more related to false advertizing than anything else... telling folks it is "Maine lobster" when it really was "Canadian lobster". I'm not sure if he is totally convinced that "Maine lobster" is a generic term for American Atlantic lobster.  He sometimes seems to have a distinctively outsider's impression of certain American/ethnic issues, but often states his impressions as absolute fact.  No matter, I highly respect him for his culinary and business abilities.

post #5 of 5

For real guys?

 

I purchase Canadian lobster tails from my Sysco rep.

I also purchase whole live lobsters from Maine through Sysco as well

The tails are 10-12 ounce. The wholes are 1 1/2#

 

The Canadian shells are larger than those of the Maine variety.

They are also redder in color.

I fully realize that lobsters travel and shed their shells as they grow.

But I don't understand the comments above after using and seeing the difference between the 2 for over 20 years.

 

Perhaps the Canadian lobster fishermen go further up the coast or into the North Atlantic to get this variety.

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