We buy in frozen tails, standard 8oz Aussy tails. Every couple weeks I'll order in a couple boxes of 5oz spiney lobster for a weekend special that we don't freeze. Obviously we can't have it on special constantly
The problem we're running in to is orders are so sporatic, we waste probably a tail for every one we sell on the 8oz. We'll pull 3 or 4 every couple days to have thawed, sometimes it's not enough and we'll have to that more mid-service, but more often than not we throw a couple away o'er week
I've thought of a couple things to try to get some cost back, bisque, chowder, veloute, Cajun seafood Alfredo... ect ect. But that would mean we would have lobster on special of some kind 3-4 days a week
Is that the best option or is there another way?
We're a steakhouse- 150 weekday 250-300 cover weekend, break down all primal, grind all meats, everything made and prepped in house for the most part