What kind of SEAFOOD place doesn't have live lobsters?

[draggar]

Seriously, if you're going to have the business name "(location) MEAT AND SEAFOOD" then why don't you have live lobsters???

[Dave1982]

Actually, I've been to a number of seafood places that don't have live lobsters, and I don't even eat seafood.

[Jester]

I have been to some wonderful seafood places that did not have tanks of live lobsters. Seafood is not only part of the commercial lifeblood of Key West, it is also a source of great pride, as you can get some of the best and freshest seafood here. And just about every restaurant here serves seafood, whether they specialize in it or feature it prominently as part of a mixed grill.

And yet I can think of no restaurant in Key West that has a live lobster tank, at least not to my memory. "But Jester, in Florida, you don't serve Maine lobster." Actually, a few places do, and a lot more serve Florida spiny lobster, which could just as easily be kept in a live tank on display. And yet no tanks.

Off the top of my head, here are some restaurants in town that do not have such a tank: the A&B Lobster House (considered by many to be Key West's premiere restaurant), Square One, Blue Heaven, Camille's, Pepe's, Mangoes, Cafe Sole, Santiago's Bodega, 915, and Louie's Backyard. Then there's Alonzo's, Conch Republic Seafood Company, Half Shell Raw Bar, Dante's, The Rooftop Cafe, Martin's, Fin, Croissants de France, BlackFin Bistro, and Michael's.

Etc., etc., etc.

As long as the food is good, and the seafood is as fresh as possible, a live tank is for show more than anything. A good restaurant shows off with what's on its plates, not what's in its lobby.

[blas]

You don't want a live lobster tank. They eat each other when they die, if they die before someone can notice and fish the dead ones out.

Very unappetizing!

[iradney]

Coz there's more to seafood than just lobster? there's shrimp, crab, fish, mussels, oysters, squid, octopus...

[draggar]

You don't want a live lobster tank. They eat each other when they die, if they die before someone can notice and fish the dead ones out.

Very unappetizing!

I rarely had that problem when I ran a seafood department - if one looked weak then I steamed it up and sold the meat (or made lobster salad out of it).

Coz there's more to seafood than just lobster? there's shrimp, crab, fish, mussels, oysters, squid, octopus...

Yeah but you can get all that almost anywhere. Not many places here have lobster, let alone GOOD lobster.

[AdminAssistant]

A lot of people (myself included) don't really want to get acquainted with their dinner while it's still breathing. Besides, I've never seen one of those tanks that looked clean or well cared for.

[draggar]

A lot of people (myself included) don't really want to get acquainted with their dinner while it's still breathing. Besides, I've never seen one of those tanks that looked clean or well cared for.

You never saw the one I maintained.

Yes, I've seen bad ones but I've also seen very good ones.

As for "doing the deed" - as long as I make it as quick as possible (which I know how to w/ lobsters) I don't mind doing it.

[Jester]

Draggar, the more I think about it, the more I think the title of your thread (which is the main point to your OP) is rather SC of you.

Don't believe me? Imagine one of your more irritating customers, in that annoying tone they have, saying that exact thing: "What kind of SEAFOOD place doesn't have LIVE lobster?!?!? YOU'VE RUINED OUR CHRISTMAS!!!!"

Okay, a bit of embellishment at the end there, but you get the point.

[tollbaby]

"What kind of SEAFOOD place doesn't have LIVE lobster?!?!? YOU'VE RUINED OUR CHRISTMAS!!!!"

And that right there is why I have a not-so-secret crush on Jester

[Food Lady]

You never saw the one I maintained. Yes, I've seen bad ones but I've also seen very good ones. As for "doing the deed" - as long as I make it as quick as possible (which I know how to w/ lobsters)

Please elaborate. I'm a veg who is tempted to go back to seafood.

[lordlundar]

Please elaborate. I'm a veg who is tempted to go back to seafood.

One method is a heavy chef's knife inserted about an inch behind the eyes on the top of the shell then splitting the head in two, which is instantaneous, the other method is a 15-20 minute chill in the freezer to put them in a sort of suspended animation, then putting them in the boiling water (or steam bath, which is preferable) for 10 seconds.

If either of these seem inhumane, consider this: the closest creature to a lobster biologically is a cockroach.

[Frantic Freddie]

.

If either of these seem inhumane, consider this: the closest creature to a lobster biologically is a cockroach.

Actually they're more closely related to the arthropods,i.e. spiders & scorpions.

[Greenday]

Nearly every seafood place back home has lobster tanks. They always seem pretty clean too.

There was one bar by school that had a crane game where you fished for lobsters. Cost $1. If you caught a lobster, they cooked it for you for no extra charge. The trick was to aim for one against a wall and aim right behind it. They back up when they get scared and the move right into the path of the crane. I won quite a few for my friends. They also freak out when you take flash photography of them.

[Solumina]

There are three connected restaurants in the area, all somewhat high end but with very different atmospheres. One is casual and seafood focused, one is much more formal and very red meat focused, and the third is in the middle (I guess you could call it trendy, sophisticated casual with a varied menu). All three serve lobster, only the first has a tank on display but the third has the best lobster, at least according to everyone I know (I'm mildly allergic so I don't personally know).

Lobster tanks are prominent in just about all casual seafood places that I can think of but not so much in more trendy or formal places.