Went to a Red Lobster tonight and it was PACKED and not cheap

[Anonymous]

Believe me the lobster does taste better in Maine. Really it does. I suppose you'd have to go to Maine to understand. Keeping an animal alive to ship it in some grungy water or on ice probably does affect flavor. Kind of like free range vs. caged meat. There's a difference there too even though both options involve butchering live animals.

[Anonymous]

Anonymous wrote:Believe me the lobster does taste better in Maine. Really it does. I suppose you'd have to go to Maine to understand. Keeping an animal alive to ship it in some grungy water or on ice probably does affect flavor. Kind of like free range vs. caged meat. There's a difference there too even though both options involve butchering live animals.

I have been there many times. As long as the lobster is kept in decent water, it tastes the same. Lobster are not kept "on ice".

[Anonymous]

Anonymous wrote:

Anonymous wrote:Believe me the lobster does taste better in Maine. Really it does. I suppose you'd have to go to Maine to understand. Keeping an animal alive to ship it in some grungy water or on ice probably does affect flavor. Kind of like free range vs. caged meat. There's a difference there too even though both options involve butchering live animals.

I have been there many times. As long as the lobster is kept in decent water, it tastes the same. Lobster are not kept "on ice".

Not an apt comparison.

[Anonymous]

Anonymous wrote:Believe me the lobster does taste better in Maine. Really it does. I suppose you'd have to go to Maine to understand. Keeping an animal alive to ship it in some grungy water or on ice probably does affect flavor. Kind of like free range vs. caged meat. There's a difference there too even though both options involve butchering live animals.

A place like Red Lobster that flies in lobster daily and goes through them so quickly is likely to have better quality lobster that is closer to the ocean life. Than a fine restaurant that does not go through them as quickly.

So your post is actually pro Red Lobster lobster.

[Anonymous]

I actually like Red Lobster, because I appreciate that there are a reasonable number of lower calorie options on the menu and a few different plain vegetable sides. I like when I can eat out without having to have a 1000+ calorie meal. Chain restaurants are often my pick for that reason - nutrition info is available on the menus in some places, or online for others. Not to mention, it's a whole lot easier to take my toddler to those kinds of places than to a more upscale restaurant, even if we're having dinner at 5:30pm. If I want a really nice meal out we'll go somewhere different (without the toddler) and I'll enjoy my meal without worrying about the calories, but for an average Sunday evening when I don't feel like cooking, but we feel like having a sit down meal instead of ordering from a counter? Red Lobster or Outback works great.

[Anonymous]

Anonymous wrote:I actually like Red Lobster, because I appreciate that there are a reasonable number of lower calorie options on the menu and a few different plain vegetable sides. I like when I can eat out without having to have a 1000+ calorie meal. Chain restaurants are often my pick for that reason - nutrition info is available on the menus in some places, or online for others. Not to mention, it's a whole lot easier to take my toddler to those kinds of places than to a more upscale restaurant, even if we're having dinner at 5:30pm. If I want a really nice meal out we'll go somewhere different (without the toddler) and I'll enjoy my meal without worrying about the calories, but for an average Sunday evening when I don't feel like cooking, but we feel like having a sit down meal instead of ordering from a counter? Red Lobster or Outback works great.

I like you.

[Anonymous]

Anonymous wrote:

Anonymous wrote:that's just after the Rockefellers were hanging out in Maine. We have a house in Maine. Lobster in Maine is different. It's fresh there.

Actually, that is not true. A lobster fisherman in Maine told me that as long as a lobster is kept alive, it is the same quality if you order it in a restaurant in DC or in Maine. Obviously that is not the case with other seafood but lobster is different because it is cooked alive.

You would be surprised how many very upscale restaurants are serving you frozen lobster. To me, there's a huge difference. I remind myself to always ask.

[Anonymous]

Calorie counter back. Each one of those cheese biscuits is 150 calories. http://www.calorieking.com/foods/calories-in-sides-cheddar-bay-biscuit_f-ZmlkPTEwMjYwMQ.html

[Anonymous]

The issue with lobster at red lobster is when I have had it it has been overlooked to the point of rubbery. Also it tastes like extra salt has been added to an already briney food. I agree that live fresh lobster tastes great whether it is in Maine or not, but some places prepare it better than others. I know it's just boiling a lobster, but in my experience, chain restaurants can mess that up by cooking it for too long.

[Anonymous]

Anonymous wrote:Calorie counter back. Each one of those cheese biscuits is 150 calories. http://www.calorieking.com/foods/calories-in-sides-cheddar-bay-biscuit_f-ZmlkPTEwMjYwMQ.html

Reality check.

We are not concerned about calories on our twice a year excursion to Red Lobster to eat cheese biscuits