Red Lobster's Maine lobster comes from the cold waters of the North Atlantic Ocean off the coasts of New England and Canada, Rock lobster comes from the warm waters of the Caribbean Sea, and Langostino lobster comes from the cold waters of the Pacific Ocean off the coasts of Costa Rica and Chile - all from "trusted, long-term suppliers," according to Red Lobster.Ī vague explanation of Red Lobster's seafood sourcing can be found at. ![]() A langostino could never be disguised as a whole lobster, but lobster chunks or morsels could easily be subbed with bite-sized langostino pieces. Langostino is also served at Red Lobster, the chain confirmed. Though the meat in lobster and langostino tail tastes similar, langostino meat can cost half as much as actual lobster meat and because langostino is smaller, it's easier to process. The Red Lobster's publicist Mic spoke with was able to confirm, however, that it serves two kinds of lobster: Maine lobster (also known as North American lobster) and Rock lobster. "As a seafood expert, Red Lobster understands that the seasonality and availability of lobster can fluctuate, so our Lobster Bisque can contain meat from Maine lobster, langostino lobster or, in some cases, a combination of both." The sweet taste of Norway Lobster tail coated in a savory, buttery breading to create the. "Red Lobster, the world's largest seafood restaurant chain, serves a variety of lobster on its menu, including North American lobster, Maine lobster and langostino lobster," a spokesperson for Red Lobster told Inside Edition. Available at limited locations while supplies last. Never having been to a Red Lobster, I was inspired by an assignment from my editor to do this piece - but there was seriously something fishy about the seafood restaurant not being upfront about their sourcing.Ī quick call to Red Lobster Times Square in the heart of New York City confirmed that where Red Lobster's lobster comes from is "kind of confidential" and a manager wouldn't give any further details except that their food is sourced from "all over the world." When I confirmed that Red Lobster was indeed the focus of the story, the publicist noted, "I just wanted to where you got inspired to do a story on Red Lobster." "Is this story just on Red Lobster?" the publicist asked. ![]() It was tempting to respond with "Um, because it's in your restaurant name" - but decided to keep things polite: "We're looking at where restaurants get their products." "What prompted the focus on lobster for the story?" the Red Lobster publicist asked. ![]() Here is a sample conversation with a publicist on behalf of Red Lobster, days after I requested details on their sourcing: Answers are not readily available on the restaurant's website, and representatives from the chain were not immediately forthcoming with details. Red Lobster's sources, however, are a bit trickier to infiltrate. Walk into your neighborhood seafood joint, and they'll probably be able to tell you where that day's seafood came from.
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