lobster on the Grand

[MsJ]

Hello...could any one tell me if the lobster on the Grand is Maine lobster or the caribbean lobster? Thanks Marianne

[CMHF]

Every Princess cruise (including the Grand) I have been on has been Maine-type, they might tell you that it's from Canada. One & the same. Usally 2 nights prepared different ways. 1 Broiled & 1 usually on pasta.

Harvey

[p010ne]

Sorry to disappoint you, but we have NEVER had what I consider a TRUE Maine lobster on ANY Princess Cruise Line voyages! The lobster "tails" are the ONLY portion edible - there really don't seem to be any of the delicious claws, flippers, green liver tamale, etc...:eek:

[out2c]

Do you remember what night they serve the lobster? I'm doing the PC dining this time, but don't want to miss the lobster.

 

Karen

[CMHF]

Broiled lobster is usually on the 2nd formal night, as long as you go to the dining room you will get it, the menu is the same for traditional & PC.

Harvey

[p010ne]

:eek: This is what you are going to get!:eek:

[JLC@SD]

:eek: This is what you are going to get!:eek:

 

 

 

 

 

However, you can get as many of them as you want,,,,,,,,,,,,:) :)

[zydecocruiser]

Lobstah night is Thursday on the Grand and is NOT one of the formal nights. Maybe they think not many people will be hungry, if not passed out, after Cozumel ?

 

I had one or two and thought they were tasty...

 

[AliceJ]

I had asked the same question before sailing on the CB last year, and one of the respondants was in the food service industry. He said that the lobsters were from Canada - the state of Maine prohibits the sale of lobster parts (i.e. just tails or claws), but Canada will do this.

 

I cannot vouch for the validity of this, but it makes sense, though, for the cruise lines to buy only pieces of the lobster rather than the whole thing. While I really enjoy all the lobster parts, many people don't and the cruise lines would be paying for a lot of wasted lobster!

 

Happy sailing to all!

[Daniel1313]

Who cares where it's from, it's still delicious!!!!

[jlp20]

The entrée is lobster tail/tails. Depending on what size FROZEN tail they buy, you get either one or two tails. As long as they are defrosted correctly, the tails are great. If they are defrosted to quickly, the meat will be mushy, which I got one time on the Star.

[MsJ]

Who cares where it's from, it's still delicious!!!!

I have had both and there is a big difference between rock lobster and maine lobster..as it is my favorite part is actually the knuckle meat in the claw...crazy i know ....

[p010ne]

:rolleyes: I posted a picture of rock lobsters earlier! What they will bring you is one (or more) of them cooked red! They do not bring you pieces, they bring you the rock lobster and the wait staff will remove the "tail" meat for you to eat along with heated butter! There is no need for nutcrackers or any other implements except your silverware! I have no information from any Maine lobster council as to whether or not there are any rock lobsters sold from Maine! (All I know is that I had incredibly delicious and affordable 'lobster rolls' in Maine in the late 1950's when I was living in Brunswick (Boden College ?) - which were like hot dog buns stuffed with lobster meat! The best lobster stew I ever had was at a Grange supper!):eek:

[Cruiseteach]

From the picture in the Princess brochure, i am pretty sure they are Austrailian lobsters. They certainly aren't from Maine (different tail) .No, we do not grow rock lobster here in Maine. Ours are edible tails, claws and all. The other thing you need to remember is this: If all you have ever eaten is broiled lobster, you have never eaten lobster. Mainers would never broil a lobster tail. Blasphemous!!!!!

[zydecocruiser]

Canada doesn't harvest or export rock or spiny or other warm water lobsters. There is no such thing as a Maine lobster. Any more theories?

 

"East coast Canada currently provides more than half of the world's supply of live and processed American Lobster, with landings generally exceeding 50,000 tonnes, while the US lands and processes around 30,000 tonnes per year.

 

Live and frozen Canadian lobster products find a ready market in the US, France, Belgium, Germany, Italy, Japan and Hong Kong, while Spain, Italy and France are the major markets for US-caught lobster. The bulk of frozen Canadian green lobster tails find their way to the US. Whole cooked lobster is sold in 10 pound bulk packs to the upmarket restaurant, casino and cruise line trade, while frozen lobster meat, consisting mostly of claw and arm, is sold mostly to food service outlets.

 

During the first half of 2005, the market demand for Canadian east coast lobster continued its long-standing trend for shell-on products. This includes frozen whole cooked lobster in brine (popsicles), which are mostly destined for Europe. An increase in the value of the Euro against the Canadian dollar increased the price to the producer by 2 dollars per kilo, from $CAN 18 up to $CAN 20. "

 

 

 

 

 

[Cruiseteach]

. There is no such thing as a Maine lobster.

QUOTE]

 

 

'cuse me???? I beg to differ.

[zydecocruiser]

The lobster found in Maine is Homarus Americanus, aka American Lobster. The same one found from the Canadian Maritimes down to North Carolina.

[zydecocruiser]

The lobster found in Maine is Homarus Americanus, aka American Lobster. The same one found from the Canadian Maritimes down to North Carolina.

[CMHF]

Homarus americanus is technical term for the what in the Northeast US call a Maine Lobster, maybe in AZ it's called an american lobster. Cooked lobster meat is sold usually in 12/1# or 12/2# size packs. Meat is in different catergories: Broken, CKL aka Claw Knuckle Leg, CK aka Claw Knuckle, TCK aka Tail Claw Knuckle, & Tail's Only. It is also available Dry (clean label) or w/Tri Poly which attaches water to the protein, to lower costs. My company happens to sell a couple of million dollars worth of lobster a year, any other questions?

[zydecocruiser]

Ok, why do some people insist that the American Lobster served on cruise ships is rock lobster?

 

They could call it Maine-like, but would it not be illegal to call lobster obtained from Canada, Maine lobster? Sort of like canadian bacon vs canadian style bacon?

[Cruiseteach]

This has really gotten off-topic, and, besides, I make it a point never to argue with prople who are wrong :) .

The original question was whether the lobster served on Princess was Maine lobster. As a life-long Mainer, who has eaten a ton of the stuff, let me just say that the photo in the Princess brochure is definately not Maine lobster. I know this because the end of the tail is shaped wrong.

I recall reading somewhere that Princess' chefs use local ingredients, so, presumably, when they do the New England cruise, they serve Maine lobster, and, when they do the Caribbean cruises they use rock lobster from southern waters or Australian lobster, which looks something like Maine lobster.

My original point was, whatever you use, broiling renders lobster tough and tasteless. That is why you will almost never find broiled lobster on the menu in a Maine restaurant that serves locals, only in restaurants that cater to tourists.

[zydecocruiser]

"The Princess passion for culinary arts is best expressed in C.H.E.F., or Culinary Heritage of Excellence in Food. This new program celebrates a Princess tradition of world-class chefs creating exceptional dishes — featuring specialties like premium grain-fed beef and cold-water Maine lobster. We've also introduced a Lotus Spa Cuisine selection into our dinner menus, reflecting the perfect balance of nutrition and flavor. No matter where you dine, you'll find the highest quality cuisine throughout our ships. "

 

http://www.princess.com/answer/crew.html

[JLC@SD]

"The Princess passion for culinary arts is best expressed in C.H.E.F., or Culinary Heritage of Excellence in Food. This new program celebrates a Princess tradition of world-class chefs creating exceptional dishes — featuring specialties like premium grain-fed beef and cold-water Maine lobster. We've also introduced a Lotus Spa Cuisine selection into our dinner menus, reflecting the perfect balance of nutrition and flavor. No matter where you dine, you'll find the highest quality cuisine throughout our ships. "

 

http://www.princess.com/answer/crew.html

 

Key work in this statement is "like". Leaves wiggle room that it does not necessarily mean it is exact, typical or standard.

[AliceJ]

When we were on the CB last year, the lobster tails we had were definately "north Atlantic/Maine/Canadian" lobster tails. Believe me, I have eaten more than my share of Maine lobsters in Maine, plus have had warm water lobsters on various occassions. Both are great, but are very different.

 

P0l0ne - was your pic from the Princess web site (sorry to ask, I just don't have the time to navigate the whole site for myself)? It may be that different types of lobster are served on different ships and/or cruises.

 

The photo from Zydecocruiser is of many fabulous Maine lobster tails (have to agree with CruiseTeach) - even cooked the difference between north Atlantic/Maine and warm water lobster is easily seen. Maine lobster is generally larger and served on its own, where warm water lobster is smaller and is generally served broiled or with sauce of some kind.

 

Just my personal observations - if I could I'd do an "investigative lobster search" and get on as many Princess ships and itineraries as I could!! Oh, the things I am willing to do in the name of investigative research!:D

[zydecocruiser]

Key work in this statement is "like". Leaves wiggle room that it does not necessarily mean it is exact, typical or standard.

 

Like beef could be chicken. Or for that matter, iguana.

 

Even when a lawyer says always, it usually means almost always. Same with never.

 

Not interested in arguing semantics, but what I was served was cold-water lobster.

 

Be that as it may, the purists will cry fowl when I remember one of the best lobsters I ever had was Caribbean, wrapped in bacon, and grilled. Open up the pearly gates, it can't get any better! But that was in the BVI and not on a cruise ship. Hmmm - could they perhaps deep fry that sucker?