Looking for restaurant-grade lobster, steak or lamb? It's more available now than ever, sometimes at lower prices, because of restaurant shutdowns.
. “We catch most lobster in the summer and fall, so having the pandemic hit in March gave us the opportunity to find new methods of distribution before we had product to sell.”
Don’t feel hesitant if the only lobster you’re finding is frozen, LaCroix said. “It’s not like the frozen fish sticks you remember from your youth. We have advanced freezing technology right here in Maine, and we can freeze a lobster in under 20 minutes, so the flavor and texture still are amazing.” “Nearly 50% of our business is with food service, and they typically bought almost all the racks of lamb we sell,” said Anders Hemphill, vice president of marketing and brand strategy for
Long considered a restaurant cut, rack of lamb might seem intimidating for a home cook to tackle, but it’s actually easy to prepare, Hemphill said. “You can put it right on the grill whole, with some salt and pepper, and maybe a little garlic and rosemary, and it will turn out great,” he said. “Or cut it into individual chops to cook and serve it that way, instead.” He suggested checking outOne reason to consider adding rack of lamb to your grilling repertoire this summer is the price.
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