Other than Lobster Trap, any other place to have good (simple) lobster?
And by simple I mean just a tail and melted butter with some nice sides.
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Lobster Trap
1962 Avenue Rd, Toronto, ON M5M4A1, CA
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The last non-Cantonese preparation of lobster I had was at Lobster Royale on the east side of Yonge Street in Thornhill. It was very well prepared and served simply with drawn butter. The lobsters we had were whole. Invariably, any lobster tail meal you have in any restaurant is a frozen one (as Charles Yu has pointed out) and not of the "Homarus Americanus" ( Maine or Canadian Maritime) variety of lobster. These tails may be from Caribbean waters, Central America, or South Africa. The texture and taste of these tails are totally different from the whole lobsters we get in T.O. restaurants. If you do insist on simple tails with butter, any suggestions from CHers above will do.
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re: Big Kahuna 1
Ediblethoughts
Aug 24, 2011 06:56 PM
I doubt Starfish used a frozen lobster. And it was definitely a whole lobster. But as I said above, some were not keen on the texture. The lobster claw was certainly less chewy than the tail. If I'm near Thornhill, I'll give your suggestion some consideration. In any case, I think we kind of got the whole yen out of our systems (and I'm feeling wistful about Chinese-prepared lobster again...).
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Ediblethoughts
Aug 23, 2011 06:51 PM
I tried Starfish for the lobster meal and I wasn't that impressed. They nicely cleaned off all the shell but the lobster was really, really chewy. I didn't so much mind it but my dining companions were not impressed. And at $38 a pound.... also, the chickpeas in one of the fish dishes (done with a reasonably nice curry) were really firm. Way too firm.
A meal that required a bit more chewing than should have been necessary really....
On the plus side, service was very helpful and friendly and chocolate creme brulee was quite nice as was the seafood soup. Still, overall I don't think I'd go back.
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Lobster Royale is the nearest facsimile
It was opened in '95 by a former Lobster Trap staffer
The menus are identical
http://www.lobsterroyale.com/menu.htm
Enjoy
TG
7323 Yonge Street
Markham, ON
(905) 707-0546
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shekamoo
Apr 18, 2011 12:30 PM
I know this is not what you asked, but personally, having been addicted to the Cantonese preparation of lobster, I just cannot bring myself to order the 'simple' version anymore. you may or may not have tried it, but if you have not, I think O'Mei will be revelatory. just sayin
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re: shekamoo
Wow! Shekamoo, how big a lobster do you order when there are only 2 of you? 9 people in my party had trouble with a 13.25 lb monster done 4 ways. We had other dishes as well, but wished we hadn't bothered with so much food. We had an excellent whole grouper that was steamed with soy, scallions and ginger, some pea shoots with garlic, steamed rice and another dish or two ordered by the one diner that doesn't eat shellfish. I think complimentary desserts were delivered as well. It was insanity. The next time I go, I'll take 3 or 4 friends and just stick to a smaller lobster and a vegetable dish or two, such as tung choi/ong choy and either pea shoots or gai laan.
I just reread the original post and since the OP was only looking for lobster tails, I'd add that most good steakhouses can handle lobster tails with drawn butter.
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re: shekamoo
Ediblethoughts
Apr 18, 2011 06:46 PM
I've tried lobster in the green onion/ginger Chinese style and I enjoy it. However, a dining companion wants it the more traditional (non-Chinese) way.
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re: 1sweetpea
Ediblethoughts
Apr 18, 2011 07:00 PM
I've been meaning to go back to H of C at some point; however, I don't get the sense they do lobster in the way I'm looking for. Does Starfish? I'll look at that idea for a steak house.
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re: Ediblethoughts
prima
Apr 19, 2011 07:22 AM
Starfish serves the lobsters plain, with drawn butter and lemon on the side, which sounds like the preparation you're looking for. That is why so many of us recommended Starfish after reading your post. ;-)
Mind you, Starfish includes the claws, the little side legs and the tomalley (the lobster's digestive gland, which some people consider a delicacy) on the plate. If I'm paying $28/lb (or whatever the current price is), and most lobsters are in the 1.25-1.75 lb range, you can bet I want the whole enchilada.
If you want really good, fresh tasting, simple lobster, and nice sides (salads, frites, etc.) Starfish is the place to go.
If you're only looking for the tail, you might be better off going to a steakhouse. That being said, I wouldn't be surprised if Rodney's, Starfish or Zee would serve you a lobster tail, without the clawmeat or lobster guts, if you ask nicely. Might be a good idea to call in advance, to see if they'll agree to this.
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re: prima
Charles Yu
Apr 19, 2011 03:30 PM
Lobster tail are usually from ' southern varietal' and 'previuosly frozen'! Can tell by looking at the shell ( colour, texture and pattern )
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re: prima
Ediblethoughts
Apr 22, 2011 02:00 PM
Thanks for that explanation. I will give Starfish a call and see...
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re: Charles Yu
prima
Apr 18, 2011 09:27 AM
Love the lobster at Starfish. They fly their lobsters in from the Maritimes, as does Rodney's.
Starfish also acccomodates guests who wish to share a lobster with a friend, splitting it down the middle, and serving each half on a separate plate. Which is a good thing for a CH like me, who is often lacking in self-moderation. ;-)
For anyone who likes soft shell crab, the Chesapeake soft shell crab season opens May 15, 2011, so expect to see some Chesapeake soft shell crab on the menu at Starfish after May 15th. The current soft shell crabs that have been showing up at Toro's, Nota Bene, Malena and Campagnolo, are most likely Floridian in origin.
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