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First time to New Orleans

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Hi all,
My wife and I are taking a trip to New Orleans and were wondering if anyone knows of a all you can eat Lobster Buffett like they have in Orlando?
Thanks

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  1. None that I know of, Lobster really isn't that big in New Orleans, at least among my friends and family, Tha may be why I don;t recall any place that has all you can eat lobster.

    1. No lobster but it's not uncommon for local restaurants to run specials on week nights offering all-you-can-eat boiled shrimp, boiled crawfish, fried catfish, or ten-cent oysters on the half shell. Fine dining in south Louisiana is a bargain compared to the tourist traps in Orlando.

      1 Reply
      1. re: Big Easy

        Thank you Big. We would love to try some Crawfish or Shrimp. Like I said its our first time in that area and were excited about it. I'm sure we will have a good time, I love the music. Thats all I need!!!
        Thanks again

      2. As lobsters are cold-water crustaceans, you are not likely to find such in NOLA. While there ARE lobsters offered, I cannot recall any AYCE specials. NOLA features local seafood most often.

        Just a guess, but I'd say that Red Lobster, during some special, might be as good as it gets, if one calls that dining.

        Enjoy, and I urge you to ignore what might have been elsewhere, and dive into NOLA dining.

        While there ARE lobster dishes, they will be heavily influenced by NOLA traditions, or at least they should be.

        Enjoy,

        Hunt

        -----
        Red Lobster
        3020 N Causeway Blvd, Metairie, LA 70002

        8 Replies
        1. re: Bill Hunt

          There are warm water lobsters, but I won't eat the mealy things. If the post is even real, the OP may be getting Caribbean lobstet which would explain the AYCE deal for those that don't know any better.

          1. re: FoodChic

            Well, you are correct for a crustacean standpoint, but I shudder at the thought of that from a culinary standpoint. Maybe that's just me.

            I may also be less enamored with an AYCE, if the food is not really good. Going to a restaurant, specializing in an AYCE Croaker Cheek Night, would not really be a good thing. At least not to me.

            Now, here in PHX (as far from cold-water, as you can get in the US), we DO have an AYCE Maine Lobster Night, in May, at my country club. They fly in a full Fed-X 767 with Maine lobsters, just for that event. Still, if I were headed to PHX, I would not be looking for lobster, or any ilk, let alone any AYCE dishes. I would be looking for Sonoran Mexican, Navajo, Hopi, or similar, and not lobster.

            Same for when I visit New Orleans. I would never ask where the best Hopi, or Navajo St fry bread was. It probably will not be in New Orleans. Still, there might be such requests on this board.

            You could be 100% (Hazelhurst intimated similar), but why would one travel to NOLA, a culinary center of the universe, but with specific specialties, and ask for something from "back home?"

            Won't find many lutefisk dishes in NOLA.

            Hunt

            1. re: Bill Hunt

              I totally agree with you, Bill. As I mentioned above, I refuse to eat the mealy excuses for lobster and I'm shocked how few can't taste the difference.

              The only AYCE lobster I want is stuff I'm watching them pull from the cages in Maine. If you really want a fabulous lobster festival, I highly suggest the lobster festival in Rockland, Maine.

              Come to think of it, I don't think I've ever had or desired lobster while I was in NOLA. Oysters, shrimp and crab are generally the only things on my mind when in NOLA, and I consume more than my share of them. I'm not home a week before planning my next trip, as the withdrawl is just way too much for me.

              1. re: FoodChic

                There are differences between cold water and warm water lobster but that doesn't make one "bad", just as it's unfair to say that scrod or cod is superior to redfish.

                I lived in Maine when it was easier to walk to the dock and a lobster pound and pick one from the tank for lunch then to get a hamburger. And in my opinion it did not make a better meal than diving off your boat in the Keys or Bahamas and grabbing a warm water lobster for lunch or dinner.

                However, if it is a choice in a restaurant between New England lobster and Caribbean or Australian lobster, I'd choose the former but would also be paying for that choice. Because of costs, the supply chain for warm water lobster can result in some pretty inferior product that ends up on the table.

                1. re: collardman

                  I can agree with that..it seems to me that because we see these lobster tanks all over the country that we have been conditioned to think we can have just about everything anywhere...it is akin to having summer strawberries or year-round crawfish. I always ordered lobster from Hook in Boston if I wanted to do some here but I tend to stick with Bill Hunt's "eat locally" and in season. I once heard a woman at Commander's complain about a bit of shell in her crabmeat.. One of the staff said that it was January..it's gonna happen much more readily with those hard shells. Try eating crab in summer.

                  But that touches on something else, which is that we see, in New Orleans, restaurants playing with items that are definitely not local, such as scallops--or lobster--and I think the food travellers from elsewhere expect to see these things. To say nothing of some locals who'd like a little variety, courtesy of FedEx. For me that is fine as far as it goes but I don't think we should demand that all our restaurants have polenta-crusted crabcakes (and just when did crabcakes become popular? I remember wondering why we didn;t have them.). When I see that tasso marchand du vin I think of the days when no one at Commanders knew what tasso or boudin was (or practically no one). But visitors (especially) know that those are Louisiana items and New Orleans is in Louisiana, ergo....And it has made for some fun match-ups, no doubt about it. Mr Besh has done some good stuff on these lines but day-in-and-day-out I like the classic local stuff, without a Maine lobster tail/mirliton concoction.

                  1. re: hazelhurst

                    Eat locally is truly the goal, if only for freshness. Fusion may be in but like your lobster stuffed merlitons, I really don't want okra in my chowdah.

          2. re: Bill Hunt

            Thank you Bill. I'll leave Dead Lobster alone. We went to Maine last year and that was heaven!!

            1. re: F16crewdawg

              Maine SHOULD be heaven. They KNOW lobster, and that would be where I'd go (other than the one night that my country club does Maine Lobster Night, with a fresh, live shipment that morning) too.

              There are various crustaceans in NOLA, and many variations on the dishes featuring them. I would go there, plus the Lake and Gulf fishes. My credo is "stay local," and when visiting NOLA, I am never disappointed - maybe I am surprised, but never disappointed.

              Enjoy,

              Hunt