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What's In a Name - Zabar's Style

What's in a name? What's not in their "lobster salad?" Turns out lobster was the missing ingredient. 20 years of titling it "lobster salad" and using crayfish in place of the missing lobby was caught by a writer from the Big Easy who noticed that the list showed no lobster: http://online.wsj.com/article/AP48183...

Only in NY? lol At least out here in LA when the dearly departed "Hump" told you they were giving you "whale sushi" they meant it (even though when the news got out it killed the restaurant...at least they gave you what was promised). ;-D>

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  1. Such an interesting story, not least because the main ingredient of the lobster salad was always listed as crayfish. And Saul Zabar's "defense" of the mislabeling truly boggles the mind.

    http://www.nytimes.com/2011/08/12/nyr...

    1 Reply
    1. re: small h

      "And Saul Zabar's "defense" of the mislabeling truly boggles the mind."

      Add that to the fact that his new name "Seafare Salad" is still wide of the truthiness mark since crayfish are fresh water critters and you see a man who never let the facts get in the way of marketing.

    2. As someone who grew up a few blocks from Zabar's, this won't make me love it any less. At least he was using crayfish and not fake crab. ;-)

      Edited to add that I'm not condoning this behavior or saying I don't care. It's pretty darned lame.

      1. Sad. Sad.

        I wonder how many people who were buying it all this time noticed the discrepancy between the name of the dish and the ingredients list.

        1. http://www.lobsterfrommaine.com/newsd...

          article from the Maine Lobster Council

          CH's often discuss the importance of reading labels, understanding what you're paying for and taking responsibility for what you eat.

          For a deli of this reputation and longevity to be selling salad at a premium with casual concern for truth in advertising says alot about what consumers buy and how closely they pay attention (even for a high end item). This particular salad could have gone on forever labeled this way if it weren't for the trained palette of a "CH."

          Announcements like this only serve to remind us all to read every label and ask what we're buying.

          http://www.dnainfo.com/20110811/upper...

          1. I just finished reading the article and six pages of responses.

            There's one thing missing from the responders who keep calling crawfish cheap. A pound of southern Crawfish aren't anywhere near $4 a pound unless they're still in their shells. Imported from someplace where you don't know what was in the water....those are the cheap ones. Also, crawfish aren't going to be fresh when they are out of season, so all those tons of salads for quite a few months of the year were using frozen crawfish and probably haven't been from the USA for at least a decade.