Tuesday, August 2, 2011

In New York City a Lucky Crawfish Can Become a Lobster !!

Last month Times-Picayune Writer Doug MacCash and His family were standing in line at Zabars grocery on Broadway in New York waiting to order bagels. The tiny tubs of lobster salad in the refrigerator case caught my eye. Lobster salad on a bagel; why not? It was delicious, but the pink/orange tails seemed small and somehow familiar.
Then he read the label. The lobster salad ingredients were: wild freshwater crayfish, mayonnaise, celery, salt and sugar. 
Wild freshwater crayfish? Really? At $16.95 per pound?
Just a couple of blocks east of Zabars is the American Museum of Natural History. As I walked through the dinosaur exhibit, it occurred to me that if an alligator could make its way out of the bayou and up to Manhattan, it might become a New York City Tyrannos

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