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General Discussion

How did Poor Man's Lobster turn into the "New Fois Gras"?

Kaththee | Feb 9, 202004:17 PM     22

I remember when langoustine was dirt cheap. In the mid-80s I would buy it at the Navy PX for 3.00 a pound and it came with a label that said it contained food coloring. We moved from Virginia Beach to Texas and I was angry when I had to pay 5.00 a pound for the same langoustine with the same label about the food coloring. My husband took a huge pay cut when we he left the Navy and moved to Dallas so we ate a great deal of langoustine for dinner. I won't list the ways I made them, but think Bubba's shrimp dish list in Forest Gump and you won't be too far from the truth. I also read all the new stories decrying that Red Lobster was substituting the cheap langoustine for lobster in some of their recipes which was as late as 2006. In 2016 Today published an article describing how the cheap langoustine is often sold to unsuspecting dinners as the more expensive lobster.

Now it seems langoustine are a delicacy and cost a fortune. In 2015 Bon Appetite called them "the new Fois Gras" and I thought, oh no there is some kind of cruelty issue, but it seems that they only meant rare and expensive. I saw them at Whole Foods so high I blocked out the price but I think it was 37.00 a pound. I found it online for similarly insane prices. Also the spelling changed it used to be langustino but now it seems to be called langoustine. What happened? Why is it suddenly so expensive, rare and cool when it used to be cheap, common and served with an apology or a lie? I miss it but I can't spend big money on it after getting it for almost nothing.

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