Ever wonder if those glistening, juicy chunks of seafood in your lobster bisque are actually lobster? How about that buttery lobster roll you're about to dive into?
Inside Edition's reporters wondered the same thing, and it turns out the reality isn't pretty. They visited a sample of restaurants in New York City, from big national chains that mention the crustacean in their name (ahem) to mom-and-pop restaurants. More than a third served lobster dishes that failed a DNA test.
So what's in there instead of lobster? Sometimes it's langostino, which looks like a mini lobster but is more closely related to a hermit crab and is, needless to say, less expensive than lobster; other times it's whiting, a fish that's even less closely related to lobster, and much cheaper. Certain restaurants serve a frozen mix of lobster and other fish, but their menus don't exactly make that clear. As one redhanded restaurateur mutters in the Inside Edition segment: "Well, if you want to get technical about it..."
But there's some good news: The investigation found that at least one restaurant—the Original SoupMan of Seinfeld fame—packs its legendary lobster bisque with big fat chunks of real live lobster, and nothing but.
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