Some call it the Rolls Royce of Lobster; others compare it to the Kobe Beef of Crustaceans. I call it butter.
Starting this weekend City Crab is one of the elite group of Manhattan restaurants carrying, cooking and selling the Fourchu Lobster. To keep the flavor and integrity of the meat, they will only be steamed; not broiled, grilled or lost in sauce.
Just like a classic sushi master will insist you eat their fish unaltered by soy or other sauces, I recommend you eat and enjoy this rare meat in its most natural form. We’re serving it with drawn butter, but I promise you won’t need it.
This is what you need to know about the Fourchu:
- The Fourchu Lobster is only available for 10 weeks out of the year starting in May and ending in July. Only around 3,000 Fourchus will be available in New York City
- Fourchus are harvested in Nova Scotia, Canada in the small town of Fourchu, known for having the coldest and clearest waters in North America. This arctic cold environment makes them more succulent, sweater and tender than Maine Lobster
- Their speckled spectrum of light pinks and sharp reds allow them to stand out visually
- They are slow growing and are harvested before molting – sustainable and Eco-friendly
So make sure you run, not walk, to City Crab to try this rare delicacy before it’s sold out! And make sure you ask for me when you come!
* Limited availability while supplies last.