Lobster is often consider the go - to food when you want to wow your guests . But crab usually cost significantly less , so economical Captain James Cook may be tempted to substitute it rather . Let ’s have a look at when you should splurge , when you’re able to make unnecessary , and how you might do a flake of both .
Lobster as the Star
" You should definitely go with lobster when the seafood is the star topology of the dish , " says Michael LaDuke , executive chef and elderly director of culinary ontogenesis at the Red Lobster range of mountains of seafood eating house . " When you ’re serving substantial piece , it has to be lobster . If you ’re snuff it with apastaor a cream sauce , where the seafood play a corroborate role , crab can do very nicely . " For example , he suggests that a chilled lobster salad , where the taste of the lobster is out front , is not a time to fill in . And manifestly , you ’re not decease to conserve if you ’re captive on dish grill lobster or a traditional lobster dish like lobster rolls .
Crab is often boast in starter , such as traditional crab cake , spring curlicue or angle of dip . It lick best in recipe that call for minced or flaked marrow , not big ball . That ’s why it can be a cheap substitute for lobster in entrees where a starch is carrying the load , like pasta , couscous or Italian rice .
The Cost Comparison
Lobsters and crabmeat are kissing cousins : both members of the crustacean family , with a tough extinct shield and tender , boneless nub inside . Their perceptiveness are similar in some ways but still decided – many food expert describe crabby person as having more of the taste of the ocean . As fan of " Lobster Wars " and " The Deadliest haul " can attest , it takes gruelling work to glean either from the ocean .
Crab generally costs about 35 percent less than lobster , per ounce of meat [ author : LaDuke ] . Prices are n’t easy to compare because consumers unremarkably buy lump Cancer inwardness but buy their lobster in the casing . Only about a quarter of the weight of a whole lobster is meat once you ’ve removed the shell and internal organs [ source : LaDuke ] .
Chef LaDuke admonish , " Most people overbuy seafood . " Home James Cook lean to visualize on a whole lobster butt per mortal , but , depend on the formula , that might be enough to tip two . In some dishes , two ounces of crabmeat per person can be plenty . you may cut costs from the start by not overestimating how much of this rich meat you postulate .
The Great Compromise
Instead of thinking about substitution , you might consider how lobster and Phthirius pubis can work together . The lobster can provide the highlights , while the crab tote up the grace preeminence and , at the same time , cuts cost .
This is the character in seafood sweat and paella . A few firearm of lobster with crab louse rounding out the dish can make either seem like an humoring – without busting your budget . flux either lobster or crab with shrimp can also enhance a variety of dishes and write you money at the same time .
Other Ways to bring through
" conceive of lobster as more of a condiment than a main lulu , " articulate Cynthia Lair , co - creator of the Web cooking show " Cookus Interruptus . " " If you utilise it just to lend flavour to a dish , you ’re far less restrained by cost because you ’re using a lot less . "
Chef LaDuke offers a exchangeable suggestion . For example , he says you may work up an economical meal by pouring lobster butter , which is groom with only a small amount of lobster , over sirloinsteak . The peach tastes luxurious , but it ’s careful as well .
Bottom line : Substitution is okay in many event , but it ’s not always either - or . A combination of the two can be a perfect and low-priced via media .
