August 9, 2013
The Freshest Lobster in Boston
by Anna DeLeo
Lobster is a staple in many family kitchens in New England, and even though Executive Chef Dan Pogue and his culinary team prepare feasts for thousands of guests, it’s no different here at The Westin Copley Place, Boston. They are always searching for the freshest product so they can deliver a superior meal to our guests.
Sometimes, finding the freshest product means you have to taste it, (I know, lobster tasting – what a tough job), so when I heard they were doing a blind tasting in the kitchen, I thought I’d stop by to learn more about the process.
It’s relatively simple – lobster from two different sources is inspected before being cooked, then cooked and placed out on the table for sampling.
Talking with Chef Pogue and his team, I learned a few things about lobster:
- Lobster season runs roughly between June – October depending on weather and other environmental factors
- Our lobster is sourced from the East Coast, Maine or Canada
- We only serve meat from hard shell lobster because it is firmer. Soft shell lobsters indicate that the lobster has recently molted (shed the old shell and grown into a new one), so when cooking them, the meat cooks too quickly, so it’s hard to guarantee the proper cook time to ensure the best result.
- Lobster meat varies in color. You may not be able to see it in the photo, but the lobster meat on the left is slightly more reddish in color than that on the right. This is due to diet and different parts of the ocean where the lobster was caught. This however, does not affect the taste.
While tasting lobster for work is fun, our commitment to serve the freshest product is something we take incredibly seriously. A knowledgeable team with a passion for quality makes all the difference. If you have lobster questions for Chef Pogue, leave them in the comments and he’ll get back to you!