Why is Lobster Cheaper in Sushi Restaurants?
So I was at a sushi joint last night and ordered the “Lobster Bake” — essentially, a baked lobster tail, served on top of a very tasty chili aioli sauce. It was $15.
Upon paying the bill, I remembered that the last few times I’d ordered lobster at a Japanese restaurant, it had always been under $20, and the last few times I’d ordered it at a steak house, it was more like $60-$90.
What accounts for the difference in lobster pricing at steakhouses and Japanese restaurants? Does anyone know? I’ve searched around and haven’t found anything. Although I love lobster, I’ve always considered the quality differences of it to be mainly in the preparation. Is it the case that steakhouses are really buying expensive lobsters and Japanese places are buying cheap ones, or are they just marking them up differently because lobsters are not a main attraction in Asian cuisine?