Homarus Odyssey: From Trap to Table
How Maine lobster gets there from here.
By Rob Sneddon
Deep in the heart of Texas, at an upscale San Antonio restaurant called Biga on the Banks, they're serving a Maine lobster. It's an omelet, gussied up with enough Tex-Mex fixings to make any self-respecting Mainer cringe: asparagus, avocado, poblano rajas, and chile guajillo salsa. "It's one of the more popular dishes we do for brunch," says executive sous-chef Andy Hodan.Perhaps it wouldn't be so popular if the brunch bunch knew the first ingredient in their prized entree: a dump truck full of dead Maine fish.
