INSIDE EDITION’s “lobster investigation” reinforces that now more than ever every food brand, every supermarket and every restaurant better be demanding proper verification from suppliers and be telling the truth.
INSIDE EDITION, who in the past focused on many food topics seemed to leave it’s heritage and join the other tabloid shows and focus on the latest high profile celebrity and pseudo-celebrity news. But now their investigative side is showing its muscle as it visited 28 restaurants and restaurant chains across the country to find out just which ones served real lobster and which ones were using substitutes.
They found that in 35 percent of the lobster dishes, a substitute was used. They did their homework. They scooped the meat out of whatever the dish ordered was and sent to a lab to test for lobster DNA.
Many of the restaurants, including the chains Red Lobster and Nathan’s re taking issue with the findings. Red Lobster said in a statement “Red Lobster, the world’s largest seafood restaurant chain, serves a variety of lobster on its menu, including North American lobster, Maine lobster and langostino lobster.
"As a seafood expert, Red Lobster understands that the seasonality and availability of lobster can fluctuate, so our Lobster Bisque can contain meat from Maine lobster, langostino lobster, or, in some cases, a combination of both”. INSIDE EDITION’s lab report showed just langostino as the seafood ingredient.
At Nathan’s their “famous lobster roll” according to the company is made with a mix of Lobster, Pollack and Whiting – the lab’s DNA testing found only Whiting.
This fight will continue and no doubt find it’s way into court – but the topline is that we are in a different ear where testing of foods is quick.
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