Recently, Darden Restaurants, the company that owns Red Lobster, Olive Garden, and other chains, said that Malaysia would be the site of the world’s biggest lobster farm. But here’s the catch: they can only raise “rock lobsters,” which are spiny and don’t have claws. Most chefs would say these aren’t really lobsters at all, and they only have tail meat. Red Lobster might want to get rid of their logo’s big clawed Maine lobster and put one of these ugly things in its place soon.
This website for Maine lobsters says that the Gulf of Maine and the coast of New England are the only places in the world where you can find real lobsters. A similar species lives off the coast of Europe. The Orlando Sentinel says that if these spiny lobsters aren’t cooked just right, the meat can get tough. This is the type of lobster that Red Lobster will raise. So, there will probably still be a need for the better Maine lobster. However, Maine lobster fishermen are a little worried that a huge farm like this could make the price of their catch go down in the long run.
Red Lobster already uses spiny lobster tails in a lot of their dishes, but they still keep Maine lobsters in their tanks and serve whole lobsters to customers who order them. This seems like a bit of a bait-and-switch, since their homepage has a picture of a Maine lobster fisherman holding a big-clawed beauty. It won’t be until at least five years before Red Lobster customers can eat lobsters from the Malaysian farm. The first lobsters will likely be sold in Asian markets and restaurants starting around 2017. The business hopes to grow 40 million pounds of lobsters every year, which would be worth at least $1 billion.
But if you ever wondered why the entrées during Lobsterfest were so cheap, now you know.
Towering tanks greet guests as they enter Red Lobster filled with live Maine lobster awaiting their fate. While diners eagerly crack into fresh lobster rolls and steaming twin tails few consider the crustacean’s long journey from ocean floor to plate.
So where does the nation’s largest seafood chain procure their legendary Maine lobster?
In this article we’ll explore the origins and complex supply chains that enable Red Lobster to serve over 25 million pounds of lobster every year. You’ll learn
- The key lobster fishing regions Red Lobster sources from
- How the chain supports local lobstermen and sustainable fishing
- Their standards for ensuring responsible lobster practices
- How lobsters get delivered fresh to over 700 restaurants
- And more on the story behind Red Lobster’s iconic Maine lobster!
Join us as we uncover the surprising journey of America’s favorite lobster.
The Northeast U.S. and Canada – Home of Red Lobster’s Lobster
Red Lobster proudly sources their namesake shellfish from lobster fisheries in the northeastern U.S and Canada’s Maritime Provinces.
This critical region supplies over 80% of Red Lobster’s lobster inventory. So what makes it the world’s lobster epicenter?
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Ideal Habitat – The Gulf of Maine and Atlantic Canada have prime rocky seabed, temperatures, and currents for lobsters to thrive.
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Established Industry – Lobster fishing has been a way of life here for generations, with robust infrastructure to support high-volume catches.
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Sustainability Focus – Strict fishing regulations and conservation practices help preserve healthy lobster populations.
No wonder Red Lobster looks to the lobster heartland of the Northeast and Canada for their signature shellfish!
Supporting Local Lobster Fisheries and Communities
Red Lobster takes pride in supporting the small fishing communities that fuel their business. Some ways they aid local lobster economies:
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Direct purchasing from lobster wharfs helps fishermen earn maximum profits.
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Their high demand helps provide stable lobster markets for fishermen.
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Marketing campaigns spotlight fishermen to bring attention to their work and craft.
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Fundraising initiatives donate to lobstermen associations and charities.
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Grants assist next-generation lobstermen with equipment and training.
Red Lobster and lobster fishermen enjoy a symbiotic relationship spanning over 50 years. The chain relies on hardy local fishermen to supply their iconic lobster, while these lobster purchases sustain historic coastal livelihoods.
Insisting on Standards for Responsible Lobster Fishing
With lobster popularity booming globally, Red Lobster recognizes their obligation to source ethically. They require suppliers to meet strict standards, including:
Sustainability – Lobsters must be harvested at rates that don’t deplete populations long-term.
Size Regulations – Undersized lobsters are returned to optimize reproduction. Oversized lobsters are conserved as prime breeders.
Protection of Females – Methods like v-notching identify and protect productive females.
Avoided Bycatch – Fishing minimizes bycatch of untargeted species like coral and groundfish.
Traceability – All lobster can be traced back to approved sustainable fisheries.
Red Lobster’s exacting standards ensure their lobster supply chain remains ethical and eco-friendly.
The Complex Journey From Ocean to Plate
So what’s the pathway for lobster to reach Red Lobster’s tables? It’s a complex process:
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Fishermen haul traps from cold northeast waters teeming with lobster. Top catches come from the Bay of Fundy, Gulf of Maine, and Atlantic Canada.
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Wharfs purchase lobster direct from fishermen and process catches. Scaling, grading, and banding readies lobsters for shipping.
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Lobsters are packed into crates lined with seaweed and chilled for transit. Refrigerated trucks transport lobsters to centralized facilities.
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At processing plants, lobsters are inspected, sorted by size, and repacked for distribution. Flash freezing preserves lobster meat.
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Insulated boxes keep lobsters chilled as refrigerated trucks rush them to Red Lobster restaurants across North America.
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Restaurant kitchens check lobster shipments. Live lobsters await their fate in viewing tanks. Frozen tails, claws and meat get thawed for cooking.
It’s an incredible operation to get fresh northeast lobster to diners everywhere!
Serving Up Over 25 Million Pounds Yearly
Thanks to efficient supply chains, Red Lobster serves an astonishing amount of lobster every year.
Some mind-blowing lobster stats:
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25+ million pounds served annually – more lobster than any other restaurant globally.
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Enough for over 60 million lobster dishes!
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Over 700 restaurants offering lobster across the U.S. and Canada.
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Inventory fluctuates from 8 – 11 million pounds monthly based on seasonal availability.
That’s a whole lot of lobster rolls! Red Lobster’s devotion to ethically sourced Maine lobster supports this massive volume.
So next time you crack open lobster claws at a Red Lobster, appreciate the long journey and care that brought them to your plate. From cold North Atlantic waters to the warmth of your dinner table, it’s the quintessential story of lobster – and seafood – at its very best.
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We Finally Know Why Red Lobster Is So Cheap
Where does Red Lobster seafood come from?
As of late 2021, the last time Red Lobster’s “Seafood With Standards” page was updated, the answer seems to be a bit clearer. The restaurant’s seafood is indeed gathered from “all over the world.” For example, its shrimp come from areas in South America and Asia including waters off Ecuador, India, and China.
Does Red Lobster eat fresh seafood?
The answer: sometimes, and it depends. Red Lobster’s FAQ page says that when the restaurant is able to, it sources fresh seafood. But in other cases, to ensure quality, it is frozen right on the fishing boats or as soon as it reaches the dock before being shipped to restaurants.
Is Red Lobster sustainable?
Doing things the right way since 1968. Red Lobster has been committed to seafood sustainability since we first opened our doors in 1968. As a founding member of the Global Aquaculture Alliance (GAA), now Global Seafood Assurances (GSA), in 1997, we helped establish guidelines for best practices and aquaculture certifications.
Where do red lobster crabs come from?
Red Lobster serves snow crabs from the Bering Sea near Alaska – Today claims you can see some of such snow crabs being caught on the Discovery Channel’s show “Deadliest Catch” – and the North Atlantic Gulf off Canada. Finally, the salmon farmed from Chile, rainbow trout from Columbia, and cod and flounder from the Bering Sea.