Here's How The Low-Rent Lobster Became An Expensive Global Star

Last week, we brought you the story of one man’s quest to find the best lobster roll in Canada. And while North Americans are especially fond of their lobster — often mixed with mayo and spread on a roll — this particular crustacean is a global obsession served with plenty of variety.

For instance, China has recently had a huge increase in seafood imports. In 2012, American lobster sales to Chinese markets reached $28.3 million. The lobsters may be American, but Chinese chefs have their own ways of preparing them. Most of those ways are a far cry from the simple lobster roll — dishes will often contain ginger, hot peppers and chives, like a lobster stir-fry.

In Europe, the crustaceans share the same high status as they have in the States. In fact, the European lobster — scientifically known as homarus gammarus — is even more coveted for its notable deep blue color before it’s cooked.

To read the rest of the story, please go to: Public Radio International