Thank you to the dozen or so of you who have forwarded me this story from the New York Times about the guy in the Upper West Side of New York who has been selling freshwater crawfish meat as lobster for at least 15 years
Only the name has changed. The ingredients remain the same: wild freshwater crawfish, mayonnaise, celery, salt and sugar.
For at least 15 years, Zabar’s, the Upper West Side grocery with the big crowds and even bigger prices, sold that as lobster salad — thousands and thousands of pounds of it, by itself in a plastic tub or on a bagel or a roll. Apparently no one noticed.
Then Doug MacCash, a reporter from The Times-Picayune of New Orleans, stopped at Zabar’s while vacationing in Manhattan last month.
“Lobster salad on a bagel: Why not?” he wrote on Aug. 1 on the newspaper’s Web site. “It was delicious, but the pink/orange tails seemed somehow familiar.”
He checked the label. “Wild fresh water crayfish?” he wrote. “Really? At $16.95 per pound?” He photographed the label, just to be sure.
Mr. MacCash had discovered a fact of New York culinary life that New Yorkers had not: There was no lobster in the lobster salad at Zabar’s.
Hey New Yorkers, for future reference:
This is a lobster-
This is a crayfish-
This is a steroid user-