No chain restaurant is better known for serving crustaceans than Red Lobster. With its ubiquitous Ultimate Feast and plenty of annual specials and seasonal celebrations, it’s easy to wonder where all their massive quantities of crab, lobster and endless shrimp come from. There are only so many lobsters in the sea, so where is Red Lobster sourcing its clawed bounty?
Walk into your neighborhood seafood joint, and they’ll probably be able to tell you where that day’s seafood came from. Red Lobster’s sources, however, are a bit trickier to infiltrate. Answers are not readily available on the restaurant’s website, and representatives from the chain were not immediately forthcoming with details.
Here is a sample conversation with a publicist on behalf of Red Lobster, days after I requested details on their sourcing:
“What prompted the focus on lobster for the story?” the Red Lobster publicist asked.
It was tempting to respond with “Um, because it’s in your restaurant name” — but decided to keep things polite: “We’re looking at where restaurants get their products.”