Mention a lobster dinner and what comes to mind is a pricy, ultra-luxury meal. But that wasn’t always the case.
Although lobsters, also known as NZ crayfish, were important to Māori for centuries, it was not until the 1950s, when an export market to America developed, that crayfish became a luxury item with high demand and prices.
Before that, even in America, lobsters were called “cockroach of the sea”, and used to feed prisoners as a way of population control of the crustaceans. They were considered food for the poorest of the poor, and even turned into food for animals or canned as cheap food.
Today, the lobster has become a luxury food, with a matching price tag that can go up to hundreds of dollars per kg. Asians, especially Chinese, believe the best way to have them is live and fresh.
This World Lobster Day, which is celebrated on 25 September, you can experience two small NZ rock lobsters - fresh out of the tank - for $168. This is a price the restaurant has promised to keep at least until the end of 2025.
One way to have them is paired with yi mien or e fu noodles (for an additional $25).
World Lobster Day was first formally designated in 2014 in the United States by Maine Senators Angus King and Susan Collins.
The date September 25 was chosen as the official date because it falls during the peak lobster season for many regions, and allows for the celebration of fresh, high-quality lobsters.
The purpose of the day was to recognise the economic importance of the lobster industry, the people who work in it and to acknowledge the “rags to riches” sea creature’s culinary journey.
The day is also to celebrate the lobster’s succulent taste and nutritional benefits, which is packed with protein, selenium and omega-3.
Sophia Ling, a Chow Luck Club foodie, who has eaten Sum Made’s small “tank to table” crayfish meal said smaller crayfish tended to be “less succulent, but taste wise they were still delicious”.
Sum Made 心美 11 Davies Drive, Albany, Auckland Phone: 09 626 6866 Business Hours: Sat and Sun 10am-3pm, 5.30pm-10pm Mon to Fri 10.30am-3pm, 5.30pm-10pm
