Why don't North American coastal restaurants cook seafood in more styles?
In 2017, my family and I travelled to Maritime provinces in Canada, then Maine, New Hampshire, Massachusetts to view fall foliage. We noticed that all restaurants there cooked seafood in just two ways — steamed or fried. Examples — besides lobster rolls, they _plain _steamed lobster — they didn't even put garlic, ginger, or spring onion!. They steamed or fried clams.
Why don't at least try to cook seafood in more styles? I know these New England restaurants aren't run by Asians, and they don't have woks — just ignore any styles using woks. But look at the Hong Kong restaurant menus below — they offer to cook lobster and clams so many other styles. Definitely they can put some garlic, ginger, spring onion or White Wine when they steam seafood!
Before the pandemic, I had meals at Summer Palace
and Rosewood Hong Kong.
Full disclosure — I don't affiliate or advertise them — I just screen shot their menus as evidence.