:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/38882864/lukeslob.0.jpg)
Lobster prices are low due to surplus, but customers wouldn't know it glancing at restaurant menus. The New Yorker explores this phenomenon, along with a trend familiar to D.C. diners: "They keep the price of lobster entrées high, but add lower-priced items—lobster bisque, lobster mac-and-cheese, a lobster B.L.T—to the menu. That way, they can generate more business without endangering lobster's exclusive image." [TNY]
