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Lobster Wire

Missy Frederick is the Cities Director for Eater.

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]