With Maine lobsters carrying their highest wholesale prices in more than a decade, operators nationwide are rewriting menus and steering guests away from the more costly crustaceans. Some chefs are minimizing lobster in dishes, if not abandoning the prized commodity altogether.Increased demand and an unseasonably cold spring have crushed Maine’s lobster supplies, driving prices up by 70 percent or more in recent weeks. At Fleur de Sel, a fine-dining restaurant in New York City, ...
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