Boston Business Journal

Forced to Shell Out More for Lobster, Restaurants Get Creative

When planning for The Lexington’s reopening last spring, Chef Will Wilson took one look at the astronomical lobster prices and opted not to include whole lobsters on the menu. 

The restaurant isn’t seafood-themed, so it wasn’t a big deal, Wilson said. Instead, he began to incorporate the crustacean in other ways without buying them at top dollar. 

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