Karl Pelletier knows better than to let the lobster tank sit empty at his Old Grist Mill Tavern in Seekonk, Massachusetts. "If the tank has no lobsters in it, nobody is ordering lobster," Pelletier ...
It doesn't get more fresh for lobster than one that was chilling in a tank barely twenty minutes before it hit your plate (hopefully after being speedily and humanely dispatched). Several chains allow ...
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