Red Hook Lobster

Lobster’s On a Roll

Once confined to fine dining, lobster finds success in the national quick-service industry.

Once confined to fine dining, lobster finds success in quick service.
Lobsters are making their way on to more quick-serve menus.

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For the most part, the lobster’s place in restaurants has been restricted to fine dining, where bake-stuffed tails can cost as much as a steak dinner. The other place to find lobsters has been in family-run venues, where white-bibbed diners crack open the shells to get to the good stuff.

But now lobsters are crawling their way into more quick-serve settings, thanks to robust supply levels and high-tech processing plants that can take lobster from the Maine coast to more tables in much shorter times and in fresher forms.