THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING

Shortage makes price of lobster unpalatable

Jeremy Harrington, sous chef at the Summer Shack. Jeremy Harrington, sous chef at the Summer Shack. (MARK WILSON/GLOBE STAFF)
By Michael Levenson
Globe Staff / April 8, 2007

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Management has yanked the king of New England seafood from the menu at Courthouse Seafood Restaurant in Cambridge. Waiters at Bay Bridge Restaurant in Salem have been advising customers to try a more affordable option, such as the seafood bake with steamers and clam chowder. Diners who have glimpsed the prices at Turner Fisheries in Boston have walked out. (Full article: 661 words)

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