Any restaurateur attempting to use lobster meat at this time knows that pricing is through the roof.
For many years, prices of lobster meat and tails have generally been close to each other, with the price of lobster meat related to the yield of meat vs. tails.
However, starting in 2012, lobster meat prices began to continually trade higher than a 3-4oz tail, largely due to the movement of lobster onto more restaurant menus.
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