It’s no shell game: As the price per pound has skyrocketed over the last few months, the costs of lobster dishes on restaurant menus across the city have been off the charts as chefs have been looking to claw back some of the margins.
A combination of lousy weather, international demand, and iced-over Canadian fisheries has created a shortage that has driven whole hard-shell lobster prices to as high as $15 a pound this spring, up from about $8 a pound last year.
For chefs buying pre-shucked lobster meat for their rolls, the price has been hovering at $40 a pound, or about $8 more than a year ago, several said.
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