QUINCY — As Gianni Frattaroli used a lobster gauge to measure the carapace of the first lobster he ever caught, he realized this one wouldn’t be going back to Victory Point restaurant with him.
Lobsters in Massachusetts have to be thrown back into the sea if the carapace — the body from the eye socket to the beginning of the tail — isn’t at least 3¼ inches.
Frattaroli, whose family owns Victory Point restaurant in Marina Bay as well as several Italian restaurants in Boston, has teamed up with a pair of local lobstermen in hopes of getting the freshest lobsters on the plates of his patrons.
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