In a separate New Yorker article, the magazine explains The Surprising Complexity of Lobster Prices. Pierre Briançon at Reuters wrote, “...or why lobster isn't a commodity.” Matt O'Brien with The Atlantic said, “Wholesale lobster prices have collapsed but restaurant lobster prices haven't. Why not?” Pete Wells at the New York Times added, “How can restaurants keep charging high prices for lobster when the wholesale cost has plunged?”

About the author

she gets sleepy easy | entertainment editor, producer, correspondent for hire | i also write the @muckrack daily | once @nowthisnews @nymag @nypost @foodnetwork

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