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this post was submitted on 16 Sep 2023
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In the summers in New England you used to be able to get live lobster for 6 bucks/lb. Not sure what it's up to these days but I'll never order it in a restaurant. It's one of those things that you and a professional chef can get the exact same result by boiling it for a few mins. Plus at home you can get completely messy and hose yourself of immediately afterwards.