Lobster galore

http://online.wsj.com/news/articles/SB10001424052702304017604579447152568114232?mod=djem10point ; As rising commodity costs boost the price of food staples such as beef and coffee, we find that an increase in supply is having the opposite effect on lobster. The crustacean is everywhere. Our story provides an overview of the lobster industry in the U.S., noting that the once-occasional treat has been showing up on an increasing number of menus from inexpensive chains to fine-dining restaurants—not to mention, debuting in quite novel ways. Sarah Nassauer reports that she has discovered lobster in a pappardelle, chorizo and mussels dish, in a salad with winter squash, as a base for sauce on a flounder, and incorporated into an airy chip served with lime aioli. And we have a handy graphic showing the anatomy of the lobster from a cooking point of view. http://online.wsj.com/news/interactive/LOBSTER0319?ref=SB10001424052702304017604579447152568114232&mod=djem10point