It's a value, many diners are willing to pay for, and at a premium price. That's good, because for most foodservice operators cost-effectiveness is an important concern and key to buying lobster. In most areas of the country fresh lobster is available year around. Price, however, varies greatly, depending on supply and is often the determining factor for menuing this shellfish. In general, lobster tends to be higher priced during the winter months, when supply is low and lower priced during the summer season, when lobster is in its prime and plentiful.
Location is also an issue and a big factor when figuring out cost.
Chefs living along the shore and near harvesting areas have easy access to seafood and shellfish. Those living further in-land usually need to have fresh lobster flown in daily. Thus, operators must account for this extra transportation cost, which is usually passed on to the consumer. They also have to worry about quality and consistency, which can vary, especially when lobster is traveling a long distance. Available frozen, primarily from Florida and Maine, these include whole partially cooked lobster, whole fully cooked lobster, fully cooked claws, raw tails and fully cooked lobster meat.