Lobster is the most succulent, sought-after seafood in America. Whether we're delicately devouring one with a tiny fork at a fine-dining establishment, cracking one on a picnic table in Maine, ordering a McLobster roll at McDonald's (they do exist), or dunking a piece of tail meat into melted butter at, well, a Red Lobster, it's clear that if you like food that once swam in the ocean, you love lobster.
No one knows this more than Mark Grobman, CAS/BA '77, the wholesale purchasing manager for New York-based Lobster Place. He buys about 15,000 pounds of lobster in an average week—and has eaten his fair share as well. We asked the former Maine resident to help us debut our new back-cover feature by deconstructing this craved crustacean.