Restaurants serve lobster in rolls, soup, ravioli and even on pizza – and diners are willing to pay a premium for the delicacy. But an INSIDE EDITION investigation has found that you might not always be getting the real deal. INSIDE EDITION visited 28 restaurants around the county scooped out meat from a variety of lobster dishes and sent it off to a lab. It emerged that in 35 percent of the samples, the lab found cheap substitutes instead of lobster.
Published on Feb 8, 2016