[BroadHopper]

That is the basic philosophy of retailing. All consumers have they own conception of quality and how much they are willing to pay for it.

I like my lobster hard shelled chix size. I do like my meat soft yet slightly firm. Most people will consider it undercooked but that is how us true Englanders like it. I would pay top dollar to a restaurant who will serve it this way.

But most restaurants over cook the lobster to the point that the meat has a 'rubber' consistency, and they want top dollar for it. To me it is a bad value, and to most, 'to die for'.

To me there isn't really a good seafood restaurant in the area. If I want a good seafood meal, I will head North of Kennebunk for a good meal. It is worth the trip. Lobster rolls in the Lakes Region are not worth the money I want to spend. If I want a good lobster roll, I will make it myself, as you can see some of us do make our own. If I do want lobster roll at a restaurant I would go to McDonald's, they make a reasonable lobster roll at a decent price.

Oh, by the way, the last time I had decent fried clams in NH was at the Red Blazer in Concord. A very light batter, fast fried in fresh oil. The clams were like a watery consistency yet cooked. You can't taste the oil and the batter was very light. The tarter sauce was homemade and slight tangy.

To each his or her own.................