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Is there a better Maine lobster in L.A. than at The Palm?

Robert Allen | Jan 15, 200506:14 AM

Always very fresh (meat pressed right up against the wall of the claws, not a hollow claw with a strand of meat; sure sign that the lobster has been lingering in a tank for a long time and is dying) and tasty. If there is as good or better New England lobster elsewhere in L.A., please let me know.

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