steamed lobster

The Lobster's namesake crustacean

Chef Collin Crannell talks seafood menu, sustainability trends

Executive chef of The Lobster in Santa Monica, Calif., shares shifting customer preferences

Collin Crannell is in his seventh year as executive chef of The Lobster, a landmark restaurant on the Santa Monica, Calif., oceanfront that serves roughly 500 pounds of it namesake crustacean every day.

But Crannell’s customers are also enjoying a growing variety of fish preparations, and his oyster selections are becoming increasingly popular.

Crannell recently discussed the evolving taste of his customers with Nation’s Restaurant News.

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