How Much Should a Lobster Roll Cost?

Dear Pros,

Erika here. When was the last time you did a double-take upon eyeing a price on a menu? I have a clear memory of a day, three years ago, when I was staking out Little Whale on Boston's Newbury Street because I wanted to try Michael Serpa's lobster roll. He had previously run the perpetually packed North End seafood nook Neptune Oyster, and I wanted to see how his newer work compared. I was going to buy one no matter how much it cost, but my eye twitched when I picked up the menu: $55 for one lobster roll, served hot or cold, with a tangle of fries on the side.

I understand that it's never been more expensive to run a restaurant, but I remain curious: Do chefs ever gasp at a price on someone else's menu? Are there lines that they wouldn't cross when it comes to paying for a certain dish or drink? Food & Wine contributor Celina Colby called up a handful of chefs and restaurateurs in Maine — arguably home to more experts on this topic than any other state — to ask how much they'd reasonably pay for a lobster roll while dining out at a spot other than their own.

I'll let you read the story to see where they stand and why, but I can confirm that if I were to have swapped places with any of those chefs on the day I rolled up to that seafood spot on Newbury Street, they would not have been as loose with their credit card as I was.

Still, whenever anybody asks me to recommend the best lobster roll in Boston, Little Whale's is my splurge pick. Chewy, flavorless lobster meat that has been sitting in the fridge for too long is the kiss of death for this New England icon, second only to a soggy bun. For $55 at Little Whale, I was served lobster meat so fresh that I could still taste the oceanic tang in each bite, and it was heaped on a sturdy bun sourced from a beloved Cambridge bakery, Iggy's Bread.

I love a good debate about pricing, so I'm tossing this out to you. Pros, are there certain dishes that you can't believe are priced the way that they are? Want to pitch yourself as an expert for this series? (Next up is the cost of a slice of pizza in New York City.) Let me know at the email below. I look forward to hearing from you.

Take care,
Erika