Fourchu Lobster: The Next Big Thing?

08/10/2011 02:09 pm ET | Updated Oct 10, 2011
  • TIME

Every food writer wants to be the discoverer of the Next Big Thing. Oh, to have introduced the world to Ibérico ham or foraged morels! No one would believe you broke the news, but at least you could fume in private. I would like everyone to note, therefore, that I am writing about the Fourchu lobster before it becomes a megatrend.

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