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  • The first thing that greets you at the Lobster Trap is an overwhelming stench of mold coming from the 35 year old carpets. It appears that the jumbo sized hot tub (? No, I'm not making this up - it's the lobster display!), has leaked more than a few times. I can only imagine the rotting slime underneath that carpet, and if I had been wearing sandals, would have run screaming. I thought the food and price must be outstanding to compensate for the state of the restaurant, and gasp when I open the menu. The cheapest entree is $38.00. (You can get Ahi Tuna, Potato Samosa, and Cauliflower from George, one of the finest restaurants in the city, for $28.00). Most of the wine is $18- $19.00 A GLASS. The entrees are served with stale, chewy, garlic bread made from garlic powder and your choice of either salad,OR baked potato OR Uncle Ben's rice. $38.00 for 10 shrimps, and they can't throw in a 25 cent potato? The salad is chopped, tasteless lettuce, with half a styrofoamy tomato on top, and your choice of Kraft dressing. The lobster is very good, but small for $40.00. The staff is lovely and the service is flawless. I really want this place to survive. I do. Here's how. 1./ Get a loan and tear out the carpet, you'll probably have to replace most of the floorboards too. Put in laminate. Do whatever it takes to get rid of the mold. Buy a lot of bleach. 2./ Put the lobsters in a tank, don't use up half of your dining room with a hot tub. It's not the kind of weird that's cute, it's just creepy. Paint the walls. Keep the rest of the decor the same - it's charming, and will contrast well with a new floor. 3./ Get your chef to go on-line and learn how to make garlic bread, salad, and dressing- if you can't find a bakery, just use Ace. Or hire a chef who knows how to cook. 4./ You can keep your prices the same if you have a vegetable, salad, and potato or rice with the entree. The staff here obviously love this place, and it is an institution worth saving.
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