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I had never heard of a "lobstree" prior to eating at this new restaurant last week. What is a lobstree? I'm convinced it's a made-up word, as a Google search reveals nothing in the world called a "lobstree," and my dining companion -- a longtime food writer and current editor -- had never heard of it either. Asking our waiter revealed that a "lobstree" is a cross between a lobster and a prawn, but I didn't believe him. Especially when the plate arrived bearing a giant prawn, not anything remotely resembling a lobster.

Regardless, that's the "lobstree" in question back there, behind some house-made chorizo (quite good) and crispy fried strips of grouper. Look familiar?

Leave your best guess below.

Keep the Houston Press Free... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Houston with no paywalls.

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Join the Press community and help support independent local journalism in Houston.


Join the Press community and help support independent local journalism in Houston.