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pvc012712c/1-27-12/asec. Marc Quinones (CQ), Chef de Cuisine at Bien Shur restaurant prepares the 20 oz. coldwater lobster tail. (Pat Vasquez-Cunningham/Journal)

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2011, The Albuquerque Journal
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pvc012712c/1-27-12/asec. Marc Quinones (CQ), Chef de Cuisine at Bien Shur restaurant prepares the 20 oz. coldwater lobster tail. (Pat Vasquez-Cunningham/Journal)