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From Food Truck to Franchise: How These Cousins Turned Their Love of Lobster Into a Business

Two cousins saw profit in their passion for seafood.

Photographs by Jeff Clark

When cousins Jim Tselikis and Sabin Lomac were growing up outside of Portland, Maine, family gatherings invariably meant locally caught lobster on the table. Like sweet corn in the Midwest or fresh salmon in the Pacific Northwest, lobster was a regional delicacy they took for granted.

Both cousins eventually moved away: Tselikis, now 30, to the Boston area, where he sold medical devices, and Lomac, 33, to Los Angeles, where he worked in real estate while pursuing an acting career.

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Franchise Food Trucks Entrepreneurs Food Businesses Starting a Franchise Business Food Food Business Franchise Business

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