I went on a work trip one time with co-workers. I'm not generally someone who is embarrassed by social gaffs (gaffes?). But when a fellow college employee looked at the waiter in a SUPER high end seafood restaurant in Maine and said, "oh no, I don't like lobster. I had that once in silver dollar City and it was really rubbery." I wanted to crawl under the table.

This feels like one of those times where a really good restaurant host would smile graciously, nod some tacit agreement, check for allergies, and then bring out a little lobster amuse-bouche on the house just to blow the diners' minds.

That may be, but the host we had just sort of blank stared and politely smiled before going to the kitchen and I'm assuming screaming into the void or something.

Somewhat agree. Lobster/Crab are supposed to be kept alive until immediately before cooking them (in some cases lobster tails are kept frozen but those aren't as often MP, crab can be canned but again that's usually not sold at MP), and in both cases they're pretty simple to cook at least decently, so I don't worry much about food safety or them coming out awful. Regardless, even restaurants that sell a lot of lobster tend to use MP so the point stands.

The point is, a waiter at an establishment that will have good lobster will know the price of the lobster for the night, starting from the moment the restaurant opens.