The "Platter Ensemble" consists of a plastic slotted oval plate placed over a deep-dish platter that captures the juices that can squirt out when cracking a claw or tail. It was unveiled Tuesday at DiMillo's Restaurant in Portland followed by a sit-down boiled lobster lunch served on the platters.

The platter was invented by T.J. "Lats" Latvis, who said it should make eating lobster more enjoyable for people who don't like the splatter.

"A 2¾-pound lobster yields approximately 12 ounces of liquid," said Latvis, a New England native who now lives in San Francisco. "This is equivalent to a can of Coke that diners otherwise would have to deal with."

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