Labor shortage? Employers tap foreign workers, visas permitting.
Inside the white-shingled beachfront building, past the doubled-stacked lobster tanks out front, Tim McNulty is back in the kitchen with his lunchtime crew. It’s an overcast midweek day, and no tour buses are in town, but there’s a steady flow of diners into the family-owned restaurant.
Mr. McNulty is part of that family. He started out in the kitchen, after his mother bought the Lobster Pot in 1979, and he worked his way up to executive chef. For the past two decades, he’s come to rely on guest workers who arrive in April and stay into October, when the shutters come down for the season and the neon lobster sign outside goes dark.
This year he caught a break: His regular crew of Jamaican chefs and
