Commercial lobster boats in New York landed 112 metric tons of lobsters in 2013, a record low.
June 15 gives us the perfect opportunity to celebrate the crustacean and all the delicious ways to eat it.
Try out this recipe for crab-stuffed roasted lobster from Ben Pollinger, author of “School of Fish.”
Enjoy the last weekend of the summer by feasting on lobster, that most summery of crustaceans. The restaurants featured below make our seven favorite lobster dishes in the city.
Despite efforts to stop it, the lobster die off is continuing in Long Island Sound.
Lobster is considered a staple of any summer menu, but the autumn is actually one of the best times of the year for fresh lobster. At Redeye Grill in Midtown, they have a lobster speciality that is perfect for the colder temperatures. Chef Jawn Chasteen joined us to prepare a Lobster Pot Pie.
No longer a menu item found only at swanky haunts, lobster rolls are now served in fast-casual eateries and even from food trucks. Here is our list of 2013’s best lobster rolls.
Bruce Bozzi, Jr. of The Palm restaurant makes us a succulent lobster dish in celebration of National Lobster Day on Saturday, June 15th.
A fancy night out for filet mignon and lobster is a once in a while splurge, but Surf and Turf doesn’t have to be saved for special occasion. These New York City restaurants offer a spin on this traditional land-meets-sea plate to enjoy any time of the year.
Mackenzie Arrington of New York City’s The Dutch restaurant, has also been named “Maine Lobster Chef of the Year” – twice. She stopped by The Couch to show us how to prepare a succulent and sexy lobster dish for you and your significant other.
When he first heard rumblings about Larry the Lobster, Don MacKenzie thought folks were talking about some guy dressed up in a lobster suit. But no, they were talking about a real live lobster.
The summer of 2012 is turning out to be a bonanza for lobster lovers. Record catches north of the Tri-State Area are bringing prices down to unheard-of levels.
On my first bite, there was the distinct taste of wasabi with a nice little kick, but it wasn’t brutally hot like wasabi can be. The sesame mayo mellowed the sauce out a bit, and the scallion rings actually added some crunch to the sandwich.
Zabar’s has been selling its lobster salad for over twenty years, but recently a reporter from New Orleans visited the Upper West Side store and decided to give New York a heads up about what’s really in it.
This recipe is courtesy of Michael Lomonaco, Porter House New York.