“Merch!” one young woman squealed when she entered the General Store and saw stacks of clothing with its rooster logo ...

Bring a large pot to a boil and add salt. Cook the lobster whole for 14 minutes. Submerge the lobster in ice water for 10 minutes. Remove tail, claw, and knuckle meat from carcasses. Cut lobster meat ...

Generally, it takes a 2-pound lobster to generate one pound of lobster salad. Over at Gosman’s Fish Market in Montauk, the current market price for live lobsters is $19.99 a pound.

Making lobster rolls is a lot more fun and even easier than you might think with this recipe by Holly Nilsson, which uses any part of the lobster because, in the end, "you can't go wrong." ...

Four 1 1/2-pound lobsters. 2 cups cold water. 3 tablespoons fresh lemon juice. 1 large fennel bulb—halved, cored and sliced paper-thin on a mandoline ...

Bring a large 8-quart stockpot of salted water to a boil. Meanwhile, finely grate the zest of the lemons into a large bowl. Squeeze enough juice to make 4 tablespoons and add the juice to the bowl.

Royal Lobster. A restored 1940s Texaco gas station is serving plump Maine-caught lobster rolls and lobster salads in Koreatown. Royal Lobster, from husband-and-wife team Justin Sok and Ashley Cho ...

Add the lobster meat. (I used 3 four ounce tails, but using a whole lobster removed from the shell is fine too.) Over medium low heat bring it up to just a simmer.

Ina Garten's lobster Cobb salad looks a little more polished, its ingredients a little more vibrant, thanks to its vinaigrette. Garten's calls for the light combination of Dijon, lemon juice ...

The lobster roll salad adds an interesting twist to Sweetgreen’s menu, but in the end, there’s still room for improvement. — Shira Laucharoen No, not really.