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Nine great lobster secrets
Photo: Nicole Pasquale
I
f there is a dish identified with Boston, it’s lobster. Funny thing, too; lobster was once used around here for fertilizer and eaten only by the poor. Eighteenth-century Boston dockworkers went on strike over having to eat lobster more than three times a week. Things have changed. You can eat lobster at least three times—fried, for breakfast, on pizza, in a roll, as sushi, even for dessert—with these nine lobster secrets. Melt some butter, slice a lemon, and dig in:
Shhhh! Lobster is now a billion-dollar industry, with more than 200,000 tons caught annually.
1.
Fried lobster tail in the ‘burbs
2.
A California roll topped with baked albacore and lobster
3.
Where to fish up a lobster pizza
4.
A beach-themed café with great lobster rolls—landlocked in the city
5.
Lobster for breakfast? Cheryl tells you where.
6.
Where to enjoy a clambake on a private beach on Cape Cod
7.
A great lobster roll in an out-of-the-way Cape Cod oasis
8.
Secrets of a well-known (and really good) Cape Cod clam joint
9.
Lobster gelato? Don’t knock it till you try it.
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