The Urban Lobster Shack, which slings lobster rolls and such from its restaurants in the Financial District and Midtown East, has launched its first food truck onto the streets of New York today. Their lobster red shack on wheels will feature Urban Lobster Shack's signature fare, including their Famous Lobster Roll (at the suspiciously fair price of $13), hand-cut Old Bay French Fries, and Fried Clam Strip Roll. more ›

The corruption trial of disgraced former State Senator Pedro Espada, Jr. and his son, "Pedro G.," finally kicked off yesterday in Federal District Court in Brooklyn. In her opening remarks, prosecutor Carolyn Pokorny unloaded on the Bronxchester pol, telling the jury Espada stole "more than half a million dollars from a public charity" and used the money to fund a lavish lifestyle which included extravagant meals, spa trips, luxury cars, vacations—including "sixty thousand dollars on sushi and lobster." Espada "even went out and tried to buy a Bentley," Pokorny alleged. more ›

Whoa! Get a load of this bad boy! This 18-lb, septuagenarian behemoth is settling in to his new home at the New York Aquarium in Coney Island, where officials say he's "loving life." And there sure is plenty of him to love. more ›

When is a lobster salad not actually a lobster salad? For the past twenty years the answer to that question was "When you buy it at Zabar's." But times they are a-changing. No less than Saul Zabar himself tells us that because of some complaining that started in New Orleans, the famous food store's "lobster salad" (which was technically made with crayfish) has been renamed "seafare salad." But we're getting ahead of ourselves. more ›

At some point yesterday, a crustacean-obsessed bandit (or bandits!) pulled off the crime of the century, audaciously stealing a seven foot, 1000-lb lobster statute that's the mascot of a popular Hamptons restaurant. more ›

Holy cats, look at this lobster! It's blue! Really, really blue. It is the same Smurfy shade of blue as the one recently caught off the coast of Prince Edward Island, and according to the Mystic Aquarium, only one in a million lobsters are blue, due to a genetic defect. Also: "Blue lobsters tend to be more aggressive because their coloring attracts predators, which may be why so few survive in the wild." And, in case you're wondering, "When a blue lobster is cooked, it ends up looking just like any of its brethren, a baked orange color." more ›

There's always so much talk in the summer surrounding who has the best lobster roll in New York City—but is there really a best, or are writers just looking for an excuse to eat (and expense) 16 lobster rolls? Recently a Bloomberg News reporter had exactly that many, and came out with this bit of knowledge: "New York’s best lobster rolls cost half as much as New York’s best-known lobster rolls." more ›

National Lobster Day is this coming Tuesday, but Citarella is celebrating today with a Live Lobster Special at its Upper West Side location between noon and 6 p.m.—lobster will be $4.99/pound (plus there will be executive chefs on hand for cooking demonstrations and food samples). Citarella will also offer the special next weekend (6/18 & 6/19) at its Upper East Side store and the following one (6/25 & 6/26) in Greenwich Village. And on Monday, Ed's Lobster Bar and Big Claw Wines is having a lobster dinner to celebrate Big Claw, a white wine "specifically designed to pair with lobster." Tickets are $150/person (PDF), benefitting the Lobster Institute at the University of Maine. more ›

Brooklyn chef Neil Ganic doesn't take guff from anybody—not even paying customers. A disgruntled diner shared with Eater a hilarious account of her recent experience at the Carroll Gardens restaurant Petite Crevette, where dinner ended with a crazy outburst from Ganic. After her husband sent back an order of Cioppino (fish stew) because it contained lobster which was "pretty much raw," the kitchen returned a dish that "was still kind of weird and gloopy." The couple then "politely" asked for the check, but "suddenly, Neil Ganic comes running out of the kitchen with a LIVE LOBSTER and throws it on the table." We called Ganic to confirm the story, and his response made us wish more people in the restaurant industry were this much fun: more ›

These are tough times for the high-end dining industry, and the seafood restaurant Oceana could have made a cool $275 just for tossing a septuagenarian lobster into a pot of boiling water. Because lobsters' age can be determined by weight, the Oceana owners believe the 11 pound crustacean, nicknamed "Peter," is approximately 70 years old. This guy was old enough to bite a infantryman's foot at Omaha Beach; does that make him too old to eat? more ›

City Crab and Seafood on Park Avenue scored a big find a couple weeks ago when they were able to purchase a 20 pound lobster caught off the coast of Canada for $100. A lobster at that weight (rarely caught so big because baskets generally can't contain them) means that it was probably around 140 years old. Manager Keith Valenti said, "I've been here for 12 years, and that's the biggest lobster I've ever seen." The restaurant named the lobster George and had him acting as an unofficial mascot, posing for pictures with children. more ›

The Post has it that a prep cook at Junior’s restaurant in Brooklyn is in hot water after a co-worker spotted him stuffing 15 lobster tails down his pants and into bandages around his legs. In recent weeks, Junior’s staff had noticed that the restaurant’s supply of lobster tails had inexplicably dipped. So when 40-year-old Raymundo Flores was observed in a walk-in freezer bulking up his trousers with crustaceans, coworkers called 911. more ›