Luke's lobster roll (with a green pen)

Pearl's lobster roll (with a green pen)

1. So Pearl’s roll and Luke’s roll are having a face-off. Who’s gonna win?

2. Red Hook Lobster Pound now has a truck in DC. We are VERY JEALOUS.

3. Can lobsters grow to be 400 pounds? Discuss.

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have a weekend full of crustacean love!

Funny you should ask!

more on this, here.

Yowsers, you take a break from lobsters for a week to switch your focus to Argentinian wine, and your inbox explodes with lobster love!

So let’s make a little list for ourselves to keep it organized.

1. Could lobsters unlock the secrets (and provide a cure) for paralysis? New studies suggest yes.

2. The New York Times’ Diner’s Journal discusses Luke’s Lobster, and its imminent new location:

The new place will be a bit larger, with 20 to 30 seats, and the menu will be a bit longer, adding fried clams and shrimp, French fries, and possibly crab and lobster cakes. They’ll also be selling beer and wine.They’ll probably have the same hours as their location at 93 East Seventh Street (First Avenue), 11 a.m. to 10 p.m. weekdays, to midnight on weekends.

This is exciting, but we’re hoping for a Brooklyn location next. The article was also published with this image, one of the best looking lobster roll pictures I’ve seen in quite some time. And that’s really saying something.

photo by Lee Clower

3. No. 7 Sub Shop, on the ground floor of the Ace Hotel, has an IMITATION LOBSTER ROLL, and reports are it’s GOOD. Here’s what’s in it (I will make it bold and red for a special effect):

Pickled Ginger Mayo, Candied Wasabi, Potato Chips

Please, someone try this and get back to us.

4. Old news from Thrillist, but this picture is just too Ali G and insane not to post.

5. Ben Sargent is a media machine.

6. Red Hook Lobster Pound reports it will start its Sifton-approved weekend “lobster feasts” again this Friday (from 6 p.m. till 9 p.m.) and Saturday (4 p.m. till 8 p.m.). $25 gets you a lobster, sides, and access to the lovely roof-deck at Rocky Sullivan’s.

Ayum.

That is all.

From Grubstreet:

As previously reported, the city is currently mulling over potential concessionaires for Brooklyn Bridge Park. The Red Hook Lobster Pound, which already has its claws in the Brooklyn Flea as well as the Flea’s new outpost at Central Park SummerStage, is hoping to roll out a cart, and what a cart! They’ve sent over the design that Suzannah Drake of DLAND Studios conjured up for them, complete with faux lobster tail made from parachute material stretched over aluminum. A little eye candy for you while the city continues to pore over applications.

Complete with “ayups”. This is authentic, folks.

We did not know the trick about holding the lobster by its antenna to see if it is done. Good learnings.

Are you aware of the lobster race? It’s a phenomenon. It’s taking the country by storm. Bar Harbor does it, you can read about it in a little periodical called The New York Times.

And this town I-can’t-find-the-name-of does it too, and they have proof:

Why would someone race a lobster? Why, because “It’s less crowded than Belmont, and it’s hilarious.”

If you’re anywhere near Aiken, South Carolina on May 7th, I know what you’ll be up to. Yep, a lobster race.

In related news, I spent the morning racing lobster cookies to my mouth.

we all won.

Lobster head adornments have hit the real live fashion magazines.

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On second thought, maybe the lobster hat was in the magazine first, and Gaga saw it and had to have it… this is a chicken and egg situation.

Scanning around on the Internets, you can find some fun lobster-related stuff; posters, pictures, clothes, etc.. And so we’ve wrangled together some of our favorites and are proud to announce the birth of You Rock, Lobster!, The Store ™, where you can get stuff like a reproduction of this Andy Warhol painting:

It’s like he’s holding out his claws to embrace you! In our experience, lobsters often do that. And here are some other vintage lobsters we found while trolling around:

Yeah, I ate lobster this week. And gumbo with lobster. And FRIED CLAMS FROM HEAVEN. A perfectly fried, perfectly fresh clam belly with tartar sauce come very close to blowing my favorite crustacean out of the water. I took pictures to show you but clams are ugly.

One of the very important questions raised over our eatings this week: How does one stuff a lobster? Do you very carefully extract the meat and then put it back together? Or do you never cook it to begin with? Help me, reader!

I know you can do it, because here one is:

Very old taxidermied stuffed lobster for sale – $200 (mattapoisett ma)

Very old taxidermy stuffed lobster. Hand painted. Hung in McGrath’s Restaurant of Plymouth for many years. Attached to wood with rope around border. Dimensions: 2′-3″ X 3′-5″. In decent condition. However could use a little touch up paint and cleaning. Right tip front of leg is missing and last leg tip on right hand side is missing. Have additional pics available upon request.

Lobster itself appears to be 12-18 lbs. Price is negotiable!

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Also, there was a scientific study a long time ago, finding that lobsters are like people (and you can dress them up as such).

Have just a fantastic Monday.