Luke’s Lobster - 7th St & 1st Ave

Luke’s Lobster
$$
**
212.387.8487
93 East 7th St
http://www.lukeslobster.com/

On a recent visit to Caracas, I noticed that the empty retail space in between Caracas-Take Out and Caracas-Dine In had been papered over and “Luke’s Lobster”, a new lobster joint, was moving in soon. I didn’t think much of it until Tasting Table and Thrillist began reporting on some fantastic lobster shack soon to open in the East Village, where the lobster rolls would be sold at a price about half that of New York’s other lobster rolls - already Luke’s was shaping up to be more than just your average hole-in-the-wall seafood dive. As if the price wasn’t attractive enough, Luke’s gives Red Hook Lobster Pound some competition for freshest seafood, as their lobster is brought in directly from Maine in a matter of hours and the meat can be traced back to the harbor where it was caught.

Luke’s is a walk-in establishment with only a few bar stools and a steady line out the door once the afternoon hits. Behind the counter, the walls are stacked high with top-split buns and Cape Cod potato chips, and a staff of three piles giant pieces of claw and tail meat into the toasted, buttery rolls.

“A Taste of Maine” platter: Lobster, crab, and shrimp rolls, a pair of Empress crab claws, chips, and drinks.

Luke’s lobster roll - sitting proud and pretty, with large, identifiable hunks of claw, knuckle, & tail meat!

These aren’t so much “lobster rolls” as piles of lobster loaded into a roll. The cool, sweet lobster meat sits on top of a warm roll with just a smear of mayonnaise - the lobster itself is seasoned only with a light sprinkling of oregano, celery salt, and thyme, in lieu of the traditional mayonnaise, diced celery, and lemon juice. With their late hours, and at $14/4-oz roll, this is a fantastic deal - perfect for those late night cravings where you need a little piece of Maine!

(open 11 am - midnight, Sunday-Wednesday; 11 am - 2 am, Thursday-Saturday)

Pearl Oyster Bar - Cornelia St & W4th St

Pearl Oyster Bar
$$$
****
212.691.8211
18 Cornelia St.
http://www.pearloysterbar.com/

I love going to Pearl Oyster Bar - this weekend marked the fourth time I’ve been back in a year, and each visit is as delightful as the first. Pearl Oyster Bar has all the rustic charm of the Maine coast (where owner and chef Rebecca Charles grew up), but with a dash of polish, courtesy of Manhattan chicness. The long, marble bar and cream- and gray-painted walls evoke the inside of an oyster shell, while touches like old photographs, a hand-lettered sign above the bar, and the daily specials marked on a blackboard conjure up memories of your favorite New England lobster shack. Pearl Oyster Bar doesn’t take reservations (and isn’t open on Sundays), but if you’re willing to sit at the counter, the wait isn’t usually more than half-an-hour.

In all my visits, I don't think I've ever had a bad meal here. The chowder is thick and full of heavy cream, sweet clams, and smoky bacon; scallops and whole grilled fish are well-seasoned and cooked perfectly; and the bouillabaisse is spot-on, full of plump mussels, clams that taste like the ocean, and a succulent lobster tail, all swimming in sweet, salty lobster stock. The two stand-out dishes here, though, are the fried oysters and the lobster roll - without question.

Six to a serving, the big, plump oysters are dipped in batter and fried, then served on a layer of tartar sauce on the half shell, with lemon wedges on the side. I don't like tartar sauce, but something about Pearl Oyster Bar's combination of mayonnaise, scallions, red onions, and chopped pickles makes me want to lick the shells clean! The batter is light, and you’re still able to taste the oyster’s brisk, ocean flavor, even through the other competing flavors and ingredients.

Lobster rolls are a long-standing summer tradition, particularly on the rocky coasts of New England. Pearl Oyster Bar’s lobster roll is one I crave in all seasons, though - large, sweet hunks of tender, pink tail meat are gorgeously piled high on a top-split, toasted, buttered roll. Charles uses a small amount of mayonnaise, along with finely chopped celery, lemon juice, and chives, but the mayonnaise-to-lobster ratio is still high enough to put your napkin to good use. The lobster roll is served alongside a mountain of shoestring fries, which are hot, salty, and begging for malt vinegar.

The incredible delight and satisfaction that comes from devouring one of Charles’s lobster rolls is perfect for any occasion. Finally got that promotion? Trying to shake off a bad date? I can think of no greater indulgence or consolation than an evening at Pearl Oyster Bar. And if you’re lucky enough to still have room for dessert, the lemon-scented blueberry pie with vanilla ice cream is enough to make Manhattan traffic sound like a foghorn sounding off the coast of Maine.