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Yahoo
09-07-2025
- General
- Yahoo
Summer bucket list: 8 Westchester lobster rolls you have to try before season ends
Ready to claw your way through a bucket list of lobster roll must-tries? Warm weather calls for simple pleasures like lightly-dressed claw and tail meat snugly nestled inside a well toasted buttery roll. And while this quintessential New England delicacy can't help but taste better by the ocean, Westchester eateries offer plenty that easily transport you to a beachside shack. Whether you like yours hot and buttered (Connecticut-style) or chilled-with-mayo (Maine), now's the time to celebrate this summery flavor. What follows are eight of my faves where every bite lets the lobster shine. Open since last October, this newcomer — which has both indoor and outdoor seating — serves the kind of lobster rolls dreams are made of in cold and warm versions. The buns are perfectly toasted, the seasoning is spot on, the lobster is impeccably cooked and there's a nice meat-to-bun ratio. Even better, during the week the rolls, which normally sell for $30.11, are often reduced to $20 (check their social media or call to double-check days available). This is also one of the only spots in the county where you can enjoy your lobster roll on a gluten-free bun. The seafood market, popular for its fresh fish and sushi, has a dedicated gluten-free fryer. For those who want to go big or go home, try the "Big Daddy," an overflowing sandwich stuffed with 12 ounces of meat ("normal" rolls are five ounces) on a 12 to 14-inch brioche bun. Wayne Ivines Jr., who owns the seafood market with his wife Becky Lusk, is also planning to get creative later this summer with, possibly, a Japanese-style lobster roll or some other other fun versions. "I need to play around with them first before selling them," he said. "But I'm definitely going to mix it up." 1137 West Boston Post Road, 914-662-0099, Choose between a warm buttery bun with hearty chunks of meat or chilled with light mayo and a splash of green onions with lemon on the side (and, often, a watermelon slice). Westchester County native and third-generation commercial fisherman Anthony DiMeglio fishes on Long Island's South Shore weekdays, securing fresh seafood that comes directly from what he catches. His store, which also have live lobsters, has a few outdoor seats though the place is mainly takeout. This is a nothing fancy spot but the rolls are A+, light and simple with gorgeous chunks of sweet meat that tastes like they were plucked from the water just hours ago, which, in many cases, they were. 26 Main St, Dobbs Ferry, 914-625-8402, Summer eats: Our food reporter's picks include Lower Hudson Valley's best lobster and more This dense lobster roll, served cold with tarragon aioli and a few secret ingredients, is pure wow, thanks in part to its generous portion and view of the Hudson. Also, who can resist an alfresco bar that at one point was a sea-worthy sailboat? The restaurant, with a nautical theme, also has a winter Connecticut-style roll starting late fall to early spring served on a buttered toasted bun with a warm brandy butter sauce. 46 Westerly Road, 914-923-6466, "Tastes like vacation" is the motto at Bread & Brine, which has a coastal New England vibe and lots of lobster choices. Aside from a lobster roll — served cold with mayo and scallions or hot with butter and scallions — you can opt for a lobster BLAT (chilled lobster, bacon, lettuce, tomato, avocado, mayo, white toast), a lobster grilled cheese (with 1/4 pound of lobster meat, cheddar white and toast) or lobster mac and cheese. Another bonus? Gluten-free buns — and a lunch discount. Lobster rolls, normally $30, are $20.24 from noon to 3 p.m. Monday, Wednesday and Thursday's. 19 Main St, Hastings-On-Hudson, 914-479-5243, This buttery brioche roll, piled high with lobster meat and lightly adorned with herbs and lemon zest, elevates what's normally a simple sandwich to star status. Taking it up a notch? The word KEE artfully imprinted on the bun and house made Old Bay chips. No surprise this was a "This was a "Best Thing I Ate" pick in 2023. 126-128 E. Post Road, 914-437-8535, Impeccably cooked meat is the "secret sauce" at both Farmer and the Fish locations where buttery buns hold their own against tender tail, knuckle and claw meat. Options include "warm and buttered" or "cool" with "cucs" and lemon aioli. At the Sleepy Hollow location, there's the added plus of a river view so your meal comes with a complimentary breeze and the kind of waterfront vista that true lobster-roll eating is all about. 100 Titicus Road, North Salem, 914-617-8380 or 11 River St., Sleepy Hollow, 914-631-8380, Catch of the century: See which Carmel supermarket net a rare golden lobster This is the closest you may get to a seaside shanty and that's OK because the no-frills takeout stand offers picnic-perfect lobster rolls brimming with fresh chunks of heavenly meat — with a bag of chips — ideal for taking to a patch of greenery or sitting on a bench. Prefer a whole lobster? Come on Thursday starting at 5 p.m. for a $45 deal of New England clam chowder (or Caesar salad) and a 2 1/2 pound lobster with corn on the cob, cole slaw and coffee. 110 Halstead Ave., The buttery griddled roll, heaped with plump, super-fresh lobster, makes the Connecticut roll at this low-key neighborhood spot a favorite, especially when eaten in their breezy outdoor terrace. Also a contender: the Maine lobster roll drizzled with Old Bay mayo. 413 Midland Ave., 914-967-0868, Want more details on dining in the lower Hudson Valley? My weekly newsletter is free — and often includes behind-the-scenes info I don't always share in my stories. Sign up at And if you have news on openings or closings — or just want to say hi — email JRMuchnick@ Jeanne Muchnick covers food and dining. Click here for her most recent articles and follow her latest dining adventures on Instagram @jeannemuchnick or via the lohudfood newsletter. This article originally appeared on Rockland/Westchester Journal News: Summer bucket list: 8 Westchester NY lobster rolls you have to try
Daily Mail
11-06-2025
- Science
- Daily Mail
'Silent' crisis that threatens to wipe out $300 billion coastal industry
Scientists have warned of an environmental crisis threatening to destroy a $300billion global industry critical to coastal communities worldwide. A new study revealed that ocean acidification has already crossed a global tipping point. This occurs when the ocean absorbs excessive carbon dioxide from the atmosphere, making it more acidic and corrosive to marine organisms. Since the Industrial Revolution, burning fossil fuels has sent massive amounts of carbon dioxide into the air, increasing the ocean's acidity. Scientists revealed that oceans crossed a critical limit for acidification as early as 2000, with 60 percent of deeper waters now beyond the danger zone. The study found that the damage has already led to the loss of 43 percent of coral reef habitat, 61 percent of sea butterfly habitat, and 13 percent of suitable environment for shellfish like oysters and mussels. When the ocean becomes more acidic, it eats away at the building blocks these animals need to grow their shells. This change could push the global seafood industry, worth multi billions toward collapse. The US, with an $11 billion seafood market, is the world's second biggest market and could face serious consequences. 'It is not just an environmental issue anymore,' said Professor Steve Widdicombe, director of science at Plymouth Marine Laboratory and a leading global voice on ocean acidification. 'We are gambling with biodiversity and with billions in economic value every day that action is delayed.' Researchers say ocean acidification is undermining the survival of 'calcifying species' marine organisms that depend on calcium carbonate to form their shells and skeleton. 'Ocean acidification can severely affect marine organisms through its direct impact on physiology, growth, survival and reproduction,' researchers said in the study published in Global Change Biology. Shellfish farming alone contributes billions annually, supporting over 600 million people in coastal communities. Researchers said that by 2020, the ocean's water had already changed enough to go past the safe limit, scientists set to protect sea life from harm caused by too much acidity. In other words, the ocean became too acidic for many marine animals to stay healthy. That line was drawn at a 20 percent reduction in calcium carbonate compared to pre-industrial levels and US West Coast is among the worst affected. But this study suggests that even 10 percent deviation from pre-industrial conditions is enough to push marine ecosystems into danger. The maps highlight areas where conditions are just barely okay for corals, marked by a line called the 3.5 contour. Purple dots show where coral reefs are found. The maps compare four different times: (a) before big human impacts, (b) in 2020, (c) after a 10 percent drop from the old healthy level, and (d) after a 20 percent drop from the old healthy level. The Pacific oyster, a key part of US seafood farming, struggles to survive when ocean water gets too acidic. In the early 2010s, oyster hatcheries in the US Pacific Northwest almost shut down because the seawater became too acidic. To fix this, hatcheries started using sensors to monitor the water and added chemicals to keep it safe for oysters. However, many smaller or remote hatcheries often can not afford these fixes, and the same problem is now showing up along the Gulf and East coasts. However, many coastal areas around the world still do not have the tools or government help to deal with this problem. The damage is not limited to oysters. Tiny sea creatures called pteropods, a major food source for fish like salmon and mackerel, are already being hit hard by acidifying waters. By 2020, more than half of their polar habitat was damaged, with marine life struggling to survive. If they disappear, it could shake the entire ocean food chain. Coral reefs, though less common in US waters, are also at risk, putting coastal protection and young fish habitats in danger. As the ocean condition worsen, the sector is impacting both livelihoods and economy of US seafood industry. According to National Oceanic and Atmospheric Administration, the US marine industry supported 2.3 million jobs and generated $321 billion in sales in 2022. In addition to this, a report funded by the National Sea Grant Program found that US aquaculture, adds about $4 billion to the economy each year and supports over 22,000 employment. In the Pacific Northwest, where commercial shellfish farms thrive, corrosive seawater has already crossed the danger threshold. Despite growing evidence, the crisis remains largely unseen. 'There's no smoking gun,' said Professor Steve Widdicombe of Plymouth Marine Laboratory to The Guardians. 'It is tough to convince policymakers when the water looks fine from the beach.' International goals exist, like the UN's Sustainable Development Goal 14 and the Global Biodiversity Framework, but few governments, including the US, have laid out aggressive national plans specifically targeting acidification. 'Ocean acidification is a crisis we cannot see,' said Professor Helen Findlay, the lead author of the study. 'But its fingerprints are all over our coastlines, hatcheries and ecosystems. And unless we act now, the losses will keep mounting.'
