Chef Rebecca Charles has been New York’s undisputed queen of lobster since she opened Pearl Oyster Bar in 1997. Her seafood menu transported beach-shack classics from Maine to Manhattan, and her signature lobster roll started a national trend that has never diminished. Charles’s family has deep roots in Maine; they’ve summered in Kennebunk for nearly 100 years. But their preferred lobster-cooking method is a little unorthodox: They grill. “The dry heat imbues the lobster meat with the taste of the shell, giving it a more complex, caramelized flavor,” says Charles. “It’s the same reason meat cooked on the bone tastes better.” Read Full Article