I'm not hating on the classic lobster roll or surf n' turf, but lobster deserves to be more than a sandwich stuffer or co-star to filet mignon. Cue: Watermelon. This crunchy, irresistibly sweet (if you buy it in season) fruit is the perfect counterpoint to lobster's tender meat. I've paired these two ingredients in a summer salad for an easy dinner. All that's missing is a glass of rose.
If you want to know New York, get to know its street cuisine. I learned it early. Growing up in Manhattan's Chelsea neighborhood, I would get a lunch of two hot dogs in steam-soft rolls from the guy who set up his stainless-steel pushcart on the corner of 17th Street every morning, rain or shine, Saturdays and holidays, summer-fall-winter-spring.