The shellfish pot deserves its reputation as a showstopper – an abundant collection of mussels, clams, shrimp, and lobster swimming in a garlicky broth that you’ll be sopping up with grilled bread ...

Little remains of their culture, but from the tools they left behind, researchers believe they made dugout canoes.

The cold version features chunks of lobster meat lightly dressed with mayonnaise, celery, and herbs, offering refreshing contrast to the warm, perfectly toasted split-top roll that cradles it. Both ...