Page 20 – Palmer's Market

Lobster Tail Preparation Guide

Master the art of cooking lobster tails with our expert guide. Learn to boil, bake, broil, and grill for perfect results every time.

No visit to Palmer’s is complete without learning something new from our skilled butchers and fishmongers. Welcome to Counter Intelligence, where we share that same expertise with you.

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Food Safety Tips for Clams, Mussels, Oysters, and Live Lobster

Ensure safe and delicious seafood with our tips for clams, mussels, and live lobster. Learn how to handle and cook them properly.

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Fish Fry History: A Culinary Legacy in Rochester

Explore the rich tradition of fish fries in Rochester with Palmer's Direct to You Market. Discover why this beloved meal is a cultural staple!

Degrees of Steak Doneness

Master the art of cooking Certified Angus Beef® with precise temps and times for roasting, grilling, and more to achieve your perfect doneness.

Store Services

Serving Rochester since 1850, we proudly source the best specialty, regional, and local products.

Sausage Risotto

This creamy risotto combines mild Italian sausage, aromatic shallots, and fresh thyme for a comforting dish that’s perfect for any night of the week.

Kale and Sausage Soup

Warm up with this hearty soup packed with spicy Italian sausage, tender kale, and creamy potatoes. Perfect for a cozy meal on a cold day.

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Your recipe to a great meal.

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Seared Scallops & Lobster Tail — Surf & Turf

Seared scallops and broiled Canadian lobster tails served with garlic herb butter. A simple seafood dinner for two or appetizer for four.

Osso Bucco with Gremolata

Slow-braised veal osso buco with San Marzano tomatoes, white wine and beef stock, finished with a fresh lemon, parsley and garlic gremolata.

Baby Back Ribs with Cajun Rub and Honey-Butter BBQ Glaze

Baby back ribs seasoned with Palmer’s Nearly Famous Cajun Rub, slowly cooked over indirect heat, wrapped with honey and butter, then finished with Dinosaur Bar-B-Que Sensuous Slather Sauce for a tender, caramelized finish.

Slow-Smoked Whole Brisket

A classic whole Certified Angus Beef® brisket smoked low and slow with Palmer’s Nearly Famous Coarse Sea Salt, Palmer’s Nearly Famous Black Pepper, lump charcoal, and post oak or hickory.