After having tasted rolls from nearly every shop that specializes in them, here are my three favorite. All of these guys to it right. Their rolls nail that simple balance between buttery bun (top-split New England-style, of course) and sweet, fresh lobster meat that tastes of lobster, not mayonnaise or dressing. Any of these rolls would be worth a detour in a drive along the New England coast.
'lobster roll' on Serious Eats
I'm a big stickler for properly cooked, ultra-fresh seafood at oyster bars like this, to the point where even the tiniest thing out of place can bring down the experience for me. At Cull & Pistol, they hit all of the classics just right, and even create new dishes that seem like they've existed forever.
For those on a gluten-free diet, Luke's new bun is a perfectly acceptable substitute, and there's no need to continue bringing your own bun just to get a lobster fix.
Bub City may seem to be all about barbecue and country music, but the lobster roll proves that real attention is given to the seafood offerings.
Editor's Note: In this great city of ours, one could eat a different sandwich every day of the year--so that's what we'll do. Here's A Sandwich a Day, our daily look at sandwiches around the Windy City. Got a sandwich...
Acadia's lobster roll ($16) is as stripped down and sparse as the surroundings. Succulent and sweet lobster come tossed with only a little paprika, chive, and warm butter.
Cool hunks of sweet lobster meat are dressed ever-so-lightly with a house-made mayonnaise, before being nestled in a Labriola roll that has been buttered and grilled. What's most surprising is that while it is artfully presented and dressed, the succulent lobster meat is still the first thing you taste.
Of all of the lobster rolls I've ever had (and that includes four years of eating them when living in Boston), the one that the Mazza brothers have on their menu is hands down the purest, simplest version of the high-priced sammie. At $16.95 the roll comes with nearly a third-pound of lobster meat piled atop a griddled split-top bun.
A lobster roll consists of chunks of tender, sweet, cooked lobster meat barely napped in a thin coating of mayonnaise, all stuffed into a top-split, white-bread hot dog bun lightly toasted in butter. How do you make the best of such a simple creation? As with many things, it all comes down to attention to detail. Perfect selection and treatment of ingredients, balance, and above all, the ability to restrain yourself from over thinking. It's just a lobster roll, right?
After working with Barbara Lynch at No.9 Park and B&G Oysters, Proprietor Garrett Harker set new standards for hospitality and casual dining in the Boston dining scene with Eastern Standard, his flagship restaurants in the heart of Kenmore Square. With Island Creek Oyster Bar, just a few doors down, he's managed to pull it off again.
What could be better than crab cakes made from blue shell crabs? Add lobster rolls, clam chowder, and baked beans to the mix, and you’ve got a veritable feast—fitting for the Astor Center’s “A Downeast Feast,” a class celebrating...
If this is bad then I don't want to be good. Lost City posted a scathing critique of the Red Hook Fairway Cafe yesterday, calling it a "sad" and "abysmal failure." I'll admit I haven't been since the summertime,...
This is not an illusion. Lobster roll... $9... in New York City. And it's good.