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The Best Lobster Roll in New York City?

The Best Lobster Roll in New York City?

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Earlier this spring, Andrew and I set off on one of our city adventures. We headed to Red Hook, Brooklyn, known to be a hipster haven and now, sadly, likely better known for having been flooded out by Hurricane Sandy.

The place took a terrible beating. It is only a few feet above sea level and 14 feet of water from Sandy’s storm surge inundated the neighborhood. Five feet of water closed the huge Fairway Market for four months. The store sits directly on the water at the end of the main drag, Van Brunt Street. Since the market anchors the whole neighborhood, this closing was hard on everyone. But at a cost of $10 million, the store was up and running again on March 1. And it should be noted that since the storm’s arrival on October 29, Fairway kept Red Hook employees on the payroll, shuttling them to other Fairway stores to keep them on the job. Here’s to you, Fairway! There were plenty of reasons for Andrew and me to want to support the neighborhood on our jaunt there on a sunny, if cold, April day. For one, we wanted to try what Bon Appétit called "The Best Lobster Roll in the Country," and we wanted to make a pilgrimage to Baked, the café and bakery home to two of our favorite bakers, Renato Poliafito and Matt Lewis.

After opening an email blast from Fairway last week, I was thrilled to see that every summer weekend, you can ferry over to Fairway from Manhattan for free! You just go down to Pier 11, one block south of Wall Street, and every 40 minutes, a ferry will take you on a sightseeing cruise of New York Harbor, depositing you at the foot of Van Brunt Street right outside the Fairway Market… for free! This is a distinct step up from the free Ikea Ferry, which operates from Pier 11 to the massive Ikea store in Red Hook.

Though that one, too, is free, but you have to cover a lot of Red Hook to get to Van Brunt Street, which, quite honestly, with two exceptions, is the only real reason to go to Red Hook. The two exceptions are the incredible Cacao Prieto Chocolate Factory and Widow Jane Whisky distillery, housed in the same glorious building one block north of Van Brunt at 218 Conover Street. The other is if you happen to be a passenger on the Queen Mary 2, which sails from a berth in Red Hook.

Now onto that lobster roll. As amazing as it sounds, by Bon Appétit's reckoning the best lobster roll in the entire country — including those found in the great state of Maine — comes from not much more than a hole-in-the-wall in Red Hook. That's the lobster roll sold at Red Hook Lobster Pound. They make two versions of this classic. Both follow a very simple recipe: fresh-picked Maine lobster meat is served with some celery, spices, and a hint of mayonnaise. The "Connecticut" lobster roll comes with warmed lobster. The "Maine" lobster roll's meat is chilled. And both of course come with the simple split-top white bun that looks an awful lot like a hot dog bun.

New York City’s Best Lobster Rolls

Few things are more synonymous with summer than lobster rolls—and you don’t need to venture to coastal beach towns in Maine or along the Cape to enjoy this seasonal dish. Visitors will find that lobster rolls are sold all over New York City. And while we’re partial Refinery’s lobster rolls (served either warm, Connecticut-style or chilled Maine-style with Aleppo pepper for a little extra kick) there are plenty of other restaurants serving exceptional lobster rolls across the city. These are six of our favorites.

Best Lobster Rolls In NYC: Luke’s Lobster, Cull & Pistol, More

Head over to Brooklyn Bridge Park because Luke&rsquos Lobster outpost is open for the spring and summer season! They&rsquore busy dishing out delicious lobster rolls ($16) that are served Maine-style &ndash chilled seafood on top of a buttered, toasted, New England split-top bun with a swipe of mayo. There&rsquos also a sprinkle of lemon butter and a dash of their secret spices to keep you guessing. Add a side of slaw, a Maine microbrew and take in a beautiful view of the Manhattan skyline and bridges.

(credit: Ambrose Beer & Lobster)

Stop into Ambrose Beer & Lobster because they&rsquore offering not only one kind of lobster roll — but two. If you&rsquore watching your carbs, opt for the lobster avocado lettuce wraps ($22). Nosh on the traditional Maine lobster roll ($22) – fresh Maine lobster, mayo, and chive, stuffed in a buttered New England bun. Their Connecticut lobster roll includes Maine lobster dipped in warm butter and is served on a buttered New England bun. Pair your choice of roll (or lettuce wrap) with a seasonal brew like the Schofferhofer Grapefruit Hefeweizen or the blonde Victory Summer Love.

If you need to refuel at Chelsea Market, make sure to order the lobster roll at Cull & Pistol. This bustling seafood restaurant is offering up both Connecticut and Maine Style lobster rolls ($27) at lunch and dinner services. The first roll is piled high with warm, buttered lobster and lemon with Kewpie mayonnaise, while the latter comes with chilled lobster salad with mayonnaise and scallions. Both are served with fries. You can also stop in during happy hour for their Maine lobster sliders ($14) &ndash cold lobster salad on a toasted bun.

Gear up for the upscale lobster roll ($27) now available at Del Frisco&rsquos Double Eagle Steak House New York. This roll is stuffed with succulent lobster sourced from one of the oldest fish houses in the country — Foley Fish, of Massachusetts. This recipe includes fresh lobster mixed with mayo, lemon juice, and a pinch of cayenne pepper that is served on a grilled and buttered brioche bun. It includes your choice of side &ndash French fries, skillet chips, or a side salad. Wash it all down with one of the restaurant&rsquos signature cocktails like The “VIP” &ndash Svedka clementine vodka infused with fresh Hawaiian pineapple. Cheers!

(credit: North River Lobster Co.)

It&rsquos officially time to set sail with the North River Lobster Company! This floating lobster shack is now open every weekend until it officially opens daily on May 2nd. Nosh on one of their delicious lobster rolls ($25) while enjoying a nice jaunt along the Hudson. Bite into The “New England Classic:” Northern Atlantic lobster, Old Bay mayo, celery, lemon juice and Bibb lettuce on a brioche bun “The New Yorker:” Northern Atlantic Lobster, onion, celery, whole grain mustard aioli on a pretzel bun The “Pacific Meets Atlantic:” Northern Atlantic lobster, nori, sweet chili, scallion sriracha lime aioli on a brioche bun or “The Norwegian:” Northern Atlantic Lobster, herb mayo on a brioche bun. Grab a beer bucket, a glass of rose, or one of their signature cocktails and enjoy the view.

For the latest on all of the Tri-State’s events and happenings, follow us on Twitter!

Good taste

My Trusty Sidekick and I headed to the Brooklyn Flea Market yesterday to support a new friend, Barry, of Great Plains Handmade Instruments. During the week Barry is an amazing teacher, and on the weekends he makes ukeleles, other instruments, and beautiful odds and ends–often out of salvaged materials like old cigar boxes.

We were blown away by Barry’s booth and by all the other vendors there–from hand carved furniture to vintage dresses, sunglasses, and shoes to hand painted pottery. Best of all was the food! We feasted on heaping lobster rolls, succulent braised beef tacos, and intensely flavored doughnuts. Here are the highlights:

Lobster Roll from The Red Hook Lobster Pound

These lobster rolls from The Red Hook Lobster Pound were hands-down my favorite part of the day. Overflowing with giant hunks of fresh, sweet lobster meat that was nestled in a lightly toasted bun and barely dressed with lemon, mayo, and green onion, this is my kind of lobster roll! Just looking at the picture I’m beginning to drool. At $16, it was the most expensive food item we could find at the Flea, but with all that meat we thought it was a great value. I fully admit that I’ll be stalking their Big Red Lobster Food Truck for the rest of the summer.

Braised Beef Taco from Chonchos Tacos

Trusty raved about the well-seasoned, tender braised beef in this taco from the Chonchos Tacos stand, which was $4. Similar to Red Hook’s lobster roll, which made the lobster meat the star, the braised beef in this taco didn’t have to compete with much–just a traditional presentation of onions and cilantro. And with all the flavor in the meat itself, all it needed was a little bit of hot sauce!

The talented guys of Porchetta

As soon as we entered the flea, our dog Sam took us straight to Porchetta’s stand where the guys were nice enough to offer her a little sample of their amazing roasted pork. I wish I got a better picture of their delicious sandwich:

Porchetta's slow cooked roasted pork sandwich

The sandwich, $10, features “pork three ways”–fatty belly, crispy skin, lean loin–all roasted with garlic, sage, rosemary and wild fennel pollen. Meltingly soft and juicy, it was packed with flavor. While the lobster roll may have been the highlight of my day, this was the highlight of Sam’s. She tried to talk us into setting up permanent camp underneath Porchetta’s table!

To beat the heat, we indulged in some crisp, cold, handmade sodas from Brooklyn Soda Works. Formed in 2010, Brooklyn Soda Works is a labor of love by a young couple–an artist and a chemist–who make artisanal sodas that feature fresh, unconventional flavors like “Strawberry and Pink Peppercorn,” “Apple Ginger,” and “Dried Lemon, Juniper, and Hops.”

At the Flea we sampled two new flavors, “Raspberry Shiso,” and “Cucumber Sea Salt” :

The Cucumber Sea Salt was really surprising–it was especially thirst-quenching, and full of delicious cucumber flavor. The Raspberry soda, which was mixed with Shiso, a delicious Asian herb that can only be described as part mint-part basil, was also incredible. The best part of both sodas was that there was hardly any sugar–they were truly refreshing and intensely flavorful. I was won over as a fan, and am eager to try more from Brooklyn Soda Works!

To finish off our trip to the Flea we treated ourselves to doughnuts from Bedford bakery Dough.

Dough's heavenly smelling booth

After our recent visit to the Doughnut Plant, the bar was set high. But, Dough delivered. We tried a couple of flavors, including Chocolate Earl Gray, Blood Orange, and Hibiscus. My favorite was the Chocolate Earl Gray:

The Chocolate Earl Gray doughnut is INSANE.

The dough was soft and fluffy and the chocolate earl gray glaze was amazingly good–fragrant, flavorful, unusual, and not too sweet. (It got me excited to try this recipe to see how the flavor combination works in other sweet treats.) The Blood Orange flavor was another big hit:

The sweet and tangy blood orange glaze was spectacular. Again, not too sweet, but it had a really concentrated blood orange flavor.

All in all, it was a fantastic trip to the Brooklyn Flea! Can’t wait to be back again!

These Are The 14 Best Lobster Rolls in the Northeast

There are a lot of foods that have always tasted like summer to me. Watermelon, s’mores, strawberry ice cream, lemonade, New Jersey blueberries. And lobster rolls.

Lobster rolls have always held a special place in my heart, reminding me of warm weather and school-free times. And I’m always on the hunt for an even better one. I’ve compiled a list here of some of the best lobster rolls in the North East, so you too can have a lobster-filled summer.

Bite Into Maine (Cape Elizabeth, Maine)

Photo courtesy of

If you like lobster and lighthouses, you should definitely check out Bite Into Maine. It’s a food truck located on Cape Elizabeth that serves lobster rolls in a wide variety flavors, ranging from classic to chipotle to wasabi.

Neptune Oyster (Boston, Massachusetts)

Photo courtesy of

This Boston restaurant is an extremely popular spot for seafood lovers. There lobster rolls are amazing, as are all their other dishes. The wait can be long though, so make sure to arrive early.

Matunuck Oyster Bar (South Kingstown, Rhode Island)

Photo courtesy of

Matunuck Oyster Bar is a farm-to-table restaurant with amazingly fresh and delicious seafood. It has a beautiful view of the water, too, which only adds to its charm.

Beach Plum (Portsmouth, New Hampshire)

Photo courtesy of

Head to the Beach Plum in Portsmouth if you’re looking for a relaxed, casual atmosphere and an absolutely stuffed lobster roll. Just make sure to save room for dessert because they offer 78 different flavors of premium ice cream and frozen yogurt.

Oyster Club (Mystic, Connecticut)

Photo courtesy of

The warm lobster roll at the Oyster Club is a total game-changer. And if you get the opportunity, make sure to ask to be seated in the restaurant’s “treehouse.”

Bostwick’s Chowder House (East Hampton, New York)

Photo courtesy of

If you find yourself in the Hamptons this summer, take a trip to Bostwick’s Chowder House. The fresh seafood, crispy fries, and yummy ice cream will definitely make you want to come back for seconds.

Luke’s Lobster (Philadelphia, Pennsylvania)

Photo courtesy of

Luke’s Lobster has locations in Philly, New York City, Chicago, Vegas, Boston, and more. And at every single one, people leave with all their lobster cravings satisfied.

The Lobster Pool (Rockport, Massachusetts)

Photo courtesy of

This seasonal clamshack should definitely be a stop on your New England lobster roll tour. The Lobster Pool is simple, delicious, and a favorite of both locals and tourists.

Shore Fresh Seafood Market & Restaurant (Point Pleasant Beach, New Jersey)

Photo courtesy of

Good lobster can be found on the Jersey Shore, too, if you know where to look. At Shore Fresh Seafood Market & Restaurant, you can sit down and enjoy your food or take fish home to cook on your own.

The Clam Shack (Kennebunk, Maine)

Photo courtesy of

Those who dine at the Clam Shack in Kennebunk claim that it has some of the lobster rolls in Maine, so make sure to stop by and see for yourself. Also make sure to try some of the fried options, like the fried haddock sandwich or fried clams.

Lobster Landing (Clinton, Connecticut)

Photo courtesy of

Soda, chips, and lobster. What more do you need? This is what you’ll get at Lobster Landing, and you’ll love every single bite.

The Raw Bar (Mashpee, Massachusetts)

The lobster rolls at the Raw Bar are overflowing with lobster, and that’s definitely a good thing. This is not a meal for the faint of heart.

Red’s Eats (Wiscasset, Maine)

Photo courtesy of

At Red’s Eats, each roll is stuffed with more than an entire lobster. Safe room, though, because the blueberry cake, whoopie pies, and ice cream are pretty hard to resist.

Anthony’s Seafood Restaurant (Middletown, Rhode Island)

Photo courtesy of

Anthony’s Seafood has been a Rhode Island lobster institution for over 50 years. The lobster rolls are hearty, fresh, and filling, as is all the other seafood on the extensive menu.

The Do’s and Don’ts of Making Perfect Lobster Rolls Every Time

The ideal place to enjoy a lobster roll, without question, is at a seafood shack down by the New England shore. I’m talking about the sort of place where you might just rub elbows with the lobstermen who caught the crustaceans you’re eating that same morning.

First Things First How to Choose a Live Lobster If you’re further than shouting distance from the waters of Maine or Massachusetts, however, there’s no need to despair. Lots of restaurants have gotten on the lobster roll bandwagon, serving passable, if overly chef-ified versions of the summertime classic. Or if you’re willing to take matters into your own shell-cracking hands, you can make your own at home, toasted bun and all.

There are a few things to know before attempting a homemade lobster roll. Like all great sandwiches, there is an art and a fine balance to maintain within between those bready ends. Read on for a guide to the do’s and don’ts of lobster roll artisanry.

1. DO: Learn How to Properly Cook, Crack, and Clean a Lobster

Lobster rolls are all about the lobster. Everything else is secondary. This may seem obvious, but the scores of not very good rolls out there prove how easy it is to lose sight of this fact. For the best tasting, sweetest, and plumpest meat, you’ll want to start with live, kicking and crawling lobsters (see how to choose live lobster if you’re unsure).

Frozen meat is pretty dull and feathery, while pre-cooked lobster from the store often gets rubbery and tough. Sure, the task of slaughtering, steaming, and breaking down a whole crustacean may seem like a lot of work for one itty bitty sandwich, but the results are well worth it. Our steamed lobster 101 will take you through the process from start to finish. Get our Basic Steamed Lobster recipe.

2-Pound Live Lobster, $49.95 from Lobster Anywhere

If you can't find live lobster locally, look online.

2. DON’T: Turn Your Lobster Roll into Lobster Salad

After you’ve picked your meat out of the shell, it’s easy sailing, right? Not quite—one of the biggest no-nos you can commit is turning your lobster into a mushy, mince meat salad with teeny tiny pieces. You want to keep it extra-chunky, with very coarsely chopped meat—not so large that you have to tear at it with your teeth, but big enough that you can still appreciate each morsel’s tenderness. This means that you’ll want to use only the tail, claw, and knuckle meat. Save the heads, smaller walking legs, and leftover shells for making a lobster stock.

This kind of lobster salad is good, though. (Chowhound)

3. DO: Keep Your Seasonings Simple

Sorry, but a wasabi-ginger-bacon lobster roll is enough to make any true seafarer groan. The classic Connecticut-style roll is the simple standard for how to do it right: butter, herbs, salt and pepper to season. That’s it. You barely even need a recipe for it, although ours will certainly help you keep things on track. Get our mayo-free Lobster Rolls recipe.

4. DON’T: Go Overboard on the Mayo and Other Dressings

The only acceptable alternative to the butter-dressed roll is a New England-style one with just a smidge of mayo and a sprinkle of finely diced celery. Seriously, a smidge and a sprinkle. The mayo shouldn’t overwhelm the meat or create a gloopy, creamy mess, while the celery is there to add just a hint of crunch. And forget your flavored mayos—the simple old plain variety will do just fine. Get our New England Lobster Rolls recipe.

5. DO: Butter and Toast Your Buns

Some purists argue that the only acceptable vehicle for a lobster roll is a top-split white bread hot dog bun, the kind that is flat on the sides. We won’t go so far as to tell you that, but it is important that regardless of what bread you use, it should be liberally buttered and toasted. That gently-browned flavor is an essential complement to the meat inside. If you like to DIY it, our homemade hot dog buns are a fine choice—you can carefully trim a slice off the sides of each roll for a faux top-split finish, then butter up those surfaces and toast ‘em in a pan. Get our Hot Dog Buns recipe.

New England Split-Top Buns, $29.99 on Amazon

For purists.

6. DON’T: Get Too Precious with the Bread

You may not have to use a top-split roll, but there should be a few ground rules when choosing the bread with which you’re going to swaddle all that precious meat. It should be substantial enough so as not to fall limp under the weight of your fillings, but not so hefty or crusty that it distracts from what’s inside. An eggy brioche or a potato roll might pass muster.

This isn’t the time to break out your seed and nut-encrusted, fifteen-grain bread recipes, though—anything too strongly flavored is just going to be a distraction. If we wanted to get creative with our lobster roll bread, we might opt for something like these tender pretzel rolls. Get our Soft Pretzel Rolls recipes.

7. DO: Remember the Pickles and Chips

Lobster rolls may look humble and rustic, but in actuality they’re one of the more decadent things you can eat. Amazingly sweet and succulent flesh coated in butter/mayo and plopped in a bun coated in more butter? That’s pretty freakin’ rich. There’s a reason why they almost always come with a pickle and chips (preferably in a flavor like salt and vinegar): to cut through all that fat and provide a bit of palate-cleansing respite between bites. While you’re out shopping for those clawed friends you’ll be bringing home, make sure to pick up a jar of dill spears and some crispy spuds. Or better yet, make your own. Get our Garlic Dill Pickles recipe.

Luke's Lobster Declared NYC's Top Lobster Roll

Who has the best lobster roll in New York City? As the summer sandwich seems to be overtaking Manhattan as the next edible obsession (cupcakes, pork belly and gourmet burgers are so last year), dining website Tasting Table set out to determine just who has the best roll in the city.

About 250 foodies gathered at the Ramscale Penthouse in the West Village overlooking the Hudson River last night for a "claw off" pitting eight of the city's top lobster-roll makers against one another: BLT Fish, Ditch Plains, Ed's Chowder House, Fishtail by David Burke, Luke's Lobster, Lure Fishbar, the Mermaid Oyster Bar and Red Hook Lobster Pound. (Catch of the Day pulled out at the very last minute, Tasting Table's spokeswoman said.) The site also held a poll for the public to vote for their favorite roll.

With the current craze, Metropolis was expecting hordes of critics to be clawing their way -- quite literally -- through the event. But the pinchers didn't come out. Guests and restaurateurs mingled on outdoor decks, pairing wine and cocktails with the various sandwiches as the sun set over New Jersey. The only wait was at the Luke's Lobster station, where cooks churned out rolls at decidedly Maine-like pace (though Maine native and owner Luke Holden was on hand to personally chat up those on line).

But amid the white tablecloths, competition was heated. The winner of the "claw off" won by just eight votes.

Best of New York: The lobster rolls will grab you at Jordan's Lobster Dock in Sheepshead Bay

The lobster business is not something you just jump into. It takes years to claw y our way to the top. Located on the banks of Hook Creek just off the Belt Parkway, Jordan's Lobster Dock has been slinging large marine crustaceans since 1938, making it the oldest lobster purveyor in New York City. Owner Bill Jordan keeps over 10,000 pounds of lobsters under the floorboards in the back of his no-frills restaurant/store. The lobsters, all from Maine and Canada, are then purged of impurities for 48 hours before being steamed for eight minutes and served piping hot. Much like Jordan, who's been in the business for over five decades, the lobster rolls ($18.99) don't mess around. A quarter-pound of fresh lobster meat, all claw and knuckle, is placed on a toasted and buttered roll. Condiments come on the side. There's no filler at this Brooklyn gem, just tons of rich lobster meat for a reasonable price.

284 Van Brunt St., Red Hook, (718) 858-7650

If life gives you lobsters, make lobster rolls. When Ralph Gorham and his wife Susan Povich couldn't shore up funding to develop their building in Red Hook during the credit crisis, they decided to turn it into a lobster pound. Over three years later, the Red Hook Lobster Pound serves two of the tastiest lobster rolls ($16) in New York City. The Maine-style lobster roll is filled with a chilled lobster salad, made with homemade mayo and topped with spring onions, while the Connecticut-style roll involves warm lobster meat with butter and lemon. All rolls are made with 4 ounces of only the best whole claw and knuckle meat and served on toasted JJ Nissen buns, which are shipped in from Biddeford, Maine. Crunchy, meaty, creamy and soft — few summer treats combine as many textures as these sublime lobster rolls.

222 Lafayette St., SoHo LobsterBa, (212) 343-3236

Staten Island's very own Ed McFarland likes to get creative with his lobster. He makes lobster potpie, lobster ravioli and lobster galette. But sometimes, basic is better. The lobster roll at Ed's Lobster Bar, which includes fries and homemade pickles, comes on a buttery roll and doesn't overdo the mayo. With a price of $27 it's not cheap, but the finer things in life rarely are, especially in SoHo, and Ed's doesn't skimp on the meat, which includes the lobster tail. In fact, you'll need a fork to spear these large chunks of lobster before you are even able to close the Pepperidge Farm bun. And much like the lobster roll, Ed's is often packed due to the restaurant's small size and its inviting clean, white decor. But wait it out at the bar and you won't be disappointed.

Best lobster roll? Pearl Oyster Bar always & forever. — @Feeedme

The best lobster roll in New York City is where the classic can be found since 1993: City Crab and Seafood Company. They have been serving this New England classic long before all these new comers. It's huge and it's real lobster, no can or fillers. — Michael S.

Pearl Oyster Bar has the best lobster roll in NYC — not too much mayonnaise, on a buttery roll and with lots of lobster. — Harvey M.

Fairway Market's Cafe in Red Hook has lobster rolls with two very important features — taste and value. These rolls contain the essentials of diced celery, chopped chives, red onion, cayenne pepper, mayonnaise and, of course, fresh, savory lobster. I think what sets this roll apart is not only the freshness of the meat, but the way all of the contents are tossed in very generous amounts onto the toasted and buttered bun. Plus, the price is hard to beat ($9). — Andrea M.

Mermaid Inn makes the perfect lobster roll. There's a lot of lobster meat but not too much mayo. It's my favorite in the city. — Jed N.


We're in search of the best of the city, but we need your help. Send your picks for the following, and we'll try them!

A Guide To The Connecticut Coast’s Best Lobster Rolls

The mouth-watering delectable known as lobster is worth a trip to the Connecticut Coast. Whether you ride the train or rent a car, you&rsquoll enjoy the scenic views. Here are the best lobster rolls on the Connecticut Coast.

Abbott&rsquos Lobster in the Rough

(credit: Abbotts' Lobster in the Rough)

Along the scenic coast, you&rsquoll find Abbott&rsquos Lobster in the Rough. Here in Groton, the lobster rolls have received notable reviews. Plus the alfresco dining overlooks a row of sailboats.

Capt. Scott&rsquos Lobster Dock

80 Hamilton St.
New London, CT 06320

Capt. Scott&rsquos Lobster Dock in New London offers a taste of history along with lobster. The popular restaurant is named after T.A. Scott who arrived in New London in 1871 when his marine construction company, The T.A. Scott Co., Inc. was building Race Rock Lighthouse. Bite into a seafood sandwich while overlooking the dock. Plus, you can shop in the seasonal fish market accompanying the restaurant.

The Dock

9 First St.
Waterford, CT 06385

The Dock in Waterford offers visitors comfort, relaxation and of course classic seafood menu options. These include lobster rolls, clam strips, fried scallops and even coconut shrimp. Hungry guests can even order king crab legs or a monster lobster that sometimes can weigh in at 13 pounds. The restaurant also features two bars, an upper and bottom deck. Two large palm trees frame the upper deck. You&rsquoll also find a large television screen and an ice cream stand serving original flavors such as brownie batter and lobster tracks. The deck also provides a beautiful view of the water and a picture perfect shot of the sunset. For a more private setting, ask to sit on the bottom deck. The highlight here is the large lobster tank.

The Lobster Landing

(credit: The Lobster Landing)

152 Commerce St
Clinton, CT 06413

The Lobster Landing in Clinton provides a glimpse at one of the best ocean scenes of coastal Connecticut. This harbor marina is located right on the water and serves some of the best lobster rolls in the region. Take a bike ride to see beauty and then chow down on these rolls.

The Lobster Shack

50 Maple St
Branford, CT 06405

The Lobster Shack in Branford is yet another favorite dining location for lobster. Their other specialty is grilled local clams. Here, one can relax while sitting a picnic table and admire the marina view of Branford River.

The Secret(s) to Ben Sargent's Famous Lobster Roll

For about a year, Ben Sargent sold lobster rolls out of his Greenpoint, Brooklyn apartment. He was dealing 150 buttery, succulent, fresh-from-the-sea sandwiches per night -- illegally. Then, just as he was about to go legit, while he was away taping a pilot for a show on seafood for Cooking Channel, his underground lobster pound was shut down by the city of New York. Ben Sargent and his lobster roll-slinging alter-ego Dr. Klaw were lobster roll pushers no more.

Now that he's legit, the host of Hook, Line & Dinner will no sooner share his top-secret lobster roll recipe than he would eat imitation crab meat. It just won't happen.

But he did walk us through the process at a recent visit to the Cooking Channel and Food Network test kitchens, and smart cooks just might catch on . . .

Ben starts with a fresh, live lobster -- the best he can get. He steams it in 2 inches of water seasoned with onion, peppercorns, old bay and salt -- enough so that it tastes like the ocean the clawed creature, the one that's about to become a sandwich, once swam in. The lobster gets steamed till it's just cooked, even slightly undercooked, about 8-10 minutes per lobster. Each lobster cooked in the water will be more flavorful than the last, since the lobsters will add flavor to the spiced water as they cook.

Once the lobster is moments from fully cooking through, Ben removes it from its steamy bath and plunges it into an ice bath. Once it's cool enough to break down, he removes the lobster meat from the shell (saving the shells for stock, of course) and mixes it with a bit of mayonnaise -- not enough to overpower the meat, this shouldn't look like deli tuna salad -- just enough to give it some more moisture and flavor.

Watch the video: Whats The Best Lobster Roll in Boston? Brunch Boys (July 2022).


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