Food & Drink
The Best Lobster Rolls in the U.S., According to Top Chefs
Try these recommendations from Martha Stewart, Eric Ripert, and others who know best.
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Nothing says summer quite like the crunch of a fresh lobster roll. In honor of the seafood delight, we asked top chefs and food personalities for their favorites. The only rule? They couldn't choose their own.

MARTHA STEWART

"The lobster roll served at the Trenton Bridge Lobster Pound on the bridge to Mount Desert Island, where I have a home in Seal Harbor, Maine, is my favorite. They serve their lobster rolls with big chunks of boiled lobster on thick slabs of white country bread."


Martha Stewart's lobster rolls

Check out Martha's own recipe here.

DANIEL BOULUD

Chef and owner of Daniel

Favorite Lobster Roll: The Boarding House on Nantucket

"When serving lobster on the dinner menu, they always steam or boil extra to make these rolls. The recipe uses equal parts mayonnaise and sour cream or crème fraîche, fresh lemon juice, lemon zest, chives, salt, and cracked pepper. Then they butter and griddle New England split-top hot dog rolls until golden brown. They protect the bun from becoming soggy with a bit of butter lettuce, which also adds freshness, and then spoon in the lobster salad. It's a simple summertime classic."


Daniel Boulud serves this lobster roll at Bar Boulud in New York City.

JOSH CAPON

Chef and partner at Lure Fishbar

Favorite Lobster Roll: The Clam in New York City

"To me any shack along the ocean where you can grab a lobster roll is the place for me. It just tastes better with the ocean air in your face! That being said, I love the lobster roll at the Clam with the fried clam strips on top, and might have to rip that bad boy off for Lure Fishbar! At Lure Fishbar we use fresh lobster meat from Maine with diced celery and cucumber for texture, Hellmann's mayo, of course, a dash of tabasco, and a touch of dijon and fresh lemon juice on a toasted buttered roll. I might have to go eat one right now!"

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Josh Capon's lobster roll at Lure Fishbar

DAN KLUGER

Chef and owner at Loring Place

Favorite Lobster Roll: The Lobster Roll in Montauk

"I make a very flavorful mayonnaise with lots of lemon and tarragon," Kluger says of how he prepares his own recipe. "I normally add fennel, celery, and chili to the salad and then drizzle a little lobster oil on the salad at the end. I use a potato roll that is cooked on the griddle with butter."

ERIC RIPERT

Chef and co-owner of Le Bernardin

Favorite Lobster Roll: Duryea's in Montauk


Duryea's lobster roll 

LAURENT TOURONDEL

Chef and owner of L’Amico and the Vine

Favorite Lobster Roll: The Polo Bar in New York City

"My favorite place to get a lobster roll is at the Polo Bar in New York City. Its Maine Lobster Roll comes on a toasted brioche bun with a very light mayo. It’s delicious! It’s one of the best lobster rolls I’ve ever had."

KERRY HEFFERNAN

Chef at Grand Banks

Favorite Lobster Roll: John Dory Oyster Bar in New York City

"April Bloomfield’s hot lobster roll is a true delight, especially on a cool evening. It has sublime flavors and the unctuous sensation of warm lobster is perfectly executed. No surprise though, as she is a fellow fisherman. We’ve shared our passion on several outings, once in particular with Tom Colicchio in the Atlantic at Breezy Point."


April Bloomfield's lobster roll

MICHAEL LOMONACO

Chef and partner at Porter House Bar and Grill and Center Bar

Favorite Lobster Roll: Pearl Oyster Bar in New York City

"My favorite lobster roll is served at Chef Rebecca Charles’s Pearl Oyster Bar. This is the authentic taste of Maine, lovingly prepared with the true taste of a 'nor'easters' Maine lobster shack. The lobster is as fresh and delicious and generous as could be. The long family history in Maine gives Rebecca ample justification for introducing the real deal Maine lobster roll to New York City years ago. In fact, the taste of Maine she brought to New York introduced a generation to the delights of Maine seafood."

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LUKE HOLDEN

CEO/co-founder of Luke’s Lobster

Favorite Lobster Roll: The Lobster Shack in Cape Elizabeth, Maine

"The Lobster Shack in Cape Elizabeth is my second favorite lobster roll. Always fresh, locally sourced lobster meat served in a butter and grilled split-top bun. Mayo is optional (perfect) and the view while enjoying the roll can't be beaten. The Lobster Shack sits on a point overlooking some of the lobster grounds that I once fished! Like our own roll, the focus is on the high-quality lobster meat, a naturally red food, making our partnership with EAT (RED) SAVE LIVES campaign this month a perfect fit. Our goal with the partnership is to drive awareness and funds to make a real, tangible impact on the campaign."

GABRIEL KREUTHER

Chef at Gabriel Kreuther

Favorite Lobster Rolls: Pearl Oyster Bar and Cull & Pistol Oyster Bar in New York City

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JAMIE BISSONNETTE

Chef and partner at Coppa and Toro

Favorite Lobster Roll: James Hook & Co. in Boston

"They use super fresh lobster and an excellent tangy mayo, celery, and a perfectly squishy bun. It's simple and clean, just as a lobster roll should be."

ALFRED PORTALE

Chef and partner at Gotham Bar & Grill

Favorite Lobster Roll: Eventide Oyster Company and Portland Lobster Company in Portland, Maine

"My wife, Sophie, and I like to vacation in Portland, Maine and spend days hiking and biking and evenings eating lobster and steamers. I have had excellent lobster rolls at Eventide Oyster Company and at Portland Lobster Company, both in the town of Portland."

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FLOYD CARDOZ

Chef and managing partner at Paowalla

Favorite Lobster Roll: Summer Shack in Boston

"Mine is definitely the lobster roll with bacon from Jasper White's Summer Shack in Boston! His baked clams are also the best. For my own version, I like to stuff a potato roll with lobster, sliced scallions, mayonnaise, and top it with Maharashtrian chili garlic chutney."

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JOSE GARCES

Owner and partner at Amada

Favorite Lobster Roll: Portland Lobster Company in Portland, Maine

"I always order a buttered split roll with mounds of fresh lobster, warmed butter, and a side of hand-cut fries and slaw. We also have a killer lobster roll at the Olde Bar in Philly stuffed with Maine lobster that's tossed in celery seed mayo."

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FORD FRY

Chef and owner at the Optimist

Favorite Lobster Roll: Son of a Gun in Los Angeles and Clam Shack in Kennebunkport, Maine

"At Son of a Gun it's a 'mini,' so it's truly just a few bites, which allows me to get a few more tasty things in while I'm there. The buns are deliciously buttery and they come with a few thin potato chips on top for an added crunch. And if I'm being a purist, I have to say the Clam Shack in Kennebunkport, Maine. Their lobster is pretty special—it's fresh off the boat, and I'll never forget the first time I had it."

JONATHAN WAXMAN

Chef and owner at Barbuto

Favorite Lobster Roll: Son of a Gun in Los Angeles

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MICHAEL CHERNOW

Co-owner of The Meatball Shop and Seamore's

Favorite Lobster Roll: Greenpoint Fish & Lobster Co. in Brooklyn

"It's made with big chunks of fresh lobster meat tossed with light mayo, celery, lemon, tarragon, and served with slaw and a pickle. We just launched our own variety at the new location of Seamore's in Chelsea, which we make with creme fraiche and dill on a toasted brioche bun." (Ed. note: New York Magazine agreed with Chernow and declared Greenpoint Fish's lobster roll "the absolute best in New York."

This story originally appeared on Townandcountrymag.com.
* Minor edits have been made by the Townandcountry.ph editors.

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