Lobster Roll - Feast Your Eyes

by Nanette Maxim, Posted Jun 25th 2010 @ 10:00AM

If you eat seafood, you have to love the lobster roll, especially when someone else goes to the trouble of cooking and shelling the big old crustacean. The roll above, with a perfectly-toasted bun and creamy seafood, comes courtesy of chef Todd English's Kingfish Hall, in Boston's Faneuil Hall. Here in New York, when I need a lobster-roll fix I head to Pearl Oyster Bar for a no-nonsense, mayo-rich, butter-laden toasted roll and a mondo helping of chunky lobster meat.

If you can cook a lobster without re-enacting the Woody Allen–Diane Keaton lobster-pot scene from Annie Hall, make your own lobster roll with this recipe which includes snow peas and tarragon, or Jennifer Iserloh's recipe, which cuts down on fat by using Greek yogurt.

You might want to check out the late, great and much-missed David Foster Wallace's "Consider the Lobster," which he wrote, in his inimitable style, for Gourmet several years ago. You won't ever crack a lobster claw in the same way again.

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Filed Under: Feast Your Eyes
Tags: lobster, lobster roll, LobsterRoll, seafood

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Reader comments (Page 1 of 1)

6-25-2010 @10:12AM Esther said... Obligatory mention of Connecticut-style lobster rolls, which cut out all the fluff (mayo, peas, tarragon?!) and simply toss hot fresh lobster in warm butter, put it in a toasted bun, and spritz it with a wedge of lemon. Perfection.
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