Though this thread is specific to Brooklyn, I must make mention of my absolute most favorite lobster roll: that of Pearl Oyster Bar fame. Now, let’s deconstruct this for a hot sec…the lobster roll is the most delicate of sandwiches (if one can call it that) as the lobster stuffing, the roll and the sides are of equal value to the dish. The reason why Pearl’s is so excellent is because the roll has a wonderful hot dog bun meets brioche quality and the lobster stuffing is always sweet and creamy. The kicker? The lovely and salty shoestring fries that cut the creaminess of the roll perfectly.
Here’s a round-up of the best lobster rolls in the city.
Here’s a FABULOUS recipe (courtesy of John Mitzewich)
Makes 4 rolls
- 3/4 cup mayonnaise
- 1 tsp Dijon mustard
- juice from 1/2 lemon
- 1 tbsp fresh tarragon, finely chopped (you can use scallions too)
- salt and black pepper to taste
- 4 cups cold lobster meat from freshly steamed lobsters (approx. 2 large lobsters, 1 3/4 lb each), cut into large chunks
- 2 tbsp butter, softened
- 4 large hot dog buns
- Combine mayonnaise, mustard, lemon juice, tarragon, salt, and pepper in a small mixing bowl. Add the lobster meat and carefully fold in with a spatula. Do not mash the lobster. You want nice, defined chunks.
- Butter the inside of the hot dog buns, and toast under a broiler, or in a skillet, until golden. Fill with the lobster salad and serve immediately.
Have fun and don’t go too wild.