You will understand their fascination with the first bite
WHAT IS IT?
The simplest and most graphic explanation: a lobster roll is a lobster hot dog . This much richer than what is sounding to you right now because the lobster is not in the form of a sausage, but simply its meat is chopped and seasoned to the taste of each chef. And the bread, it is not that bread that they serve you in any food truck, but a special and specific brioche for the lobster roll, neither sweet nor salty, which is not easy to find south of Maine, the state in which it was created (some say, others say it was Connecticut) this most preppy dish now passionately sought after by New Yorkers.
I know what your first question will be: who would want to eat a marinated lobster and in bread? And it's a good question, with an easy answer: lobsters (and shellfish in general) in this country they do not have a third of the flavor of Galician. They are larger animals, yes, with more meat, almost always, but it is not by chance that they are served to you always with a pot of ketchup and another of melted butter. You have to look for the flavor somewhere. That said, the lobster roll is an amazing combination, it's a healthier and fresher fast food than many. And very rich and tasty if the proportions are right.
HOW DO YOU EAT IT?
With the hands. It is a roll, a hot dog, a sandwich. You have to get stuck. The perfect lobster roll according to its exporters, the inhabitants of Maine, must have a perfect mix of meat from the tail, claws and body of the lobster. they can serve you cold, warm or hot (because the lobster has been freshly boiled) . And the dressing is made with mayonnaise, butter, with a squeeze of lemon, with chives, with chives, with celery, with capers... A little of everything, a little of nothing, a little of something, and a lot of everything. Of the combination of all these ingredients depends on lobster roll success in question.
WHEN IT EAT?
In Maine they would tell you that any time. In New York it is especially fashionable to brunch time , namely, from 11 in the morning to 4 in the afternoon . But you can also find it on dinner menus.
WHERE DO YOU EAT?
over the water , where better, at North River Lobster Company , a three-story deck boat/bar with lots of lobster , as the name suggests. It sets sail four times a day and the journey lasts 45 minutes. You only pay for what you consume.
Looking at the water is also a good solution, in Red Hook Lobster Pound , one of the places that is making the south borough of brooklyn (if we don't count Ikea) . The other is Brooklyn Crab, half beach bar, half games room , very nearly you feel on the coast of Maine, but with modern.
On dry land, in the West Village you find some of The best New York lobster rolls . Pearl Oyster Bar, for example, was the first places where it could be found . Its chef and owner rebecca charles I missed that “beach food” I had every summer in Kennebunk, Maine, lobster and bush land (peculiar combination) . And at Luke's Lobster, you may find best lobster dog , because according to Luke himself, a native of Maine, there is only one secret: the lobster.
There is only one secret: lobster.
Lastly, they are the 'flying' locusts. Well, the lobster rolls that you can eat while enjoying the views: in the PHD of the Dreamhotel, for example, they serve them in mini rolls , ideal for sharing. And at 230 Fifth Rooftop you enjoy them (at a very good price) looking the Empire State Building in the eye.
In a 'fine' plan, in the PHD of the Dreamhotel
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So many New Yorkers can't be wrong.