The dish on Long Island's restaurant and food scene.
You've had great lobsters steamed, boiled, broiled and stuffed.
Now, try one fried.
"Crispy" fried lobster is one of the lively choices at the new Winston's Bar & Grill in East Hampton, which opened earlier this year at the former site of Nichol's.
Chef-owner Winston Lyons removes the claws and splits the tail of each lobster, then he gives the pieces a crunchy coat with crushed saltine crackers, deft seasoning and a deep fryer. The result is delicious and distinctive, with a hint of ginger and the company of sliced plantain. Messy eating, for sure, cracking the claws and all. But this is a terrific dish. Price depends on the size of the shellfish. Figure $35 to $39.
For the landlocked, Lyons prepares a juicy, first-class jerk chicken with fried plantains, too.
Winston's is open for breakfast, lunch and dinner.
Winston's Bar & Grill, 100 Montauk Hwy., East Hampton; 631-267-5400.