Rockin’ rolls
Whatta catch! Reeling in the city’s bounty of lobster rolls.
July 29, 2008
Nothing signals summer in full swing or evokes childhood memories (real or imagined) spent on the shores of New England quite like the lobster roll: plump pieces of juicy, chilled lobster meat served up in a buttery toasted bun.
And nothing gets New Yorkers more riled up than debating its proper execution: mayonnaise or butter? Brioche bun or hot dog roll? Shoestring or hand-cut fries? Whatever your preference, we’ve cast our net and waded through the city’s offerings to weigh in on this year's catch. —Cristina Velocci
Pictured: Pearl Oyster Bar's gargantuan chunks. Photos by Melissa Hom.
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