3 creative twists on Long Island's lobster roll

A lobster, egg and cheese changed it all. Before tasting the creation, there wasn't much that justified experimenting with the Long Island lobster roll. But now on the Long Beach boardwalk, a lobster roll tosses all snobbery into the ocean waves. A traditional lobster roll is indeed a beautiful food, but sometimes it works with other fun ingredients too. Like caviar! So here are three critic-approved lobster rolls that we've eaten recently, and loved. 

Lobster egg and cheese at Driftwood 

Boardwalk, 1 Grand Blvd., Long Beach

At first we were skeptical. But the Instagram-famous LEC at Driftwood turned out to be worth the hype, because it's also just a great egg sandwich. The kitchen practices restraint and dexterity with their sandwich stacking technique, using just enough lobster meat to fit perfectly in the buttery bun with the American cheese. The lobster is cold and the egg patty is warm, but to our surprise, that actually worked here, giving the sandwich a playful depth. I was not missing the saltiness of the bacon. And since the sandwich is only $17, it's a great move for the budget conscious among us who want a little bit of lobster luxury. More info: 516-432-5269, driftwoodlbny.com

Lobster and caviar rolls at Prime

117 N. New York Ave., Huntington

If you're one to choose the Connecticut lobster roll over a creamy cold Maine roll every time, maybe it's because your Maine roll needed caviar. When you add salty fish eggs, they balance out the creamy mayo and make a powerhouse of a lobster roll. It helps that the ones at Prime in Huntington are served as minis, which allow for a more equal balance between creamy lobster and bread. Note: these lobster rolls ($40) are only available at the bar during their new Golden Hour from 3 to 5 p.m. daily. More info: 631-385-1515, huntington.restaurantprime.com

The lobster BLT at Clam Bar

2025 Montauk Hwy., Amagansett

This beloved Montauk Highway clam shack, its red building with yellow-and-white umbrellas and flapping eponymous flag, excels in the art of serving lobster. There are whole varieties, roll varieties, and my favorite, a BLT variety (market price). It comes claws and knuckles loaded onto toasted bread, lettuce, tomato and (hold the!) mayo with fries on the side. The crunchy salinity of the bacon and lettuce, the sweetness of the tomato and butter-poached lobster, all coming together in a bite, the Amagansett air sweeping up sand from the dunes. During July and August, there's little better than that: Indulgent, seasonal, perfect. More info: 631-267-6348, clambarhamptons.com

By Andi Berlin

andi.berlin@newsday.com,

Andi Berlin is from Arizona and does not know where she is going. But when she gets there, she’ll find something beautiful and delicious that the world needs to taste.