The 10 Essential Lobster Rolls in NYC

The 10 Essential Lobster Rolls in NYC

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Lobstah!

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    The lobster roll isn’t the reason to come to North River Lobster Co., a floating restaurant on the Hudson River. It’s all about the location. YOU’RE EATING A LOBSTER ROLL ON A BOAT THAT FLOATS AROUND MANHATTAN. For $18, this roll is a steal, even if it lacks a bit of flavor.
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    A warm Connecticut style roll that’s all lobster, spices and finely sliced scallions. They layer it on a leaf of lettuce, which, honestly, is unnecessary and we always remove. Enjoy it during the summer on their big outdoor patio, with one of their excellent cocktails.
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    Don’t forget about the The Mermaid Inn. Their New England inspired roll deserves respect, as it’s one of the original restaurants to bring the beach to the urban jungle before all these other newbie lobster roll peddlers jumped in the mix.
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    This is what you call the splurge roll. This is one shiny, fancy, well put together, and super sexy roll. All the celebrities and models who hang out at Lure love it, and so do we.
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    This is one creamy lobster roll. Massive lobster chunks, and a potent lemony mayo is what you’ll find, along with celery. Like at Mary’s, you get a huge pile of salty shoestring fries, too. It’s the antithesis to the purist simplicity of Luke’s, but is still one of the best lobster rolls you’ll find anywhere.
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    Mary’s is the OG NYC lobster roll. Its signature mountain of a certain shade of pink lobster and shoestring fries is one of the most recognizable and influential rolls in the world. It’s also one of the most expensive. Pay your respects, every once in a while.
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    A massive pile of Maine lobster, mostly of that coveted claw and knuckle variety, mixed with a tiny dash of mayo, some lemon juice (key!), minced celery, and spices. Greenpoint is currently serving one of our favorite new lobster rolls.
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    Made with sweet chunks of tail, claw, and knuckle meat dressed with just a touch of mayo and piled into a buttery top-split but, this is the most lobster-iest tasting roll you'll find around, though the tail meat can occasionally come out a little tough.
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    Red Hook Lobster Pound uses only tender claw and knuckle meat in their rolls, saving the tail meat for other lobster-centric dishes like lobster mac and cheese, lobster elotes, and a couple of different lobster salads. This is a good thing—claws and knuckles are sweeter and more tender.
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    Their rolls are made with sweet claw and knuckle meat served in a top-split griddled bun with nothing but a thin swipe of mayo and a sprinkle of lemon butter, along with a shake of their "special seasoning." I'm always skeptical of spice blends like this, but theirs actually works, enhancing the meat rather than distracting.
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