Nothing says summertime quite like lobster! Whether you like yours boiled, steamed, fried, or tucked in a bun, New York is serving up lobster just the way you like it! We’re clawing at menus to taste all of these dishes.
Red Hook Lobster Pound, Montauk and East Village. This is THE place to get lobster rolls. Seriously. On a toasty and butterfly bun served either Connecticut-style, Maine-style, or Tuscan-style (tossed in a basil vinaigrette), you can have a mini collection of different flavored rolls.
The ultimate summertime seafood destination, Claw Daddy’s (185 Orchard Street, New York, New York, 10002, 646-590-6816, www.clawdaddysnyc.com) offers diners the best of Cajun seafood with fresh fish, hot spices and sauces flown in from Louisiana. Lobster lovers can roll up their sleeves and dive into the long celebrated tradition of a Louisiana Boil featuring lobster, (as well as, shrimp, crab and the “honorary” state shell fish, crawfish), served in a rich seafood stock laced with your choice of seasonings, chilis, fresh corn and potatoes. A fun way to enjoy lobster family-style amongst friends! Or to satisfy Lobster Roll cravings, the seafood-centric restaurant offers a hybrid of both New England and Connecticut style, blending a touch of drawn butter with light mayonnaise and celery, served slightly warm on a toasted, buttered bun and a touch of truffle to add a rich, luxurious finish to this delicacy.
Those making their way to the Hamptons can head to Bay Kitchen Bar (39 Gann Road, East Hampton, New York, www.baykitchenbar.com) to enjoy the freshest ‘sea to table’ fare while relishing in picturesque views overlooking Three Mile Harbor. Co-owner and Executive chef Eric Miller offers a Fresh Shucked Lobster Roll that tastes as fresh as the Atlantic ocean with chunks of lobster meat mixed with mayo, served on a perfectly toasted buttered roll with micro greens and cherry tomatoes. Don’t ‘roll out’ of the Hamptons without trying this menu item.
At The Writing Room (1703 Second Avenue, 212-335-0075, www.thewritingroomnyc.com) Executive Chef Lucas Billheimer’s take on Steamed Lobster and Wild Clams is bound to make you nostalgic for the beach side clambakes of your childhood. He combines a ½ steamed lobster and an abundant display of wild clams with red potatoes, swimming in a fresh, briny broth with drawn butter and a side of lemon. This lobster boil’s ready for its close up!
Head south of the border with Julian Medina’s take on a lobster taco at Toloache Thompson (205 Thompson Street, 212-420-0600, www.toloachenyc.com). For the Langosta Taco, Chef Julian Medina sautés juicy chunks of butter-poached lobster and tops them with a chile de arbol-based morita salsa and creamy avocado to balance out the spice. Add a drizzle of chipotle mayo and a housemade margarita on the side and you’re all set for summer. Or try their lobster ceviche oh my goodness at his other locations in the UWS or Midtown!
Luke’s Lobster (East Village, Financial District, UWS, UES, Brooklyn Bridge Park) succulent and delicious as can be, the freshest lobster rolls can be found at this casual gem and enjoyed a multiple locations throughout New York to satisfy your cravings in multiple places.
Red Hook Lobster Pound, Montauk and East Village. This is THE place to get lobster rolls. Seriously. On a toasty and butterfly bun served either Connecticut-style, Maine-style, or Tuscan-style (tossed in a basil vinaigrette), you can have a mini collection of different flavored rolls.
-Elana
Tags: Bay Kitchen Bar Lobster Roll Louisiana Boil Luke's Lobster Red Hook Lobster Pound Toloache Thompson
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