New York City claims to have some of the country’s best lobster rolls, said Ryan Sutton in Bloomberg.com. It certainly has a lot of them. The problem: Many restaurants’ rolls “are little more than expensive tuna salad sandwiches: bland, flavorless, limp.” A good lobster roll is simply boiled or steamed meat on a split-top bun with a “dollop of mayonnaise” and fries or potato chips on the side. Anything else is doing it the “wrong way.” After sampling the offerings at 16 places across the city, I found that some of the best “cost half as much as New York’s best-known lobster rolls.”
Red Hook Lobster Pound
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