Two new restaurants are hoping to catch your eye with unique spins on a favorite summer sandwich—the lobster roll. Zagat editor James Mulcahy filed the following report for NY1.
It's summer in New York City and we're digging into two very different lobster rolls that are perfect fits for the season.
Extra Fancy is a Brooklyn favorite with a late-night dining scene, and their take on the lobster roll is a spruced up Connecticut-style offering that's spiked with a special blend of mayo.
“Our lobster roll has a paprika mayonnaise on it. We get our lobster from Maine, three times a week. We poach it in clarified butter. It goes on a split-top hot dog bun and we garnish it with chervil and serve it with french fries," says Sean Telo, Executive Chef at Extra Fancy.
While you can get grub here every night until 4 a.m., the best time to stop by is on a Tuesday, when you can nab a sweet deal.
“Tuesday’s from six until four in the morning you can come here and get a lobster roll with french fries and a Budweiser for twenty bucks. Usually that would cost twenty-seven," Telo says.
For summer evenings, be sure to grab a table in the charming backyard garden.
What I really like about the sandwich is that there is so much lobster that I can barely eat it. Another thing that stands out is the mayo. It’s not boring, regular mayonnaise; there’s a little bit of smokiness going on. It really adds to it and kind of New-Yorkifies the Connecticut lobster roll.
At newly opened The Gander in the Flatiron District, chef Jesse Shenker is serving a take on this classic dish that is inventive, and almost unrecognizable.
“We infuse lobster butter into the brioche when we make it and then fry it in lobster butter until it becomes this crispy cracker, and then we take the lobster tails and we separate them. We take the lobster roe and make a mousse, then stuff the mousse inside the tails and then roll it in plastic. So when we cook it, it turns bright orange. And it’s literally a lobster roll. And when you eat it, if you close your eyes, it will taste exactly like a lobster roll," says Executive Chef and Owner of The Gander, Jesse Shenker.
These two venues nail their crustacean creations, and that's great news for overheated New Yorkers—because when it's hot out, it's always time for lobster rolls.