{"id":57369,"date":"2022-05-27T19:31:14","date_gmt":"2022-05-27T19:31:14","guid":{"rendered":"https:\/\/graziamagazine.com\/us\/?post_type=articles&p=57369"},"modified":"2022-05-27T20:04:19","modified_gmt":"2022-05-27T20:04:19","slug":"best-lobster-rolls-hamptons","status":"publish","type":"articles","link":"https:\/\/graziamagazine.com\/us\/articles\/best-lobster-rolls-hamptons\/","title":{"rendered":"Where to Get the Best Lobster Rolls in the Hamptons"},"content":{"rendered":"
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Hot Butter Lobster Roll<\/figcaption><\/figure>\n

The lobster roll is one of life\u2019s simple pleasures. But, much like the perfect egg or a classic apple pie, it can be deceptively difficult to get just right. A rite of summer on the East End, the traditional seafood special is served everywhere from farmstands and food trucks to fine dining and fast-casual \u2014 with varying recipes and varying degrees of success.<\/p>\n

Originally created in Connecticut (or so the legend goes), warm lobster rolls are chunks of meat (claw, knuckle and tail), stuffed into a roll and drizzled with butter. The cold option, known as the \u201cMaine\u201d style, is lobster mixed with mayonnaise, spices, and celery. Chips or fries on the side is also de rigeur. During the 18th and 19th century, lobsters were so plentiful that they were known as a budget bite. Today, it\u2019s quite the opposite: A lobster roll will run you anywhere from $22 to $40 depending on the daily market price, but the below options are well worth it.<\/p>\n

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Courtesy of Lunch<\/figcaption><\/figure>\n

The \u201cOG\u201d of lobster rolls in the Hamptons, The Lobster Roll, aka LUNCH<\/strong><\/a>, has a new location in Southampton serving up the same fresh, classic seafood as the Amagansett landmark. Some folks even say the lobster salad version of the roll actually originated here in 1965. \u201cWe use classic New-England style split-top rolls, which are buttered and toasted on the outside, leaving the inside soft and fluffy. The Cold Classic Lobster Roll is prepared with chunks of cold-water lobster meat, just enough celery for crunch and texture, high quality mayonnaise and a hint of seasoning,\u201d said owner Andrea Anthony. \u201cThe Hot Lobster Roll is prepared with chunks of cold-water lobster meat, high-quality drawn butter, and a touch of seasoning\u201d. Now, you can bring also home your own lobster roll kit, complete with everything you need to make them at home for a crowd. 1980 Montauk Highway, Amagansett and 32 Montauk Highway, Southampton.<\/p>\n

A local favorite, the Shinnecock Lobster Factory<\/strong><\/a>, on Old Montauk Highway on the Shinnecock Indian Reservation is so unassuming you might blink and miss it. But don\u2019t miss the freshest lobster around \u2013 often available at more reasonable prices than its Hamptons counterparts. Their lobster roll is served on a split brioche bun with a half pickle, accompanied by chips and coleslaw. One A-list endorsement? Their food truck catered for the recent Netflix film, Leave The World Behind, starring Julia Roberts and Ethan Hawke, which filmed in nearby Riverhead. 42 Montauk Highway, Southampton.<\/p>\n

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Courtesy of Plaza Caf\u00e9<\/figcaption><\/figure>\n

Southampton\u2019s Plaza Caf\u00e9<\/strong><\/a> also launched a food truck a few years ago and it serves up one of the best lobster rolls around. Owner and chef Doug Gulija is a firm believer in \u201cnot messing with something that works,\u201d so they keep it simple. \u201cWe butter-poach the lobster meat after a quick blanch of the whole lobster to get the meat out rather than just boiling it until the meat is totally cooked. This adds to the texture and of course the flavor. The other thing we do is toss the butter poached lobster meat with some finely minced celery for a bit of crunch, snipped (not chopped) tarragon, fresh-squeezed lemon, lemon olive oil, and we combine it with a lobster aioli rather than straight mayo. This really intensifies the flavor.\u201d Plaza Caf\u00e9 on Wheels, 61 Hill Street, Southampton, NY.<\/p>\n

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Courtesy of Harbor Market<\/figcaption><\/figure>\n

En route to the beach? Stop by the delightful Harbor Market and Kitchen<\/strong><\/a> in Sag Harbor\u2019s Historic District, where Chef Paul Del Favero keeps the lobster rolls simple, fresh, and delicious. Their version is served warm with butter and a swipe of mayo on a toasted hot dog bun, and like everything in this market, is homemade, healthy, and prepared with the best sustainable and local ingredients possible. You\u2019ll find plenty to accompany your sandwich in the shop, from salads and sides to chips and artisanal crackers. 184 Division St, Sag Harbor.<\/p>\n

At the end of Main Street in Sag Harbor, on the Long Wharf, The Dock House<\/strong><\/a> is a traditional lobster shack serving the freshest seafood around. A few small tables and some outdoor benches are crammed tight, but no matter: Folks line up for the lobster rolls, and kids love to see the lobster swim in the old claw foot tub in the corner. Served simply and full of lobster meat, they\u2019re accompanied by a bag of chips that make it easy to carry your meal outside and watch the mega yachts go by. Or, try the lobster BLT with bacon, lettuce and tomato. 1 Long Wharf, Sag Harbor.<\/p>\n

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Courtesy of Baron’s Cove<\/figcaption><\/figure>\n

At Baron\u2019s Cove<\/strong><\/a>, enjoy your lobster rolls al fresco,overlooking the water and often accompanied by live jazz. Their lobster roll is made with fresh lobsters boiled in local sea water, delivered from a local salt maker, Amagansett Sea Salt Co. The lobster is then simply poached in clarified butter, dressed in a squeeze of lemon & sprinkled with some kosher salt. Baron\u2019s Cove believes that \u201cless is more with this one.\u201d We\u2019ll take it. 31 W. Water Street, Sag Harbor.<\/p>\n

Over at The Living Room at The Maidstone<\/strong><\/a>, a new chef, Andrew Doran (formerly of SALT & Inlet Seafood) is bringing a Modern American Seafood concept to the boutique hotel. For a different twist on the classic, Doran is serving Lobster Beignets. Sharable for the whole table, the beignets are made with ricotta, Maine lobster, lemon zest, and a special sauce. \u201cThis zesty sauce is lime juice, mint, cilantro, and dill blended with a roasted garlic aioli. It\u2019s the similar flavors you find on a Peruvian table,\u201d said Chef Doran. 207 Main Street, East Hampton.<\/p>\n

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Courtesy of Bostwicks<\/figcaption><\/figure>\n

Apr\u00e8s beach, the place to be for forty years is the Clam Bar at Napeague<\/strong><\/a>, a Hamptons institution right on the side of the road into Montauk. The Clam Bar lobster roll is served with three ingredients: mayo, fresh lobster, and celery on a toasted potato bun with a side of coleslaw. The mix goes down well with an iced cold beer. When the Clam Bar is jumping, you know it\u2019s summer. 2025 Montauk Highway, Amagansett.<\/p>\n","protected":false},"author":34990,"featured_media":57387,"template":"","format":"standard","categories":[38,16],"yoast_head":"\nWhere to Find the Best Lobster Rolls in the Hamptons<\/title>\n<meta name=\"description\" content=\"When you are spending the summer in the Hamptons and relaxing by the beach all day, you are bound to crave seafood. 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