Mary's Fish Camp's lobster bursts out of the bun. (Photo credit: Kenneth Chen)
In summertime, lobster rolls aren’t just a Maine event. But which is New York’s best?
by Rob Patroniten
Price: Market price
Pros: “This is better than Pearl’s,” said a young aficionado, approximately 12 years old, as he tucked into the lobster roll here. He wore a pink polo, Burberry sweater, madras shorts, and Louis Vuitton sandals. Who are we to argue with a source like that? The recipe is simple—just some titanic hunks of supremely fresh lobster given the Hellmann’s treatment, with a fine dice of celery and a finger-twitch of chopped scallion, all shoved into a Pepperidge Farm top-loading bun. But the result is astonishing: The cool, sweet meat contrasts wondrously with the warm, buttery roll.
Cons: Shoestring fries. Even when they’re hot and crisp—as they are here—they’re more of a garnish than anything else.
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