8 Ways Lobster Rolls Are Taking Over The World
Certain phenomena transcend geographic borders. Consider the career of David Hasselhoff. Or China's 450 million deep NBA fan base.
Then, of course, there's the lobster roll. The summertime sammy is usually linked to New England, where Kennebunkport's Clam Shack reigns supreme. But international variations abound. From Melanesian seafood parcels in Papua New Guinea to an elegant take on Americana at Paris' Lobster Bar, the combination of rich lobster meat and tangy mayo is a siren sandwich few can resist. Here are eight ways to go global with your roll.
- London, England: Rock Lobsta
What started as a weekend pop-up in Shoreditch recently became a permanent snack station at Mahiki, the Tiki-themed Mayfair nightclub favored by British tabloid regulars and the fancy dress partiers who love them. The titular Rock Lobsta Roll is made from Cornish crustaceans, house-made mayonnaise and, as this is Great Britain, the inevitable diced pickle chutney. Mahiki, 1 Dover Street, W1S 4LD0, + 20 7493 9529, mahiki.com
Only in Montréal could a shipping crate-turned-food stand prove so stylish. Made from entirely recycled materials and partially powered by solar panels, Resto Muvbox's sleek Lobster Box is credited with introducing Montreal to the lobster roll. Crowds gather in Old Montréal for straightforward sandwiches made to order, combining mayonnaise, Canadian lobster meat and diced celery on a soft, challah-like bun. Vive le Quebec. Place du Génie, 514-285-0747, muvbox.ca
Afternoon tea at the Island Shangri-La's posh, seafood-centric bar is a decadent display of Asian/British fusion. The menu includes Champagnes like Bollinger and Veuve Cliquot Rose by the glass, as well as a tiered tray of lobster tea snacks. A standout is the rye roll, in which poached lobster and herbed mascarpone are elegantly wrapped up in crust-free rye bread. Accompanied by live piano soundtrack and views of the harbor, it's one of the swankiest sandwiches in town. Island Shangri-La, Pacific Place, Supreme Court Road, Central, + 852 2820 8560, shangri-la.com
Located on Papua New Guinea's tropical Gazelle Peninsula, Rapopo is a major dive destination serving the freshest seafood this side of Bar Harbor. Its Melanesian seafood parcel is an intriguing, islanders' remix of the Maine standard. A hearty mix of squid, crab and chopped lobster, all from nearby Simpson Harbour, is tossed with lime-spiked mayonnaise and wrapped in flaky filo dough. Box 489, no phone, rapopo.com
Frequented by moneyed travelers and fashionable locals, Don Juan is a luxe landmark in Cartagena's cobblestoned Old City. Hometown hero Juan Felipe Camacho, who previously worked at three-Michelin-starred Arzak restaurant in Spain, serves a reinterpretation of the traditional lobster roll using only Colombian ingredients. He trades lobster for Caribbean prawns, and tosses those with chives, chopped citrus and homemade mayonnaise. Calle Collegio #34-60, + 57 317 501 1415, donjuancartagena.com
Yes, McDonald's. In 2010, the fast food empire introduced the McLobster sandwich at a number of locations throughout eastern Canada. For a mere $6.19, or $8.49 for the combo version with fries and a soda, our neighbors to the north can indulge in the hamburgler's roll, which combines Atlantic Canadian lobster meat, salad dressing and chopped celery and lettuce on a short baguette. They're lovin' it. Various locations throughout Canadian Maritimes, mcdonalds.ca
Helmed by Melbourne mainstay Andrew McConnell, this Asian-inflected restaurant serves a multicultural, massively popular interpretation of the New England treat. McConnell's version combines hot poached Tasmanian crayfish with fresh watercress and Kewpie mayonnaise. In its first year, the restaurant reportedly dished out some 35,000 lobster rolls. Sure beats a vegemite sandwich. 2/157 Fitzroy St., St. Kilda, + 61 3 9525 4488, goldenfields.com.au
Inspired by childhood visits to the Maine coast, Swiss filmmaker Mathieu Mercier opened a buzzy, 20-seat seafood spot in Paris' 1st arrondissement this spring. Beneath an underwater fresco by Swedish illustrator Vlar, a chic crowd gathers for Mercier's chilled Breton lobster mixed with tarragon-infused mayo. Most patrons eat theirs with a knife and fork — accompanied by seared endive, no less — but don't let that discourage you from getting your homard on, 'Merica-style. 41 rue Coquillière, no phone, lobsterbar.fr
Check out these lobster roll stories and recipes on Food Republic: