Roll Call: Guide to Lobster Rolls in L.A.
Inspired by the recent proliferation of lobster-related roundups (see: Tasting Table NYC's Claw-off, Bloomberg's Lobster Roll Hunt, Zagat's guide to purchasing live Maine Lobsters), we decided to do a lobster roll call of our own. Gothamist readers, the Mothership is still on the lookout for NYC's best lobster roll (We hear it's a guy who only takes your order if someone recommends you to him and drops your lobster roll off at an undisclosed location in Central Park to avoid the Health Department. Or Luke's Lobster).
Everyone has an opinion on what constitutes the perfect lobster roll. KCRW's Good Food and CNN's new food blog eatocracy are firmly ensconced in the anti-mayo camp, while the Huffington Post and a few pro-mayo bloggers make the argument that your preference should dictate the amount of mayo necessary for a roll. The mayo has always been a point of contention, and it's not going to go away anytime soon. Local restaurant BP Oysterette even sent out a newsletter in an attempt to please both factions and to settle the debate (by offering two different variations).
So what is a lobster roll? Contrary to popular (in the West Coast) belief, lobster clubs, sandwiches, and panino are not lobster rolls (but we still love the lobster club at Hatfield's!). The basic components? Lobster meat + hot dog bun = lobster roll. After this it gets a little complicated. Although the shack you frequented in the East Coast felt "authentic" for you, the lobster roll there might be very different from the lobster rolls your other neighbors ate in New England.