Lobster roll

 

The Red Hook Lobster Pound raised the bar - and the price - of street fair food at the Atlantic Antic, and their team worked like clockwork: did it right, and did it fast. It was probably worth every dollar. 

Actually I didn't see the price displayed but assume it was the $14 they charge from their storefront in Red Hook, where we've eaten their rolls before. One hot buttered, one cold lobster salad.

 

Pictured here are the hot buttered version. Note the airborne butter in the first picture.

 

And here the cold version, layed on a bed of slaw.

 

Lovingly filed with mayonnaise-y lobster meat.

 

And topped with paprika.

Curious about the lobster roll's history, which is fuzzy. Apparently it evolved as a way of making use of the useless legs and (then?)-useless claw meat. Filling them with tail meat seems hedonistic to purists. Accounts for the price, too. Anyone have some early lobster roll documentation?

If I had lots of lobster legs I'd make some very good bisque...