Although lobster rolls have more or less hit their saturation point, truly excellent specimens remain a rarer breed. And so we’re happy to have found one at the Red Hook Lobster Pound.
As any roll aficionado will tell anyone who will listen, a good lobster roll comes down to the quality and balance of its few ingredients. RHLP wisely keeps things simple, accessorizing its sweet, impeccably fresh lobster meat with just enough mayo to hold everything together and a sprinkle of paprika and scallions. The split-top bun is toasted and buttery, and far better than any vehicle for lobster meat needs to be. It all provides ample proof that less is more. And we want more of it.
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This article from the Village Voice Archive was posted on August 17, 2011