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Lobster Roll

Eastend Clambake/Southampton: dry lobster roll

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Eastend Clambake/Southampton: dry lobster roll

Bill Strzempek | Sep 2, 2005 07:15 PM

Tried their lobster roll for the second time yesterday for lunch, even though I wasn't crazy about it months ago, but such a convenient location for takeout or to eat outdoors, I thought it warranted a second chance. Wrong.
It's served on a small rectangular loaf of bread, almost brioche-like in texture, which is sliced horizontally like a layer cake. It had grill marks but it was perfectly dry. Butter would have been a great redeemer, even mayo.
The lobster salad was a nice portion, but the meat was not really dressed either. It was very dry with some celery and in fact the lobster had a cottony texture to it. More mayo would have helped, but given that lobster, maybe not.
It's the first time I've gotten bored eating a lobster roll, half way through it lost its interest.
It amazes me that something so simple like a classic lobster roll (freshly cooked lobster, mayo, celery, touch of lemon juice, served on a buttered and grilled top-split frankfurter roll) is so hard to find. Not talking just in the Hamptons, I'm talking hard to find everywhere.
Eastend Clam Bake serves their roll for lunch with some Ore-Ida waffle cut frozen french fries and two slices of runny-ripe tomato.

The lady at the next table had a nice lunch of steamed clams and drawn butter, so maybe that's worth a try next time.

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