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Looking for great lobster roll places down the shore

After having a mediocre (at Best) lobster roll at Buckalew's in LBI this weekend (they call it the lobster hoagie), Im looking for some recommendations for shore joints that serve up a great lobster roll. Plan on taking the little guy to the beach as often as we can this summer, and would rather not be disappointed again.
Thanks!

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  1. In Cape May, Cape May Fish market makes a decent one. Surprisingly the Lobster House doesn't even have one on the menu ...

    1. Hopefully someone knows because I have yet to find a good traditional roll.

      However, there is a decent lobster dish at McCloones pierhouse. (note I use the word DISH lol)

      It's not served on a roll like the ones you get in new england. However, it is pretty darn tasty.

      People always rant and rave when you mention this place because the food is mediocre and the prices are on the higher side. I agree with this but this dish is above average on the taste scale, and yes, the price is high at 22.00.

      I get invited here for lunch outings a lot at work and this is my "go to" dish.

      WARM LOBSTER ROLL $22

      Maine lobster meat sautéed with shallots,
      tarragon & mushrooms, then deglazed
      with sherry & cream in a toasted bread bowl

      Someone will probably come on and bash mcloones like usual, so just get ready and give that dish a shot if you are in the area.

      1. It's pretty much a B- Lobster Roll, but, sadly, it's the best one I know of in the Mon/OC. Red's Lobster Pot in Point Pleasant. http://redslobsterpot.com/Lunch.html

        I tend to make my own. It wasn't a popular thing in NJ (or NY, for that matter, 'til recently). I'd expect to see some better ones croppin' up soon. To that end, let's keep this thread alive for the Summer?

        1 Reply
        1. re: MGZ

          I agree about Red's, havent tried other stuff there yet.

          For people who like lobster rolls the Lobster Gal blog is fun: "one gal's quest to sample every lobster roll in New England"

          http://lobstergal.com/

          @castorpman

        2. I was hoping the new Chowda House place in red bank would have a lobster roll on the menu but no dice.

          lets get a petition going lol

          5 Replies
            1. re: MGZ

              It serioulsy couldn't hurt to run the idea by them. Tell them there is giant void in NJ that needs to be addressed. If they could make a decent lobster roll at a price that didn't kill people, they would clean up I bet. Small places like that may actually care what their customers want.

              I could be completely wrong, but my guess is that it is rather hard to get lobster meat since you have to get it fresh. (in comparison to keeping stuff in a freezer ready to be flash fried.) Furthermore, lots of restaurants don't want to screw around with fluctuating prices.

              1. re: corvette johnny

                The fluctuating prices would definitely be a problem. Especially, if you think about what happened this winter with the moratorium. I, similarly agree that someone who could hook up with Point Lobster, get bugs cheap all Summer, perfect a recipe, and for the love of all things holy, use griddle seared, top sliced, buttered rolls, would do very well.

                I grew up at the Shore. Lobster was one of the first solid foods I ate. I pulled traps a coupla Summers for a buddy of my Dad’s to get some cash (and build upper body strength before football season started). Lobster rolls, proper, was somethin’ I never discovered ‘til one spring break in college, me and my roommate from Puerto Rico decided to see if we could surf at least once in every New England State.* I had one in a diner kinda place in some town a bit south of Kinnebunk with a pretty rocky shore line.*

                I’ve been makin’ ever since . . . .

                *For what it's worth, the stench of the wetsuits in the Jeep on the way back to school was powerful - to say the least.

              2. re: MGZ

                Hi MGZ

                how bout posting your recipe here?
                tia

                1. re: eatinman

                  OK, it's kinda like this one:

                  http://www.foodandwine.com/recipes/ma...

                  However, I use a bit less mayo, add chopped fresh flat leaf parsley, and tarragon (about a tablespoon each, it seems, but it depends upon what looks best in the garden, so it could vary a quarter Tbs. each).

                  Also, I use less lemon. More like a hard squeeze of one half of a big lemon than two Tbs.

                  Finally, I prefer salted butter for the buns and don't use the lettuce.

            2. Sorry, but Jersey just doesn't do lobster rolls. Sure, I'm sure most chefs know of it, have had them (in NE or even NYC) --- it's just something that you should forget about as anyone who is doing it, is doing it on a basterdized basis and not what you may have had in Maine..

              Just being honest.

              You want a delicious lobster dish? Order the lobster bisque from Harry's in Sea Bright. It's worth the $25.

              10 Replies
              1. re: JustJake

                MGZ, yes even a summer time special would be cool.

                Jake, I agree they won't compete with the fresh maine lobster, but I think a B or B- grade lobster roll could be made here if someone has a clue. There is something about the cold water maine bugs that just makes them the sweetest.

                I compare this to cheesesteaks. Yeah philly is the best but if you have decent skills you can make a half decent one in other cities.

                I was considering an email to Chowda house. I wonder if they would even reply back to me.

                25.00 for soup? Is that a joke at their prices or is that some type of entree?

                Speaking of places that would do well in red bank, imagine a rutgers style grease truck open late each night? That would clean house with the bar crowd.

                1. re: corvette johnny

                  "I agree they won't compete with the fresh maine lobster, but I think a B or B- grade lobster roll could be made here if someone has a clue. There is something about the cold water maine bugs that just makes them the sweetest."

                  CJ, I respect you as a 'hound, but I gotta say, if you can tell the difference between a Maine Lobster (Homarus americanus ) caught in the deep waters off Labrador, Maine, or New Jersey, then I will bow before you. Not many Maine Lobsters around here come from Maine - it's a generic name folks use to describe the species. Local fisherman pull 'em from deep waters that are very fuckin' cold. Personally, I'd rather have one that's only been in the tank a day or so than one that spent a coupla days comin' here from Canada.

                  And, by the way, if you e-mail Chowda House, include a link to this thread. It might help 'em see the potential. I'd guess they would have a shot of doin' a better job than Boondocks.

                  1. re: MGZ

                    To be precise, I am referring to referring to an actual lobster, not the meat in a roll.

                    Maybe that is an exaggeration but I can tell you the cold water ones that are fresh and hard definitely taste the best....better than any around here in warm waters I find. It could be my imagination but I definitely think they are better. Why, I am not sure. Maybe its the texture, flavor, or the wicked nice new england summah weatha!

                    I go to maine each year to eat these things and I grew up in belford chowing down lobsters from the Shop and Duran families (old school lobster families.) I've had my share...

                    PS, if you want a good conversation and have some time to kil, find an old salt in Maine. Ask him why maine lobsters are better and you will find some interesting topics.

                    1. re: corvette johnny

                      Sometimes the magic in the air touches our tongues. As always, hat's off, Brother.

                      1. re: MGZ

                        I agree. Another factor which I forgot about is the maine saltwater. A lot of places I go to cook them in tidal saltwater. Anyway, let's just agree that lobster meat rules : )

                        1. re: corvette johnny

                          I'm a steam/boil in Atlantic water guy myself. Kinda sucks to fill the jugs for Christmas Eve. But for lobster, frozen toes are worth it!

                          Besides, you still gotta tell Chris Carton that Z said "thumbs up" on the brewery, and "Do you still have that bad fake ID we made at your folk's house?"

                          1. re: MGZ

                            I saw him the other night at Copper Canyon. He was with a buddy at a table so I didn't want to bombard him.

                            I will ask him about the Z man next time I see him. Maybe he can tell me some stories of glory over a beer LOL

                            1. re: corvette johnny

                              If he's uncertain, just remind him that he used to date Butthole's sister.

                              1. re: MGZ

                                My mom is one thing, but now your bringing my sister into things?

                                1. re: jrvedivici

                                  She was a lovely girl and one of my top three favorite prom dates. Besides, Mom paid me off for that long ago. Moreover, if you're not careful, I'm gonna let your kids know how to get booze underage in Red Bank