A lobster roll worth its salt needs to have a decent amount of quality lobster meat – not too finely shredded, but with some discernable chunks. Celery, red onion pickles and salad add the crunch and the mayo should be subtle enough, so as to not overpower the main act.
In this case, the lobster is from Canada and tastes fresh and yummy, with some chunks. The mayo is zingy but not too strong and there is a lovely crunch factor ; )
The rolls are very important and we adored these rolls – baked by a partner bakery in Geneva – and similar in taste to a brioche – buttery, slightly sweet and toasted – just divine.
The portion is generous and is served the authentic way on a NY TIMES newspaper page. CHF25. You can share, but you won’t want to.
You can choose to upgrade your lobster roll to king-size for mighty appetites. (add CHF15)
Good luck with that!