New Englanders may roll their eyes and proclaim it’s impossible to get good lobster rolls south of Massachusetts. However it is, in fact, possible to find fresh (often market-priced) lobster year-round in New York City at institutions like The Lobster Place, Cull and Pistol, and Luke’s Lobster.
So beloved is seafood in the Big Apple that despite closing last year, beloved West Village seafood spot Mary’s Fish Camp is teasing a comeback this summer. But for a more unusual, slightly left of center, non-traditional lobster roll, we found 10 restaurants innovating the classic dish in creative ways. Since lobster is approaching peak season, now’s the time to get them.
Point Seven Seafood by Chef Franklin Becker
Set in the MetLife Building, steps away from Grand Central Terminal, Point Seven focuses on coastal-driven cuisine with refined techniques. With access to exceptional seafood and a respect for ocean life, chef and co-owner Franklin Becker used the ocean as inspiration for his menu.
This year, Point Seven features a slew of lobster roll options, including The Mystic, a traditional Connecticut-style lobster roll served hot with warm butter; and The Kennebunk, a classic Maine-style roll served cold with lobster salad and chives. For those who can’t decide, guests can order The New Englander, a half-and-half sampler with both styles. And, as of this month, Point Seven will debut a lobster roll cart on the patio where guests can opt for one topped with caviar called The Vandy. 200 Park Ave., (enter at 44th and Vanderbilt), Midtown, pointsevennyc.com
The Otter
Tucked in the Manner Hotel on SoHo’s Thompson Street, The Otter is chef Alex Stupak’s take on seasonal seafood with a twist. Stupak can always be counted on to lend an unexpected and creative touch, and his lobster roll at The Otter is no exception. The signature dish is made with a precise layer of mayonnaise-dressed tail meat along with butter-poached claw and knuckle meat.
Served on a toasted brioche roll lined with tangy, crunchy thin celery slices, the roll comes with a side of crispy French fries and saffron coleslaw, and the warm yellow color is the most unexpected part of an otherwise pretty traditional (and impeccable) dish. 58 Thompson St., SoHo, theotter.nyc
The Corner Store
Everything at the tough-to-get-into SoHo hotspot Corner Store seems designed to be playful and indulgent at the same time (like the viral five-cheese pizza rolls). The Corner Store’s lobster roll, offered as an appetizer, is no exception.
Served by the piece, the Lobster & Caviar Roll features Maine lobster, herbed celery remoulade, and a dollop of caviar tucked into a sweet Parker House bun. Snacky and indulgent, we recommend pairing it with the bar’s Tomato Martini. 475 W. Broadway, SoHo, thecornerstoresoho.com
Industry Kitchen
At his New American, waterfront restaurant at the South Street Seaport, it’s not surprising that executive chef Jonathan Haffmans put a lobster roll on the menu. But his has a tiny twist, blending coastal Caribbean elements with the chef’s NYC perspective.
At Industry Kitchen, Haffmans turns the classic lobster roll into mini lobster tacos, available throughout the summertime season. The dish features chilled lobster salad served in mini corn tortillas, layered with a fennel slaw, topped with a mango-apple salsa and chipotle aioli, and finished with fresh micro cilantro. “The inspiration comes from my time living and working in Bermuda and Aruba, where fresh seafood is often paired with tropical fruits and bold flavors,” added the chef. 70 South Street at Maiden Lane, South Street Seaport, industry-kitchen.com
San Sabino
Don Angie chefs Angie Rito and Scott Tacinelli are the force behind popular Italian-American seafood restaurant San Sabino in the West Village, and their hit lobster roll has a sweet backstory. Chef Angie was inspired by the classic Neapolitan lobster tail, sfogliatella riccia. The shell-shaped pastry features many layers filled with sweet ricotta cream, and was a treat her grandfather used to make at the family bakery in Ohio.
To make her savory dish, Rito takes lobster tail pastry, cuts it open, and toasts it with garlic and herb butter and garlic salt. It’s filled with a mixture of fresh Maine lobster tossed with celery, scallion, and fresh Thai basil in a lemon mayonnaise. Tucked under the lobster is iceberg lettuce petals and Thai basil. 113 Greenwich Ave., West Village, sansabinonyc.com
Smithereens
Chef Nick Tamburo’s New England upbringing is a strong influence on the menu at East Village newcomer Smithereens, which opened in late 2024. The seafood restaurant works to source products from the Northeast (and beyond) and Tamburo’s lobster roll tries to pack in the most flavor into each bite.
The Smithereens’ lobster roll features chopped lobster meat in a lobster mayonnaise (made from reduced lobster stock), served on a Martin’s potato roll that’s been brushed with a butter infused with lobster shells. Each roll is served with a dill pickle spear and garnished with a flag, sometimes a pirate flag, sometimes the flag of Massachusetts. 414 E. 9th St., East Village, smithereensnyc.com
Seventy Seven Alley
Located along Tribeca’s historic Cortlandt Alley in downtown Manhattan, the menu at Seventy Seven Alley is globally inspired. This summer, look out for a special lobster roll courtesy of chef London Chase (from Netflix’s Next Gen Chef) on the newly launched lunch menu.
His lobster roll is served with scotch bonnet aioli and bonito flakes and comes on a flaky croissant. At Chase’s intimate culinary studio, cuisine and pairings are inspired by Tribeca’s gallery culture. 28 Cortlandt Alley, Tribeca, 77alley.com
Palladino’s Steak & Seafood
Set within Grand Central Terminal (in the former home of Michael Jordan’s Steak House), Palladino’s Steak & Seafood is designed by Rockwell Group. The 10,000-square-foot restaurant aims to channel the glamour of the Golden Age of railroad travel, complete with a formal dining room, bar-lounge, and the first-ever all-season outdoor patio.
Led by executive chef Sam Hazen, the menu offers modern riffs on classic steakhouse dishes. The kitchen’s take on a lobster roll comes in a sushi roll form called Maine Lobster Roll, using lobster salad and classic oyster crackers. Grand Central Terminal, North and West Balcony, Midtown, palladinos.com
Perry St
At the lovely West Village in a modernist Richard Meier-designed space, mainstay Perry St, celebrating 21 years near the Hudson River. Here, father-son chef duo Jean-Georges Vongerichten and Cedric Vongerichten serve French, American, and Asian-influenced dishes. While the butter-poached Maine lobster gets a lot of love, the lobster roll is not to be missed. At Perry St, it’s served warm with yuzu chili, celeriac tartar sauce, and sweet potato fries. 176 Perry St., West Village, perrystrestaurant.com
Wayan & Ma·dé
This summer, two SoHo sibling restaurants team up for one limited-run lobster roll with an Indonesian twist. Wayan and Ma·dé created a lobster roll that will be available all summer at the pair’s East Hampton residency at EHP Resort & Marina, as well as over Fourth of July weekend at the NYC locations.
The limited-run warm lobster roll is dressed in ginger turmeric sambal (a spicy, savory South Asian condiment) and served on a toasted potato roll. The dressing’s heat takes the lobster roll to an unexpectedly flavorful level. 20 Spring St., SoHo, wayan-restaurants.com; and 22 Spring St., SoHo, ma-de-nyc.com
