是时候宣布新最好的龙虾卷York (admittedly no small task). The city’s options come in a variety of styles, and tastes inevitably vary, but excellence is hard to argue with. These places serve the very best versions in镇。
The绝对Best
1.绿点鱼&Lobster Co.
114 Nassau Ave., at Eckford St., Greenpoint;718-349-0400
Enormous hunks of lobster — including an entire claw draped on top during a recent visit because it didn’t even fit inside — are tossed with a bare minimum of mayo, some celery, and flecks of tarragon, then tucked into a grilled, split-top Balthazar Bakery bun that comes off as a cross between pain de mie and a supermarket hot-dog roll. (And because of the restaurant’s蒙特利湾水族馆海鲜手表伙伴关系，所有这些肉都可以追溯到原始资源。territory
2.Grand Banks
Docked at Pier 25;212-960-3390
Kerry Heffernan is the fine-dining chef turned “Summer Ops” honcho at this Instagram-ready schooner and bar, which docks at Pier 25 during warmer months. For his pickle-lined roll, Heffernan uses white wine and dulse, an umami-boosting seaweed, as the base of the mayonnaise-like dressing for his mix of tail, claw, and knuckle meat. Along with the burst of flavor provided by diced fennel, the seasonings lend a mineral tang and a tidal zip. The occasional breeze whipping up off the Hudson on choppier days only adds to theappeal.
3.Pearl Oyster Bar
NR Cornelia St. 18。Bleecker St。;212-691-8211
Pearl owner Rebecca Charles is New York’s most recognizable and most sainted lobster-roll ambassador. She still doles out Goliath portions of meat gleaned from whole steamed lobsters that are covered in mayo. For bread, it’s still all about “top loader” Pepperidge Farm rolls. Lastly, there are chives, some melted butter, and a lot of mayonnaise. It’s one of the city’s most iconic sandwiches. (And it should be noted that the version atMary’s Fish Camp，五个街区上城，由查尔斯的一名前中尉创立，几乎是相同的，但每个西村景点都保留了其顽固的fans.)
4.Maison首映
298 Bedford Ave., nr. Grand St., Williamsburg;347-335-0446
The absinthe-rinsed Williamsburg bar is best-known for its (excellent) much-loved oyster happy hour, but Lisa Giffen’s lobster roll, which combines a heap of fire-engine-red meat and a minimum of mayonnaise, should be more of a draw. It’s scattered with lightly pickled shallots and just enough herbs to cut the richness of the big chunks oflobster.
5.The John Dory Oyster Bar
1196 Broadway, at 29thSt.;212-792-9000
面包是椒盐脆饼棕色的，有柔软的面包屑和令人印象深刻的脆皮，它被融化的融化黄油刷了。April Bloomfield的龙虾卷肯定不是城市中最多的龙虾卷，但也许是最好的。一汤匙蛋黄酱，一些柠檬汁，一杯礼貌的芹菜骰子和切碎的草药并没有从肉的甜味中脱颖而出。混合物中明显的红洋葱可能会激怒您在缅因州的鱼棚附近长大的朋友，但布卢姆菲尔德（Bloomfield）仍然如此work.
6.额外的幻想
302 Metropolitan Ave., nr. Roebling St., Williamsburg;347-422-0939
这家威廉斯堡（Williamsburg）和餐厅（Williamsburg Bar and Restaurant）的合伙人马克·兰科特（Mark Rancourt）想向他在肉豆蔻州长大时享受的康涅狄格州康涅狄格州式龙虾卷致敬。厨房的工作人员雇用了棕色黄油，而不是厨师在兰考尔特（Rancourt）青年时代的蛤bar中部署的“糟糕，无味的辣椒粉”，而是从烟熏烟熏的烟雾中获得了帮助pimentónmayonnaise.
7.Ed’s Lobster Bar
222 Lafayette St.，Nr。春天212-343-3236
埃德·麦克法兰（Ed McFarland）的galleylike旗舰店虽然位于Soho，但没有人以14美元的绿色果汁的想法balk吟着，但仍类似于纽约的旧式牡蛎轿车。las，即使设置不像Soho一样，价格也是如此。然而，尽管埃德（Ed）的滚动徘徊在$ 30大关附近，但那里有大块尾巴，食物迅速到来。The bread-and-butter pickles on the side are outstanding, and when it all works out right, it’s the kind of city experience that is increasingly hard to find: There’s a guy arranging oysters in rows on ice behind the bar, and you can feel the 6 train rumble beneath the rosé you ordered to go with your卷。
8.Red Hook Lobster Pound
多个位置
著名厨师托马斯·凯勒（Thomas KellertheFrench Laundry Cookbook,他不知不觉地释放了全球十年的模仿菜肴。Red Hook Lobster Pound的Brooklyn旗舰产品康涅狄格州没有可识别的奢侈品，但是厨房证明了凯勒（Keller）著名的食谱的Lo-fi版本，因为它们在一堆咸的黄油中加热了爪子和指关节肉 -beurre monté, for the stevedore set. In the classic style, the finished roll is paprika-dusted, scallion-sprinkled, and full of fresh meat that’s been picked byhand.
9。Luke’s Lobster
多个位置
Luke Holden’s Maine-to-Manhattan mini empire specializes in a spartan, entry-level lobster roll that remains a big draw at nine fixed locations throughout the city. The split-top bun is toasted with butter and loaded with claw and knuckle meat seasoned with lemon butter. A dusting of dried herbs and celery salt reinforces the chainlet’s endless summer vibe, even in the dregs of February. The occasional encounter with pinkish, underseasoned meat happens, but Luke’s commitment to sustainability is commendable, as is the consistently low pricepoint.