A lobster roll that involves more tail than claw meat is really not something you encounter every day on the lobster trail. So, when my sister-in-law, Carla, sent me this photo above of a lobster roll she had that looked to be entirely full pieces of tail, I had to have it, asap. Lucky for me, I was going to be in Freeport the day after she sent me the pic. I don’t normally get such immediate gratification, lucky me!
This spot is right on the main drag of outlet heaven. When I found it, I had to double check that I had the right place because Derosier’s is also known as Freeport Pizza and as such is a pizza and sub place (with ice cream too BTW). The blackboard out front let me know I was in the right place with the lobster pic telling me it was “fresh, never frozen” lobster rolls. For 10 bucks no less! If it indeed has as much tail as in the picture I saw, this is the lobster roll deal of the century. It absolutely did not disappoint.
The lobster roll involved four uncut half tails arranged artfully on top about 10 whole knuckle hunks. This truly may be a first, a lobster roll without claw meat, no danger of spongies. Just tender, flavorful, cool, tail meat that bites of very cleanly because of the cooking perfection, the whole tail doesn’t come off in a bite like you might expect. The knuckle underneath provides textural and flavor contrast with the tail. I’ve never seen this combo, and I love it! I’m no hater of the claw meat, I just feel it’s very over used in the lobster roll world and I really don’t like to see it alone on a lobster roll. Lobster was meant to be eaten together, the tail, knuckle and claw, all with different textures and tastes. The lobster roll has the same rules in my book. No segregation based on what the food item is, give me it all!
The bread was an unheated roll. The gal at the counter said it is what they use for the sub rolls. I grew up in the greater Philly area, so this seemed pretty small to call itself a sub roll, but it was a bit larger than a hot dog bun. The texture and flavor were closer to a bakery kaiser roll. This was Carla’s complaint about it was that the bread was untoasted and a bit doughy. The bread:meat ratio was still great, so they didn’t use too much bread for the meat by any means. I happen to like an ungrilled bun and I like my bread on the doughy side, so I was actually into this combo. But, about half way through, I saw her point. Even if doughy is delish, it does fill you up much quicker.
The meat was served naked on a bit of lettuce with a smear of mayo on the bread. And, in another interesting twist, the meat was topped with fresh cracked pepper. Excellent addition. The venue is a takeout type market with three tables for dining, very casual. If you’re a big lover of the all-claw, this isn’t your place. But, if you really love the whole lobster and appreciate fresh, tasty, uncut hunks of tail with some knuckle, you’re going to love this one. I thought it was a fantastic lobster roll for anywhere and I respect and really enjoyed the unique take that they chose. This lobster roll was well worth whatever they charged, fresh tail meat isn’t cheap. But for $10, it was absolutely, without competition, the best deal on a lobster roll I have ever seen.
Weighed in at 7 oz.
Visited July 2012