Boothbay Lobster Wharf’s lobster roll is in my book, Lobster Rolls of New England!!
Tag Archives: tail
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
How I have gone for 7 years working 2 minuted from this place and had never tried their lobster roll is beyond me. I’ve even gotten takeout fish dinners from here lots of times, but never thought about the lobster roll, weird. Anyway, last week at work, I was really feeling the need for a lobster roll lunch and decided that was the day to try out. Boy, am I glad I did. I had previously thought that Carmen Anthony’s in Avon was my favorite really close by lobster roll fix, but I may have to do a side by side to really decide. Deepwater Lobster is a little fish shop in a strip mall on Rt 44, not high on ambiance, but great for fresh fish. I called to place my order and asked my question about whether they cook the lobster in house for the lobster roll, and I think I actually offended the guy on the phone. He explained that everything they serve is fresh and cooked in house, they even chop their own clams for soup. Sorry, just checking, and yes, I’ll take one, thank you. Choice of hot or cold, so, of course, I went with hot. The most exciting feature of this lobster roll is their inovation in bread use. They actually managed to use fresh bakery loaf bread, but cut and stuff it in a way that it acts like a split top bun, so it can be grilled on the sides. Best of all, this solves the usual issue of bakery fresh split top buns, which are usually too much bread on the bread:meat ratio. This is truly a brilliant lobster roll inovation, one I’ve never seen anything like before and seems to be a perfect solution to the bakery roll that can still be grilled on the sides and have a perfect bread:meat ratio. Who knew such inovation existed right down the street all along? The bread was a french loaf type bread, maybe a bit sourdoughy, not sure. It was grill marks dry grilled, I think using butter, could really take it to the next level. The meat was fresh, tasty, confirmed tail, claw and knuckle. I will say that it was a bit too chopped up for me, I prefer larger chunks. It had the perfect amount of butter, didn’t sog up the bread, and the meat was perfectly cooked, despite being heated up. This lobster roll is well worth trying, even if you don’t work down the street. But, I think I may have found a new workday lunch, vending machine lunch is dead to me!
Visited June 2012
If I had to choose, I may pick this one as the best of Acadia area lobster roll. It’s a close call with Down East Lobster in Trenton. We actually sat down in the restaurant instead of doing the takeout window on a rainy day. So glad we did, it is a super cute little venue, kind of like a cozy, 50’s lake lodge. All pine wood panelled, with wood booths. They also serve beer, always a plus for me. This lobster roll is extremely hearty, full of large chunks of tail and claw and minimal mayo on a perfectly grilled white bread hot dog roll. The meat is tender and tasty and the staff are quite friendly. Sadly, it is seasonal. I was rather hoping that because it was an enclosed restaurant that it would be open when we returned in March, but no. I can’t wait to have this lobster roll again on the next visit to Acadia.
Visited September 2011
When I say this place had no view or character, I mean that it was a real dump. If jail could be a description of a lobster roll place, that would be close. Near the airport with planes flying overhead, you enter from the back, driving through a huge dust pit that you later park in. Keep your windows shut so as not to spoil your dining experience, which almost happened to me. Now, I’m not put off by dumps in the lobster roll trail, but this place had a more urban sketchy look. Undeterred by the exterior, I went in and ordered. The inside looks like any other fish market, nothing like the exterior, in a good way. Very crowded place and after fighting off some guy trying to claim my order, I headed out to try it. Some lobster rolls can manage to be surprising because they miss all my usual checklist, but somehow manage to by very delish. This one was the opposite phenomenon. It looked great, huge roll, giant chunks of tail and claw and no spongies, minimal mayo. But, it still managed to be completely tasteless. Just really nothing…and the meat was kind of tough. Roll bread was the usual and could have been a bit more grilled and they should skip the lettuce shreds. I really wanted to like this one, but I just didn’t. Oh well, worth a try.
Visited November 2011