Summer Lobster Dishes Beyond The Roll

Exotic preparations at these five NYC eateries

When it comes to lobster in summer, the classic roll remains the favorite vehicle for the sweet, white meat. Deliciously soaked in butter and often mixed with celery, scallion, mayo, lemon juice, salt and pepper, why look any further? Step into these New York restaurants to find the answer in these five more exotic preparations of lobster.

Fideos Meloso de Bogavante at Salinas

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Add a distinct Spanish flavor to lobster at this restaurant in Chelsea, which takes the fideos in its name—toasted Catalan noodles—and cooks them in a shrimp broth with saffron, brandy, garlic, tomatoes, and smoked paprika before topping it all with chunks of poached Maine Lobster. (136 9th Ave., btwn W. 18th and 19th Sts.)


Lobster Tail Sushi Burrito and Temaki at Uma Temakeria


This Japanese-style roll wraps lobster with kale, red peppers, lemon wasabi aioli, rice, and crispy seaweed into a temaki cone, with the ingredients spilling out the top, or into a larger, more contained, two-piece burrito. The partnership with Luke’s Lobster ensures the main ingredient comes from certified sustainable harbors along the coast of Maine and Canada. (64 7th Ave., at W. 14th St.)


Wild Blue Salad at Luke’s Lobster

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Pickled Maine blueberries make an intriguing and remarkably apt combination with a chilled lobster tail from Luke’s Lobster. The health benefits increase all the more with a bed of crisp arugula, roasted sunflower seeds, cannellini beans, shredded red cabbage, and balsamic vinaigrette. Pair with a blueberry soda and yum. (93 E. 7th St., at 1st Ave. + 12 other branches in NYC)


Lobster Ramen at Cull and Pistol


As tempting as the stacks of oysters are to gorge on, save at least half your gut-space for this lobster ramen, which fills a very rich lobster-miso broth with corn, egg, bamboo shoots, mushrooms, chili oil, and artisan noodles. As for the meat itself, it comes in live and fresh from the next-door Lobster Place, the largest wholesaler of seafood on the East Coast. (Chelsea Market, 75 9th Ave.)


Lobster Pizza at the Mark Restaurant


The style of this pie may be classic New York, but this preparation comes from the gourmet mind of world famous chef Jean-Georges Vongerichten. Topping the flaky crust is a monterey jack-colby-cheddar bisque-like sauce with corn and cooked lobster bits. At only 10 inches, it’s hard to share, but you probably won’t want to. (The Mark Hotel, 25 E. 77th St. nr Madison Ave.)