Iron Chef Mario Batali indulges in summertime lobster rolls all year long at Pearl Oyster Bar. “There’s no secret,” says Chef/Owner Rebecca Charles, “it’s all done the old-fashioned way.” The lobsters are delivered daily from Maine and steamed to perfection. The warm lobster is then tossed with finely diced celery, lemon juice and mayo and heaped on a toasted white roll with a side of shoestring fries. It is “exploding in a way that says … New England,” says Chef Batali.
Special Dishes: Lobster Roll
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