It’s almost lobster season on P.E.I., and we’ve got lobster on the mind. For the perfect lobster roll fix, head to Charlottetown and sample this traditional East Coast dish. Here are five of our favourite spots.
Since opening in 2014, this casual eatery in Founder’s Hall has gained a following for its focus on the lobster roll. Menu mainstays include The Local (four big ounces of knuckle and claw meat in a grilled bun), Some Fancy (made with lobster that has been warmed in butter, garlic and lemon), and the Lobster Taco (inspired by California-style fish tacos). All are served with New Brunswick Covered Bridge potato chips and a kosher dill pickle.
For a quarter century, this homey restaurant and lobster retailer, a block up from the waterfront in an old general store, has been whipping up amazing lobster rolls. The secret? Everything is made fresh daily, the roll is packed with lots of fresh lobster meat and is served on a fresh steak bun with a side of potato salad.
At this rustic eatery on cobblestoned Victoria Row—a downtown pedestrian street studded with cafés, shops and historic buildings—chef Dave Hume steams local Atlantic lobster in water and salt and adds those nice full pieces into a buttered, lightly grilled bun. The lobster is accented simply with lemon, celery and fennel to complement but not take away from the flavour.
Putting its own twist on the East Coast staple, this casual pub and dining room—a block from the Confederation Centre of the Arts on Grafton Street—serves the decadent lobster BLT. This sandwich is three ounces of fresh lobster mixed with homemade mayo (no celery or onion) topped with lettuce, tomato and three slices of house-smoked bacon on a dense, yet moist, brioche roll. Snag a seat inside the cozy 1896 brick building or outside on the cobblestone terrace.
With a deck extending over the Charlottetown harbour, this second-generation seafood restaurant (with an attached seafood market) pairs gorgeous water views with its ‘Island Lobster Roll’—fresh, succulent PEI lobster mixed with mayo and celery for crunch and texture. It’s served on a lightly toasted, tarragon butter-brushed bun, baked specially for the restaurant.
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