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“The Strong Buzz Guide to Lobster Rolls and Ice Cream Sandwiches, by Dara Pollak”

What is it about lobster and ice cream that goes so well together? Actually, nothing really, but if it's summertime in the city, we can't get enough of either one.

Lobster trucks and trendy restaurants all over the city are turning out lobster rolls with the same vigor and volume as your local hotdog vendor, and this New England favorite is now a summer staple. Meaty chunks of fresh lobster are dressed in butter or mayo (or both like Luke’s Lobster), then stuffed into a buttered, toasted roll with spices. The John Dory Oyster Bar’s version packs a vinegary punch with celery-seed mayo, dill, red onion and white vinegar. 

Speaking of creative cooking license, the flavor experimentation that has been taking place in the ice cream sandwich realm is pretty fascinating too. Whatever happened to the artificial chocolate, slightly soggy sandwich cookie that held an ill-fitting, freezer burned brick of vanilla ice cream? I’ll tell you what. People like the folks at Coolhaus and Tom Colicchio got their hands on it. Ice cream flavors now range from strawberry cream cheese (Colicchio & Sons) to beer and pretzels (Coolhaus), while the cookies get an upgrade as well, from traditional chocolate chip (Meatball Shop) to Chocolate Shortbread (David Burke Kitchen).

Want to know where to get the best of both worlds? See below.

Lobster Rolls

Ed’s Lobster Bar – Fresh lobster is piled on incredibly high with mayo and spices, almost spilling over the sides of this “roll”, and served with delicious fries and Ed’s pickles. Feeling frugal? You can get half the meat for half the price too. 222 Lafayette (at Spring st), 212-343-3236.

The John Dory Oyster Bar – April Bloomfield’s take on the classic sandwich is made with fresh Maine lobster warmed in lobster roe-butter, then tossed with celery-seed mayo, dill, celery, red onion and white vinegar, then piled on a buttery, toasted roll from Orwasher’s Bakery. 1196 Broadway (at 29th st)212-792-9000
The Standard Grill – Chef Dan Silverman added an “East Maine” lobster roll with fries to the lunch menu only. For dinner you’d have to settle for a “Maine lobster salad.” 848 Washington St (at 13th st), 212-645-4100.

Luke’s Lobster – Served “Maine-style” with chilled lobster meat tossed in a light dose of mayo, lemon-butter, and spices on buttered, toasted white bread. Pair with chips and soda for a New England-style lunch. Various locations, http://www.lukeslobster.com/

Monument Lane: See The Strong Buzz Review for more on this fantastic version.

Ice Cream Sandwiches

Meatball Shop – simplicity is the concept at this LES hotspot, and fortunately that hangs on until dessert. A monstrous scoop of ice cream (vanilla, chocolate, strawberry, espresso, mint, caramel) is gently cradled between two thin, crisp cookies (choose from chocolate chip, peanut butter, brownie, oatmeal raisin and ginger snap). This sandwich is served in a dish with a spoon because it’s so big you can’t bite into it. 84 Stanton St (at Allen st).

Colicchio & Sons – Inspired by classic desserts, pastry chef Stephen Collucci’s creations include graham cookies with strawberry cream cheese ice cream and chocolate whoopee pies filled with vanilla and chocolate ice creams. 85 Tenth Avenue (at 15th st), 212-400-6699.

Coolhaus (truck) – the Earl Gray ice cream is a top seller, but their alcohol-infused ice creams are salty, sweet, and sinful. Try the Guinness Chip on a chocolate chip cookie, or the Beer & Pretzels ice cream on a snickerdoodle cookie.  Locations vary, check Twitter feed daily. http://twitter.com/#!/CoolhausNY

David Burke Kitchen – The flavors change weekly, but top combinations include popcorn ice cream and shortbread, salted caramel ice cream with vanilla cookies, and raspberry-beet ice cream with chocolate shortbread. 23 Grand Street (at 6th ave), 212-201-9119.

Enjoy the heat!

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Posted: July 6, 2011

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