- Gwynedd Stuart
- Claw, meet bun. Or claw meat bun.
Weight- and budget-conscious people say you shouldn’t go to the grocery store when you’re hungry or you’ll leave $30 poorer, but much richer in spreadable cheeses and a variety of things on which to spread them. Another piece of prudent advice: don’t go to a place that specializes in lobster rolls when you’re starving or you end up inhaling rather than savoring a sandwich made of the pricey sea meat. And an order of lobster mac ‘n’ cheese. Some slaw. And an entirely superfluous bag of Cape Cod potato chips. Hey, they were reduced fat.
Which isn’t to say Da Lobsta is particularly expensive. Thirteen dollars—sorry, $12.95—seems about right for a relatively small lobster roll, I guess; the same dish, albeit, a bigger version to my recollection, will set you back $25 at Shaw’s Crab House.
I know what you’re thinking. We all could have thought of better names for a lobster roll concept restaurant. Or at least suggested they put h‘s after Da and Lobsta so it resembles New England vernacular rather than the name of a terrible mid-to-late-90s rapper from Maine. (Which reminds me, have you watched this video of L.L. Cool J performing at a Waterville, Maine, high school in 1985? You should. The befuddlement. The haircuts.) Apparently, Da Lobsta’s name was inspired by an LA food truck that also specializes in variations on the classic sandwich.
