Every year I keep my fingers crossed and make all sorts of failed plea bargains with God to make it a cool summer, one where the temperature never goes above, oh I don’t know, say 75 degrees. And every year my prayers fall on deaf ears and the sticky, opressive heat of summer comes down hard and heavy on me. With temperatures in the 90s today, it looks like this summer is shaping up to be more of the same.
So if nature, Earth and the universe itself all insist on another steamy summer, I insist on lobster rolls. That’s just all there is to it and I’m not budging on the matter.
So with the morning off from work and the sun beating down on the city, I decided to walk over to Greenpoint’s Lobster Joint, a cute, casual place serving all things lobster and if you ask me, all things summer. The oyster roll, lobster club and crab cake sandwich were all tempting but the only question for me was how I wanted my lobster roll, New England style with mayo or Connecticut style with butter. With sweat trickling uncomfortably down several parts of my body, ordering anything warm with butter seemed completely out of the question, so I went with the cold-prepped Connecticut style lobster roll, with mayo, herbs and celery.
Nothing pulls me out of the sweaty trenches of a bad mood quite like a lobster roll, especially when it comes with a heap of golden, crunchy-on-the-outside, just soft-enough-on-the-inside fries, a fat, juicy pickle and a little serving of creamy, cool cole slaw. Add a frosty cold Maine Root root beer and you’re looking at an ideal way to spend a sweaty afternoon. I usually prefer butter over mayo when it comes to lobster rolls, but Lobster Joint’s was perfect, with just the right amount of mayo, nothing too slimy or goopy and for under $20 I was shocked at the fat chunks of soft, pink lobster meat bulging out of my roll.
It might end up being an overindulgent, decadent summer if I use lobster rolls to combat the heat, but that’s an issue I’m ready to take on if it means any relief in the months to come.