History

The Dublin lobster roll became the city's modern seafood signature when Niall Sabongi opened Klaw on Crown Alley in Temple Bar in 2015, importing the Maine warm-butter style and pairing it with Lambay Island and Carlingford lobster landings. The dish was a market-rate plate at first but became the city's seafood reference under EUR 20; today Klaw, Sole Seafood and the Howth quay bars all serve a version. The warm butter Maine style won over the chilled mayonnaise Connecticut style in Dublin.

Common allergens: Crustacean, Gluten, Dairy, Sulphites

Make it at home

Yield Serves 2Hands-on 20 minTotal 30 minDifficulty Intermediate

Ingredients

  • 2 cooked lobsters (around 500g each) or 300g cooked lobster meat
  • 60g unsalted butter, plus extra for the rolls
  • 1 lemon, half juiced, half cut into wedges
  • Small pinch sea salt
  • Cracked black pepper
  • 2 brioche hot-dog rolls, top-split if possible
  • 1 tbsp finely chopped chives
  • House-made coleslaw and fries to serve

Method

  1. If using whole lobsters, split, remove the meat from claws and tails, cut into 2cm chunks. Pat dry.
  2. Melt the butter in a small saucepan over low heat. Add the lemon juice, salt and pepper.
  3. Add the lobster meat to the warm butter; turn gently for 2 minutes to coat and warm through. Do not let it boil.
  4. Butter the inside of the brioche rolls. Toast them in a hot pan butter-side down for 30 seconds until golden.
  5. Spoon the warm buttered lobster into the rolls, packing them full.
  6. Pour any remaining butter over the top; scatter the chives.
  7. Serve immediately with the coleslaw, fries and lemon wedges.

Tip from the editors. The butter is the dish; do not skimp and do not let it brown. Warm butter, not melted; the lobster should glisten.

This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.

Where to eat lobster roll

Lobster roll in Dublin

Klaw ★ 4.5

temple-barDaily 12:00-22:00

Klaw on Crown Alley in Temple Bar, Niall Sabongi's seafood counter pulling Carlingford oysters and warm Lambay-crab and lobster rolls, the city's seafood street pick.

Try: Lobster roll and oysters

Tip: Counter sits fifteen; the lobster roll is EUR 18 at lunch. Walk-in only.

5a Crown Alley, Dublin 2

Fish Shop ★ 4.6

Seafood€€stoneybatter

Fish Shop on Benburb Street in Stoneybatter, Peter and Jumoke Hogan's sit-down chipper, the most refined fish and chips and oysters in Dublin.

Signature: Beer-battered fish and chips, Mackerel pâté, Daily oysters

Order: Beer-battered haddock with chips and the daily Galway Bay oysters by the half-dozen.

Tip: Walk-in only; arrive 17:30 Thursday to Saturday to get a counter seat before the line forms.

76 Benburb Street, Dublin 7, D07 N5WX Book →

The Winding Stair ★ 4.4

Irish€€north-inner-city

The Winding Stair on Ormond Quay in Dublin 1, Elaine Murphy's upstairs dining room above the bookshop overlooking the Ha'penny Bridge and the Liffey.

Signature: Smoked Burren salmon, Irish stew, Brown bread ice cream

Order: Smoked Burren salmon, then a bowl of Irish stew with brown bread.

Tip: Window seats face the Ha'penny Bridge; book three weeks ahead for the four river-view tables. Walk through the bookshop and up.

40 Lower Ormond Quay, Dublin 1 Book →

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