A warm split brioche roll filled with chunks of Lambay Island or Carlingford lobster meat dressed in melted butter and a squeeze of lemon, the contemporary Dublin signature seafood.
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.
The Seafood Cafe by Niall Sabongi at Sprangers Yard off Fownes Street in Temple Bar, the open-kitchen seafood bar from the team behind the original Klaw.
OrderHalf a dozen oysters two ways; the warm Lambay crab and lobster roll; finish on the daily chowder.
TipOyster happy hour daily 16:00-17:00 with around €1 off each shuck. Counter seating; the chefs work the bar in front of you.
Experience the culture and cuisine of Ireland's capital on this 2.5-hour gastronomical journey. Discover the best of Irish produce as you stroll through the city cente...
Explore Dublin’s vibrant food scene on our guided tour. Sample traditional bites like Irish stew, Irish breakfast bap, and artisanal cheeses while learning about the c...
Explore the tastes of Dublin with an introduction to Irish food. Experience a 3-hour walking food tour of Dublin, and eat at award-winning eateries and food shops in t...