905 TAKES THE TOP SPOT
Good Catch Boil House, M109-179 Enterprise Blvd., $22.95
“As far as flavour goes, this has the best taste. I like the fact that there’s pickle in it. It adds a nice brightness to it. The lobster is cooked well. The bun is the right size. They’ve done a really good job on the
seasoning and the cooking. It’s the most pleasant.”
EAST COAST CRUSTACEAN
Smoked & Cracked, 516 Mt. Pleasant Rd., Market Price
“The lobster is well cooked,” says McEwan of the cold roll made with fresh Canadian east coast lobster brought in live daily. “There is a bit too much bread for me, but the lobster is good, and the sauce is neutral.”
BUTTER-RIFIC
Lbs., 100 Yonge St., #100, $35
“On a hot bread with the drawn butter, this one sounds good. It’s very clean tasting. I like the concept of this one. The bread is good, it’s split at the top with the butter, the seasoning and the contrast of the celery and the parsley. It’s a very good sandwich.”
BRIOCHE BEAUTY
Buster’s Sea Cove, 876 Yonge St., $14.95
“They use the coral [unfertilized eggs] in this as well,” says McEwan. “They chopped it all up, which is nice. The celery is nice too because it offers a little bit of contrast to the sandwich.”
NEW ENGLAND STYLE
Little Fin, 4 Temperance St., $16
“This one looks like it’s on a pretzel bun,” says McEwan of the sesame seed bun holding the lobster salad along with iceberg lettuce. “They’ve also really minced up their lobster. I just find the bread a bit dry,” he says.
A FRENCH TWIST
Lobster Monster, 3249 Yonge St., $22
“This is interesting. This is a different choice of bun. Croissant is not really a traditional bread for a lobster roll, but it actually works. People out east would consider a croissant to be wrong, but it can be great. And there’s a lot of lobster on this one.”
BACON, LETTUCE, LOBSTER
Rodney’s Oyster House, 469 King St. W., $29
“I like the bun and the idea of the bacon is nice. They’ve used bibb lettuce too. Overall, I like the bun, I like the bacon, and the lobster is cooked well. It could just use a little more seasoning.”
BUN-DERFUL
Museum Tavern, 208 Bloor St. W., $25
“I like this bun. It’s a little more manageable in size, though some people like the bun to be bigger. The mayo tastes good as well, but the lobster chunks could be a bit bigger.”
A ROLL TURNED PO BOY
Fresco’s Fish & Chips, 816 St. Clair Ave. W., $12.95
“This is the least conventional with the ciabatta bun. The slaw is really tasty, but I don’t think I like the cheddar cheese on it too much,” says McEwan. “But I can tell they’ve spent quite a bit of time on it, and the sandwich is tasty.”
