The dish to eat in the Hamptons · United States
Lobster roll
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Chunks of cold lobster dressed with mayonnaise and a little celery, piled into a buttered, griddled top-split roll.
On the East End the lobster roll is a summer ritual: a shack by the dunes, a paper plate, a line at noon. The local style is creamy and cold, with celery for crunch, not the hot buttered Connecticut kind.
Where to eat it: the best three in the Hamptons
Lunch (The Lobster Roll)
Napeague, AmagansettOrder: The lobster roll
The Infatuation names it the best lobster roll in the Hamptons: mayo-heavy, with chopped celery. The roadside shack opened its 2026 season on April 24.
Duryea's Lobster Deck
MontaukOrder: The lobster roll on the deck at sunset
A Fort Pond Bay dock and seafood market that many call the best roll out east; walk-in only and seasonal from mid-May.
Bostwick's Chowder House
East HamptonOrder: The lobster roll, hot or cold, and a cup of chowder
The Infatuation calls its roll the most consistent and most accessible. It opened its 2026 season on March 26, 277 Pantigo Road.
All three are on Chef Amazing’s list The best lobster roll in the Hamptons, which you can save and take with you.
Cook it at home: East End lobster roll
The shack style is all about cold, sweet lobster and a hot, buttery roll. Cook the lobsters yourself if you can, keep the dressing light so you taste the meat, and toast the rolls at the last second.
Pans and tools
- Large stockpot with lid
- Kitchen shears or lobster crackers
- Large skillet or griddle
You’ll need
- 2 live lobsters, about 1 1/2 lb (680 g) each, or 1 lb (450 g) cooked lobster meat
- 1/3 cup (75 g) good mayonnaise
- 1 celery rib, finely diced (about 1/3 cup)
- 2 tsp fresh lemon juice, plus wedges to serve
- 1 tbsp finely chopped chives or dill (optional)
- 1/4 tsp kosher salt, plus 1/4 cup (60 g) for the cooking water
- Freshly ground black pepper
- 4 top-split (New England style) hot dog buns
- 3 tbsp (45 g) unsalted butter, softened
- Potato chips and a pickle, to serve
Steps
- Bring a large pot of water to a rolling boil with 1/4 cup kosher salt. Add the lobsters head first, cover, and cook 10 to 12 minutes from when the water returns to a boil, until the shells are bright red.
- Move the lobsters to a big bowl of ice water for 5 minutes so they stop cooking. Twist off the claws and tail. Crack them and pull out the meat; remove the dark vein along the tail.
- Cut the meat into 3/4-inch (2 cm) chunks, keeping the claws whole if you like. Pat dry with paper towels so the salad doesn't turn watery. Chill at least 30 minutes.
- Stir the mayonnaise, celery, lemon juice, chives if using, 1/4 tsp salt and a few grinds of pepper in a bowl. Fold in the lobster gently until just coated. Taste and add more lemon or salt.
- Spread the soft outer sides of the buns with butter. Toast them in a dry skillet over medium heat, about 1 1/2 minutes per side, until golden and crisp.
- Open the hot buns and pile in the cold lobster salad right away. Serve with lemon wedges, chips and a pickle.
Buy lobster meat from a fish market the same day if you don't want to cook live lobsters.
Don't mix the salad more than a few hours ahead; the celery loses its crunch.
Want it Connecticut style? Skip the mayo and pour warm melted butter over the meat instead.
Contains: ['shellfish', 'egg (mayonnaise)', 'wheat (bun)', 'milk (butter)'].
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More in the Hamptons
The dish in every cityWhere to eat in the HamptonsPicked October 2026 from what locals, food writers and the city’s own guides agree on. Places change; confirm hours before you go.
Chef Amazing · Will Travel for Food · the Hamptons · The dish in every city