I finally made it down to the Redhook Lobster Pound for lunch today. Cute little joint... I loved the vibe. Not sure if its just the very few twitter folks i follow, or the fact I'm a "fan" on facebook, but these guys get so much press I've been trying to get there for 2 months to see what all the buzz was about. For whatever reason, today was the day. Here's my take:

Price: $15

Bun: They absolutely nailed the bun. Top-split (seeing that JJ Nissen logo on the bun bags brings back a flood of new england childhood memories), buttered and grilled to perfection.

Lobster solo: Looks like they use meat from the small guys which makes sense... My roll had a great assortment of meat. I think every substantial lobster meat part was in there. It wasn't the most flavorful meat I've had, but it was cooked just about perfectly. Not a single bite had that overcooked lobster-as-pink-eraser taste. Even that tiniest tip of the claw was moist. Not many joints can cook a lobster that well, so I give them props on that for sure. 

Finxins: it should first be said I'm partial to there being essentially nothing on a lobster roll but a tiny bit of mayo.... must be the red sox blood in me. They got the mayo right, but it's piled on top of shredded iceberg lettuce which is just a travesty. Travesty! I never understood lettuce on a lobster roll... It has no place being there. They also tossed a few scallions on top, but I honestly couldn't taste them and they look pretty so I was ok with that. And then they shake a little something on top... Looked like paprika, or maybe a spice blend, but whatever it is, the impact is also very mild so doesn't really factor into the taste. 

Overall: I love a $15 roll in Brooklyn, that's really pretty amazing. The places I usually hit Down East run anywhere from $12-18, so $15 in the boroughs is a very welcomed thing. And they don't skimp on meat. Its a perfectly healthy sized lobster roll. The bun was PERFECT; they really nailed that. And the lobster meat was cooked perfectly as well. So that's all the good news. But the lettuce killed it for me. After my first bite I tried to just remove it, but it gets all clingy. Wondering if they'd make it without lettuce on request, or if they'd stick to their guns. Lobster roll makers get about as nutty as pitmasters with their methods being king. That said, I'd definitely say anyone in the area should check it out. Without a doubt one of the better rolls I've had in NY... it's just not Maine.