Blue Plate Oysterette

From New York to New England, and even from Amagansett to Montauk, Lobster Roll aficionados seldom agree on what makes the perfect Lobster Roll. Some like it hot, while others like it warm or even chilled. There are lobster lovers that like their rolls smothered in mayo while others like it dripping with butter. Yet another contingent enjoys their rolls dry. There have been plenty of online debates on the matter, such as this one and this one.

According to Chef Jody Denton Blue Plate Oysterette's Lobster Roll was

'designed specifically to address many New Englander requests for less mayo on the roll.�

And even though Blue Plate Oysterette's Lobster Roll has gotten rave reviews and remains one of the seafood joint's most popular dishes, Chefs Jody Denton and Craig Brady remain on the front lines of the Lobster Roll Debate.

'We've been paying attention to this ongoing 'mayo factor� lobster roll debate,� said Denton. 'And in response we are offering 'off radar' choices for our delicious Lobster Roll: A roll with more mayo (wet) or a warm roll with hot butter.�

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Thursday	Open			11:30	22:00
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Saturday	Open			11:30	22:00
Sunday	Open			11:30	22:00