Newport Beach has spoken-the lobster roll at the Lighthouse is the best in the city!
We might be biased, but we agree; our lobster roll is perfection. Warm lobster is served inside a flaky, buttery brioche bun with a side of drawn butter and topped with a subtle blend of spices. It’s the perfect blend of texture and flavor. The sweet and briny notes of the lobster meat are complemented well with the rich, unctuous flavors of butter in the bread. The plump quality of the lobster also plays well off the crunchy exterior of the roll, all brought together by the soft textures created by the warm drizzle of butter on top.
Lobster rolls are a cult classic. As lore tells it, the lobster roll is a spinoff of the lobster salad, which dates to 1829; by the 1920’s a restaurant in Connecticut had created a handheld offering that was attractive to beachgoers, tourists, and sailors in the area. It was the same delicious qualities of the lobster salad with an on-the-go upgrade. We serve our lobster roll the “OG” way, warm with drawn butter on the side. By the mid-1930’s, however, many in New England were opting for the cold version with a mayo-based dressing added to the meat.
However you slice it, the lobster roll became a cultural phenomenon and while its popularity has ebbed and flowed over the years, it is back in full swing with a renewed love and appreciation by all. Here at the Lighthouse, we feel a deep connection to the New England roots of the lobster with our beloved city being so close to the water. No matter where you sit in our restaurant, the sea and beautiful boats greet your eye when you gaze out into the horizon. So, we are proud to have pay homage to that scene through our food.
All of this brings us to the present day; we said the votes are in and we were named “Best Lobster Roll in Newport Beach,” and we weren’t lying. A few years back, Gary Sherwin, President and CEO of Visit Newport Beach, had an outstanding lobster roll. Only problem: he lives in Newport Beach and said lobster roll was in Boston. So, this summer, Gary decided to find the best lobster roll in his own backyard. It came down to three places, and we were lucky enough to edge out the competition with our classic composition, blend of flavors, and high-quality ingredients.
Reputation and legacy are what it’s all about in a restaurant. We are proud to be a part of this amazing community, and we are proud to carry on the legacy of an iconic American dish.
Ahoy!