Tag: lobster roll

  • No Mayo Lobster Roll from James Hook & Company

    CHE_6668 - Version 22013-05-04-lobster-roll-no-mayo-james-hook-Boston-© 2011 Penny Cherubino

    The lines at the Food Truck Throwdown today were way too long so we stopped by James Hook & Co. to grab a cup of chowder. I was looking longingly at the lobster rolls when one of the crew came up and asked if he could get something for me.

    I said, "I'd love a lobster roll but I can't have mayo." He said, "Tell me how you'd like it and I'll make what you want." And, he did!

    Ed and I each had a toasted bun filled with fresh, chilled lobster topped with just a drizzle of melted butter. Perfection!

    This adds one more place where you can get a lobster roll without mayo. What you have is pure lobster pleasure. We'll continue the lobster roll hunt and keep reporting back to you.

    CHE_6671 - Version 22013-05-04-lobster-roll-no-mayo-james-hook-Boston-© 2011 Penny Cherubino

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    Lunch at the Bristol Lounge Is a Special Treat

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    Details:

    Words: Penny Cherubino
    Photography: © 2013 Penny Cherubino

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  • Lunch at the Bristol Lounge is a Special Treat

    IMG_3726 - Version 22011-11-18-lobster-roll-four-seasons-boston-© 2011 Penny Cherubino (1)

    Penny's Tale: I suggested lunch at the Four Seasons Bristol Lounge to treat Ed to one of his favorite Boston hamburgers.

    To my delight, I was rewarded for my good deed with a great lobster roll prepared the way I can enjoy it. This is not the lobster roll on the menu. I can't have mayonnaise so our excellent waiter, Ricardo, was quick to assure me that he would check with the kitchen and see what alternative they could offer. He returned to say they would prepare a special version for me.

    It was lovely, moist lobster with that toothsome bite that only comes fresh from the pot. There was a tiny bit of lively mixed pickle added for zest, and crunchy fresh lettuce all wrapped in a very nice bun flavored with garlic butter.

    But, I'm certain those without a sensitivity-to-raw-egg issue will enjoy the original version as offered on the menu– "Bristol Lobster Roll, Lemon 'Sabayon,' Sweet Potato Fries, Garlic Toasted Bun."

    I ate far more of those sweet potato fries than was my intent. And, I admit to filching some of the truffle French fries from Ed's plate. 

    IMG_3730 - Version 22011-11-18-burger-four-seasons-boston-© 2011 Penny Cherubino

    About that Burger

    I'll turn this tale over to Ed to tell you why the "The Famous Bristol Burger, Aged Vermont Cheddar Cheese, House-Made Pickles, Truffle French Fries, with or without a Toasted Bun" has always had high marks from him.

    Ed's Burger: It had been a while since I'd ordered the burger at Bristol Lounge– there is a lot of competition out there. Although having recently had a burger I've since proclaimed as the best, I was anxious to revisit an old favorite.

    First of all, this "before photo," while quite fetching, only shows the Bristol Burger's potential, but it'll have to do. From the instant I took my first bite, this masterpiece never again came in contact with the plate– even Penny's brilliant camera skills couldn't stop the action. Simply put, if you're lewered by a perfectly done, medium-rare burger that reminds you of a great steak, you'll covet this award-winner!

    The Four Seasons Experience

    We Both Say: A meal at the Four Seasons is always about more than the food. The welcome is warm, the room is beautiful, and service is what this organization is all about. We love to visit places like the Bristol Lounge to remind ourselves of what the standards should be. Highly civilized dining still exists in this corner of Boston.

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    Details:
    Words: Penny & Ed Cherubino
    Photos: © 2011 Penny Cherubino

    Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often those comments add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you.