Red Hook Lobster Pound

The Red Hook lobster truck has been around for a while by now, but I did have occasion to try them a few months back. I took an hour out of my lunch break to wait in line on a cold winter’s day in a queue that went down the length of a city block. What was I thinking? But I suppose that the blogger part of me felt somewhat obligated to give it a go! By the time I got to the front of the line, I ordered practically everything on the menu, just because I doubted I’d be back again very soon. I got one Maine style lobster roll ($15), New England clam chowder ($7), apple cider ($3) and a whoopie pie ($3.50). The service was really nice, and I think they appreciated that you’d waited in line for so long.

I think I made a mistake when I ordered the Maine style. Actually, I didn’t even know there were two different kinds of lobster rolls, which was an oversight on my part. I don’t remember if they asked me what kind I wanted, because I would’ve asked them what the difference was and would probably have ordered the other kind had I known. Anyway, the Maine style is served cold, with mayo. The Connecticut style is warm, with butter. Clearly the Connecticut style sounds superior! I was expecting it to be warm, so was very disappointed when I bit into the cold lobster meat. I think the flavors are more robust when they’re warmed up. The bread was nice and buttery though, so that was good.


The soup was just okay. Flavor was nice and briny like clams ought to be, but the soup itself was too runny. Could just be a preference thing, but I expect New England clam chowder to be hardier.

I’d heard good things about the whoopie pie, so I was expecting something extraordinary… To tell you the truth, I thought it was kind gross. But then again, they gave it to me half frozen (it was cold and hard), and it didn’t do so well by the time it came back to room temperature. The cake was dense and doughy, not pleasant at all.

I would try Red Hook again (for the warm lobster roll), but wouldn’t wait an hour for it.

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