- February 5, 2026
-
-
Loading
Loading
Few dishes offer a humble take on a high-priced catch quite like a lobster roll. It’s lobster without the white tablecloths — just the sweet snap of the meat, a warm or chilled bun and whatever mix of butter or mayo the chef swears by.
On our barrier islands, this no-nonsense classic fits right in. From walk-up shacks to swanky waterfront restaurants, chefs across the keys are putting their own spin on it: some stripped-down, some dressed-up and all anchored in honest flavor.
If you’re hunting for the real thing, these four key spots are worth the chase.
If You Go: 400 Benjamin Franklin Drive, Lido Key (Lido Beach Pavilion); 610-999-9838.
Chef and restaurateur Laszlo Bevardi has worked in four-star kitchens across the globe, but his lobster roll at Lido Island Grill proves that simplicity steals the show. For Bevardi, it comes down to the basics: “It starts with choosing quality lobster meat and the right r l to showcase it. We keep seasoning minimal so the star ingredient can shine. The ratio of the salad components is everything.”
His roll is classic New England: a soft split-top bun brushed with butter and toasted to a golden crunch. Inside? Chilled lobster salad — a must for Lido’s sun-drenched beach crowd. “The beach vibe calls for cold lobster salad.”
On the great butter-versus-mayo divide, Bevardi doesn’t hesitate. “I keep it straight with cold mayo,” he says. “Never butter.” Why not both? Absolutely not. “You can’t use both. Butter’s warm, mayo’s cold — and it breaks down if it gets warm.”
His lightly dressed mix pairs lobster with diced celery, kosher salt, pepper, lemon juice, zest and chives. “You don’t want to overdo it,” he says.
Bevardi’s obsession began on the Maine-New Hampshire coast. One revelatory roll later, he was hooked — and cooking fresh lobsters from a local boat convinced him how much sourcing matters. Today, he uses only wild-caught Maine claw and knuckle meat, handled by a team of trained chefs. “Even though it’s a concession stand, they’re all trained chefs. We make everything fresh, and people love to watch us through the window.”
If You Go: 412 Gulf of Mexico Drive, Longboat Key; 941-383-0102.
Dry Dock’s general manager Wil Stutzman doesn’t claim their lobster rolls are “traditional.” They march to a different drummer — and customers love it. His version is Maine-style at heart: chilled lobster salad, lightly dressed with mayo, with a bright layer of lettuce and tomato. “People from up north tell me they like that,” he says. “It just makes the taste really bright.”
For Stutzman, the lobster is the star of the show. Dry Dock uses only knuckle and claw meat. “We’re very selective,” he says. “Knuckles and claws. That’s what makes it shine.”
Why chilled lobster? Stutzman’s just giving people what they want. “We tried both warm and cold when we started,” he recalls. “Our guests told us what they wanted — the chilled roll with light mayo. We’ve been keeping it cool for 15 years now.”
His lobster roll’s buns also get star treatment. Each bun is brushed with butter and toasted until it forms a crisp, golden crust. “You want that light crunch. If it’s too dark or too soft, the whole roll gets soggy.”
What makes a lobster roll great? Knowing when to stop. “Restraint is key,” Stutzman says. “Not too much mayonnaise. Just enough to coat the meat.” Not too little and not too much. Finding that sweet spot isn’t easy. When you do, you’ve got a great lobster roll. How would he describe it? “It’s luxury in your hands.”
Stutzman’s first lobster-roll encounter also happened in Maine. A restaurant, not a fishing boat. “It was very sweet, very succulent, very delicate,” he says. “It instantly spoiled me.”
If You Go: 5350 Gulf of Mexico Drive, Longboat Key; 941-383-0440.
When it comes to lobster rolls, Lazy Lobster co-proprietor Michael Garey has a single guiding principle: “Start with the best, and you can’t go wrong.” For him, “the best” means live Maine lobster, delivered five days a week from Boothbay Harbor and steamed fresh daily. “Other rolls might be bigger or cheaper,” he says. “But chances are they’re using frozen meat. Ask them to show you a live one. That’s the difference.”
Lazy Lobster’s roll is both cool and warm: a toasted, buttered bun and chilled meat inside. The combination is intentional. “Lobster is easy to overcook,” he explains. “Chilled is best.” The seasoned mayo dressing is used sparingly, with just a touch of celery salt, enough to coat the meat without overshadowing it. Minimalism rules here. “Keep it simple,” he says. “Don’t overthink it.” Executive Chef Sebastian Villaseca holds the same view. The bun stays true to New England tradition: a split-top roll, lightly buttered and toasted on the flat top for crisp edges and the perfect cradle. Garey fell in love with lobster rolls years ago in Boston. “I remember thinking, ‘Wow, this is great! Why isn’t this everywhere?’” He brought the idea home — and it stuck. Today, Lazy Lobster’s roll is a Longboat Key favorite, served with hot, homemade potato chips. “You can substitute fries, but most people don’t,” he says.
If You Go: 601 Ken Thompson Parkway, Sarasota; 941-388-4311
This old-school seafood shack has earned a pack of fans with its laid-back vibe and flopping fresh fare. Old Salty Dog’s lobster roll is the leader of the pack. Jeremy Bowe, the house manager, knows he’s got a winner. His winning secret? Finding the right balance. Minimal mayo or butter. He lets the lobster dazzle your tastebuds.
What makes a lobster roll great?
“Balance,” he says. “The essential lobster roll is all about the right ingredients in the right proportions.”
Bowe’s recipe for greatness? “We use just a touch of mayo and let the butter live on the bread. Only toast the outside of the bun. When you take a bite, you’re first met with the crunch of the bread and then you’re enveloped by the gentle butteriness, which is balanced by the carefully curated ingredients.”
A beautiful thought. It sparks a beautiful memory.
“I tasted my first roll at a ballpark,” Bowe says. “I took a bite. The taste was so good, I instantly forgot about my surroundings. When that happens, you know you’ve hit a home run.”
Old Salty Dog’s fans agree. They think his lobster roll hits it out of the park.
