Lobster Roll at Littlefork
With the recent onslaught of East Coast seafood joints in LA, you can find lobster rolls all over town right now, but this one rises to the top for a few reasons. One, for the chunks of claw and tail meat - and lots of it, with just enough mayo. The creamy mayo lobster rolls are more Cape Cod- or Maine-style; simply with butter, and maybe served a little warm, is more Connecticut-style. You can't argue with either, really, but lobster rolls with mayo are the ones we know best. And then the bun, in this case a Rockenwagner split-top parker roll, perfectly toasted on both sides, soft and slightly sweet. The sandwich, which is a traditional size, comes with some dynamite housemade salt-and-vinegar potato chips that give any bagged chip a run for its money, and a small pile of pickled cucumber salad on the side. The only problem with any of it? It disappears much too quickly.