Burger & Lobster has been serving up its iconic lobster roll for a decade, and this spring, the surf and turf specialists are switching things up a gear. In an exciting collaboration with sarnie maestro and TV chef Max Halley of Max's Sandwich Shop, two limited-edition rolls will join the crustacean clan for the first time.
From 6th April, the man behind the best sandwich shop in London will be bringing reimagined rolls with a playful and unapologetically British twist to town. Working alongside Burger & Lobster's talented chefs, both feature B&L's signature toasted brioche roll and the finest wild-caught Atlantic Lobster, sustainably sourced from the coasts of Nova Scotia Canada – plus Max's distinctive touch of topping creations with crisps.
The limited-edition lobster rolls, both served with fries, will be available exclusively at all nine Burger & Lobster restaurants from Wednesday 6th April to Monday 6th June for lunch and dinner.
Burger & Lobster's new Spring menu features a refreshing lobster salad (£20), a soft-shell crab roll served with fries (£16), and a juicy 5oz pure Nebraskan beef burger with truffle and parmesan fries (£13). There’s also a 100% Wagyu beef burger with crispy onions, an umami-packed beef sauce and horseradish mayo, as well as oozing truffle and burrata croquettes (£6).
The new additions
FISH & CHIP LOBSTER ROLL
Fish and chips, but not as you know it. Elevating the humble classic, this Max Halley x Burger & Lobster creation features juicy chunks of lobster meat bound with tartare sauce and garnished with lime pickled onions, a vibrant pea and mint purée, shredded baby gem lettuce and finely diced gherkins. All topped with crushed salt and vinegar crisps, packed into a toasted roll and accompanied with golden fries.
Lobster Cocktail Roll
A British favourite done the Burger & Lobster way. This nostalgic number comes piled high with fresh picked lobster claw and knuckle meat dressed up to the nines with a retro Marie Rose sauce that's finished with a dash of tabasco and brandy. Garnishes take the form of iceberg lettuce, avocado and cucumber, a squeeze of lemon, a sprinkle of finely chopped tarragon and crushed prawn cocktail crisps for good measure, all loaded into a buttery brioche roll and served alongside fries.
Max Halley owns the restaurant that changed the sandwich: Max's Sandwich Shop. His sandwiches have been on the cover of Esquire, Timeout, Shortlist and the front page of the Observer. Max is the resident sandwich and condiment expert on Channel 4's Sunday Brunch; he has also been a guest chef on ITV&'s This Morning. In 2017, he started making a series called ‘The Sandwich Show’ for VICE/Munchies, in which he travels the UK to find inspiration for a new sandwich to put on his menu.
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