There is a distinct magic to the magnetic pull of that iconic, retro “LUNCH” sign perched atop the roofline of The Lobster Roll along the Napeague stretch in Amagansett.
Those bold block letters have led generations of travelers to affectionately refer to the restaurant simply as “Lunch,” transforming this unmistakable landmark into a true beacon of summer and the gateway to Montauk. Since first opening its doors in 1965, the family-owned seafood shack has captured the essence of carefree days and salty breezes. Nestled among the beach grass and sand dunes, it delivers a pure, nostalgic slice of old-school Americana. With its signature red, white, and blue awnings, classic picnic tables, and no-reservations charm, the space invites you to sit back and shake off the sand.
East End oysters, like these Montauk Pearls (left) and Violet Cove oysters are the best of the best bivalves for your base in building this sandwich. (Photo credit: Doug Young)
But while the gridlock of summer visitors lines up exclusively for the restaurant’s famous lobster rolls, the locals and in-the-know regulars quietly look a little further down the menu. The real sleeper hit of the season is the oyster po’ boy. The sandwich actually began its life as a limited-time offering on their specials menu. It didn’t stay there long; guests loved the combination of crispy golden fried oysters, fresh toppings, and a soft toasted roll so much that it earned a permanent spot right alongside the restaurant’s heavy hitters.
The sandwich itself carries a brilliant bit of historical baggage. Long before Bennie and Clovis Martin fed striking New Orleans transit workers for free during a bitter 1929 strike — coining the “poor boys” shorthand that defined a demographic — the fried oyster sandwich lived a more scandalous life. In the late 1800s, it famously existed as the “oyster loaf,” or more poetically, La Mediatrice (The Peacemaker). It earned that title because men stumbling home late after a night out would reportedly bring a hollowed-out French bread loaf stuffed with fried oysters home under their arm as a delicious peace offering for their waiting wives.
You don’t need to settle a labor dispute or apologize for a late night out to justify frying up a batch this week. Skip the Montauk Highway traffic, fire up the stove, and recreate this iconic summer staple right at home. Feel free to call it the Napeague Peacemaker if you’re using it to smooth things over after a late night out.
A Hamptons staple for the past 60-plus years, “Lunch” is famous for popularizing the lobster roll, while consistently serving up some of the greatest nostalgic eats during the summer months on The Stretch. (Photo credit: Doug Young)
Tips for the Home Cook
- Source Local: Elevate your sandwich by seeking out fresh East End bivalves like Montauk Pearls or Violet Cove oysters. Their pristine flavor is so good, it’s practically mandatory to slurp a few raw before the rest hit the fryer.
- The Squeeze Bottle Secret: Using a plastic squeeze bottle to drizzle your remoulade sauce makes assembly effortless. It ensures an even distribution across the oysters without turning the toasted bread into a soggy mess.
- Give Them Space: Crowding your frying pan instantly lowers the oil temperature. Fry the oysters in small, patient batches to keep your oil hovering right at that mandatory 350°F mark.
- The Iceberg Mandate: This classic beach shack setup requires the nostalgic crunch of classic shredded iceberg lettuce to properly balance the rich, fried oysters and the savory remoulade sauce. Leave the delicate field greens in the crisper drawer for this one.
- Mind the Natural Brine: Oysters carry their own distinct, salty liquor. The seasoned flour mixture uses just a quarter teaspoon of coarse salt to preserve the dish’s natural salinity without overpowering it.
Lobster Roll’s oyster po’ boy
Ingredients
- 1 1/2 lbs shucked oysters, liquor drained
- 2 cups seasoned all-purpose flour
- 1/4 tsp coarse salt
- 1/4 tsp white pepper
- 1/4 tsp granulated onion
- 1/4 tsp granulated garlic
- 2 cups neutral oil (canola, avocado or safflower)
- 4 to 6 sub rolls or small hero rolls
- 4 oz salted butter (1 stick) melted
- 2 cup cored and shredded iceberg lettuce
- 2 plum tomatoes, sliced 1/4-inch thick
- 8 oz high-quality remoulade sauce
- 1 lemon, cut into wedges
Directions
- Dry the Seafood: Drain the shucked oysters and pat them completely dry with paper towels or a clean kitchen towel to ensure a perfect crust.
- Dredge: Combine the flour, salt, white pepper, granulated onion, and granulated garlic in a shallow baking pan large enough to hold the oysters, working in batches if necessary. Coat the oysters evenly in the seasoned flour mixture.
- Chill to Adhere: Transfer the coated oysters to a tray lined with parchment paper and refrigerate them for 10 minutes. This short rest helps the coating stick and reduces the chance of it falling off during frying.
- Heat the Oil: Pour the neutral oil into a large frying pan. Use a kitchen thermometer to bring the oil to 350°F.
- Fry: Fry the oysters in small batches for 1½ to 2 minutes until they turn a deep, golden brown.
- Drain: Use a slotted spoon to remove the oysters and drain them in a single layer on paper towels so they stay crisp; never stack them, or they will get soggy.
- Prep the Bread: Slice the sub rolls three-quarters of the way down the middle, leaving a working hinge intact. Lightly brush the cut sides with the melted butter.
- Toast: Toast the cut sides in a large pan or griddle on medium heat at 350°F until golden brown.
- Assemble: Place the toasted rolls on a clean, flat surface. Layer ½ cup of shredded iceberg lettuce at the bottom of each roll and arrange the sliced tomatoes along one side. Divide the crispy oysters evenly onto the rolls.
- Sauce and Serve: Drizzle about 2 ounces of remoulade sauce across the top of each sandwich. Garnish each with a lemon wedge and serve immediately alongside potato chips or a fresh ear of buttered corn.
