Despite the assumption made by most Americans that the lobster roll originated in Maine, in actuality, the tasty crustacean sandwich was first assembled in Milford, Connecticut, nearly a century ago, back in 1929.  And while the Connecticut version is served warm (or hot), with drawn butter, Maine-style lobster rolls are served cold, and prepared with mayonnaise, lemon juice, and herbs (usually chives or chervil).

Now, I’m no stranger to a good lobster roll, but to my mind, as with any sandwich, it doesn’t matter what you put on it if the bread doesn’t hold up.  And this has pretty much been my issue with most lobster rolls: The New England-style hot dog buns traditionally used for lobster rolls are always soggy by the time I’m done. And I’m not a slow eater.

Last month (just days before I was leaving for a week in Maine, ironically enough), I was invited to check out Nona’s Lobster Shack, the seasonal pop-up that was debuting in the Promenade Food Hall at Fontainebleau Las Vegas, and figured I’d go check it out.  And you know what?  It seems the team behind Nona’s Lobster Shack—Chef Robert Phillips (Executive Chef, Promenade Food Hall) and Chef Joseph Leibowitz (SVP, Culinary Operations)—have had the same issues with those New England-style hot dog buns as I have.  And far more importantly, they did something about it!

When you go to Nona’s Lobster Shack, you’ll notice a couple of things.  First, the menu is simple and straightforward.  There are two lobster rolls from which to choose: Warm (aka Connecticut-style) with tarragon, clarified butter, chives, and fresh lemon; and Cold (aka Maine-style) with Old Bay aioli, celery, and fresh lemon.  And, as one would expect from one of Las Vegas’ premier luxury resorts, the lobster has been caught off the coast of Maine and is both fresh and succulent.  But it’s the bread on which they are served that has me singing Nona’s praises, because Chefs Phillips and Leibowitz decided that the lobster rolls at Nona’s should be served on split-top brioche buns that are taller and slightly denser than the traditional New England-style hot dog buns; thereby presenting an elevated take on this beloved classic.

And there’s more to Nona’s than these two versions of the lobster roll (though they are certainly the headline, here).  There’s a pretty decent New England Clam Chowder (with potatoes, chopped clams, and celery, served with oyster crackers and a miniature bottle of Tabasco sauce), and a fantastically zesty Chilled Cajun Crab Dip (with cream cheese, celery, pepperoncini, and herbs, served with Ritz crackers).  And for those wanting something more substantive, there’s the Warm 1½ Pound Deshelled Maine Lobster (with fresh lemon, drawn butter, and cornbread).

So, if you have a hankering for that taste of New England that can only come from a great lobster roll, head on over to Nona’s Lobster Shack, comfortable in the knowledge that this is one sandwich that’s not gonna fall apart on you; even if you opt to eat it on the go!

Nona’s Lobster Shack
Promenade Food Hall | Fontainebleau Las Vegas
Thursday – Monday | 11AM – 9PM
Click HERE for info

Get into it!
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