Cover Warm butter lobster roll at Luke's Lobster (Photo: Luke's Lobster)

Plump lobster meat, drizzled in butter and sandwiched between a toasted brioche roll—here's where you can sample this popular dish

Lobster rolls, which are essentially a humble sandwich stuffed with lobster chunks seasoned simply with butter, lemon juice (and sometimes, mayonnaise), aren't new in the local dining scene. 

This tasty snack, which is a national treasure in New England, first appeared on the menus of seafood restaurants in Singapore in 2014. Since then, it has slowly but steadily garnered more fans thanks to the chefs who continue to re-invent it in delicious and creative ways. Here are five renditions to get you started.

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1. Luke’s Lobster

Tatler Asia
Above Warm butter lobster roll at Luke's Lobster (Photo: Luke's Lobster)

The famed New York seafood joint has finally reached our shores, bringing with it its famous Maine-style lobster rolls which stay true to how they’re prepared across its outlets in Japan and the US. It all starts with the sustainably-sourced seafood: wild-caught Maine lobsters and top quality Jonah crabs found in the waters of North America, and farmed shrimps from the Easter Canadian fisheries. These are served chilled atop buttery and slightly toasted brioche buns and finished with a good drizzle of mayo, lemon juice, and the brand’s secret seasoning.

Luke’s Lobster, 350 Orchard Road, 01-K4 Shaw House, S(238868), +65 6592 7642

Read more: 6 Unique Seafood and Wine Pairings to Try at Your Next Meal

2. Burger & Lobster

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Above Lobster roll at Burger & Lobster

True to its name, the successful seafood chain which originated in the UK (and has outlets across the globe) is famous for its burger, and, of course, lobster dishes. Exclusive to its Raffles Singapore restaurant is the uni, lobster and caviar lobster roll, which, similar to its menu in London, uses the same live lobsters from Nova Scotia in Canada. What makes this special is the fresh chunks of lobster meat infused with an umami-packed uni butter, then enveloped in a warm and toasty brioche roll. To top it off, it’s bedecked with caviar, dill leaves and more uni.

Burger & Lobster, Raffles Hotel Singapore, 328 North Bridge Road, S(188719), +65 6971 6127

In case you missed it: 5 Restaurants And Bars To Check Out At The Raffles Hotel Singapore, Including Long Bar And La Dame De Pic

3. The Market Grill

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Above Lobster roll at The Market Grill (Photo: The Market Grill)

This is one of the few restaurants in Singapore which serves the entire lobster—including the claws—in one lobster roll. Imported from Boston and Nova Scotia, the whole crustacean is first steamed and chilled, then piqued with a medley of aioli, herbs, spice blend and Pommery mayo. It’s stuffed within grilled brioche bun and generously sprinkled with tobiko or ikura.

The Market Grill, 208 Telok Ayer Street, S(068642), +65 6221 3323

4. Db Bistro & Oyster Bar

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Above Db Bistro & Oyster Bar's signature lobster roll with avocado (Photo: Facebook / DB Bistro & Oyster Bar)

Where can you find a more masterfully crafted lobster roll than the one at celebrity chef Daniel Boulud’s Db Bistro & Oyster Bar? Here, you can find the New England lobster roll featured prominently in the “Lobster Corner” of the menu. Db’s version stars fresh, plump lobster paired together with avocado for a richer texture, all on a buttered, pillowy roll that will have you yearning for more.

db Bistro & Oyster Bar
French   |   $ $ $   |  

10 Bayfront Avenue, Singapore 018956

Website Website
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5. Dancing Crab

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Above Lobster roll at Dancing Crab (Photo: Dancing Crab)

It comes as no surprise that American-style seafood restaurant Dancing Crab really knows its stuff when it comes to lobster rolls. A signature dish here, the Boston lobster is picked fresh and decadently dressed in a savoury choron sauce, and sandwiched between lightly-toasted brioche rolls. The roll comes with spicy cajun fries to complete the experience, but if you want to take the indulgence further, you can also swap it up with truffle fries or sweet potato fries instead.

Dancing Crab (multiple locations), 181 Orchard Road, 07-14/15, S(238896), +65 6509 1878

6. Chunky Lobsters

Leave it to Chunky Lobsters to deliver a variety of lobster rolls in an array of exquisite flavours. If you’re looking for a classic lobster roll, “The New Original Lobster Roll” is as traditional as it gets, with Canadian lobster clasped in a lightly-toasted brioche bun with a creamy tarragon sauce. It only gets better from there with explosive flavour combinations like the “Hadoken Roll”, which combines lobster and crab meat with seaweed sauce, kombu, wasabi mayo and furikake, or the “Liquid Gold”, which steals the spotlight with its melted cheddar cheese cover and freshly grated parmesan.

Chunky Lobsters (multiple locations), 277 Orchard Road, 01-10, S(238858), +65 9138 6992

7. Angie’s Oyster Bar & Grill

A rebrand of the beloved original Angie’s Oyster Bar at Raffles Place, Angie’s Oyster Bar & Grill is known not just for its fresh oysters shucked upon order. The Maine lobster roll is another highlight on the menu here. The decadent roll, which comes drizzled in a balanced citrus aioli, also features celery for a refreshing crunch, and dill for an aromatic, herbaceous touch. Completed with straight-cut fries, this is one lobster roll you would not want to miss out on.

Angie’s Oyster Bar & Grill, 313 Outram Road, 02-01 Tan Boon Liat Building, S(169073), +65 6221 9555

8. Tipsy Flamingo

Fun, irreverent and playful, Tipsy Flamingo’s signature lobster and crab roll is not one to be ignored. The meat is fresh and juicy, flavoured with broad umami strokes through the fragrant truffle mayo sauce and luxurious toppings such as tobiko and smoked herring caviar. The brioche bun it comes in is also toasted perfectly, so that it maintains the delightful balance between crunchy and soft. Served with salad and fries, it’ll be hard to get this lobster roll out of your mind once you’ve tried it. 

Tipsy Flamingo, 252 North Bridge Road, Raffles City Shopping Centre, #01-17A, S(179103), +65 9010 0348


This story was first published on September 25, 2020, and updated on August 11, 2023. Additional reporting by Ethan Kan. 

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