“Choosing between these two is like choosing between two beautiful women.
Both qualify as Sydney’s answer to Supernormal‘s lobster rolls in Melbourne”
“Isn’t it apt we are having lunch with our Melbournian friends today?” I say to Mysaucepan on a cold and wintry Saturday morning.
“So we should. After all, she is such a long-time friend of yours” she replies.
“That’s not what I meant, sweet. It’s such lousy weather, surely this would make them feel at home in Melbourne” I explained in jest.
Our dear friends Slinky and The Casual Fisherman are in Sydney for the weekend and we are glad to have found a cosy place in the heart of Potts Point. Nice for a cold day like this but I have chosen this restaurant for another good reason.
Waterman’s Lobster Co., Potts Point
Being first-timers here ourselves, I am quietly hoping it would not disappoint our friends from Melbourne.
As we enter the restaurant, the signals are encouraging with heavenly wafts of melted butter hitting us in the face.
Our waitress offers two types of seasoning to complement our food – Old bay seafood seasoning and seaweed salt.
Smoked trout pate, pickled cucumber and sesame crackers
Slinky‘s choice of the smoked trout pâté is rich and decadent.
Paired with slices of tangy pickled cucumber and crisp sesame crackers, this is a clever starter for a lobster roll joint. It’s a tasty treat that requires zero amount of cooking.
Kingfish tartare, seaweed and radish
Diced kingfish is mixed with soft seaweed and crunchy radish discs in a fish tartare. This starter tells me I should really be back here come spring and summer.
Flathead roll with pickled onion, cucumber and radish
The Casual Fisherman tells us he’s watching his diet despite a fit and tapered waist to show.
So instead of lobster, he opts for a battered flathead roll sandwiched in a brioche with pickled onion, cucumber and radish.
Lobster roll ‘Maine syle’ with mayo and celery
I declare to everyone we are here because of Waterman‘s lobster rolls.
There are two styles on the menu that pay homage to the tradition of lobster rolls in North America – Maine style consists of lobster meat folded with mayo and diced celery whilst Connecticut style is lobster meat sandwiched in warm butter.
And with the waft of melted butter lingering in the air, choosing between these two rolls is like choosing between two beautiful women.
Mysaucepan chooses the ‘Maine style’ and soon discovers sweet and succulent lobster meat in a rich and creamy mayo sandwiched in a crisp and buttery brioche.
Lobster roll ‘Connecticut syle’ with warm butter
I am suckered into the ‘Connecticut style’ by the smell of melted butter in the air.
Bright orange chucks of lobster meat seem firmer than those in the Maine style and without the mayo, this roll is a more succinct expression of how lobster meat should taste. I suspect lobster roll purists would choose this one 100% of the time.
For me, I prefer this style not because I’m a purist but because I’m a pragmatist. If I had to mix it with mayo, I would do it with large king prawns at home. At a restaurant, I want to see how it is done with lobster meat with minimal fuss.
The Casual Fisherman being an avid wine drinker and collector chooses a 2013 Garden of Earthly Delights pinot noir from the cool climate region of Macedon Ranges in Victoria.
There are subtle fresh herb aromas with a smooth palate of ripe red fruit and a touch of oak. This wine is elegant, just like its serene label drawn by Waterman’s designer Adriana Picker.
I like the well thought-out wine list at Waterman’s because it is engineered for its food. Funky cocktails for the ladies, boutique and artisan beer for the boys and a solid list of sparkling white,orange, rosé and light reds to complement the food.
For me, I would cut the chase and come back on my own for the lobster roll.
And this time, I will have both the Connecticut and Maine styles all to myself … there is no need for sharing.
After all, which guy in his right mind would want to share two beautiful women with his friends?
Waterman’s Lobster Co.
5/29 Orwell street
Potts Point, New South Wales
Tel: +61 2 9380 2558
Opening hours: Monday to Sunday 12pm – lat