PTown's Best Lobster Roll, Chapter Two

As I mentioned in chapter one of this series, choosing the best lobster roll from all of the dozens available in Provincetown is quite subjective, and depends on individual tastes. So I'll continue to describe them, and you can see which ones look and sound the best to you as we make our way around the town.
This week's chapter on lobster rolls is written entirely at The Red Shack, a little walk-up counter service joint at Lopes Square. It has no seating of its own, but you can usually find a seat on the benches that surround the square, or sometimes I'll carry my meal to the far end of the municipal parking lot adjacent to Lopes Square, and find a spot beneath the trees on the benches that span the width of a tiny town park that runs right along the edge of Provincetown Harbor, stretching between MacMillan Pier and Fishermen's Wharf. I'll watch all the whale watch boats, the ferries, and the Long Point Shuttle coming in and out of the harbor while I enjoy my meal sitting right at the edge of the water, with a seagull or two waiting to see if I drop anything.
Each of the lobster rolls in this week's chapter comes from The Red Shack, serving it five different ways, each one having 4 ounces of choice lobster meat, mostly the claws and knuckles. Each sandwich sells for $13.95, and each is served on a large Portuguese roll, made daily at the Portuguese bakery, right around the corner at 299 Commercial Street. That's a great spot to stop for a little dessert after your lobster roll, too.

We'll start with The Red Shack's Classic Lobster Roll, simply lobster dressed in a just a little mayo, with a bit of chopped scallion, served with leafy green lettuce and sliced tomatoes.

Next is The Connecticut, served hot with just the naked lobster, drizzled with melted butter on a toasted bun, plain and simple, one of their best selling lobster rolls.

The Californian has a bit of mayo and crumbled bacon mixed in with the lobster, served on leafy lettuce and sliced tomato, and topped with sliced avocado.

The Moroccan has a bit of mild, yellow curry and a touch of mint mixed in with the mayo, along with a few chopped scallions and a bit of pineapple. This one's served on a toasted bun, and a tasty way to have your lobster if you're a bit adventurous.

The Mexican has a mild salsa and a bit of cilantro along with leafy green lettuce and sliced tomatoes. It's just a bit of spice, and different from any other lobster roll in town.





The Red Shack is open daily in season for breakfast, lunch and dinner, and they sell a lot of lobster rolls, with some choices that are very different from others in town, so stop in and give them a whirl.