People all over the US labor under many misapprehensions about the Boston area—to the extent they think about us at all. One of the worst of these is the idea that lobster rolls are a local delicacy. Or that Bostonians eat them all the time. Or that we have lots of joints that specialize in their production.
This is not, of course, the case. It’s certainly true that lobster rolls are a regional speciality, found all over New England. But they’re really a Maine thing. So, it’s not particularly easy to find a really good lobster roll in or around the Hub. Not to say that there aren’t several places that do a nice job with the old standby and a few spots that even specialize in it.
So it was with some surprise that I found a great lobster roll at PAGU—a fairly upscale Cambridge establishment at which I recently chose to celebrate a special occasion.
Because, heretofore, I’ve been something of a purist when it comes to the crustacean creation in question. The roll has to be a split-top hot dog roll. White bread, naturally. I allow for either of the two traditional condiments: melted butter or mayonnaise. But nothing else. And the lobster itself has to be as fresh as possible. Having had rolls featuring lobster that had literally just come off a boat, I can’t accept frozen product or meat more than a day out of the ocean. It should be lightly boiled or steamed by an expert hand so it has that all-important snap when you bite into it. If it’s chewy at all, it’s not going to make a good roll.
I had already heard about PAGU’s version long since. It, and chef owner Tracy Chang, have hardly lacked for write-ups. Which is why I knew it was notable for its black roll. And figured, “What the heck, I might as well try it.” Very glad I did. It was super fine. The roll was made with squid ink and sake, and just tasted like really light savory bread—which it was. Instead of mayo or butter, the lobster was dressed with pear, avocado, and an unusual soy aioli. Giving it a really bright flavor without adding unnecessary and distracting acidity. And the meat had that perfect snap.
Some might consider the portion small for the $23 PAGU was charging the day of my visit. But I think of the eatery’s offering as a more traditional-sized roll. Like the ones I very occasionally got to enjoy on trips to the Pine Tree State in my childhood. Before the fad for “overstuffed” sandwiches took hold. With the house-made chips it’s served with, it’s solid light supper for the average person. I certainly didn’t feel ripped off, or that I was in need of more lobster when I was finished. And its price point is comparable to other rolls around town. So check it out some evening soon. Sit at the bar, as I did—obviating the need for a reservation—order a roll, let friendly and knowledgeable mixologists like Andy and Veronica take care of your libations, and reflect that the old ways of doing things are not forever the best ways.
PAGU. 310 MASS. AVE., CAMBRIDGE. GOPAGU.COM.