July 19, 2014 — Move aside, wagyu burgers. Lobster rolls are the gourmet fast food du jour. Essentially a butter-griddled hot dog bun stuffed with cold mayonnaise-coated lobster meat chunks, the luxe snack drew three hour-long queues when lobster-only Duxton eatery Pince and Pints opened its doors a fortnight ago. At least eight other restaurants now sell the rolls here, up from two some years ago.
But they weren't always so popular, recalls Nicholas Lin of seven-month-old Platypus Lobster Shack. When he first debuted his lobster rolls as a supplementary dinner-only option at his box-lunch outlet, Platypus Gourmet2Go, it was not particularly popular. "Only a handful of our customers actually knew what a lobster roll was," says Mr Lin, who now sells up to 400 lobster rolls weekly.
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