Bluenose Lobster is a stall in Assembly Chef’s Hall serving up some juicy, Nova Scotian lobster rolls.
With a super lean menu of just two rolls and three types of sides, this restaurant is the place to head for lunch if you’re craving some East Coast seafood.
Named after Nova Scotia’s most famous racing ship, the Bluenose, the stall is headed by Garth Legree, executive chef of the Italian restaurant Little Anthony’s located just down the street.
Garth’s goal was to bring something simple to Assembly’s while still delivering authentic Nova Scotian seafood fare. All of the lobsters used at Bluenose come twice a week directly from Barrington, Nova Scotia, a.k.a. the lobster capital of Canada.
Both rolls here will set you back just under $20 each, which is really expensive for a medium-sized roll, but could be a justifiable treat for yourself if you’re passionate about crustaceans on buttered buns.
The Bluenoser ($17) is a cold lobster roll that comes with a simple lemon aioli drizzle, herbs and iceberg lettuce. If you’re looking for a light Maritime-y meal, it’s not a bad option.
The Rouleau De Homard ($17) is the warm offering and is definitely my favourite of the two. Covered in brown butter, this poached lobster sits on the buttered roll a lot juicier than its cold counterpart. If you like your lobster with lots of butter, this is the roll for you.
Both rolls are sprinkled with some maldon sea salt, fresh lemon and accompanied with a pickle wedge. You can also get side pickles ($3) and a lobster bisque in small or large sizes ($11 and $15).
To make your meal extra East Coast, top off your plate with some kettle chips ($4) courtesy of Covered Bridge Potato Chips, a staple chip provider from New Brunswick.