2 Photos
The Shinnecock Lobster Factory is located at 42 Montauk Highway and serves up six variations of lobster rolls. JULIA HALSEY
The "Diablo," featuring Chef Marco Barrila's fra diavolo sauce and the "Hamptons," served warm with melted butter and chives. JULIA HALSEY
It’s not easy building a seafood restaurant on the East End, where the competition for the freshest catch is high. But this summer, a small shack on the Shinnecock Indian Reservation has changed the game. Serving up more than six variations of lobster rolls—from BLT to spicy Cajun twist—the Shinnecock Lobster Factory’s menu offers something for lobster roll connoisseurs of all kinds, whether they swear by mayonnaise on their rolls or they’re die-hard butter fans.
Such an eclectic menu is to be expected when it is crafted by chef Marco Barrila, who is also responsible for the catering and event planning company Insatiable Eats and the farm-to-table restaurant Manna in Water Mill.
Mr. Barrila grew up in Sicily, where seafood is a staple, so it’s fitting that he crossed paths with Lance Gumbs, a former trustee of the seafaring Shinnecock tribe and owner of the Shinnecock Indian Outpost. Mr. Barilla used to deliver Italian and seafood to the Shinnecock Reservation frequently, catering events through Insatiable Eats like the annual Shinnecock Powwow and other charity benefits. Through their common history with seafood—the Shinnecock tribe historically farmed seafood—ideas began to spark between the duo to create a casual Italian and seafood-centric spot to eat at the outpost.
“They just talked about seafood, seafood, seafood all the time,” said Insatiable Eats event director and Mr. Barrila’s wife, Sheila Barrila. “They share that love.”
The idea for a fresh restaurant on the reservation came from Mr. Gumbs’s desire to build a less cigarette-focused outpost, said Ms. Barrila, who refers to Mr. Gumbs as a “foodie.”
Eventually, Mr. Gumbs and Mr. Barrila decided to nix the Italian angle and just focus fully on seafood, a change Ms. Barrila credits to Mr. Gumbs and his love of lobster rolls.
Born out of an old souvenir shop building, the small, no-frills Shinnecock Lobster Factory opened for business this past Memorial Day weekend, and they can barely keep the lobster in the pot.
“We call it the factory because we plan to have a lobster tank and really develop the idea even more,” said Ms. Barilla of the restaurant, which has two windows at which guests can order and a few tables for outside dining. “As part of the development, we decided to do more than one type of lobster roll.”
As if their wide array of rolls wasn’t enough, what really sets the Lobster Factory apart from its many competitors on the East End is the way they prepare them. While many restaurants often order packaged and frozen lobster meat, Mr. Gumbs and Mr. Barrila source their lobster as close to the sea as possible, and that means cooking up to 500 pounds of fresh, whole lobster every single week.
“The lobsters are alive one minute and on your sandwich the next,” Ms. Barrila explained.
“Every day the lobster comes in and we boil the lobsters, crack the lobsters and pull the lobster meat. We cook all the lobster ourselves with our own special seasoning. When you buy packaged meat, you just can’t get that same flavor.”
The restaurant doesn’t stop at lobster rolls; lobster mac and cheese, lobster salad and “lobster lollipops” are popular choices when looking for something different. When paired with homemade potato chips to top it all off, the Shinnecock Lobster Factory located at 42 Montauk Highway in Southampton is a sure contender for the freshest and most flavorful seafood on the East End.
For menus and more information, call 631-259-3334 or visit shinnecocklobsterfactory.com.
on Aug 15, 2017