Bob’s Lobster in a nutshell
Casual, Americana-tinged seafood dishes and interiors in London Bridge.
Rob Dann and Jamie Watts (who also own wine bar group Bedales of Borough) have been serving up piscine plates from their retro VW campervan at street-food markets, festivals and events since 2013. They’ve now upgraded to permanent digs under the arches of London Bridge. Chef Irene Barriga-Rodriguez is heading the pass.
What’s the vibe?
The high-ceilinged, light-filled space blends unfussy industrial and 1950s aesthetics, with bold red banquettes, bare-brick walls and the original camper van now located inside.
The high-ceilinged, light-filled space blends unfussy industrial and 1950s aesthetics
What’s the food like?
As expected, shellfish dominates the menu (although you can also find meat and veggie dishes such as tea-infused fried chicken and roasted courgette succotash) – from “raw and cured” plates such as shrimp cocktail and salmon tartare to lobster bisque, crab cakes and fish finger sandwiches. Click here for more fish and seafood recipes.
Tuna tacos have a winning way with textures – crispy wonton shells cradling soft, yielding morsels of tuna with a zingy wasabi guacamole and chipotle crema
Tuna tacos have a winning way with textures – crispy wonton shells cradling soft, yielding morsels of tuna with a zingy wasabi guacamole and chipotle crema – while shrimp and grits are an upscale take on a US classic: sweet-salty bourbon-glazed tiger prawns atop a creamy bed of jalapeño and bacon polenta. Lobster mac ’n’ cheese comes crowned with a buttery chunk of lobster tail but it’s the sumptuously savoury three-cheese béchamel made with lobster bisque that steals the show. Lobster and crayfish sees a golden, buttery brioche bun generously stuffed with chunks of shellfish, though the latter is ever so slightly rubbery.
The lobster roll
And the drinks?
BOB’s Lobster also calls itself a wine bar so expect to find the likes of champagne, albariño, riesling and pinot noir on offer, but make sure you start off with cocktails – we loved our super-foamy, creamy pisco sour, and the saline Bob’s Martini, which arrives ready-made in a dinky bottle.
The oyster happy hour sees the restaurant dish out bargain bivalves from 4-6pm Mondays to Fridays.