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Press

"...the lobster risotto was well prepared, the sauce cooked to a rich texture and served with an ample amount of lobster meat. A braised short rib pappardelle was also satisfying, the pasta tossed with a savory tomato sauce that highlighted the tender chunks of beef." -Kurt Wenzel from the New York Times 

"Shinnecock Lobster Factory is renowned for some of the best lobster rolls in the Hamptons" -Kerri Allen from the Condé Nast Traveler 

"...what really sets the (Shinnecock) 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 Southhampton Press

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