Every week since the Jan.8opening of Lobster Rolls No. 1 in south Fort Myers, someone has walked up to the counter with a challenge for owners Ross Miller and Monika Lehr-Hotaling.
“They say I’m from Maine or Connecticut, and I’m here to test you,” Miller saidwith a grin.
“I say bring it."
After polishing off an 8-inch roll, buttered, grilled and stuffed with lobster-claw meat, Miller said even the toughest New England seafood critics leave with their thumbs up.
Located on College Parkway next to Starbucks, the signs for this restaurant can be puzzling. In bold red letters, “Lobster Roll” is centered on the awning, between additional signs that read “Eat Smart” and “We Rock the Wok.”
They are remnants from the previous establishment, also owned by Miller and Lehr-Hotaling, along with Michael Muckenhausen.
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The trio operated the former Eat Smart restaurants in south Fort Myers, Naplesand Cape Coral.
Eat Smart was a build-your-own-bowl concept, where customers chose from an array of proteins, vegetables and sauces to be cooked in a wok.The restaurants werelabor intensive. After the onset of the pandemic, labor was in short supply, as were many ingredients. The partners closed the Eat Smart inCape Coral in March 2021, but they held onto their other two stores, pivoting them in anew direction.
Lehr-Hotaling said she'salways loved lobster. More so, shelovesthe drastic decrease in the number of ingredients and cook time needed to operate this kind of New England eatery.
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Muckenhausen was on board for the Naples location which he operates on Radio Road, and so the transition began.
The core menu for both restaurants is the same, however thelobster grilled cheese and lobster macaroniand cheese are currently only available in south Fort Myers.
“The mac n cheese is absolutely delicious,” Miller said, gushing. “It’s one of my favorites, and it got very popular very fast.”
So popular, in fact, he oftensells out. Made fresh daily, four cheeses comprise the sauce coating the noodles and chunks of lobster meat.
For the grilled cheese, the partners start with Texas toast; buttered and placed on a hot flat top, the pieces of bread are layered with Colby and Jack cheeses, then lobster meat.
A pro tip from Miller: Ask for a side of the lemon-mayo dressing for dipping. The sauce is used on nearly every other sandwich and salad Lobster Rolls No. 1 serves.
The restaurant sources itslobster from Maine. The bread,classic split-top rolls,is also brought in from the Northeast, specially made with sides trimmed so they can get extra crisp and toasty on the grill.
Lobster Rolls No. 1 fills itsclassic lobster roll with chilled lobster meat and the house-made, lemon-mayo dressing. For the Connecticut, it tosseslobster meat with warm butter.
The restaurant also crafts rolls made with blue crab and shrimp, and it offersa lobster BLT. For patrons cutting carbs, lettuce can be substituted for the bun.
One can hardly operate a New England restaurant without clam chowder. The white soup is packed with chunks of potatoes and clams. The lobster bisque is another warm favorite that Miller described as, “rich and heady” and “thick and creamy but refined.”
Before moving to Southwest Florida, Miller worked asa personal chef in Seattle. He said he won numerous culinary awards for his ceviche, a dish he offersas an occasional house special when time and inspiration permit.
Lobster Rolls No. 1's sides range from simple potato chips,to creamy potato salad with bacon bits, to French fries cooked in an air fryer.
“They aren’t greasy, and people really like them,” Lehr-Hotaling said.
Painted in coastal colors, the restaurant is spacious and still undergoing a few upgrades— including a forthcoming bar.When completed, beer and wine will be added to the beverage menu, which currently focuses on craft sodas from Maine.
Reimagining their restaurants has breathed new life into these business partners.
“I can finally get my nails done and actually talk to the customers again,” Lehr-Hotaling said, laughing.
Millerloves the simplicity of their new concept, as well as the public's generous response.
"(We're)meeting so many nice people," he said, "and giving them a place that reminds them of home.”
Gina Birch writes about food,wine and spirits for The News-Press and atthebirchbeat.blogspot.com.Follow her as@ginabirchon Twitter andfind her onFacebook.
Lobster Rolls No. 1
Locations: 8595 College Parkway, south Fort Myers; and7083 Radio Road, Naples
Hours: Fort Myers11 a.m.-9 p.m. daily; Naples 11 a.m.-8:30 p.m. Monday to Saturday, closed Sunday
Call: Fort Myers 239-202-8795; Naples239-692-8002
More: lobsterrolls-no1.com
