Chef Bob's Lobstah Trap puts north Atlantic lobster first

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Chef Bob's Lobstah Trap is open for business. - BOB DERIAN
  • Bob Derian
  • Chef Bob's Lobstah Trap is open for business.
On the website for his food truck, Chef Bob's Lobstah Trap, chef Bob Derian wishes all comers a wicked pissah day. That's a bit of Bostonian slang meaning excellent, and excellent is exactly what he wants from every lobster he serves up. Derian, a Boston native, buys his crustaceans from US Foods, but he's got very strict sourcing standards.

“I only by lobster that’s from the north Atlantic," he says. "The colder the lobster, the sweeter the meat.” Warm water lobsters, technically a different species, also don't have claws.

Derian opened his truck in late July, doing a lot of business streetside. He's already got a weekly stop at Goat Patch Brewing Company, and he hopes to add more brewery stops before the weather gets cold.

Derian, who's been in the food industry for over 40 years, says he's always wanted to be a chef — his grandmother, an Armenian-Turkish immigrant, instilled a love of cooking in him at a young age. For much of his career, he's worked in research and development for corporate chains like Boston Market, Red Robin and RaceTrac Petroleum. By day, he runs a consulting business.

“About two years ago, I just felt like I was being called back home," Derian says. "My kids are [in Colorado].”

His menu's all about lobster. His most popular item so far is the New England standard lobster roll, though he also sells lobster mac and cheese, lobster quesadillas and lobster "joints," which feature the meat rolled up in whole wheat tortillas. His slaws and sauces are all relatively mild — even a sriracha cream sauce — in order to keep the lobster meat front and center in each dish.

Of note, Derian's prices fluctuate based on the fluctuating market rate for lobster, so he doesn't post them online.

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