Everyone who tries Lobs is immediately hooked. With its lobster rolls, raw or gratin oysters and salmon gravlax, you’ll be pinching yourself to ensure you’re not dreaming. And it’s all made instantly on the spot… that fish cray!

pin foodtrabouleFind them on the 1st floor

Are you ordering?See map

Our Producers

For the lobster rolls, Lob’s has teamed up with the bakery Les Frangins. The bread is scrumptiously spongey with a hint of rye and oats.
Agriz for the vegetables
Homards Acadiens for the seafood
Jean-Luc Mayon for the herbs

Our Specialities

Oysters with comté cheese and Jura wine
Lobster Roll

Our Story

Julien, Samuel and Emmanuel have a total of 21 years of street food experience between them. After Yaafa, Smør & Brød and Misto, they’ve now sunk their teeth into lobsters and oysters. The finest of fare that never fails to bring people together.
The main draw is the lobster roll, a traditional warm, soft sandwich that is highly popular on the United States’ east coast. And you can choose to have your lobster Connecticut or Maine style.
The counter also serves rolls with eggs and prawns, crab or gravlax salmon. The oysters are served hot or cold with persillade.

Our vision

Of Food Traboule

« Food Traboule was a no-brainer because we believe cooking is first and foremost about friendship and sharing. And given the line-up, there’s more than enough to go around! »
– Julien, Samuel et Manu