When we moved up here, B learned about lobster rolls by passing by a McDonalds, which sells it on their menu. B immediately wanted to try it, but I insisted that he had never had a lobster roll before, and his first lobster roll should be a legit one! (nothing against McDonald's)
B grudgingly agreed to save himself for a real lobster roll for his first time, jokingly calling himself a "lobster roll virgin."
This fact is actually backed up by the Encyclopedia of American Food and Drink, starting from the 1920s. Between pizza, hamburgers, and lobster rolls, Connecticut is quite the food innovator (source).
New England (Maine) style
- served cold
- filling includes lobster, mayonnaise, tarragon and celery or scallions
- served on a “New England” or “Frankfurter” roll (hot dog bun with flatter sides, toasted/grilled)
- probably the more comment version you find in the US
Connecticut style
- served warm
- no mayonnaise, but lots of butter to dress the lobster roll
- also served on a split top bun
For me, hands down the Connecticut lobster roll is the way to go. I love my sandwiches hot/toasted, and I also generally dislike mayo. B is much less discriminatory and likes all lobster roll types.
We enjoyed the lobster rolls after a great day at the beautiful Hammonasset Beach, one of the prettiest beaches / state parks near New Haven. Lobster Landing is just a short drive away.
I'm now sharing a new style of roll - the B&N lobster roll :)
I of course wanted to make my own Connecticut style lobster rolls at home after trying Lobster Landing. I found a great deal for lobster meat, but B and I couldn't find good quality split top buns. I offhandedly joked putting the lobster in a baguette since the Trader Joe's baguettes looked so tasty. B was very excited about (it's his French side) and insisted we try making our lobster rolls this way, and thus the B&N version of the Connecticut lobster roll was born.
Butter Herb Lobster Roll
Ingredients1 lb lobster
4 tablespoons unsalted butter, softened
olive oil
garlic, minced
1 lemon, juiced and zested
parsley
fresh dill
salt and pepper, to taste
1 baguette
1 teaspoon chopped scallions, to garnish
Directions
Remove lobster meat from the shell and set aside (my meat was bought already removed from shell)
In a large saute pan, combine the softened butter, olive oil, garlic, lemon juice and zest over medium heat and melt. Add the lobster and coat until the lobster is warm, about 4-5 minutes. Add parsley, dill, salt and pepper to taste.
Cut the baguette into desired side. With a knife, split from top where you can add the lobster. Toast the baguette until golden brown.
Divide the lobster between the baguette and serve with a sprinkling of herbs on top. Serve warm. Enjoy!
One of the perks of living here in the northeast is definitely lobster rolls! yummmmm! It feels good to unapologetically eat any lobster roll I want :D
ReplyDeletehaha eat away :)
DeleteOh dear this sounds absolutely wonderful for a lunch. I will save it for lobster season.
ReplyDeleteMine was frozen lobster but fresh is always better :D
Deletewe stood in line for about an hour to eat an acclaimed lobster roll on the coast of maine. it was worth it. :)
ReplyDeleteAn hour - wow! What Maine lobster place was it?
DeleteThis looks AMAZING. BUT I'm in Australia and Lobster is ridiculously expensive here!
ReplyDeleteAh, well you have lots of lamb :)
DeleteThese look absolutely SCRUMPTIOUS! I've only had lobster one time in my life, but I'd LOVE to try it in a recipe like this! YUM!
ReplyDeleteI rarely eat lobster, but we do love eating it when we have the chance to splurge
Deletelooks like a great recipie...willl share it with my friends! :)
ReplyDeleteHope you enjoy!
DeleteTotally agree with you, Connecticut style is where it's at!! Can't wait to try this, pinning it now!!
ReplyDeleteGreat minds think alike - can't go back to Maine style anymore
DeleteAhh this looks amazing! I haven't had a lobster roll in ages - totally craving one now :)
ReplyDeleteMaking your own lobster roll can cure the cravings quick :)
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