New England Lobster Roll!

[Brett_Johnson]

I made some tasty lobster rolls over the weekend. Not 100% traditional, but they were 100% delicious!

[cjsavino]

Looks great, we like to do this with jumbo lump crab meat as well. Big key is the split top butter toasted roll.

[Enzo_Ruffalo]

[Paul_Miller]

Franks ‘N’ Dawgs in Chicago had this one for Good Friday

[johngonzales]

Brett,
Looks like a tasty Lobster Salad Sandwich.

I’m just razzing you but what is that green stuff?
I think the great lobster roll debate can involve the mayo, cold/butter,warm debate. I personally am a fan of slightly warm with butter, not mayo, on a butter and grilled hot dog-style or brioche bun. That’s the way they were made on the Cape back in the day when as kids they cost not much more than a burger and we were allowed to eat them as many days as we wanted.
I don’t like the mayo version quite as much, but they are still delish. Grace Church on Martha’s Vineyard makes a mean one. It does seem like a lot of the mayo ones are served on bigger, more dense buns. Even with this variety, I prefer the lighter butter grilled bun. Skip the lettuce.
Where’d you get the lobster?

[Brett_Johnson]

@johngonzales

Brett,
Looks like a tasty Lobster Salad Sandwich.

I’m just razzing you but what is that green stuff?
I think the great lobster roll debate can involve the mayo, cold/butter,warm debate. I personally am a fan of slightly warm with butter, not mayo, on a butter and grilled hot dog-style or brioche bun. That’s the way they were made on the Cape back in the day when as kids they cost not much more than a burger and we were allowed to eat them as many days as we wanted.
I don’t like the mayo version quite as much, but they are still delish. Grace Church on Martha’s Vineyard makes a mean one. It does seem like a lot of the mayo ones are served on bigger, more dense buns. Even with this variety, I prefer the lighter butter grilled bun. Skip the lettuce.
Where’d you get the lobster?

I said they weren’t 100% traditional!

The bibb lettuce offered a nice color contrast and (as my Rhode Island friend instructed) I went very, very light on the mayo. I also added some finely chopped tarragon…I know, I know, sacrilegious!

I dig the warm buttered-style too, but for this dinner the aim was a Maine-style roll.

Bugs were from Bristol Farms and they were super fresh ranging from mostly 1 1/4lb-1 1/2lb to a whopper at 2 1/2lb. Props to my dad for finding them since Whole Paycheck only had tails!

The biggest coup was finding rolls that worked. For us in So Cal, the top loader New England buns are impossible to find.

My solution? Fuddruckers! Yup, their hot dog buns are made daily, they are cut flat on each side so they brown nicely when buttered and grilled up and I simply cut a slit in the top to mimic the proper roll. At one point, I was going to ship real New England buns, but the cost was just plain silly.

[H_Wallace_Jr]

Looks good. Looking forward to living off these for a few days in July.
Man… I miss those buns

[bradkaplan]

Yeah! Burger in Atlanta is currently putting out a pretty killer rendition (for Atlanta)… on H&F buns for you ATL folks: ImageShack - Best place for all of your image hosting and image sharing needs

[John_Liotta]

I really like the one at Neptune Oyster in Boston- served hot with butter or cold with mayo. I get it hot.

[M.Kaplan]

I agree with those who pointed out that leafy green carcinogens have no place on a lobster roll. Lettuce is quite toxic and is known to kill. If you doubt me, ask David Strange.

@David Strange

Afternoon all,

You may jest about salad but it is dangerous stuff. Per unit serving lettuce is the most carcinogenic type of food. It’s laced with a frighteningly toxic organic acid which is lettuce’s defense against getting eaten by insects but also does a great job of giving the woeful salad munchers cancer. Serves them right.

This was the most interesting fact I acquired in my previous life as an epidemiologist.

Cheers,
David.

Proceed at your own risk. But for heaven’s sake, and for the sake of lobster roll purity, please remove that green thing before you eat your lobster roll.

[johngonzales]

If you’re going with the lettuce, you might as well do the tarragon. I think Hungry Cat puts tarragon in theirs. Water Grill often has the butter/Connecticut version, and Blue Plate Oysterette usually offers both the mayo and the butter versions. Plus you can get an order of passable fried belly clams there.

[jhowe]

@johngonzales

If you’re going with the lettuce, you might as well do the tarragon. I think Hungry Cat puts tarragon in theirs. Water Grill often has the butter/Connecticut version, and Blue Plate Oysterette usually offers both the mayo and the butter versions. Plus you can get an order of passable fried belly clams there.

I like both the warm and cold preps. If you throw in fried whole belly clams, my favorite place is Neptune Oyster in Boston mentioned above by John. Nice wines too. They have excellent lobster rolls and the clams are outstanding. Unfortunately, down South fried clams are usually clam strips.

[RyanC]

@John Liotta

I really like the one at Neptune Oyster in Boston- served hot with butter or cold with mayo. I get it hot.

Me too. Best I’ve ever had–no mayo to glop it up, just lobster and some butter. More than anything about living in Cambridge, I miss having a dozen local oysters, a lobster roll, and some sparkling wine at Neptune before a Celtics game…

[David_Walker]

@John Liotta

I really like the one at Neptune Oyster in Boston- served hot with butter or cold with mayo. I get it hot.

Yup. Lobster steamed fresh to order.

[Gary_Schulte]

Hot buttered lobster rolls are the only way…no condiments or leafy stuff please! If I want cold I’ll go with tuna or chicken salad.