Lobster is a delicacy. There is no food that tastes better than lobster, not even surf and turf at high-end gourmet restaurants or lobster bisque made at home. Don’t look any further than the lobster roll for the best and most authentic way to eat lobster. It has a taste that takes you straight to the shores of New England, where the best lobstermen in the world catch the sweetest lobsters.
Not all lobster rolls are created equally, however. Today, we’ll look at the differences between the two most popular types: the Connecticut vs. the Maine lobster roll. We’ll look at what makes each type such a unique and sought-after delicacy. We will also define what makes Maine lobster the ideal meat for these succulent sandwiches.
Lobster rolls – chunks of fresh lobster meat tucked into a grilled, buttered split-top bun – are a quintessential New England delicacy. These tasty sandwiches are popular far beyond New England as well, with demand for quality lobster rolls spreading across the country.
While lobster rolls all contain that delicious lobster meat we know and love, there are some key differences between the two main regional styles Maine lobster rolls and Connecticut lobster rolls. Keep reading to learn all about the history, ingredients, and distinguishing characteristics of these two types of lobster rolls!
A Brief History of Lobster Rolls
Lobster rolls originated in New England, invented as an easy way for lobstermen to eat chunks of fresh lobster during long days out on the boats. The sandwiches soon caught on across coastal Maine and Connecticut as an indulgent treat for tourists and locals alike.
The Maine lobster roll came first, with early versions being sold as far back as the 1870s in Maine. The Connecticut-style lobster roll emerged later, first referenced on a Milford, CT restaurant menu in 1929.
Both sandwiches were initially casual foods, served out of seaside lobster shacks and mom-and-pop restaurants. Over time, lobster rolls gained renown throughout New England for their simple deliciousness, cementing their status as an iconic Northeastern specialty.
Maine Lobster Rolls
History and Origins
The Maine lobster roll traces its origins back to the late 19th century lobster fisheries. As the story goes, fishermen working long days on lobster boats needed an easy meal they could bring with them and eat out on the water. The first lobster rolls were assembled dockside, where freshly caught lobster meat was tucked into split-top bread rolls – often leftover hot dog buns.
This practice quickly spread through coastal towns. By the 1970s, lobster rolls had become a staple menu item at Maine’s seaside lobster pounds and shacks. Tourists flocked to these casual spots all summer long for a taste of Maine’s famous lobster sandwiches.
Ingredients
Maine lobster rolls highlight the natural flavor of the lobster meat in a simple preparation:
- Lobster meat – traditionally knuckle and claw meat which has more texture than tail meat alone
- Mayo – Hellmann’s is considered the gold standard
- Celery – for crunch
- Lemon juice – for brightness
- Salt and pepper
- Split-top bun – ideally toasted in butter
- Boston lettuce – lines the bun to prevent sogginess
The lobster salad is served chilled, providing contrast to the warm, buttered bun.
Flavor Profile
The Maine lobster roll has a fresh, bright flavor punctuated by spices of celery and lemon juice. The mayo-based dressing provides creaminess but doesn’t overpower the sweetness of the lobster meat. Overall it’s a delicate, elegant preparation that lets the star ingredient shine.
Best Pairings
To make a quintessential Maine meal, pair your lobster roll with local favorites like:
- Clam chowder
- Salt & vinegar chips
- Coleslaw
- Iced tea or lemonade
Best For…
Maine lobster rolls appeal to those looking for a lighter, cooler lobster sandwich perfect for summer. The chilled preparation preserves the delicate sweetness of the lobster. Fans of mayo-based dressings will also prefer the Maine style.
Connecticut Lobster Rolls
History and Origins
Connecticut’s hot lobster rolls emerged later than Maine’s iconic sandwiches. The first known example appeared on a Milford, CT restaurant menu in 1929. This hot buttered lobster roll laid the blueprint for what would become Connecticut’s signature take on the sandwich.
From these early beginnings, hot lobster rolls spread through coastal seafood restaurants and shacks in Connecticut and Rhode Island, gaining local fame. This regional style grew more popular with tourists and locals who wanted a hot, hearty version of the lobster roll.
Ingredients
Connecticut lobster rolls take a minimalist approach, designed to let the lobster flavor shine:
- Lobster meat – tail and claw/knuckle meat
- Butter – ideally unsalted to allow seasoning control
- Lemon juice
- Salt and pepper
- Hot dog or hamburger buns
- Optional: paprika or parsley
The lobster salad is served warm, allowing the butter to melt into the meat.
Flavor Profile
With Connecticut rolls, you get sweet lobster meat enveloped in rich, savory melted butter. Lemony notes and salt brine out the flavors. Absence of mayo allows the true decadence of lobster and butter to take center stage.
Best Pairings
Some classic pairings for Connecticut lobster rolls include:
- Corn on the cob
- Fries or potato chips
- Pickles
- Iced tea, lemonade, or beer
Best For…
Fans of hot lobster dripping with melted butter will prefer Connecticut style rolls. The hot preparation makes these sandwiches perfect for cooler weather as well.
Key Differences Between Maine & Connecticut Rolls
While both sandwiches deliver delicious lobster, there are some noticeable distinctions between Maine and Connecticut lobster rolls:
- Temperature – Maine rolls are chilled; Connecticut rolls are hot
- Dressing – Maine features mayo; Connecticut features melted butter
- Bread – Maine toasts split-top buns; Connecticut uses grilled hot dog buns
- Origin – Maine rolls came first; Connecticut rolls originated later
- Flavor profile – Maine is bright, cooling, delicate; Connecticut is rich, hot, decadent
So which style is better? That’s up for personal preference! Lobster lovers appreciate both types of rolls for their distinctive strengths. Given the choice, I’d order one of each!
How to Make Lobster Rolls at Home
Want to host your own lobster roll taste test? Here are some tips for making both styles at home:
Ingredients
- High quality fresh lobster meat, or sustainably packaged frozen lobster
- Hellmann’s mayo and unsalted butter
- Top split hot dog or hamburger buns
- Celery, lemon juice, salt, pepper, fresh parsley
Prep Tips
- Heat up the buttered buns in the oven while preparing the lobster
- Mix the lobster salad ingredients gently to avoid breaking up the meat
- Chill the Maine lobster salad before serving for maximum refreshment
- Time your prep so both styles are ready to eat hot at the same time
Make-Ahead Options
- Prepare lobster salads in advance and chill
- Split and toast buns ahead of time
- Clarify unsalted butter in advance for easy melting
With some planning, you can enjoy ultimate lobster roll perfection from your own kitchen!
The Final Verdict
While the Maine vs. Connecticut lobster roll debate continues, most lobster lovers agree both regional styles offer an amazing experience for your tastebuds. So embrace the best of both worlds – try each type of lobster roll and decide which lands your vote! Just maybe order an extra, so you don’t have to choose.
THE MAINE LOBSTER ROLL
The classic Maine lobster roll is the granddaddy of the lobster roll family, deeply rooted in tradition. Rich and creamy lobster meat creates a subtly complex combination of flavors and textures. It’s a taste that harkens back to the lobster shacks lining the Maine coast. That sense of nostalgia is an integral part of the lobster roll experience.
The Maine lobster roll is also the original version of the signature sandwich. Every bite takes you back to New England because the meat comes straight from the Gulf of Maine Fleet.
The traditional lobster sandwich is served perfectly chilled. Thick slices of mild, sweet lobster served with a lot of mayo and lemon butter on a split-top bun that has just been toasted are what make it unique. That’s it! To enjoy the lobster roll that started it all, all you need are a few simple, real ingredients.
THE DEFINING ELEMENTS OF THE CONNECTICUT VS. MAINE LOBSTER ROLL DEBATE
When it comes to lobster-based cuisine, it doesn’t get any simpler—or more savory—than a good old-fashioned lobster roll. Like any other specialty food, lobster rolls differ depending on your region. While there are infinite possible recipe variations, there are two leading families of lobster rolls: the Connecticut vs. the Maine lobster roll.
Regardless of style, the most basic explanation of the lobster roll is fresh, succulent lobster meat paired with simple condiments, all nestled in a pillowy-soft, buttered and toasted, split-top bun. While the lobster roll initially originated in New England, the traditional ingredients for these sandwich-style lobster rolls are now the same all over the country.
The best Connecticut and Maine lobster rolls are different in some ways, but they both start with the Maine Lobster.
Lobster Rolls: What’s The Difference Between Connecticut Vs. Maine
What is the difference between Maine lobster roll and Connecticut lobster roll?
What’s the difference between a Maine lobster roll and a Connecticut lobster roll? A Maine lobster roll is served with the lobster meat chilled and dressed in mayo with some crunchy greens like chives, celery, and/or scallions. A Connecticut lobster roll is served warm, dunked in butter, on a toasted bun.
What is a Connecticut lobster roll?
The first known Connecticut lobster roll was served up in 1929 at a Milford, Connecticut restaurant called Perry’s. This roll held the signature Connecticut-style hot lobster salad in plenty of melted butter on a toasted bun. To make a traditional Connecticut-style lobster roll, the first step is of course to start with premium lobster meat.
What makes a Connecticut roll different from a Maine Roll?
Another key trait that distinguishes a Connecticut roll from a Maine roll is the dressing. Essentially, there is none with a Connecticut roll — just a side of melted butter that’s used to douse the lobster meat right before taking the first bite.
Can you eat a lobster roll in Connecticut?
And because the salad is served warm in the bun, the lobster in a Connecticut-style roll is a bit softer and more tender than a chilled Maine-style roll. To complete your classic New England seafood meal, serve your buttery hot lobster roll with a dill pickle and potato chips or fries.