Some food debates stand the test of time; who makes the best cheesesteak in Philly, Wawa vs. Some of the first places that come to mind are Sheetz, and whether it’s a sub, hoagie, or hero. However, as you go further north along the east coast, another argument that has split an entire region comes into play: did the lobster roll come from Connecticut or Maine? And who makes the best one? This argument is just as heated as the Philly Cheesesteak argument. Still, if you haven’t spent endless summers eating and noticing the small differences between the two styles, you might miss out on what each version of a seafood classic has to offer.
The lobster roll – a beloved summertime staple in New England and beyond. This delicious sandwich is filled with sweet lobster meat, either chilled with mayo or warm with butter, piled high on a grilled bun. But where did this iconic sandwich first originate? Let’s dive into the fascinating history behind the creation of the lobster roll.
A Humble Beginning in Connecticut
While the lobster roll is now associated with Maine, the very first lobster rolls were actually invented in Connecticut in the 1920s. According to legend a traveling salesman stopped at a restaurant called Perry’s in Milford, CT and asked the owner Harry Perry to make him a hot grilled lobster sandwich he could eat on the go.
Harry got creative and crafted a lobster sandwich using a submarine roll from a local bakery slicing open the top to stuff it full of lobster meat. The warm lobster sandwich was a hit and word soon spread up and down the Connecticut shoreline about Perry’s creation.
Other restaurants replicated Harry’s early “lobster submarine” sandwich Over time, the classic split-top New England hot dog bun became the preferred choice for serving lobster rolls, as it held the filling better than regular sandwich bread.
Gaining Popularity Along the New England Coast
In the ensuing decades after its Connecticut debut, the lobster roll grew in popularity at seafood shacks and roadside stands along the coasts of Rhode Island, Massachusetts, New Hampshire, and Maine. Two distinct styles emerged – the chilled lobster salad roll dressed with mayo or lemon juice, and the hot buttered lobster roll, where the meat is bathed in warm drawn butter.
By the 1970s, lobster rolls were available across New England, but they were still relatively unknown to the rest of America. Red’s Eats, a famous lobster roll stand in Wiscasset, Maine that opened in 1954, helped expand the sandwich’s fame beyond New England’s borders.
Lines form daily down the block at Red’s Eats, where hungry patrons can get their fix of split-top rolls overflowing with mounds of Maine lobster. The exposure at Red’s Eats brought more attention to the classic sandwich.
Chefs and Restaurants Take Lobster Rolls Upscale
In the 1980s and 90s, acclaimed chefs started paying homage to the humble lobster roll, elevating it from seaside shack fare to restaurant elegance. Jasper White, a renowned Boston chef, put lobster rolls on the menu at his Summer Shack restaurants and at Jasper’s on the waterfront.
Around this time in New York City, Pearl Oyster Bar opened in Greenwich Village, serving butter-griddled buns loaded with lobster salad to rave reviews. Almost overnight, the lobster roll became a foodie sensation, adored for its fresh flavors and summertime nostalgia.
High-end restaurants nationwide rushed to add their own gourmet versions of the sandwich to menus. Now considered an American classic, the lobster roll became a hot trend, but continued to be closely linked to its New England origins.
The Modern Lobster Roll Craze
These days, lobster rolls know no geographic boundaries. You can find lobster rolls at restaurants across the country, from L.A. to Vegas to Texas. Lobster shacks have popped up in unlikely spots like Utah, Illinois, and Missouri.
Lobster trucks roam cities across America serving rolls on the go. Fast food chains like McDonald’s have even created their own lobster roll offerings to get in on the action. While purists argue nothing beats an authentic Maine lobster roll, the sandwich’s soaring popularity proves its universal appeal.
Far from Harry Perry’s original grilled creation in 1929, the lobster roll now exists in countless gourmet variations. While the preparation may differ, the sweet taste of lobster meat piled high on a toasted bun continues to be the sandwich’s scrumptious signature. This beachside classic has earned its place as a truly iconic American food.
The Evolution of an East Coast Original
From a roadside sandwich stand in Connecticut to an acclaimed restaurant menu item and nationwide food truck favorite, the lobster roll has come a long way. The origins may be humble, but the lobster roll’s delicious flavor and nostalgic seaside roots have earned it a place in American culinary lore.
Next time you sink your teeth into a lobster roll, appreciate the fascinating history behind this iconic New England specialty. While chefs may get creative with flavors, the classic version still brings joy to lobster lovers far and wide. Here’s to many more summers of enjoying this delightful taste of coastal living!
The Case for the Maine Lobster Roll
Most people outside of the northeastern United States think of the Maine-style lobster roll when they hear the word “lobster roll.” It is served cold and tossed in a sauce made of mayonnaise, tarragon, celery, or scallions. It is then put on a New England-style roll. The cold meat and the roll are the two hallmarks of the Maine style lobster roll. The flat sides of the New England style roll make it different from regular hotdog buns. They let you add just the right amount of butter to get a nice crunch after toasting the roll. Most Americans who don’t live in the Northeast go straight for the Maine style roll. The cold meat is mixed with mayo, herbs, and spices to make the perfect northeastern bite.
But there is another lobster roll that might be the best. The history book says it existed almost 30 years before the Maine style lobster roll!
The Case for the Connecticut Lobster Roll
The Maine and Connecticut lobster rolls are different in how they serve the lobster, which is the main event. The Connecticut style doesn’t serve the lobster cold with mayo; instead, it’s served warm with butter. This gives the roll a rich and sweet flavor that makes it stand out. The mayo, tarragon, and celery dressing are swapped out for butter when it comes to the north eastern classic.