Below is a small article about the American sandwich known as the Lobster Roll:
One of the most popular sandwiches created in the United States in the New England dish known as the Lobster Roll. Not only is the latter native to the New England states, but also the Canadian Maritimes.
The sandwich consists of lobster meat served on a grilled hot dog-style bun. The lobster filling is served with the opening on top of the bun, instead of the side. The filling usually consists of lemon juice, salt, black pepper diced celery (or scallions) and melted butter. However, in some parts of New England, the butter is substituted with mayonnaise. Potato chips or french fries are usually served as sides for the sandwich.
According to the “Encyclopedia of American Food and Drink”, the Lobster Roll may have originated in 1929, as a hot dish at a restaurant named Perry’s in Milford, Connecticut. Over the years, the sandwich’s popularity spread up and down the Connecticut coastline, but not far beyond it. In Connecticut, when the sandwich is served warm, it is called a “Lobster Roll”. When served cold, it was called a “Lobster Salad Roll”. Over the decades, the Lobster Roll’s popularity had spread to other states along the Northeastern seaboard. As far back as 1970, chopped lobster meat heated in drawn butter was served on a hot dog bun at road side stands such as Red’s Eats in Maine.
Although it is believed to have originated in Connecticut, the Lobster Roll in the United States is usually associated with the State of Maine. But as I had pointed out, it is commonly available at seafood restaurants in the other New England states and on Eastern Long Island, New York; where lobster fishing is common. The sandwich has also become a staple summer dish throughout the Maritime provinces in Canada, particularly in Nova Scotia, where hamburger buns, baguettes, or other types of bread rolls and even pita pockets are used. The traditional sides are potato chips and dill pickles. McDonald’s restaurants in the New England states and in Canadian provinces such as Nova Scotia and Ontario usually offer Lobster Rolls as a limited edition item during the summer.
Below is a recipe for the classic Maine Lobster Roll from the Destination Kennebunkport website:
Maine Lobster Roll
*1lbs (or slightly more) cooked lobster meat, keeping 4 of the claw meat intact for garnish
*1/4cup finely minced celery
*1/4cup best-quality mayonnaise(I prefer Stonewall Kitchen’s Farmhouse Mayo), plus additional to garnish (only if you didn’t get the claw meat out in one piece!)
*1/2tsp fresh lemon juice(I literally just squeeze a few drops on the lobster)
*Sea salt, only if necessary
*Finely ground black pepper, to taste
*4 best quality New England-style hot dog rolls
*5tbs very soft salted butter
*Optional but good – paprika to garnish
1. In a medium bowl, lightly combine the lobster, celery, mayonnaise, and lemon juice. Taste first, seasoning with salt only if necessary and lightly with pepper. Chill until ready to use, but no more than 8 hours in advance.
2. When ready to serve, place a griddle or a large non-stick skillet over medium-low heat. Spread both sides of the rolls with the butter and cook each side until golden brown, about 1 to 2 minutes per side (check your first roll, I found the bakery rolls browned faster, and it only took slightly more than a minute per side).
3. Fill and mound each roll with the lobster mixture—they will be quite full. Garnish the top of each with a piece of claw meat, or place a little dollop of mayonnaise on top of each roll and sprinkle it with a smidge of paprika or chopped chives. Serve immediately.