The lobster roll deserves a space of its own in the popular sandwich category simply because it’s a sandwich that, when done right, brings you to a sublime place. Not to mention the chunks of succulent lobster meat in every bite. It’s no wonder then that their origin is closely related to how the lobster is usually sourced — through its abundance in the coastal areas.
The lobster roll is a popular sandwich in Maine, New England although places in the Untied States like Washington, D.C. and New York offer these sandwiches day in and day out. According to The Nibble specialty foods online magazine, the lobster roll “typically contains lobster salad — the cooked meat of a lobster tossed with mayonnaise, diced celery and scallions — served on a grilled frankfurter-type roll with the opening on the side rather than at the top.”
The recipe may vary from region to region, chef to chef, eatery to restaurant. But at the center of it all would be fresh, boiled lobster meat. Boil the lobster until they turn bright red and discard the shell covering to reveal the meat inside you could chop for the lobster roll.
To assemble a lobster roll, use a plain hotdog bun, top split brioche roll, hamburger bun, or a special New England roll. Make sure to butter the bread. Now the manner of cooking the lobster can be done three ways — one is the drawn butter (sauté and simmer the boiled lobster in butter, lobster broth, tarragon and lemon juice). The other is to chop the lobster and toss it in a mayonnaise and celery mix. The last is to simply stir the chopped lobster meat in good quality mayonnaise. Plate the lobster roll and serve with pickles and potato chips on the side.
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