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A Lobster Roll Style Debate: Maine vs. Connecticut #FishFridayFoodies

 

It's time for Fish Friday Foodies' September 2022 event. We are a group of seafood-loving bloggers, rallied by Wendy of A Day in the Life on the Farm, to share fish and seafood recipes on the third Friday of the month. 

This month, we are looking at lobster rolls ahead of National Lobster Roll Day which is September 25th. I am hosting and I invited the group: "Let's share favorite recipes for lobster rolls - or any seafood roll is fine! You can also share recipes for a lobster roll condiment or even the bread for the lobster roll. I'm flexible. Be creative!"

Here's the line-up... 


A Lobster Roll Style Debate: Maine vs. Connecticut

When I started digging into the subject of lobster rolls, I was surprised to discover that there were two distinct kinds of lobster rolls: Maine-style vs. Connecticut-style. After testing both, I realized two things: first, I have only ever had Maine lobster rolls and, second, I vastly prefer Connecticut lobster rolls! And another thing to note...when I posted these photos, a friend of mine who lived in Connecticut for a decade asked where I got the "authentic rolls." Apparently, buns sliced lengthwise down the top - not the side - are authentic. Hmmm...well, I picked them up at Trader Joe's. She said she was heading right over there!

Okay, here's the difference. Maine-style lobster rolls are served cold, tossed in a mixture of mayonnaise, tarragon, celery, and scallions. Served on a buttered, toasted bun, this is the kind of lobster roll you'll likely find most easily.

Connecticut-style lobster rolls hold the mayonnaise and bring on the butter. Yep. I'm sold already. Then they are served warm with more butter. My household loved it so much, it was requested again and I happily obliged! And I have to add how much more affordable lobster rolls are when you are only feeding two, instead of four. That's one benefit of my empty nest.


Ingredients

  • Two 4-ounce lobster tails, cleaned and cut into chunks
  • 2 brioche, split-top buns
  • 4 Tablespoons butter, divided
  • salt and pepper to taste
  • 1 Tablespoon chopped fresh herbs (I used a mixture of chives and thyme)

Procedure

In a large pan, melt 1 Tablespoon of butter and toast the brioche buns on all sides until golden brown. Set aside.

Using the same pan, melt the remaining butter on low heat and add the lobster meat. Toss gently to cook the lobster until just opaque and coat evenly with melted butter. Season to taste with salt and pepper. Toss in the herbs until well-combined.

Assemble: Divide the lobster chunks evenly between the toasted, buttered rolls. Serve immediately while still warm.


That's a wrap for my lobster roll offering. The #FishFridayFoodies will be back next month to share seafood or fish stews. Perfect for the change of seasons. I can't wait. Stay tuned!

Comments

  1. I have never had a Connecticut Lobster Roll either. I can't wait to try it.

    ReplyDelete
  2. I vastly prefer the Connecticut version too! Bring on the butter!

    ReplyDelete
  3. A quick, delicious and easy meal these lobster rolls are.

    ReplyDelete

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