Our Secret to the Best Lobster Roll

The lobster roll is an iconic summer sandwich, but it invites debate. There are two kinds of lobster rolls, each with very staunch camps supporting them. The Maine style is served cold, with a light dressing of mayonnaise, and the Connecticut style is served warm with melted butter. Which one is your pick? Read on for more about this iconic sandwich – and make your own.

What is a Lobster Roll Anyway?

A simple and glorious sandwich, the lobster roll is a summer favorite in New England – and beyond. As we noted, there are two very distinct camps: Maine and Connecticut.

To determine the best way to make a lobster roll, Eater turned to a New England expert who shared the 5 rules to the perfect lobster roll.  While we are 100% with them on the importance of a buttered split bun, we admit to breaking one of their rules in our Maine-style lobster roll recipe – the one about lettuce.

Lobster roll D’Artagnan style – with bacon!

We added bibb lettuce because it’s sweeter than other lettuce, and it prevents the roll from getting soggy while helping to hold the lobster meat in the bun as you eat it. Nobody wants chunks of lobster slipping out of the roll!

And our little secret? We added hickory smoked bacon, because we find the rich, smoky flavor and crunchy texture are just what a lobster roll needs. Really, what isn’t better with bacon?

If you can’t get lobster in your area, or it’s out of season, use the biggest shrimp you can find, and follow our recipe, swapping shrimp for lobster. No, it’s not a lobster roll, but a shrimp roll is very tasty, too!

Our friends over at Serious Eats tested lobster in the sous vide, with great results. If you are a sous vider, click over for their recipes (both ME and CT style are included).

The Lobster Roll on Long Island began as a roadside clam shack in 1965 and has served a buttery lobster roll ever since. The iconic sign stating “Lunch” remains up,  but you can also get dinner at the restaurant.

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3 Comments Add yours

  1. m37bruce says:

    One of my all time favs, I spent my last year of active duty Air Force in Machias Port, ME, lobster was everywhere!

  2. Chad says:

    I’ll attest to a butter-poached lobster prepared sous vide is the way to go. I lean towards creme fraiche over mayo.

    1. D'Artagnan says:

      Another vote for sous vide. The creme fraiche sounds divine.

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