The lobster roll is a summer favorite, but it invites debate. There are two kinds of lobster rolls, and two very staunch camps supporting each type. There’s Maine style, with a light dressing of mayonnaise, and Connecticut style, served warm with melted butter.
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).