Our Secret to the Best Lobster Roll

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.

Eater lists the 5 rules to making the perfect lobster roll in this post. We are with them on the importance of the split bun, but we broke one of their rules in our lobster roll recipe.

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?

Lobster roll D’Artagnan style – 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 get dinner at the restaurant. 



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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