Lobster roll – a fancy American delight
The lobster roll is the American summer snack par excellence. Fans of this gourmet roll with North Atlantic lobster often have very strong opinions on just how to serve it. Do you serve it hot or cold, with mayonnaise or butter? It ultimately comes down to which version you prefer: the preparation of the state of Maine or that of Connecticut. Both are delicious and easy to prepare. You have to follow some rules, though. The choice is yours!
Homarus Americanus
The homarus americanus is known to us as the Canadian, Atlantic or Maine lobster. The lobster species lives in the North Atlantic Ocean, along the coasts from Labrador, Canada to North Carolina, United States. Attempts to introduce the species into waters outside this area have failed time and again.
The Canadian lobster is large, very large. Adult specimens can weigh up to 10 kilograms. That immediately gives an indication of their age. For every kilogram in weight, count 10 years in age. The Canadian lobster has an orange-brown color and a sturdy armor. The lobster is meaty and is cheaper than our European lobster. Homarus americanus can be bought all year round. Just make sure the animal has not been caught long before you buy it. Lobsters waste away in water tanks and eat themselves from the inside out.
Eating lobster: luxury or poverty?
To us, eating lobster is a sign of luxury but this was not always so. When the Pilgrims arrived in North America on the Mayflower in the 17th century, they ate lobster for lack of other food. They considered it an act of mercy to share at least lobster and water with a lone traveler. Even during the Great Depression, the crisis of the 1930s, lobster was still considered food of the poor. Needy children took their lobster rolls to school for lunch but ate them hidden, out of shame for their destitute situation.
The first lobster roll
According to tradition, Harry Perry served the first lobster sandwich at his restaurant in Milford, Connecticut, in the 1920s. One day a vendor came by who was in the mood for lobster, but not a whole lobster as was the custom at the time. Harry served him an oblong sandwich filled with the meat of half a lobster. He had smeared the inside with a layer of butter and toasted the roll between two cast iron plates. The lobster roll was born and became an instant success. In 1929, Harry trademarked the Hot Lobster Roll.
Connecticut versus Maine lobster roll
You guessed it right: in Connecticut, you eat lobster roll hot and with butter. In the state of Maine, they prefer the roll with cold lobster and mayonnaise.
What roll do I use?
The bun is a hot dog bun that you cut at the top. The best results are achieved with a brioche bun fresh from the bakery. You should lightly toast the bun on the outside before filling it. Make sure that your bun does not become soggy from the butter or mayonnaise.
Fresh lobster
Always use freshly cooked lobster in a lobster roll. This is a must whether you serve it hot or cold. Order them from your fishmonger or cook the lobster yourself. Use the meat from the tail as well as the claws and legs because each has its own flavor and texture.
The yield of meat of a lobster is about 30%. This means that from an 800-gram lobster you have about 240 g of lobster meat left over. Scrape the legs and body well and you will soon have 50 g more.
Extras in the lobster sandwich
What else can you add to a lobster sandwich? According to tradition, nothing! A little chopped green celery adds a pleasant crunch to the Maine version. In Connecticut, a leaf of lettuce may be all you need. Pepper, salt and lemon can also be included.
Side dish with your lobster sandwich
Are you very hungry? Then serve a side dish with your lobster roll. In the United States roasted corn cobs or a portion of fries are favorites.
Salads also go well with the sandwich. Choose coleslaw or a salad of young green leaves. A Caesar salad or an avocado salad with cherry tomatoes and young onion are also an excellent add-on.
Another top choice is clam chowder or steamed green asparagus and beans.
Recipe Maine lobster roll
Ingredients for 2 sandwiches
- 1 cooked Canadian lobster of +/- 700 g
- 2 long brioche buns
- 2 tablespoons mayonnaise
- 2 teaspoons lemon juice
- ¼ sprig green celery (optional)
- Pepper and salt
Recipe Connecticut lobster roll
Ingredients for 2 sandwiches
- 1 cooked Canadian lobster of +/- 700 g
- 2 long brioche buns
- 1 tablespoon clarified butter
- ½ lemon (optional)
- 2 lettuce leaves
- 2 teaspoons chopped chives (optional)
- Pepper and salt
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Maine lobster roll
First, remove the meat from the lobster and cut it into chunks. Chop the green celery very finely. Mix the mayonnaise with the lemon juice. Gently combine the lobster meat, celery and mayo and season with salt and pepper.
Heat a grill and lightly toast the outside of the brioche buns.
Cut the rolls from the top down but do not halve them. Fill them with the prepared lobster meat.
Serve on a plate or in a basket.
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Connecticut lobster roll
Remove the meat from the lobster and cut it into chunks. Bring water to a boil in a wide pan and place a steamer basket on top. Place the lobster meat in the basket and steam for 1 minute. Steaming keeps the meat tender and juicy.
Warm the butter in a pan without getting hot. Mix the butter with the warm lobster meat and season with salt, pepper and a little lemon juice, if desired.
Heat a grill and lightly toast the outside of the brioche buns.
Cut the rolls from the top down but do not halve them. Line them inside with a leaf of lettuce. Divide the prepared lobster meat between the 2 sandwiches. Top with chives.
Serve on a plate or in a basket.
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In the United States, lobster is wildly popular. I had it there with steak. A real surf and turf dish that’s an absolute must try.