New York City Street Food - Lobster Roll
- 6 years ago
Plump and juicy Maine lobster meat tossed with a touch of homemade mayo piled on to a toasted buttery split-top bun and topped with paprika and scallions. Served by Red Hook Lobster Pound.
A traditional lobster roll is a sandwich filled with lobster meat soaked in butter and served on a steamed hot dog bun or similar roll, so that the opening is on the top rather than on the side. There are variations of this sandwich made in other parts of New England, which may contain diced celery or scallion, and mayonnaise. The sandwich may also contain lettuce, lemon juice, salt and black pepper. Traditional New England restaurants serve lobster rolls with potato chips or french fries on the side. For those residing in Connecticut, a lobster roll served warm is simply called a "lobster roll" while the lobster roll served cold as it is throughout the rest of the northeast region and the world is called a "lobster salad roll".
Lobster rolls in the U.S. are associated with the state of Maine, but are also commonly available at seafood restaurants in the other New England states and on Eastern Long Island, where lobster fishing is common. Lobster rolls prepared in Maine generally have several common characteristics: first, the roll itself is a "New England" or "Frankfurter" roll that is baked slightly differently from a standard hot dog roll, so the sides are flat and can be buttered on the outside and lightly grilled or toasted, and is split on the top instead of the side; second, the lobster meat in the roll is usually served cold, rather than warm or hot; third, there can be a very light spread of mayonnaise inside the bun or tossed with the meat before filling the roll, though usually do not have any other ingredients typical of the "lobster salad" variation in other parts of New England. The lobster meat is usually knuckle, claw, and tail meat chunks, with 4oz of meat ("1/4 pound") the common advertised serving size.
A traditional lobster roll is a sandwich filled with lobster meat soaked in butter and served on a steamed hot dog bun or similar roll, so that the opening is on the top rather than on the side. There are variations of this sandwich made in other parts of New England, which may contain diced celery or scallion, and mayonnaise. The sandwich may also contain lettuce, lemon juice, salt and black pepper. Traditional New England restaurants serve lobster rolls with potato chips or french fries on the side. For those residing in Connecticut, a lobster roll served warm is simply called a "lobster roll" while the lobster roll served cold as it is throughout the rest of the northeast region and the world is called a "lobster salad roll".
Lobster rolls in the U.S. are associated with the state of Maine, but are also commonly available at seafood restaurants in the other New England states and on Eastern Long Island, where lobster fishing is common. Lobster rolls prepared in Maine generally have several common characteristics: first, the roll itself is a "New England" or "Frankfurter" roll that is baked slightly differently from a standard hot dog roll, so the sides are flat and can be buttered on the outside and lightly grilled or toasted, and is split on the top instead of the side; second, the lobster meat in the roll is usually served cold, rather than warm or hot; third, there can be a very light spread of mayonnaise inside the bun or tossed with the meat before filling the roll, though usually do not have any other ingredients typical of the "lobster salad" variation in other parts of New England. The lobster meat is usually knuckle, claw, and tail meat chunks, with 4oz of meat ("1/4 pound") the common advertised serving size.