Connecticut-style Lobster Roll
The first type of lobster roll to exist, the Connecticut-style lobster roll, is characterized by the fact that it's warm; both the lobster meat and the roll are. The lobster meat is steamed or boiled, tucked into a toasted and warm New England-style bun, and then drizzled over with drawn butter.
Typically, knuckle and claw meat, but sometimes tail as well, are preferred, and there is very little seasoning, usually only salt, pepper, and lemon juice. Variations will typically include ingredients, herbs, and spices like chives, dill, and paprika.
You will also find it often includes lettuce as well, since it prevents the sandwich from going too soggy by creating a barrier between the meat and the bun. This style of the lobster roll was invented in the 1920s by Harry Perry, the owner of a restaurant Perry's in Milford, Connecticut, for a regular, Ted Hales. Read more
Once it became a success, he also commissioned French's Bakery to make him a suitable bun, which was similar to a submarine sandwich roll, that he would cut a V-notch wedge at the top of it, remove the crumb inside and load it with lobster meat. Serving-wise, Connecticut-style lobster roll typically comes with a side of potato chips or fries and dill pickles.
Also, a creamy potato salad works well with this lobster roll.
Connecticut-style Lobster Roll Authentic recipe
When it comes to Connecticut-style lobster rolls, Ina Garten's recipe is the way to go. It's simple, done in a flash, and allows for the use of store-bought lobster meat. Still, this does not mean the final product is subpar in quality; quite the opposite — it's buttery, acidic, herby, and meaty; what's not to like?
WHERE TO EAT The best Connecticut-style Lobster Roll in the world (according to food experts)
