RE: Am I missing something with Lobster Rolls?
for the record, i have never had a HOT lobster roll in maine. i have had freshly cooked lobsters that were absolutely perfect andHOT, i have had COLD lobster rolls (from Red's- always cold- to bob's clam hut to sea basket- all COLD all the time) that were freshly cooked lobster meat well chilled. that is what makes red's eats and a pure maine lobster roll so good- the lobster itself was brought in by the lobstermen super early that morning in the traps to the docks, then the lobsters are usually stored in the ocean water, obviously still alive, or in tanks with sea water right near the sea. the lobsters are then cooked perfectly and the meat chilled- not sure how the hot lobster roll in CT works, i suppose you could cook a lobster (in maine the best are cooked in sea water in wooden casks with seaweed and the corn is often steamed right above this briney goodness) and then put the warm meat, freshly plucked, into a roll. but the meat at Red's, or at a great maine lobster shack, is obviously perfectly cooked and then chilled right away. the meat at red's is so tender, so full of flavor, overflowing the bun, barely needs a hint of butter, the buttered grilled roll pretty much has it covered, but the cold snapping freshness of a Red's Lobster Roll, preferably with some fried zuchinni and mushrooms (red's has the best fried zuchinni in the world), on a hot sticky summer day in maine cannot be beat. period. it is the freshness, the proximity to the sea, the huge pile of lobster meat, more than a whole lobster in every roll, the pride they take in every roll, always SO fresh, so clean and deliciously briney, salty!!!
ughhh, i'm stuck in brooklyn ny and won't get to red's till august... someone fedex me a red's lobster roll please... i can't wait that long... nothing in NYC even comes close- not even in the ballpark- lobsters do not enjoy getting on a fedex plane or a truckride to new york city... and though CT and MA do still have lobsters, i've been told that there have been big blights on the CT and MA lobster populations from red tide and softer shells, all due to rising temps in the waters. whereas it hasn't really reached maine as much yet, maine lobstermen fear the day that the water temps start rising and the lobsters are not as perfect. maine really has such delicious lobsters, we should all listen to al gore and save our lobsters...