Lobster Rolls

RE: Lobster Rolls (bweir)

Fri, 13 Jun 2008 01:37:14 GMT

"Connecticut Style" Lobster Rolls are buttered on a toasted, buttered Hot Dog Bun- Try Dino's in North Haven for a good one....

quote:
Originally posted by roossy90

It seems 99% of the time, a lobster roll means lobster "salad"...I would much rather have the hot one with the butter, but to tell you the truth, the 3 1/2 years I spent in Massachusetts and Maine, I never came across one that offered it warm with the butter.

RE: Lobster Rolls (bweir)

Fri, 13 Jun 2008 01:35:37 GMT

quote:
Originally posted by roossy90

It seems 99% of the time, a lobster roll means lobster "salad"...I would much rather have the hot one with the butter, but to tell you the truth, the 3 1/2 years I spent in Massachusetts and Maine, I never came across one that offered it warm with the butter.

RE: Lobster Rolls (stevep)

Thu, 12 Jun 2008 22:56:42 GMT

I don't know if any of you get up to the Cornish, ME area, but if you do Bay Haven makes a darn good lobster roll. I've never eaten at Red's (although it's now on my list) but from the picture posted on the previous page, Bay Haven's lobster roll is of the same quality - pretty much a claw and and a huge hunk of tail in a bun... Their chowders/stews are amazing as well.

http://local.yahoo.com/details?id=10402652

RE: Lobster Rolls (SRB)

Tue, 03 Jun 2008 20:07:27 GMT

quote:
Originally posted by tigerborn

Have u tried the lobster roll at McDonald's? Sacrilegious I know. But believe it or not, they sell in the Connecticut, Mass and Maine area!

I have. Not as bad as you might expect. The meat had obviously been frozen, but you got a decent amount for the price. I wouldn't recommend seeking them out, but if you HAVE to eat at McD's for some reason, it's better than anything else on the menu.

I lived north of Boston for 25 years, and never ran across a hot lobster roll. The best lobster (salad) roll I had up there was from a take-out stand at Salem Willows park. Wish I could remember the name of the place.

RE: Lobster Rolls (FrankBooth)

Tue, 03 Jun 2008 13:56:44 GMT

i can only speak to the espresso at the udder place- perfectly drawn, great cremma, just delicious. deep dark rich real spro...

RE: Lobster Rolls (wanderingjew)

Tue, 03 Jun 2008 13:37:32 GMT

quote:
Originally posted by FrankBooth

also, let me add, if you are in maine and driving towards red's from the south, in both portland and brunswick ME you will find a little drive in coffee shop called "the Udder Place"- no joke, this may be some of the best espresso product i've had in the united states- the owner has all his baristas well trained and obviously takes his coffee quite seriously. i would venture to say that my double espresso short was considerably better than any of the high end espresso spots in ny city (much better than joe's, 9th st and no artifice/attitude). yes, i have been fortunate enough to drink 100's of espressos in italy and i can tell you that the Udder Place (don't let the silly name throw you) can hang... i had 3 great espressos there this weekend... but Red's is one of a kind...

That's ironic

I went to udder place coffee company too when I was in Portland over memorial day weekend- There is a location in Portland halfway between my hotel and downtown
I didn't have the espresso- I thought the coffee (dark roast) was very good but not "Pacific Northwest Good" which is the benchmark I use to compare coffee

RE: Lobster Rolls (FrankBooth)

Tue, 03 Jun 2008 13:29:33 GMT

in fact, on saturday, i had breakfast at the Alna Store (bacon egg and cheese on an english muffin- very fresh and greasy good), lunch at sea basket (shrimp sandwich), suppah at moody's (hot turkey sandwich), and dinner at Red's (2 lobster rolls and zuchs). i felt like i was eating for my life... a supreme day of eating... we even hit white hut in springfield mass on the way home on sunday (which was perfect in that greasy state fair burger type of way- delicious, fresh, great real lemonade, easy on off the mass pike). also, let me add, if you are in maine and driving towards red's from the south, in both portland and brunswick ME you will find a little drive in coffee shop called "the Udder Place"- no joke, this may be some of the best espresso product i've had in the united states- the owner has all his baristas well trained and obviously takes his coffee quite seriously. i would venture to say that my double espresso short was considerably better than any of the high end espresso spots in ny city (much better than joe's, 9th st and no artifice/attitude). yes, i have been fortunate enough to drink 100's of espressos in italy and i can tell you that the Udder Place (don't let the silly name throw you) can hang... i had 3 great espressos there this weekend... but Red's is one of a kind...

RE: Lobster Rolls (buffetbuster)

Tue, 03 Jun 2008 13:00:12 GMT

FrankBooth-
Wow! That is some serious eating you did over the weekend. I can certainly understand your love of Red's Eats, as it one of my very favorite Roadfood places. Three times in one weekend.....nicely done!

RE: Lobster Rolls (FrankBooth)

Tue, 03 Jun 2008 12:41:46 GMT

RED'S is so worth the drive- i was there this past weekend 3 times- i ate 2 lobster rolls from red's each time. market price for a lobster roll at red's this year with tax was somewhere around $17 and worth every penny! perfectly prepared, overflowing with big whole chunks of luscious lobster meat, briney, incredible, barely needed the drawn butter (but it sure didn't hurt...). and the fried zuchinni were like soft pillows of sweet zuchinni! incredible! we also hit sea basket (fried shrimp sandwich- awesome- so fresh, new owners, same attention to detail and cleanliness and changing the oil constantly and no hydrogynated oils!), and of course moody's diner (perfect hot opened turkey sandwich with mashed potatoes and carrots and 4 berry pie). but Red's cannot be beat- and they are perhaps the nicest service people i have ever encountered- the nice woman, as she gave me my order of 5 lobster rolls +, thanked me for such a "beautiful order"- that's right, she thanked ME! i should be thanking her for giving me the best lobster roll in the world... enjoy fb

p.s. pics to follow if i can figure out how to upload a pic...

RE: Lobster Rolls (aleswench)

Tue, 03 Jun 2008 12:31:44 GMT

After doing some research here on Hot Lobster Rolls, we are now thinking of driving 4 hours out of our way from Cape Cod in two weeks to go to Red's in Maine. That picture is obscene and Bob's comment to me on the phone (we were viewing it together at the same time) was that he could not even look at it anymore - he had to shut it off because he was going to cry lol -

I am hoping to find a hot lobster roll on our way to MA, but compared to Red's, they all seem inadequate. We did Abbott's last year, and it was very good, but we'd like to find something different. On another thread Mr. Hoffman suggested Johnny Ad's. Think we may try there...Sue

RE: Lobster Rolls (Rick F.)

Sat, 16 Dec 2006 05:37:00 GMT

I enjoy living where I do. Really, I do. Nevertheless, I have lived (and eaten) elsewhere; and I wish I had the opportunity to try many of the delicacies I see on RF. The various ethnic foods make me salivate. (Real kielbasa? And what does linguiça taste like?) But after living in the [SF] Bay Area and sampling abalone sandwiches and Crab Louis and the Sidewalk Cocktail, I can't help thinking I would die happy if I could have a week or two to try lobster rolls in all their succulent variations. Or a month. Or a decade. . . .

RE: Lobster Rolls (bweir)

Sat, 16 Dec 2006 00:36:33 GMT

Dino's in North Haven Conn makes a great "Connecticut-Style" Lobster roll on a grilled hot dog bun. Plus, you can wash it down with a nice Hummels dog for dessert!!

RE: Lobster Rolls (tamandmik)

Thu, 16 Nov 2006 09:18:10 GMT

Red's: one of my top 5 Roadfood experiences of all time.

RE: Lobster Rolls (tigerborn)

Thu, 16 Nov 2006 04:00:45 GMT

Have u tried the lobster roll at McDonald's? Sacrilegious I know. But believe it or not, they sell in the Connecticut, Mass and Maine area!

RE: Lobster Rolls (FrankBooth)

Sun, 12 Nov 2006 11:18:02 GMT

let there be no mistake, RED'S is KING with the lobsta rollz- when at red's don't miss the fried zuchinni too- amazing! thanks for the photo, it's sure a long wait between now and april or may when red's opens again...............................

RE: Lobster Rolls (roossy90)

Tue, 07 Nov 2006 20:28:15 GMT

quote:
Originally posted by Scorereader

good god. I have eaten my monitor!

is there a doctor in the house?

It is a thing of beauty, isnt it?

RE: Lobster Rolls (Scorereader)

Mon, 06 Nov 2006 00:25:09 GMT

good god. I have eaten my monitor!

is there a doctor in the house?

RE: Lobster Rolls (roossy90)

Sun, 05 Nov 2006 03:52:38 GMT

to save others from clicking the link.. I will post that beautiful pic of a lobster roll.
Yes.. Thank you Frank for posting that link...
Here is the photo you are referring to.
Oh yum, heaven on earth for sure!
No mayo.. no celery, no extra BS in the roll.
Just LOBSTAH!..... As a true roll should be!

RE: Lobster Rolls (FrankBooth)

Sat, 04 Nov 2006 13:56:25 GMT

all this talk of lobster rollz makes me salivate for this:

http://www.roadfood.com/Reviews/Photo.aspx?RefID=2959&PhotoID=6336

Red's is the definitive- so much fresh lobster meat- really can't be beat- hot or cold, red's wins in freshness everytime! CT has some nice lobster rollz, but if i'm in CT i'm eating abeetz and not so much lobstas- bacon pie from sally's, bacon pie from pepe's, etc.- Maine has many amazing lobster rollz, but Red's shuts it down- if i can figure out how to post a picture i'll post my last meal at red's from early september - 2 GORGEOUS honking big fresh dreamy lobster rollz overflowing with meat- red's lobster meat is so fresh it barely needs butter- one tiny drizzle down the center and you are good- the roll is warm, the lobster is cold and SO fresh you can till taste the sea water it was cooked in! man i want one right now- oh well, have to wait till the spring... Bob's clam hut in Kittery ME has a nice jumbo lobster roll, very fresh, and is open all year around- i guess i'll have to settle for that... enjoy frank

RE: Lobster Rolls (roossy90)

Sat, 04 Nov 2006 12:58:34 GMT

Gawd.... they both look good to me, and I agree with the whole meat, as opposed to cutting it up.
Shoot.... I need to buy a lobster and make my own.
I think I might even still have some New England style rolls in the freezer. I hope so....Now I must go look!

RE: Lobster Rolls (Scorereader)

Wed, 01 Nov 2006 11:21:45 GMT

quote:
Originally posted by roossy90

Now.. this is a real lobster roll!

that's at the Sage American Grill. It's $18.95

personally, I like it when the claws are left intact, instead of chopped up in the other picked meat so that the picked meat is on the bottom, with the claws sitting on top.

more like this (except, the rolls and fries look much much better in your pic)

RE: Lobster Rolls (roossy90)

Tue, 31 Oct 2006 15:52:19 GMT

Now.. this is a real lobster roll!

RE: Lobster Rolls (mjuhre)

Sun, 29 Oct 2006 01:18:09 GMT

Originally posted by Michael Stern

Here is what we know about lobster rolls (taken from a sidebar in our forthcoming "America's 101 Best Sandwiches"):
I found this post while seeking out any evidence I could find on Harry Perry's lobster roll, outside the family lore -- my wife is the great grandaughter of Harry Perry and we have a sign in our kitchen that used to hang in his Milford restaurant. It's a portrait of Harry Perry, along with the story of how (but not exactly when) he invented the lobster roll. Since I'm originally from NY state, I'm one of those who always thought a lobster roll as being the cold, lobster salad roll.

Now, I've poked around further and discovered the great books you and your wife have. I'm something of an American food-culture freak myself -- http://culturefreak.com/essays_main.html -- sometime after the wall of history books from my doctoral program subsides (maybe around December), I'll have to check some of them out. I see you are writing a forthcoming book that mentions lobster rolls. If you'd like any more info on the Perry lobster roll, Harry Perry's daughter-in-law (my wife's grandmother) may know more, and I could see what I could find out.

RE: Lobster Rolls (Michael Hoffman)

Tue, 02 May 2006 12:58:29 GMT

quote:
Originally posted by Michael Stern

quote:
Originally posted by Michael Hoffman

Michael, I steered Monagan to Perry's granddaughter for his Connecticut magazine story.

I was wondering how he tracked that down! Who remembers what Perry's lobster rolls were like?

I do. When I was just a little kid my family would stop at Perry's on the way to our cottage at Laurel Beach. They used regular hotdog buns, sometimes buttered and toasted on a griddle -- sometimes not -- then filled with chunks of lobster that was kept warm in butter. Perry's was on the corner where we'd turn off the Post Road to get to the beach.

RE: Lobster Rolls (Michael Stern)

Tue, 02 May 2006 12:30:04 GMT

quote:
Originally posted by Michael Hoffman

Michael, I steered Monagan to Perry's granddaughter for his Connecticut magazine story.

I was wondering how he tracked that down! Who remembers what Perry's lobster rolls were like?

RE: Lobster Rolls (Michael Hoffman)

Tue, 02 May 2006 10:59:28 GMT

quote:
Originally posted by Michael Stern

Here is what we know about lobster rolls (taken from a sidebar in our forthcoming "America's 101 Best Sandwiches"):

A lobster roll makes lobster eating easy. No cracking of the shell, no sucking, poking, or picking to get at the meat. Just hoist the bun and enjoy: lobster-lover's heaven!

Lobster rolls are uncomplicated sandwiches, basically lobster meat surrounded by bread. Meat quality is of paramount concern. You want it freshly cooked and just extracted from the shell, and you want a good mix of tail meat, which is juicy and resilient, and claw meat, which is tender. Most lobster rolls are made in a New England-style hot dog bun that splits apart at the top and has flat sides that can be toasted in a film of butter on a short-order grill. Some are served wrapped in wax paper, others in little cardboard boats that tend to squeeze the sides together, like the action of a push-up brassiere, causing the bun to bulge, forcing the meat upward and making it appear more abundantly endowed than it really is. Sometimes the meat is on a bed of lettuce, which can seem like padding but also can serve the admirable purpose of keeping the moist lobster meat from sogging the bun.

The big issue among lobster roll connoisseurs is: hot or cold? The cold lobster roll is the time-honored Maine-coast way of doing it: lobster meat bound with mayonnaise and bits of celery loaded into a bun that may or may not be toasted. But in 1929 Harry Perry of Milford, Connecticut, came up with something different. To please a lobster-loving customer at his seafood shack on the Post Road, Perry created the hot lobster roll: nothing but warm picked meat bathed in butter and cosseted in a bun. It was such a success that Perry's shack soon sported a sign boasting that it was Home of the Famous Lobster Roll and his ridiculously rich creation became what Connecticut Magazine editor Charles Monagan has called "Connecticut's greatest contribution to the world of regional cuisine."

Warm lobster rolls tend to be impossible to eat, start to finish, without major sandwich disintegration. That is because the best of them contain meat that is sopped with warm melted butter that makes your chin and hands glisten; and by the time you are halfway through, the bun itself has become so buttery that it starts to fall apart. This is a problem only if you haven't planned ahead and taken your bites over a paper plate or other good catch-all surface from which you can pick buttery, lobstery pieces of bread to conclude the meal.

Today you still find more hot lobster rolls in Connecticut than Downeast along the coast, but the warm luxury of Mr. Perry's creation has made its way to menus all along Yankee shores.

Michael, I steered Monagan to Perry's granddaughter for his Connecticut magazine story.

RE: Lobster Rolls (Ashphalt)

Tue, 02 May 2006 10:58:55 GMT

I miss those little open-ended cardboard barges. I'm sure I could really get in trouble if I said a hot dog is best served in one.

Thanks, Mr. Stern, for cultural history.

RE: Lobster Rolls (RC51Mike)

Tue, 02 May 2006 10:44:46 GMT

quote:
others in little cardboard boats that tend to squeeze the sides together, like the action of a push-up brassiere, causing the bun to bulge, forcing the meat upward and making it appear more abundantly endowed than it really is.

Alright Stern, that's enough of the smutty descriptions on this board. Any more of that and you're banned.

Mmmmm, lobster roll brassiere

RE: Lobster Rolls (Michael Stern)

Tue, 02 May 2006 09:18:05 GMT

Here is what we know about lobster rolls (taken from a sidebar in our forthcoming "America's 101 Best Sandwiches"):

A lobster roll makes lobster eating easy. No cracking of the shell, no sucking, poking, or picking to get at the meat. Just hoist the bun and enjoy: lobster-lover's heaven!

Lobster rolls are uncomplicated sandwiches, basically lobster meat surrounded by bread. Meat quality is of paramount concern. You want it freshly cooked and just extracted from the shell, and you want a good mix of tail meat, which is juicy and resilient, and claw meat, which is tender. Most lobster rolls are made in a New England-style hot dog bun that splits apart at the top and has flat sides that can be toasted in a film of butter on a short-order grill. Some are served wrapped in wax paper, others in little cardboard boats that tend to squeeze the sides together, like the action of a push-up brassiere, causing the bun to bulge, forcing the meat upward and making it appear more abundantly endowed than it really is. Sometimes the meat is on a bed of lettuce, which can seem like padding but also can serve the admirable purpose of keeping the moist lobster meat from sogging the bun.

The big issue among lobster roll connoisseurs is: hot or cold? The cold lobster roll is the time-honored Maine-coast way of doing it: lobster meat bound with mayonnaise and bits of celery loaded into a bun that may or may not be toasted. But in 1929 Harry Perry of Milford, Connecticut, came up with something different. To please a lobster-loving customer at his seafood shack on the Post Road, Perry created the hot lobster roll: nothing but warm picked meat bathed in butter and cosseted in a bun. It was such a success that Perry's shack soon sported a sign boasting that it was Home of the Famous Lobster Roll and his ridiculously rich creation became what Connecticut Magazine editor Charles Monagan has called "Connecticut's greatest contribution to the world of regional cuisine."

Warm lobster rolls tend to be impossible to eat, start to finish, without major sandwich disintegration. That is because the best of them contain meat that is sopped with warm melted butter that makes your chin and hands glisten; and by the time you are halfway through, the bun itself has become so buttery that it starts to fall apart. This is a problem only if you haven't planned ahead and taken your bites over a paper plate or other good catch-all surface from which you can pick buttery, lobstery pieces of bread to conclude the meal.

Today you still find more hot lobster rolls in Connecticut than Downeast along the coast, but the warm luxury of Mr. Perry's creation has made its way to menus all along Yankee shores.

RE: Lobster Rolls (mayor al)

Tue, 02 May 2006 08:07:33 GMT

Going back a few years (43 years) to my days of working the grill and fryers at HoJo's, I recall that the restaurant served only the Hot Buttered Lobster Chunks in a buttered and grilled split-top Frankfurt roll. The location was 25 miles north of Boston, 10 miles south of the New Hampshire line (on Rt 95). Kind of a "No Man's Land" between the chunks on the South and the Salads on the North!!