Maybe it's just as well we let Maine go in 1821. Joey C. wonders what sort of idiots they breed Down East who put celery, tarragon or lettuce in their lobster rolls. He shows how to do a lobster roll right (complete with photos).
The celery, tarragon, etc he's complaining about are all added by NYC chefs.
The only Maine chef quoted uses pretty much pure lobster, some butter, grilled buttered hotdog roll - mayo on the side, and a sheet of lettuce which sounds more like garnish than part of the roll.
Comments
Those are from Manhattan
The celery, tarragon, etc he's complaining about are all added by NYC chefs.
The only Maine chef quoted uses pretty much pure lobster, some butter, grilled buttered hotdog roll - mayo on the side, and a sheet of lettuce which sounds more like garnish than part of the roll.
Yum.
Anne
lobstaroll
None of these amateurs have been to (or could hold a candle to) Red's in Wiscasset, Maine.
He leaves out the most critical step!
Get your lobsters at the New Deal Fish Store on Cambridge
Street in East Cambridge!
Live lobsters on ice, not swimming around in questionable murk.
No water weight, only the best.
I prefer Rhode Island style Lobter rolls
In Rhode Island they leave out the mayo and use big pieces of lobster.
You butter and toast the roll, pile in the lobster and serve drawn butter on the side for dipping or pouring by the eater.
Freshly steamed, hot lobster is preferred.