Lobster Roll

My Favourite Food <(^-^)>

Lobster Roll

 
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 (made with butter, not mayonnaise) with potato chips or french fries on the side.


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.

 
They are a staple summer meal throughout the Maritime provinces in Canada, particularly Nova Scotia where they may also appear on hamburger buns, baguettes, or other types of bread rolls — even pita pockets.



 
The traditional sides are potato chips and dill pickles.

 

 
Some McDonald's restaurants in New England and the Canadian Maritimes offer lobster rolls as a seasonal menu item when McDonald's can buy frozen lobster cheaply, called the McLobster Roll.

Singapore’s Lobster Rolls

So the lobster roll trend has finally hit our shores! We have been waiting for this day to come, and the only times we could ever satisfy this craving used to be those holidays to New York City and London. But gone are those days when we’d pin so hard for a good lobster roll fix and had to sleep off the craving, because much to our delight, more restaurants in Singapore are rounding up their menus with their own renditions of this ever popular dish. Or snack.




 
Now, why is lobster roll so popular, you may wonder. We’d tell you exactly just why – chunks of juicy lobster meat doused in mayonnaise that sits within a toasted buttered brioche, every mouthful bursting with sweetness from the fresh flesh; how do you even go back to normality once you’ve had a good lobster roll?



For a sandwich that seems so basic, individual preferences seems to be a major factor in what defines a "real" Maine lobster roll. Most agree on the basics: a New England split-top bun, griddled in butter until golden brown, then stuffed to overflowing with succulent, sweet, freshly-caught Maine lobster. After that, things get a little trickier.



Should the meat be served hot? (No.) Should the lobster be naked, or should there be mayonnaise, and if so, how much? Should it be mixed with the lobster claw, knuckle, and tail meat, spread on the inside of the bun, or blobbed on top? Should the lobster be mixed with anything else, like celery? (Also no.) Should there be spices or other flavorings? Should lettuce come into play, and if so, how much?



 
I think the difference between "good" and "great" lobster rolls is trickier to pin down. The best lobster rolls aren't just expensive, bready troughs full of lobster meat, made to shovel into the mouths of tourists. No. The best lobster rolls are a careful balance of texture and temperature.

 
Something magical happens when a warm, soft on the inside, crispy on the outside, golden-griddled, fluffy bun contrasts with the cool sweetness of the lobster, with just a touch of lettuce for crunch. It's the interplay between those elements that make an outstanding lobster roll, not just the amount of lobster meat served in the sandwich.