by Emily Lee in Recipes, July 22nd, 2016
by Sara Ventiera in Restaurants, September 5th, 2015
Left: Maine-style lobster roll | Right: Connecticut-style lobster roll
Anyone born and raised in New England will tell you that nothing epitomizes summer like a heap of sweet lobster meat piled onto a soft, buttery hot dog bun — a treat that’s best enjoyed with a side of piping-hot French fries and clear ocean views. A New Englander will also tell you there are two main variations on the theme, Maine style and Connecticut style, and natives of both states are known to fiercely defend their regional recipe as the gold standard of lobster rolls. To an outsider, the differences are subtle; many sandwiches come with a leaf of soft Bibb lettuce, a spritz of lemon juice, salt and black pepper. But a true aficionado knows that the differences between these predominant styles of roll are a bit more nuanced. Not sure you could spot the difference? Find out how to do it, below.
by FN Dish Editor in Holidays, How-to, February 14th, 2013
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
Few dishes trumpet summer more than the lobster roll. Like the coastal cousin to a hot dog, a lobster roll conjures tastes of the shore, and is best with lemonade and an ocean view. Bite-size, buttery or slicked with mayo, here are five chefs’ picks for top lobster rolls.
Eventide Oyster Co., Portland, Maine
Not one, but two chefs picked this Portland restaurant’s inventive version, which plays on Chinese-style pork buns. “I love the steamed bun, the overall size of the sandwich and the ‘brushstroke’ of the brown-butter vinaigrette,” says Mike Lata of FIG and The Ordinary (Charleston, S.C.). Paul C. Reilly of Beast + Bottle, in Denver, concurs: ” Every food has a time and a place, and eating this sandwich at Eventide feels (and tastes) just perfect. The brown butter is just gilding the lily.”
by Maria Russo in Recipes, View All Posts, June 17th, 2011
Lobster is one of the most romantic meals to eat on Valentine’s Day — whether out at a restaurant or in the confines of your own home. While it’s certainly a special treat, it can also be terrifying, especially for new couples just starting to date (it can get quite messy). How do you eat a lobster? Where do you crack it? Can you only eat the tail?
No worries. Valentine’s Day dinner is only a few short hours away, but there’s still plenty of time to learn how to eat a lobster before then. Click the play button after the jump to watch Food Network Kitchens break down a lobster and you’ll soon be a pro (and your significant other will be very impressed).
WATCH the video now
by Angela Moore in View All Posts, June 22nd, 2010
Celebrate the fresh, boiled, steamed and grilled flavors of a traditional lobster bake this summer. Our overflowing menu below boasts classic ingredients, favorite recipes and the ease and simplicity of at-home, on-the-stove cooking. No need to live near the beach or build a giant rock pit in the sand in order to try these East Coast tastes; all of the recipes can be made right in your kitchen. Don’t forget to stock up on hand wipes and lobster bibs!
No summer celebration can begin without a glass of sweet chilled lemonade. Michael Chiarello’s recipe for Muddled Lemonberryade from Cooking Channel combines tart lemon juice and sweet strawberries. By the way, there would be nothing wrong with adding a few splashes of vodka to make this an adults-only sipper. After all, you have a lot of lobster-baking ahead of you.
If you want to start with an appetizer before the main event, serve your guests a platter of Emeril’s Grilled Whole Shrimp With Lemon and Marjoram from Cooking Channel while you’re preparing everything else. The subtle citrus flavor complements the mild essence of marjoram, and the heat of the grill melds these tastes perfectly. Don’t have access to a gas or charcoal grill? A stove-top grill pan will do the job, too. If you’re planning to serve the shrimp along with the rest of your meal, add these to the grill at the last possible minute, as shrimp can quickly become chewy if overcooked.
More seafood recipes after the jump »
Our friends over at Tasting Table recently hosted a Lobster Roll Claw-Off featuring some of NYC’s finest versions of the classic. We were lucky enough to attend and sample all eight sandwich competitors.
- Claw-Off Fan Favorite, Courtesy of Tasting Table
You don’t have to be an East Coaster to enjoy this summertime favorite. Try these new takes on the traditional roll from Food Network hosts.
Bobby’s rolls with curry mayonnaise