Since its inception, the lobster roll has been a favorite among chefs who relish putting their creative imprint on the popular sandwich resulting in a wide variety of tantalizing options.
Originating at Perry’s restaurant in Milford, Conn., in 1929, according to John Mariani’s “Encyclopedia of American Food and Drink,” the lobster roll can be served hot or cold.
Often considered a summer “must,” lobster rolls have found their way onto menus from McDonald’s to high-end eateries, and are gaining traction coast to coast.
“Even McDonald’s is offering lobster rolls [called the McLobster in Canada] but only in select locations in the Northeast. That certainly speaks to the iconic nature of this menu item,” says Maeve Webster, president of Menu Matters and trends analyst.
Rick Shell, executive chef at Cliff House Maine in Cape Neddick, says lobster rolls are familiar to many but also are finding new fans.
“There is no shortage of lobster rolls on menus, for sure. Lobster rolls mark the summer season and spark memories of ocean breezes,” he says.
Shell directs several restaurants including The Tiller, Tidemark Terrace and Nubb’s Lobster Shack.