Lobster Rolls... Mayo or Butter?

Few things are more New England than the lobster roll. A soft hoagie roll, lightly toasted and filled with North Atlantic lobster. You can order a lobster roll in nearly every food establishment in all parts of New England. We found you can order lobster rolls in fine dining, bars, and street-side vendors. However, no dish elicits more opinions than the lobster roll.

    This culinary clash comes down to butter or mayonnaise ("mayo"). Variations come from regional preferences, traditions, and (most likely) personal tastes. That said, be prepared for some restaurants to pick a side and serve their style.

    The history of the lobster roll probably comes down to those catching the lobsters; it's feasible to believe the lobstermen put the day's unsold catch between two slices of bread. More interestingly, the lobster roll might be the original border war debate. Who lays claim to the first lobster roll? New England or Canadian lobstermen? The earliest record of a sea-borne sandwich was traced back to a restaurant called Perry's in Milford, Connecticut, in the 1920s. Perry's probably had one major difference between theirs and the Lobstermen version, as it was described as a "hot grilled lobster sandwich." The lobstermen may not have had the resources or time to grill their sandwiches. Legendary Boston chef Jasper White is largely credited for the rise of popularity in the 1980s. Now, it is on many, many menus across New England, and many will ship nationwide.

    Since lobster rolls are on so many menus or part of family traditions, you can imagine that variation would start to emerge. For these succulent sandwiches, two primary regional variations reign supreme: Connecticut and Maine. Connecticut style is served warm with melted butter. The warm butter goes well with the rich flavor of the lobster. Maine style is served with chilled lobster with mayo, similar to a salad sandwich like tuna salad. The tanginess of a good mayo enhances the sweetness of the lobster and adds a creamy texture. From my experience, mayo seemed to offer more flavor variations. We had several different rolls that had mayo with additional flavors. Two rolls stood out: garlic aioli and chipotle. Both styles are typically served on a toasted hoagie roll. 

    I'm guessing there are no health benefits, preferring one style over the other. It most likely comes down to what you have traditionally eaten or personal tastes. Some prefer the taste of butter or may not care for the taste of mayo. Either way, try both, decide for yourself, and engage in the hundred-year-old debate. Add a comment below about which lobster roll style you prefer.

    Safe travels wherever your culinary travels take you.