They See Me Lobster Rollin': Maine, Connecticut, and Tasting Table's 2018 Lobster Rumble
Can you taste it? Freshly cooked seafood and a crisp, cold lager? With spring and summer we get a few types of salmon seasons kicking off, maybe some grass fed steaks or free range pork loins on the grill, but one thing we're definitely psyched for is lobster rolls.
Now, we're pretty serious about our lobster rolls. It's a bastion of New England culinary innovation that has us salivating whilst writing this article and fantasizing about the summertime seafood staple. Of course, there's a pretty serious, long-standing regional debate about the proper preparation of the lobster roll. The West coast might be gearing up for salmon season, but the east in dropping lobster traps in preparation months packed with lobstah rollin'. Get in the know.
Maine vs. Connecticut
Both New England states will defend their preparation style and we have to admit both are delicious, but there are some distinct differences that don't require you to be a lobster roll expert. To begin, it's a matter of hot meat and cold meat. Maine lobster meat is cold, while Connecticut meat is hot. The breakdown after this makes sense. In a Maine lobster roll, the cold meat is tossed with mayonnaise, celery, and tarragon before being put in the bun and devoured. Connecticut lobster rollers call this a "lobster salad roll" because it's cold and they insist that a real -- Connecticut -- lobster roll is served with hot lobster meat and melted butter in the bun. Completely undressed, freshly cooked lobster meat is dropped in the bun and you coat it with a side of melted butter just before eating.
That's the argument. Do you stand with Maine? With Connecticut? Not sure? Good thing there's an event where you can try lobster roll variations aplenty. This June, in Brooklyn, NY, the 2018 Lobster Rumble is being hosted by food and travel blog Tasting Table. It's a contest at which 25 lobster rolleries will have their lobster roll recipes tried and tested by everyone in attendance throughout the competition; complete with prizes, flowing drinks, and a crowned winner as Best of the Rumble.
In America, we eat around 66.5 pounds of beef each year, but put the burgers on the backburner and get over to the rumble. Weigh in, have a good time, and form your opinion in the lobster roll world. Then bring it home and perfect your own craft. Happy rollin' HarvestBoxers.