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We will be taking you to New England for this seashore classic. The Lobster Roll is believed to have been invented in the 1920s in Connecticut. It was popularized throughout the 1970s with roadside stalls selling the acquisition lobsters meat in a hot dog bun throughout New England.
The two basic types are Maine and Connecticut Lobster rolls. The “Maine” lobster roll is served cold with the lobster mixed with mayonnaise, celery, and tarragon. The Connecticut versions is typically served hot with only melted butter, while the cold version is referred to as a “Lobster Salad Roll” instead.
Regardless of type, a true New England-style lobster roll must be served with a bun slit open on the top with no crust on the sides. Why must the bun sides be crustless? The better to soak up butter when toasted in the pan
We will poach the lobsters in a court boullion and prepare the filling, which will include meat from tail, claws, and legs. The buns will need to toasting and the rolls assembled. We will be providing pickled red onion and celery ribbons as garnish. The rolls will come with fries and a side salad.
Time to Cook: 30 min.
Cook by Day: Thursday
Items included (serves 2)
New England Rolls
Pickled Red Onion
Side Garden Salad
*Menu items subject to slight variation based on the availability of fresh ingredients; Picture is not necessarily representative of final dish
Meal Contains (including add-ons): Egg, Shellfish. We store, portion, and package various meal kits containing all eight (8) major allergens (milk, wheat, egg, soy, fish, shellfish, peanuts, and tree nuts) and cannot guarantee that cross-contamination will not occur between kits.
Add-on Checkout Items
Extra Lobster Rolls