How much do you know about lobster rolls?
Before you answer, remember that the National Fisherman offices are located in Portland, Maine — the heart of lobster roll country.
Don’t be embarrassed. Luckily, there’s an easy way you can study up on the subject so you sound like a pro next time you talk to your friends in Vactionland. In the most recent issue of Down East magazine, managing editor Brian Kevin put together what he calls “The Definitive Oral History of the Lobster Roll.”
Yes, it’s that serious.
They talked to Mainers who own seafood joints around the state, seasoned food writers, hot-shot chefs and a food historian to get down to the bottom of this New England delicacy.
Did you know that no one had even heard of a lobster roll a hundred years ago? Do you know where the first one was made? Do you like them best on a split-top bun? (According to NF Editor Jessica Hathaway, split-top is a must.) Classic, or do you add extra ingredients? A little bacon maybe? Does it matter if it’s hot or cold?
If you read one 5,000-word history of a sandwich this month, make it this one.