Mmmmm ... Lobster Rolls

Mmmmm … lobster rolls with a twist

Take a New England coastline classic into new territories.

By Chef Patricia Clark More yachts than ever are cruising the New England coastline this summer. The coastal stretch in the Northeast corner of the U.S. covers more than 6,000 miles, five states, and a wide variety of regional culinary specialties. However, there is one common dish that can be found from as far south as Connecticut to as far north as the Canadian border in Maine: the local lobster roll.

Lobster rolls take on mythical popularity during the summer months. Among locals and tourists alike, there are strong opinions over which states do it better: Connecticut’s warm, buttered rolls versus Maine’s mayo-slathered chilled salad preparations. And long-standing debates over size preferences. The larger lobsters — halves (1.5 pounds), deuces (2–2.5 pounds), and jumbos (3-plus pounds) — are more popular in Connecticut, Rhode Island, and Massachusetts, while the smaller lobsters — canners (under 1 pound), chicks (about 1 pound), and quarters (1.25 pounds) — are more popular in New Hampshire and Maine.

I have had guests ask for lobster in various preparations as many as four times in a single week. When the taste for lobster is that popular, it is time to get creative with presentation and offer guests something unexpected.

My favorite variations incorporate whatever else is fresh and in season in the various ports along the coast. I am firmly in the smaller-sizestaste-better group, and stick to chicks and quarters when ordering whole lobster. I also prefer shellfish, in general, from very cold waters, so the farther north the better when ordering works for me.

Here are three of my favorite ways to serve summer guests New England lobster.