It’s not summer in New England without a lobster roll, made by piling heaps of fresh lobster meat into a toasted New England-style hot dog bun. There is a lobstah to love about these shellfish sandwiches, which are synonymous with the region, especially Maine.
While the lobster roll is often associated with Maine, likely because it is typically made with Maine lobster and can be found t seafood shacks throughout the state, the first version was actually made in Connecticut in the 1920s. Many credit the now-shuttered Perry’s restaurant in Milford, Connecticut, as inventing the iconic lobster sandwich with hunks of lobster meat on a buttered grilled bun, served warm drawn butter.
WHAT IS A LOBSTER ROLL MADE OF?
A lobster roll is typically made with lobster knuckle, claw meat, and tail meat. The meat is stuffed on a white split-top roll that resembles a hot dog bun. They are made with the following ingredients:
- Lobster
- New England-style, split-top buns
- Butter
- Mayonnaise
- Lemon juice
Lobster rolls are served either cold or hot. Cold versions are made with mayonnaise and lemon juice and sometimes Old Bay Seasoning or celery. The hot variation is doused with melted butter. These famous lobster sandwiches are commonly served with potato chips, coleslaw, or pickles.
WHAT DOES A LOBSTER ROLL TASTE LIKE?
This crave-worthy crustacean-filled sandwich is a New England staple that tastes like summertime on a bun. With the addition of mayonnaise and lemon or warm butter, lobster rolls have a salty, briny flavor with a touch of sweetness.
Lobster is a meaty crustacean that lacks a “fishy” taste if it’s fresh. Fresh lobster has a sweet, light taste and melts in the mouth. The lightness of lobster makes this sandwich a refreshing option for summer. Typically, the lobster meat falls out of the bun as you take a big bite of the hand-held sandwich. Some modern interpretations of lobster rolls include lobster meat drizzled with nutty brown butter.
WHAT ARE THE 2 TYPES OF LOBSTER ROLLS?
There are two classic types of lobster rolls: Maine lobster rolls and Connecticut lobster rolls:
- Maine lobster rolls are cold lobster rolls made with cooked lobster that is chilled and mixed with mayo.
- Connecticut lobster rolls are hot lobster rolls made with cooked lobster that is drenched in clarified butter. Sometimes, the butter is served on the side for dunking.
Both types of lobster rolls are served on the same kind of grilled split-top bun.
IS A LOBSTER ROLL HOT OR COLD?
Lobster rolls can be served hot or cold. Both kinds are served on soft and fluffy buns that have been sliced on top, forming a pocket for the lobster meat.
Hot versions are made with warm drawn butter. The warm lobster sandwich variation is called Connecticut lobster rolls. Cold lobster rolls are made with lobster meat that is mixed with a touch of mayonnaise and, oftentimes, salt, pepper, seasoning, lemon, and, sometimes, celery. These simple sandwiches are also known as Maine lobster rolls.
IS THE LOBSTER COOKED IN A LOBSTER ROLL?
Yes, the lobster in a lobster roll is cooked. The whole live lobster is dropped into a large pot of salted boiling water. Once fully cooked, the boiled lobster is cracked open and the meat is picked out. Then, the warm lobster meat is stuffed into a roll or the meat is chilled and made into a lobster salad with a touch of mayonnaise for a cold lobster roll.
MOST FAMOUS LOBSTER ROLLS
Some of the most shell-abrated lobster rolls are made with fresh-from-the-boat lobster from the wicked coast of Maine.
Named #1 Lobster Roll In Maine: McLoons Lobster Shack
McLoons Lobster Shack is a hidden gem in South Thomaston, Maine. Founded in 2012, the family-run lobster shack is on Spruce Head Island, a privately owned island in Penobscot Bay, Maine. McLoons Lobster Shack makes its signature lobster rolls with sweet lobster meat from lobsters caught just steps from the restaurant.
Authentic Maine Lobster Experience: Hancock Gourmet Lobster Co.
Hancock Gourmet Lobster Co. is “Maine From Scratch.” Topsham, Maine’s Hancock Gourmet Lobster Co. sources its lobster from local lobstermen and the cream and butter used to make the lobster rolls comes from local dairies. One bite of this taste of Maine, and you’ll be hooked.
World-Class Lobster Rolls: Luke’s Lobster
Straight from the Gulf of Maine, Luke’s Lobster is a family-run restaurant making legendary lobster rolls. The Portland, Maine restaurant was started by third generation lobstermen Luke Holden in 2009. Each of Luke’s lobster rolls is made with Luke’s Secret Seasoning and overflowing with fresh, succulent lobster meat.
This article originally appeared on GoldBelly.com and was syndicated by MediaFeed.org.
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7 Perfect Cheesecakes You Need to Try ASAP, From Dedicant Layered Cakes to Simple, Light Flavors
Whether you’re looking to make dessert the highlight of dinner, indulging during a bad day or breakup, or want to celebrate with a little something sweet, nothing hits quite like cheesecake.
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The difference between New York style cheese and regular cheesecake is the proportion of ingredients and the texture. Cheesecake is made with the following ingredients:
- Cream
- Cream cheese
- Eggs
- Sugar
- Vanilla
New York cheesecake uses a larger portion of cream cheese. It is rich and dense. Regular cheesecake uses more cream and has a creamier texture.
There is typically a crust made of graham crackers, but sometimes other cookies like shortbread are used. Some cheesecakes are bottomless or have a cake base layer.
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The most popular cheesecake style is New York cheesecake; however, cheesecakes come in a variety of popular styles, including:
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If you’ve had cheesecake, chances are it was a New York-style cheesecake. This iconic cheesecake is dense and often served plain or with whipped cream or strawberries. The famous dessert was invented by restaurateur Arnold Reuben in the 1930s. He is the same person who invented the Reuben sandwich.
Some of the most famous cheesecakes are, not surprisingly, made in New York City. New York-style cheesecake flavors include chocolate, caramel and strawberry.
Junior’s Cheesecake’s Junior’s Original Cheesecake
Junior’s Cheesecake in downtown Brooklyn has been making its famously rich and dense cheesecakes since 1950. Their cheesecakes are famous for their signature sponge cake bottoms and delicious taste. Each Junior’s Original Cheesecake is made with cream cheese, eggs, heavy cream, and vanilla.
Ferrara Bakery’s New York Cheesecake
Just across the bridge in Manhattan’s Little Italy, Ferrara has been making its famous New York Cheesecake since 1892. Each 8-inch cheesecake features smooth and creamy cheesecake nestled on a crushed graham cracker crust.
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Chicago Cheesecake has a firm exterior, but inside it’s soft, creamy, and fluffier than New York cheesecake. It was invented by Eli Schulman, founder of Eli’s Cheesecake, at the first ever taste of Chicago in 1980.
Eli’s Cheesecake Company’s Original Plain Cheesecake
Eli’s Cheesecake Company is largely responsible for putting Chicago-style cheesecake on the map. Since 1980, Eli’s has been making wonderful Windy City cheesecakes in small batches. One of their most popular flavors is Original Plain Cheesecake that has a signature all-butter shortbread cookie crust.
Eli’s Cheesecake Company’s Original Favorite Cheesecake Sampler
Take your tastebuds on a terrific taste test with Eli’s Original Favorite Cheesecake Sampler. It includes 16 slices of Original Plain, Candy Bar made with Heath® Toffee Bars, Chocolate Chip, and Strawberry cheesecake.
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Visit any Italian bakery and you will find sublime slices of Italian cheesecake. Italian cheesecake is made with ricotta cheese instead of cream cheese. It’s lighter and airier than traditional and New York-style cheesecakes.
Italian cheesecake was first made by the Romans in the third century BCE. Ricotta cheese was created in Italy and it was the Romans who first used it in cheesecake.
Veniero’s Italian Cheesecake
Old-world Italian bakery Veniero’s Pasticceria & Caffé in New York City’s East Village has been making Italian pastries since 1894. Veniero’s makes its Italian Cheesecake with honey, orange oil, vanilla and plenty of ricotta cheese.
Settepani Restaurant And Bakery’s Italian Cheesecake
Settepani Restaurant and Bakery’s Italian Cheesecake is a hefty 5 lb. masterpiece. Since 1992, the Williamsburg bakery has been whipping up Italian breads, cakes, and pastries with all-natural, organic ingredients.
Montilio’s Baking Company’s Authentic Italian Ricotta Pie
Montilio’s Baking Company has been baking some of Boston’s most beloved French and Italian cakes and pastries since 1947. Each 7-inch Authentic Italian Ricotta Pie is lightly sweetened with vanilla and encased in a thick and flaky crust.
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Japanese cheesecake is light and airy and often has a bounce to it. It’s made with cream cheese, eggs, and milk, yielding a soft, melt-in-your mouth and wonderfully creamy mouthfeel.
Japanese chef Tomotaro Kuzuno is credited with creating Japanese cheesecake in the 1960s. He was inspired by German käsekuchen (cheesecake).
Kee Wah Bakery’s Japanese Fluffy Cheesecake
Hong Kong’s Kee Wah Bakery’s Japanese Fluffy Cheesecakes are a mix of sponge cake and cheesecake. Each 5-inch fluffy cheesecake is made with butter, cream cheese, eggs, flour, and sugar.
Keki Modern Cake’s Bouncy Japanese Cheesecake
Keki Modern Cake’s Bouncy Japanese Cheesecake is melt-in-your-mouth cheesecake made with organic grass-fed milk, Amish cream cheese, and organic free range eggs. Each 6-inch cheesecake is stamped with a cute Keki logo and serves 3-4 people.
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Just because you are on a special diet doesn’t mean you can’t enjoy the best cheesecakes ever from America’s best bakeries. These vegan cheesecakes are made with all the cheesecake taste we love without dairy.
East Side Cheesecakes “The Very Vegan Vixen” Cheesecake
Los Angeles’ East Side Cheesecakes was founded during the pandemic. Julia Tokarz and Gregory Lay use non-dairy ingredients to create their The Very Vegan Vixen Cheesecake. Each 9-inch cheesecake is made with cashews, chickpeas, coconut milk, coconut oil, sugar, vanilla, vegan cream cheese, vegan graham crackers, and vegan sour cream.
Eli’s Cheesecake Company’s Vegan Lemon Raspberry Cheesecake
Chicago’s Eli’s Cheesecake Company makes delicious bite-size, 1-inch cheesecake squares or “cuties.” Their Vegan Lemon Raspberry Cheesecake cuties are made with organic GMO-free tofu from Chicago’s Phoenix Bean, lemon “cheesecake” baked on a layer of lemon cake, and house-made raspberry purée.
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Who says you can’t have your cake and cheesecake too? We love cheesecakes that combine rich and fudge chocolate cakes or brownies with luscious cheesecake. It’s a perfect palate-pleasing pairing you just have to try.
PieCaken Bakeshop’s The Red Velvet PieCaken
Since taking Instagram by storm in 2015, Pastry Chef Zac Young’s PieCaken has been a favorite. The Red Velvet PieCaken is a three-layer pie and “turducken of cake” dessert. This red and white sprinkled pie-cake features Chocolate Pecan Pie, Cherry Swirl Cheesecake, and Red Velvet Cake layered with cream cheese buttercream.
Blue Owl Bakery’s Caramel Brownie Cheesecake
Founded in 1983 in Kimmswick, Missouri, Mary Hostetter’s Blue Owl Bakery has been whipping up pies and cakes. Their Caramel Brownie Cheesecake is a chocoholic’s dream with a fudgy brownie bottom and chocolate cheesecake. It’s topped with a trio of brownie pieces, caramel, and pecans.
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One of the newest forms of cheesecake was invented in the 1990s in San Sebastián, Spain. As the name suggests, Basque Burnt Cheese has a burnt looking top, but it’s actually caramelized on top because it has been cooked on high heat.
This unique New York-Japanese hybrid, Burnt Basque cheesecake is soft and creamy with a crunchy top that you just have to experience for yourself.
Little Grace Bakery’s Basque Burnt Cheesecake
Since 2020, Little Grace Bakery in New York City has been whipping up custard-y and caramelized Basque Burnt Cheesecakes. Each 7-inch crustless cheesecake is gluten-free and made with fresh, hormone-free milk from Battenkill Valley Creamery.
Chef José Andrés’ Burnt Basque Cheesecake
James Beard Award-winning Chef José Andrés has created the creamiest baked cheesecake with perfectly nutty caramel top. One bite of this Burnt Basque Cheesecake, and you’ll be transported to Spain.
This article originally appeared on GoldBelly.com and was syndicated by MediaFeed.org
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