Lobster rolls are a summer food that you don’t need to wait for Labor Day to enjoy.
Once upon a time, Bostonians fed lobsters to their servants so often laws restricting the practice were enacted. Obviously no one would worry about that sort of thing today.
The lobster roll provides shell free access to a lobster. Mix in some mayonaise and now you have a sandwich. Lobster rolls have taken New York City by storm in recent years, but in this case I was at the source: New England. Fishing, including for lobsters, has long been a staple industry of Cape Cod.
Provincetown’s Lobster Pot restaurant is well known for its bright red neon lobster out front. But this isn’t a simple tourist trap. Its a solid restaurant with a focus on lobsters.
This lobster roll is what might be properly termed the Maine style, with mayonaise (Connecticut style has a heavier emphasis on butter). A good lobster roll, like the one pictured here, will balance the quantity of mayonaise so that it doesn’t overwhelm the delicate lobster meat. Too often inferior rolls will do just that.