Trawling for Lobster

Lobster Roll Call Home Port

 When I was a kid I thought that lobster was the most delicious and exotic food in the world. I ordered it whenever I could (usually on my birthday) and my Mom was kind enough to always bring me back a claw if she ever had lobster for dinner.

I loved everything about the lobster experience: the bib and the crazy utensils, the drawn butter, the methodical eating order (tail, claws, knuckles, legs) and the taste, most of all.

One summer during college I even ended up working in a lobster restaurant (The Princeton Lobster Pound) where I learned the lobster master’s secret technique of cooking the perfect lobster (throw lobster in steamer, take lobster out of steamer a few minutes later).

So, imagine my delight when I discovered the LOBSTER ROLL: all of the deliciousness of lobster with less work and more mayonnaise.

I’ve eaten countless lobster rolls over the years and I’m finally ready to share my advanced lobster knowledge with the rest of the world.

In this blog I will circle the globe (but mostly just drive around New England) in search of the perfect lobster roll.

So, please, come along for the ride. And feel free to leave the bib at home.

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