Best Maine Lobster Rolls

The editors of Down East magazine explore how the lobster roll became a cornerstone of New England cuisine in this informative history and guidebook. At its heart, the recipe for Maine’s lobster roll is simple: chunks of fresh lobster and a little mayonnaise nestled in a toasted bun. The authors begin with an oral history of the roll, asking some of the nation’s top chefs, food writers, and restaurateurs to discuss its enduring appeal. The dish’s origin is unclear (three Maine restaurants claim to have created it, though food writer Michael Stern argues it was invented in Connecticut in 1929). Jane Stern, coauthor (with Michael, her husband) of the popular Roadfood series, remarks that to truly enjoy a lobster roll, one must be “sitting on a pier in Maine, with the gray Atlantic waters splashing against the wooden pillars and the salty air and Down East accents.” Those who want to test this theory will appreciate the book’s second half, which profiles Maine’s lobster shacks, accompanied by enticing photos. Bite into Maine dresses its lobster with wasabi, chipotle, or yellow curry mayos; Quoddy Bay Lobster serves its roll with a combo of mayo, Miracle Whip, and drawn butter. Foodies interested in trying their hand at preparing their own will appreciate the various riffs (many of them minor) with recipes at book’s end. This is a one-stop guide to eating lobster rolls in Maine. [em](June)\ [/em]