Why choose? Both are good. I wish more lobster shacks used whole lobster instead of claw meat. Such a huge and incredible difference. But, as Dennis said below, I have an isuue paying $32 for a small sandwich.
I've been eating lobster rolls for many years, including the great ones at Taste of Maine in South Portland. Probably 60-40 in favor of the Maine version. But lately (especially given the prices) I have really been enjoying the poor cousin, the scallop roll. If you're in the habit of ordering lobster by default at one of those roadside joints, pause for a beat and try the scallop instead.
I'm a Mainer. When I do lobster with drawn butter, I go very easy on it other wise it becomes too rich. It must be served warm. Using mayonnaise is preferable for picnics and buffets. I generally don't add celery or other seasonings. Celery and carrot sticks are on the side if you want crunch.
I’ve gone for the Connecticut version as it sounds much nicer. I’ve had two in my life, both seemed to be over rated to me. Here in the tropics we have the crab sandwich. It would be sacrilegious to sully it with too much of anything.
Both are great, but the ultimate is butter poached lobster. Your butter poached halibut is a great way to learn the technique. I recently used it for Alaskan king salmon.
Why choose? Both are good. I wish more lobster shacks used whole lobster instead of claw meat. Such a huge and incredible difference. But, as Dennis said below, I have an isuue paying $32 for a small sandwich.
I prefer to make my own lobster rolls at home, buying freshly cooked lobster at the market.
Thats the way to go Kristi
I've been eating lobster rolls for many years, including the great ones at Taste of Maine in South Portland. Probably 60-40 in favor of the Maine version. But lately (especially given the prices) I have really been enjoying the poor cousin, the scallop roll. If you're in the habit of ordering lobster by default at one of those roadside joints, pause for a beat and try the scallop instead.
Interesting idea but scallops are nearly $40 a pound while lobster is a mere $10 right now. Of course the scallopers are doing most of the work.
I'm a Mainer. When I do lobster with drawn butter, I go very easy on it other wise it becomes too rich. It must be served warm. Using mayonnaise is preferable for picnics and buffets. I generally don't add celery or other seasonings. Celery and carrot sticks are on the side if you want crunch.
A discerning palate Kristi.
I’ve gone for the Connecticut version as it sounds much nicer. I’ve had two in my life, both seemed to be over rated to me. Here in the tropics we have the crab sandwich. It would be sacrilegious to sully it with too much of anything.
Perhaps they were not prepared properly. If the lobster is perfectly cooked, the CT style is excellent.
I’ve lived in Maine all my life and for the last 10 years I’ve been unknowingly making Connecticut style
Ha! I’m surprised a Mainer never corrected you. 😊
Connecticut all the way! But I won't say no so Maine one.
Both are great, but the ultimate is butter poached lobster. Your butter poached halibut is a great way to learn the technique. I recently used it for Alaskan king salmon.
Likewise!
I prefer CT style but won't turn down a Main version!
I enjoy both actually, but I usually find myself going back for the Connecticut, maybe because of its stark simplicity.