If there’s one thing that screams “New England” louder than a Boston accent, it’s the legendary Maine lobster roll. This handheld delight is as iconic as Maine’s lighthouses and rocky coastlines. But how did this state crustacean transform into the must-try sandwich it is today? Let’s crack open the shell and find out!

Lobster rolls can be served cold with mayo or warm with butter.Photo byCanva.

Maine + Lobster

When you think about Maine, you probably think about lobster. And moose. And Stephen King. But mostly lobster. After all, about 90% of the lobsters consumed in the United States come from Maine.

You probably also associate luxury with lobster. After all, lobster is usually one of the most expensive items on the menu when you eat at a restaurant. It’s like the caviar of the crustacean world, only with more legs. Because lobster rolls are pretty pricey, it may be hard to imagine the dish’s humble beginnings.

But first, let’s deconstruct a lobster. The lobster tail is the most popular part of the crustacean. It’s usually the meatiest part of the animal and what chefs like to broil, bake, steam, or stuff for a swanky seafood platter. But other parts of the lobster are still quite tasty. As the legend goes, lobstermen would cook up the unsellable portion of their catch (think claw meat and knuckle meat) and eat it on bread. Thus, the lobster roll was born. However, lobster rolls are typically the most expensive item on a sandwich menu today. (Yes, even in Maine.)

Battle of the Lobster Rolls

Even though we’re talking about Maine and its connection to lobster, interestingly, there are two types of lobster rolls: Maine and Connecticut. It’s the East Coast’s version of the great pineapple-on-pizza debate.

So, what’s the difference?

A Maine-style lobster roll is made cold with mayonnaise.Photo byDepositphotos.

The Maine Lobster Roll

Maine-style lobster rolls are simple. Take a toasted New England top split hot dog bun and add a heaping amount of cooked lobster meat — fresh if possible — and just enough mayonnaise to coat the lobster mixture. If you are feeling fancy, substitute brioche or some other bougie bread for the bun.

By all accounts, the Maine version of the lobster roll is the original. According to The Chicago Tribune, in 1829, Lydia Maria Child published a cookbook that includes a lobster salad recipe that is essentially the filling for a Maine lobster roll.

A Connecticut-style lobster roll is served warm with butter.Photo byDepositphotos.

The Connecticut Roll

Supposedly, the first lobster roll in Connecticut was served in 1929 at a restaurant in the town of Milford. Legend has it that the owner was looking for a pleasing to-go sandwich. So, he piled warm lobster meat into a traditional sandwich and topped it with a butter sauce. However, when plain white bread couldn’t hold up to the juiciness of both the lobster meat and the butter, he substituted something more substantial: a bun.

Like the Maine roll, the basic Connecticut recipe is simple. Take a top-sliced hot dog roll, pile on the cooked warm meat, and douse with warmed butter. The butter sauce can be varied, such as using brown butter.

Which Lobster Roll is the Best?

The good news is that one person can like both kinds of delicious lobster rolls. One day, you might be in the mood for a cold lobster roll and prefer a Maine roll. Another day, you may crave a warm sandwich and choose a Connecticut roll. The great news is that you can easily find both varieties across the Pine Tree State, from Maine’s lobster shacks to its finest seafood restaurants.

My recommendation? Dine with a friend, order one of each, and split them so you can try both! Then, you can decide if you’re on Team Maine or Team Connecticut. Just remember it’s ok to be on both!

Read the full article at Everyday Wanderer where you can learn how to make lobster rolls at home and more!