If you want to bring an air of sophistication and celebration to your dinner table without spending hours in the kitchen, a surf and turf dinner might be the perfect solution.
With the right ingredients and a bit of planning, you can pull off an effortless meal that looks (and tastes!) over the top—and we’ve got just the recipes to show you how.
The lobster roll – a succulent sandwich filled with tender chunks of lobster meat tucked into a grilled buttered hot dog bun. This delicious dish holds a special place in the hearts and stomachs of New Englanders and seafood lovers across North America. But where did this iconic sandwich originate? Let’s embark on an evolutionary trawl through the fascinating history of the lobster roll.
A Humble Beginning in Connecticut
While many assume the lobster roll hails from Maine, historical evidence points to Connecticut as the birthplace of this sandwich. As early as 1929, a restaurant named Perry’s in Milford, Connecticut was serving a warm, grilled lobster sandwich, essentially the genesis of the lobster roll.
This warm lobster sandwich soon spread up and down the Connecticut shoreline in the 1920s and 30s. Local lore recalls Perry’s owner Harry inventing the portable sandwich for a traveling liquor salesman who wanted to bring a hot lobster sandwich on the road. Harry began perfecting the sandwich, enlisting a local bakery to create soft dinner rolls to hold the tender meat.
So Connecticut deserves the credit for creating the first proto-lobster rolls. But how did this regional sandwich spread across New England and become a globally recognized icon?
Maine Puts Its Stamp on the Lobster Roll
While the concept was born in Connecticut, the present-day form of the lobster roll took shape in Maine. The abundance of fresh lobster in coastal Maine allowed local eateries to put their own spin on the sandwich.
By the 1970s, places like Red’s Eats on Maine’s Route 1 served chilled lobster meat dressed with just a swipe of mayonnaise or butter in a split-top New England hot dog bun. This simple preparation highlights the sweet flavor and luscious texture of the lobster itself.
Maine’s stripped-down version quickly became the standard, melding the original hot lobster roll concept with Maine’s seafood sensibilities. The crisp split-top bun, cold lobster, and sides of chips and pickles defined the classic Maine-style lobster roll.
Rise to Fame Far Beyond New England
In the 1980s and 90s, the lobster roll stepped into the limelight as a beloved New England specialty. Celebrity chefs like Jasper White brought lobster rolls to his upscale restaurants, exposing broader audiences to the sandwich.
In 1996, a New York City restaurant called Pearl Oyster Bar started serving authentic Maine-style rolls using lobster shipped down from New England. This cemented the lobster roll’s status as an iconic East Coast sandwich.
From fine dining to roadside seafood shacks, the lobster roll became ubiquitous across New England. Soon the sandwich broke free from its geographic origins, popping up on menus and food trucks across America.
While the origins can be traced back to Connecticut and Maine, the lobster roll now belongs to the entire country as a treasured taste of summer.
A Maritime Classic up in Canada
Alongside New England, Canada’s Maritime provinces embraced the lobster roll as a signature local dish. The abundance of fresh lobster in maritime Canada allowed their own lobster roll culture to flourish.
The maritime Canadian spin often features lobster salad dressed with mayo on a hamburger bun or bread roll. Sides like dill pickles and potato chips match the classic New England-style.
From Nova Scotia to Prince Edward Island, lobster rolls are a popular seasonal meal across maritime Canada. But the roots remain in New England, where the lobster roll first took shape nearly a century ago.
Key Moments in Lobster Roll History
-
1920s: Perry’s restaurant in Milford, CT starts serving warm grilled lobster sandwiches, sparking the original concept.
-
1970s: Maine puts its stamp on the dish, serving cold lobster with mayo or butter in split-top buns.
-
1980s-90s: Celebrity chefs elevate the lobster roll’s status, introducing it to wider audiences.
-
1996: Pearl Oyster Bar in NYC starts serving Maine-style rolls, cementing its fame beyond New England.
-
Present: The lobster roll becomes a beloved national summer dish, expanding far beyond its regional roots.
An Evolutionary Path from Regional Curiosity to National Icon
The evolution of the lobster roll from a humble Connecticut origins to an all-American icon is a fascinating tale intertwined with changing tastes and the spread of New England seafood culture across North America.
While lobster rolls look effortless in their simplicity, it took generations of refinement since the early 1900s to perfect this regional specialty celebrated coast to coast today. So next time you crack open a perfectly toasted bun overflowing with tender lobster, appreciate the long evolutionary journey behind the iconic Maine lobster roll.
Best Surf and Turf Recipes
To get your planning process started, here are some of the best surf and turf pairings to try at home. These pairings are restaurant-quality and easier than you might think to pull together.
Steak and shrimp is a beloved surf and turf pairing. Shrimp are naturally sweet and light to balance the richness of the steak. Plus, perfectly cooked shrimp add a nice pop of pale pink to the plate for an effortless (and edible) decoration.
Filet mignon is the perfect accompaniment to large, juicy shrimp. This buttery-soft cut is tender and juicy when cooked on the grill. Use our tips to know the exact moment to pull your steaks from the flames.
And while you have the grill fired up, assemble your shrimp on skewers for a quick and easy preparation. If you choose large shrimp two or three per person should be sufficient with the steak.
And if you plan to serve the shrimp on the skewer, opt for short wooden skewers that will fit nicely on your dinner plates. Be sure to soak the wood for at least 30 minutes before grilling to prevent charring.
When you’re ready to cook:
- Preheat a gas or charcoal grill over medium-high heat.
- Pat your steaks and shrimp dry and season both sides with salt and pepper. Brush with a thin coating of neutral oil.
- Place the steaks on the grill and cook according to the times in this chart, flipping once with tongs.
- After you’ve removed the steak to rest, place the shrimp skewers on the grill for 1 to 2 minutes per side.
- Remove the shrimp when they are bright pink and curled into a “C” shape. Keep a close eye on the shrimp, as they cook quickly.
Or, If you like, you can add a boost of flavor by marinating the shrimp for 15 minutes in a simple mixture of:
- Citrus juice (lemon, orange or lime juice)
- A teaspoon of dried herbs (basil, oregano, thyme or parsley)
- A minced garlic clove.
While you can technically use any size shrimp for surf and turf, you’ll get the most flavor and a stunning presentation with colossal shrimp. These are best for grilling as they can withstand direct heat without overcooking or turning rubbery. Plus, they won’t fall through the grates!
Also Read: Shrimp Sizing Guide: Large, Jumbo, Colossal, And Beyond
Side Dishes that Pair Perfectly with Dinner
To round out your surf and turf dinner, add a side dish or two that adds a bit of color and freshness to the plate.
Some classic side dishes to pair with surf and turf include:
- Sautéed Mushrooms. Melt down thinly sliced mushrooms in plenty of garlic and butter for a side dish that doubles as a sauce for your steak.
- Grilled Asparagus. Throw thick stalks of asparagus on the grill alongside your shrimp and fillet for an instant splash of brightness with minimal effort.
- Mashed Potatoes. This steakhouse classic is always welcome next to the steak. Add fresh herbs for a lighter touch to compliment your seafood.
- Caesar Salad. Crisp romaine, savory parmesan, and crunchy croutons add a refreshing counterpoint to the feast on your dinner plate.
- Boston Seafood Chowder. We’re always partial to a creamy seafood soup as a first course. Don’t forget the oyster crackers for the full New England experience.
Where Did Lobster Rolls Originate?
FAQ
What state is famous for lobster rolls?
Lobster rolls in the U.S. are associated with the state of Maine, but are also commonly available at seafood restaurants in the other New England states and on Eastern Long Island, where lobster fishing is common.
How unhealthy is a lobster roll?
While many high-cholesterol foods like certain cuts of red meat and some dairy products are also high in saturated fat—and therefore should still be limited—lobster and other shellfish like shrimp contain very little saturated fat and are a good source of protein for many.
Why are lobster rolls famous in Maine?
Decades of lobstering built up at-home traditions of lobster boils where families and friends could scavenge the remnants of crustaceans for any leftover meat to turn into lobster salad, and those same traditions of lobstering fuelled the popularity of lobster rolls across the region, from historic beachside seafood …
Is McDonald’s lobster roll real lobster?
Well, the lobster is the real deal, which is a likely reason why it’s only offered in the New England area where fresh-caught lobster is plentiful. According to a 2016 press release on the McDonald’s website, the lobster is North Atlantic lobster meat that was wild caught from East Coast wharfs.