One of America's Favorites - Lobster Roll

Lobster roll

A lobster roll is a fast-food sandwich native to New England made of lobster meat served on a grilled hot dog-style bun with the opening on the top rather than the side. The filling may also contain butter, lemon juice, salt and black pepper, with variants made in other parts of New England replacing the butter with mayonnaise. Others contain diced celery or scallion. Potato chips or french fries are the typical sides.





According to the "Encyclopedia of American Food and Drink" the lobster roll originated as a hot dish at a restaurant named Perry's in Milford, Connecticut, as early as 1929. Its popularity then spread up and down the Connecticut coast, but not far beyond it. In Connecticut, the sandwich served warm is a "lobster roll", cold a "lobster salad roll".

As far back as 1970, chopped lobster meat heated in drawn butter was served on a hot dog bun at road side stands such as Red's Eats in Maine. 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.

Lobster rolls in Maine are characteristically served on a New England-style hot dog bun, which is

A lobster-salad style roll 

split on the top instead of the side and has flat sides for grilling. The lobster meat is usually served cold, rather than warm or hot, and mayonnaise is typically spread inside the bun or tossed with the meat. The filling consists of chunked knuckle, claw, and lobster tail, and only lightly seasoned if at all, and is otherwise plain. Four ounces is a standard serving size.

Lobster rolls are a staple summer meal throughout the Maritime provinces in Canada, particularly Nova Scotia where they may also appear on hamburger buns, baguettes, or other types of bread rolls and even pita pockets. The traditional sides are potato chips and dill pickles.

McDonald's restaurants in Canadian provinces, such as Nova Scotia and Ontario, as well as in New England, offer lobster rolls as a limited edition item in the summer.

Fresh Diabetic Recipes for Summer

From the Diabetic Living Online website its Fresh Diabetic Recipes for Summer. Eat Healthy with these Diabetic Friendly recipes like; Ancho-Maple Barbecue Planked Salmon, Lobster Roll Salad with Bacon Vinaigrette, and Toasted Crab and Green Onion Ravioli. Find these and many more all at the Diabetic Living Online website. Enjoy and Eat Healthy!  http://www.diabeticlivingonline.com/


Fresh Diabetic Recipes for Summer

With gardens and markets overflowing with ripe fruits and veggies, summer is the easiest season to eat healthfully. Whether you want to grill out with friends or cool off with a frozen treat, these summer-fresh recipes will let you enjoy summer's bounty and feel good — all season long.



Ancho-Maple Barbecue Planked Salmon

A diabetic superfood, salmon tastes best in the summer. Coat it in our original smoky-sweet sauce for a healthier spin on barbecue with just 8 grams of carb per serving.......


Lobster Roll Salad with Bacon Vinaigrette

Transform the dining room into a seaside party. We slimmed down this seafood main dish by tossing lobster with greens and veggies for a low-carb salad......


Toasted Crab and Green Onion Ravioli

We mixed omega-3-rich dungeness crab in a veggie-cheese ravioli filling for a fun, bite-size diabetic snack that’s perfect for summer get-togethers.......




* Click the link below to get all the Fresh Diabetic Recipes for Summer
http://www.diabeticlivingonline.com/diabetic-recipes/popular/fresh-diabetic-recipes-summer

One of America's Favorites - Lobster Roll

A lobster roll from "The Lobster Claw" in Bar Harbor, Maine

A traditional lobster roll is a sandwich filled with lobster meat soaked in butter and served on a steamed hot dog bun or similar roll, so that the opening is on the top rather than on the side. There are variations of this sandwich made in other parts of New England, which may contain diced celery or scallion, and mayonnaise. The sandwich may also contain lettuce, lemon juice, salt and black pepper. Traditional New England restaurants serve lobster rolls (made with butter, not mayonnaise) with potato chips or french fries on the side.[citation needed] The lobster roll was first originated at a restaurant named Perry's, in Milford, Connecticut as early as 1929, according to John Mariani's, "Encyclopedia of American Food and Drink." Once Perry's put the new sandwich on its menu, its popularity spread up and down the Connecticut coast, but not far beyond. For those residing in Connecticut, a lobster roll served warm is simply called a "lobster roll" while the lobster roll served cold as it is throughout the rest of the northeast region and the world is called a "lobster salad roll" . The lobster salad roll took off on the Eastern End of Long Island, New York, starting in 1965, pioneered by the Lobster Roll Restaurant The Lobster Roll.

As far back as 1970, chopped lobster meat heated in drawn butter was served on a hot dog bun at road side stands such as Red's Eats in Maine, 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. They tend to be virtually unheard-of in landlocked regions (such as the Upper Midwest), where fresh lobster is more expensive and more difficult to obtain.

Lobster rolls prepared in Maine generally have several common characteristics: first, the roll itself is a "New England" or "Frankfurter" roll that is baked slightly differently from a standard hot dog roll, so the sides are flat and can be buttered on the outside and lightly grilled or toasted, and is split on the top instead of the side; second, the lobster meat in the roll is usually served cold, rather than warm or hot; third, there can be a very light spread of mayonnaise inside the bun or tossed with the meat before filling the roll, though usually do not have any other ingredients typical of the "lobster salad" variation in other parts of New England. The lobster meat is usually knuckle, claw, and tail meat chunks, with 4oz of meat ("1/4 pound") the common advertised serving size.

They are a staple summer meal throughout the Maritime provinces in Canada, particularly Nova Scotia where they may also appear on hamburger buns, baguettes, or other types of bread rolls — even pita pockets. The traditional sides are potato chips and dill pickles.

McDonald's McLobster lobster roll sandwich

McDonald's McLobster lobster roll sandwich
Some McDonald's restaurants in New England and the Canadian Maritimes offer lobster rolls as a seasonal menu item when McDonald's can buy frozen lobster cheaply, called the McLobster Roll.

One of America's Favorites - Lobster Rolls

A lobster roll from "The Lobster Claw" in Bar Harbor, Maine

A traditional lobster roll is a sandwich filled with lobster meat soaked in butter and served on a steamed hot dog bun or similar roll, so that the opening is on the top rather than on the side. There are variations of this sandwich made in other parts of New England, which may contain diced celery or scallion, and mayonnaise. The sandwich may also contain lettuce, lemon juice, salt and black pepper. Traditional New England restaurants serve lobster rolls (made with butter, not mayonnaise) with potato chips or french fries on the side. The lobster roll was first originated at a restaurant named Perry's, in Milford, Connecticut as early as 1929, according to John Mariani's, "Encyclopedia of American Food and Drink." Once Perry's put the new sandwich on its menu, its popularity spread up and down the Connecticut coast, but not far beyond. For those residing in Connecticut, a lobster roll served warm is simply called a "lobster roll" while the lobster roll served cold as it is throughout the rest of the northeast region and the world is called a "lobster salad roll" . The lobster salad roll took off on the Eastern End of Long Island, New York, starting in 1965, pioneered by the Lobster Roll Restaurant The Lobster Roll.

As far back as 1970, chopped lobster meat heated in drawn butter was served on a hot dog bun at road side stands such as Red's Eats in Maine, 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. They tend to be virtually unheard-of in landlocked regions (such as the Upper Midwest), where fresh lobster is more expensive and more difficult to obtain.

A lobster roll from "The Lobster Roll" in Amagansett, New York

Lobster rolls prepared in Maine generally have several common characteristics: first, the roll itself is a "New England" or "Frankfurter" roll that is baked slightly differently from a standard hot dog roll, so the sides are flat and can be buttered on the outside and lightly grilled or toasted, and is split on the top instead of the side; second, the lobster meat in the roll is usually served cold, rather than warm or hot; third, there can be a very light spread of mayonnaise inside the bun or tossed with the meat before filling the roll, though usually do not have any other ingredients typical of the "lobster salad" variation in other parts of New England. The lobster meat is usually knuckle, claw, and tail meat chunks, with 4oz of meat ("1/4 pound") the common advertised serving size.

They are a staple summer meal throughout the Maritime provinces in Canada, particularly Nova Scotia where they may also appear on hamburger buns, baguettes, or other types of bread rolls — even pita pockets. The traditional sides are potato chips and dill pickles.



Some McDonald's restaurants in New England and the Canadian Maritimes offer lobster rolls as a seasonal menu item when McDonald's can buy frozen lobster cheaply, called the McLobster Roll.