In the world of outspoken food lovers, the lobster roll is a very contentious thing. A culinary icon synonymous with summer, it’s sparked many a disagreement about exactly how it should be made. When Gourmet Traveller sat down with New England resident and American food expert Colman Andrews for the lowdown in 2015, he was adamant:
“A proper lobster roll consists of a split-top hot dog bun (that is, one that has a deep slot cut into the top instead of being halved horizontally) , whose interior surfaces are brushed with butter before the bun is lightly toasted; a generous helping – between a quarter- and a half-pound – of fresh steamed or boiled Atlantic lobster meat, ideally a combination of tail and claw, cut or torn into more-or-less bite-size pieces, seasoned with salt, and dressed with a bit of mayonnaise; and a little paper boat to cradle the thing and catch any errant bits of lobster that might drop from the bun. Period.”
Planted somewhere in no man’s land, Andrews isn’t the only impassioned foodie to take a side. In Connecticut, where the lobster roll was thought to have originated, it’s considered sacrilegious to dress the fleshy meat with too much mayonnaise. Instead, die-hard fans will insist that hot, freshly shucked chunks of lobster meat should be tossed in melted butter and served simply in a toasted bun. Over in Maine however, it’s a different story. Here, chilled lobster meat is coated with mayonnaise and a squeeze of lemon juice. Slices of fresh celery or green onion make an occasional appearance, too. Wherever you sit on the scale, we’ve got a lobster roll recipe to appease you.
And to open up the floor to other crustaceous sandwiches, all manners of prawn and crab sandwiches and rolls get a look in too. Remember, all these shellfish stunners can be used interchangeably. Don’t have lobster? Sub in prawns or the sweetness of crab meat instead. The main formula to keep in balance? Soft bread (rolls, brioche or loaves will do), your crustacean of choice, and a sauce – whether it takes its cue from Connecticut or Maine, we won’t judge.
Our favourite seafood sandwiches to make at home when the weather warms up
Our best Connecticut- and Maine- inspired lobster roll recipes
A Connecticut-style hot lobster roll with smoked paprika, cayenne or chipotle powder for added spice.
Mini lobster rolls
(Credits: John Paul Urizar)From Sydney’s beachside behemoth, Coogee Pavilion, comes this miniature take on the classic lobster roll.
Lobster rolls with potato chips
(Credits: Ben Dearnley)A fixture on Maine’s menus, this mayo-dressed chilled lobster roll comes complete with potato chips. What’s not to love?
Our favourite lobster sandwiches to make
Spicy lobster tea sandwiches with green mango and chilli relish
(Credits: Prue Ruscoe)Green mango and a punchy chilli relish add an Asian twist to the lobster sandwich.
Lobster club sandwiches
(Credits: Ben Dearnley)A luxe upgrade to your classic club sandwich.
Lobster, bacon and olive oil buns
(Credits: John Laurie)Snackable bites filled with savoury, seafoody goodness.
Lobster BLT on toasted rye
(Credits: John Laurie)We’ll take it breakfast, lunch or supper.
Prawn sandwiches and plump prawn rolls guaranteed to please a crowd
Photo: Chris Court
(Credits: Chris Court)Bring a little bit of humble sophistication to your next friendly gathering with these delicious prawn sandwiches with kimchi mayo.
Charred prawn sandwich with fennel, lemon myrtle and lime
(Credits: William Meppem)These luxe sandwiches are a treat for lunch or dinner, but can easily morph into a cocktail snack.
Open prawn sandwiches with anchovy mayonnaise
(Credits: Rob Shaw)The taste of summer.
Prawn sandwiches, Harry’s Bar style
(Credits: Con Poulos)Imperfectly perfect.
Prawn cocktail sandwiches
(Credits: William Meppem)A light and bright delight.
Prawn rolls
(Credits: John Laurie) Rockwell & Sons’ prawn rolls dialled up with pickled celery.
Bloody Mary prawn rolls
(Credits: Chris Court)Vodka-pickled prawns, soft pull-apart rolls and a generous slather of mayonnaise.
Popcorn shrimp po’ boys with hot sauce
(Credits: Prue Ruscoe)The ultimate summer sando.
A prawn cocktail the Maison Bâtard way.
Crab sandwiches that bring a smile to our faces
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