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Enough of the Lobster Salad roll vs. Warm Lobster roll debate. After all, when dining on whole steamed lobster, only a land lubber would first chill the meat, lather it in mayo, and sprinkle on some celery. Whole lobster is best devoured warm and buttery. Just like a Connecticut Lobster Roll. Our state lays claim to the warm lobster roll because it was first created at a Milford café named Perry’s sometime in the twenties. Elsewhere in New England, warm lobster rolls are rarely served.
Since 2014 CTbites has celebrated summer with a survey of Connecticut Lobster Rolls available along the shoreline. We stand by our past evaluations since those versions of rolls remain relatively consistent from year to year. After all, the three simple ingredients of a warm lobster roll -- bread, butter, and meat – never change. Such variables as doneness, toppings, and cuts are not an issue.
So for 2016, at the suggestion of readers, chefs, and staff, we add a dozen new restaurants, trucks, and drive-ins to the 2015 portfolio. This list represents the NEW additions.
And CTbites even ventured mid-state, far from the shore, for one of the best lobster rolls in Connecticut. Which is where we begin …
