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Recreating Route 1, At Home

By • August 16, 2012 • 2 Comments

If you drive north on Route 1, you’ll eventually know you’re in Maine without so much as a welcome sign -- wild blueberry stands and bearded men selling seafood out of the back of their trucks start popping up like weeds every mile or so. But the best side-of-the-road treat in Maine? The lobster roll. (Having this mid-drive will change the way you travel forever. More specifically, it will point you north, every time.) 

If you can’t make it to Route 1 this summer, here’s a recipe so you don’t miss out too much. It’s got the basics right. It involves a generous amount of sweet lobster piled into a buttered roll. But I will say, as a member of a family who drops the r’s off the end of words as soon as they cross the border, some Mainers swear by a different version. Try this one, and then come back here. I’ll tell you what it is. 

Lobster Roll Recipe from Leite’s Culinaria

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Me

about 2 years ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

Brioche is a deviation I think everyone can agree on.

Sausage2

about 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Nice! We just had a gathering of friends for lobstah rolls! Everyone but my husband and I were die hard New Englandahs born and raised, so there were strong opinions about the lobster rolls. I quote: "celery is crucial, and mayo should be minimal. I also think that people's fatal flaw in lobster-roll making is trying to get too cute, "oh, look at me, I'm so sophisticated, so I'll add some quince paste and frisee"—ACK." No butter based rolls there, though there was heavy buttering of the buns, I was allowed to bring homemade brioche rolls after a lot of begging and promising they would be super white and good for toasting and buttering. They were the best lobster rolls I've ever had (even including the ones in Maine!).