Everything You Need to Know About Lobster Rolls

A History of Lobstering 

The lobstering industry began around 1843 in Eastport, Maine. Fishermen would typically leave before dawn with two men manning the boat and over 200 traps ready to catch lobsters. Back then, there were no commercial lobster factories so fishermen would bring their catch back to their own home to process them. They would boil the live lobster in large pots, then extract the meat to pack it into cans. As the lobstering industry progressed, better methods of preparing the lobster were practiced and the demand for live lobster increased. The development of the industry as we know it today began once fresh and frozen lobster meat hit the market. 

Over the past 100 years, lobstering has evolved to be a more sanitary and regulated industry. For example, processing plants are now quality controlled and most states have rules and regulations in place for commercial and recreational lobster fishing. The equipment fishermen use to catch lobsters has evolved, too. The sailboats that were initially used to take traps out of the ocean have now advanced to boats with motors. Lobster traps are now made from metal or a combination of wood and metal, as opposed to the wire cages that were used originally. 

Lobster Rolls: Maine vs. Connecticut

After lobster became a popular seafood choice, people began to get creative with how the seafood is served. One of the most common lobster dishes is a lobster roll, which is usually made with buttery lobster meat on a toasted bun. While it's hard to determine who “invented” the lobster roll, most people believe they originated in Connecticut by restaurant owner Harry Perry in 1927. 

A lobster roll is most commonly made the way Perry originally created the sandwich with warm lobster meat, butter, and toasted bread. However, there is some controversy about which state makes a better lobster roll: Maine or Connecticut. Maine’s version of a lobster roll includes chilled lobster meat covered in mayo, topped with greens like chives, celery, or scallions. You can order a lobster roll either way in most places, but if you order a Connecticut style roll in Maine, you’re likely to still be served chilled lobster rather than warmed. 

Timoti’s Lobster Roll 

Lobster roll at Timoti’s Seafood Shak

At Timoti’s Seafood Shak, we create lobster rolls New England-style using rolls from Piantedosi Baking Company in Boston. Since 1916, the family-run baking company has worked to provide high quality bread products. It all started with Salvatore Piantedosi, also known as the “Midnight Baker.” Salvatore was an immigrant from Avellino, Italy, and he earned his nickname for delivering bread and pasta anytime of day or night. He and his wife Mary worked hard to turn a passion for bread into a family business. Now more than 100 years later, automated equipment and process lines have allowed Piantedosi Baking Company to transform from a small, family-run business into a company with big company capabilities. 

Timoti’s Seafood Shak

Ready to give lobster rolls a try? Head on over to Timoti’s Seafood Shak for a lobster roll made with wild-caught lobster served on a Piantedosi roll!