posted on July 12, 2012 at 1:39 pm
The lobster roll at Bite. (Credit: Becky Stein for the AJC)
Some say the lobster roll was developed as a vehicle for well-heeled ladies to daintily eat the decadent crustacean at luncheons. Others say it was born to utilize the leftover parts of picked lobster. The stories of its origin are as varied as its preparations. A few things are certainly required though: A top-sliced bun, a good swipe of butter and a luscious heap of fresh Maine lobster. For many local chefs, the lobster roll isn’t just a trendy warm weather menu staple. It’s a study in nostalgia from time spent in New England where it serves, without question, as the official sandwich of summer. Thanks to these chefs, the lobster roll is giving the tomato sandwich a run for its money this season in Atlanta.
Want to read the rest? Click on over to the AJC. And in case you missed my other articles over yonder, click here for a Thali round-up and here for some of my favorite dumplings.