Appetite for…Lobstah Rolls

We love living in California. The Golden State has much to offer, from majestic coastal headlands and towering Redwood forests on the North Coast, to sandy beaches in SoCal; vibrant cities, quaint small towns, and world class skiing in the Sierra Nevada mountains. And, of course, wine. Lots and lots of wine. Where we live in Northern California, we are about a 90 minute drive, or less, to Napa, Sonoma, Lodi, and the Sierra Foothills. What more could you ask for? 

Lobster. 

Sure, California has some amazing seafood. In the shellfish department, crabs, clams, mussels, and oysters are fresh, plentiful, and delicious. And for those in the know, we do have the California Spiny Lobster off the Central and Southern coast, but we’re talking about a big, meaty, melt-in-your-mouth East Coast lobster, drizzled with melted butter; a culinary nirvana experience. Those lobsters just don’t live off the California coast. Modern transportation does allow freshly caught lobster to make it to California restaurants within a few hours of being pulled from the chilly Atlantic waters, but somehow it’s just not the same.

So recently, when we spent a week visiting family at the Jersey Shore, we jumped at the opportunity to satisfy our lobster craving. Or, as they say back East…lobstah! 

Not long after our arrival, cousin Mike told us, in no uncertain terms, that before we left, we absolutely had to go out with them for lobstah rolls. Not just any lobstah rolls, Connecticut style lobstah rolls. Now we’ve had lobster rolls in California, but they have been Maine style. What’s the difference? Glad you asked.

Maine style lobster rolls are, as Mike explained it, cold lobster salad drenched in mayonnaise, and served on a cold roll. Connecticut style rolls, on the other hand, are far superior, in Mike’s opinion. Connecticut style lobster rolls come out of the kitchen hot. They are simply chunks of lobster, seasoned with Old Bay Seasoning, served on a toasted roll, with melted butter to drizzle over the top just before devouring. 

So after a grueling day of relaxing on the beach, playing corn hole, and watching the dolphins swim by, we cleaned up and headed to Bum Rogers Crabhouse, in the town of Seaside Park, New Jersey. There were seven in our party, and the look on the server’s face was priceless when Mike gave her our order: seven Connecticut style lobstah rolls. Before the rolls came out, we started with steamer clams, mussels, and Old Bay shrimp. It was a real seafood-palooza! 

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At last, the lobstah rolls arrived. It was make it or break it time. Would the rolls live up to all the hype and anticipation? 

Culinary ecstasy! Mike, you have made believers of us. We are Connecticut style lobstah roll fans for life! If all we can get are Maine style in California, we’ll settle. But now we know to ask our server, and whenever we can, we like ‘em hot! 

• By Kent Reynolds and Robyn Rahpael-Reynolds
• Photos by Robyn Raphael-Reynolds and Mike Connors