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Feb 20, 2000 05:39 PM

lobster roll

  • r

We're aiming to introduce the lobster roll to the West Coast. Missing out way too long! Are most of the restaurants using just lobster or a lobster salad. What type of buns--hot dog type? Do they open at the top or slit like hot dog buns. Think Pepperidge Farm are best but can't locate here.

Appreciate help and input. Thanks.

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  1. 1st of all who is "we" and exactly to who are introducing this
    That aside, the lobster roll in NY and most of New England is a lobster salad (lobster, mayo or dressing, maybe celery, herbs) in a hot dog bun. The Connecticut style is chunks of lobster in a hot dog roll drizzled generously with butter.
    In NYC, at least, all hot dog buns are sidel slit and served sideways so the filling is at the top. I am a native NYer and never saw a hot dog bun slit along the top til about 5 years ago.

    8 Replies
    1. re: Jessica S.

      Though not a native NYer, I remember that Nedick's hot dog stands used top slit buns that they heated under a sandwich press grill (like Cuban sandwiches). Maybe someone knows if the baker is still around or who they merged with.

      1. re: exileonmain

        It's easy enough to buy unsliced hotdog buns and slice them on the top instead of the side...

        1. re: Bryan

          The old Howard Johnson's used to serve both their hot dogs and clam rolls in top slit's a New England thing I think.

          1. re: michael

            I worked for H-J many years ago as a waitress in the summers between college years. They did lobster rolls in those hotdog buns then too, at least in New England. The lobster meat was of the canned variety but it was exceptionally good. The great thing about H-J was that it didn't matter which restaurant one stopped at, everything was the same, whether good or bad. I loved their hot dogs, and each one, everywhere, had three score marks across it. pat

            1. re: pathammond

              Talk about memories! I haven't had a Ho-Jo dog in twenty years (are they still made?), but I recall that both their texture (softer/mealier than others) and taste (sugar? nutmeg? some other spice?) were distinctive, or at least different from typical NYC dogs. So were the rolls and their paper sleeves. Or am I recalling Nedick's, instead?

              Who else here was introduced to fried clams through Howard Johnson's?

              1. re: AHR

                You may be thinking of Neddicks *and* Ho-Jo. I'm pretty sure they had little paper sleeves too. I always loved their fried clams..but not as fried clams. Real fried clams to me always had the stomach attached. Ho-Jo's were more what has come to be known as clam strips, I think. Still, they were mildly clammy and the tartar sauce with a fat lemon wedge made for a great lunch. I do believe Ho-Jo is my first restaurant meal memory. I was about 3 (over half a century ago!). p.

                1. re: pat hammond

                  I thought when it had the clam had the"stomach" it's a clam belly.

                  In any case, as a child I have memories of fried clams at Friendly's as this delicacy because it was so unlike anything I had at home. I still order them there when I'm at a Friendly's.

                  Another Ho-Jo memory was the rootbeer float in those goblets (did they call them brown cows?). I loved them... I felt like a VIP with my huge goblet (huge to a 6 year-olds eyes!) and loved how the drink kept chaging as the ice cream melted and the fizziness foamed up. MMMM.

                  1. re: Jessica S.

                    We always said "stomach" and not belly. Any clam shack that I ever went to used only whole clams, and then the clam strip thing started to be seen. I recall that some of my family would eat the clam, sans stomach, and some wouldn't eat the "neck" or syphon. We'd always have left over parts of the clam anatomy depending upon who'd eat what. But lucky me, I ate everything, and always cleaned up the discarded bits. p.

    2. Hi,
      My family and I travel to Maine every summer. On each trip I have searched for the quintessential "Lobsta Roll". The best I've found are at Bobs Clam Hut on Rte 1 in Kittery and at a shack in the town of Kennebunkport. Both are served with chunks of lobster mixed with a bit of mayo, I can only assume it is lightly seasoned since lobsters are usually boiled in salt water. One place uses a very small amount of celery. Both are served on Top Slit buns and served on the little oval paper hotdog plates. Some of the places I like toast the buns which adds some texture to an otherwise dull whitebread bun.