Are we closer to the perfect lobster roll? Can we even rank the different style on the same scale?
We are closer. This trip was my first taste of actual seaside rolling during The Quest, and it’s evident that the character and the environment is going to play a role. It will always be secondary to taste, but it’s important.
Thanks to the Lobster Gal, we also learned about "spongies." Get that shit out of our rolls.
The trip also helped reveal my preference for a hint of citrus, whether on the Maine style or the Connecticut style -- it seems to be a welcome addition to just about any roll.
I have a whole new appreciation for the hot buttered version that I was way too ignorant of before this trip. In the end, though, the CT style is a very different thing than a Maine-style roll. It’s a bit like comparing a fried chicken sandwich to a chicken salad sandwich. They’ve got most of the same ingredients, but they're pretty fundamentally different. But like I said before, we don’t live in a perfect world, so for now, they’re all in The Quest for the Perfect Lobster Roll.