The history of the lobster roll From Maine to New York City

An image of a lobster roll from Red Hook Lobster Pound

How were the lobster and roll combined to create the lobster roll?

The Lobster Roll is a classic northeastern United States Summer Dish. It’s great as a solo snack or a cheap date for couples. But what is the lobster roll origin story? 

Just like the oyster, Lobster was not always though of as a fancy food. In fact, it was quite the opposite. The first lobster catch was recorded in 1605 in Maine, when European Settlers founded the Massachusetts Bay Colony. Lobsters were so plentiful that people saw them as a cheap protein that they would throw in stews and other dishes. This gave Lobster a negative stigma, so much so that Maine has a law stating that prisoners can not be fed lobster more then two days per week as it was considered inhumane treatment. 

But how did this "poor man's protein" become one of the most expensive meats in the world? And how did the lobster roll origin story come to be? Arbitrage had a lot to do with it. Because lobsters could be cheaply harvested and shipped to big cities like New York and Boston, chefs were able to experiment with this cheap dish. As harvesting picked up and stocks began to diminish, the price started to go up, helping transition the lobster from a poor mans food to a delicacy for the rich.

But who decided to make a lobster sandwich? While the lobster roll origin is though of as lobster meat in between a hot dog roll. People have been wrapping protein in dough forever, and combining a lobster and roll is no different. The Lobster Roll was invented in the 1920’s at Perry’s in Milford, Connecticut, when a traveling salesman asked for a “hot grilled lobster sandwich.” The proprietor, Harry Perry, whipped something together and over time, substituted slices of white bread for a roll. These lobster buns eventually became the split top buns that you see today. The lobster roll arrived in New York City in the 1990’s when Chef Rebecca Charles debuted the dish at her West Village restaurant, the Pearl Oyster Bar. The restaurant has since closed, but her legacy lives on.

Today, you can find lobster rolls all over the city, and you can get your lobster for lobster rolls done in a couple different ways. I love the Connecticut-style with lobster meat poached in butter. You can also get a cold version where the lobster for lobster rolls is chilled and coated in mayonnaise. No matter your choice, these lobster buns are a great summer dish that you can enjoy at the beach or in a restaurant in the winter to manifest warm weather. And that, Food Fans, is a quick food history of the lobster roll!

aside from the lobster roll origin, what is the origin story of other new york foods?

If you’re curious and looking for a great lobster roll recipe, check out this great article! And check out our learning hub if you want to learn the history behind more of New York’s famous foods.