UConn’s New England lobster roll
For this roll, mayo is part of the mix, folded into the lobster meat with lemon juice, celery, scallions and parsley.
UConn’s Connecticut lobster roll
Here’s Landlophi’s stripped-down lobster roll—no mayo.
Consider the lobster roll
At Youville Place, an assisted living community in Massachusetts, residents are lucky to have Chef James Pijewski, a New Englander who knows the classics in his bones. When choosing between mayo- and butter-based lobster rolls, Pijewski gives us the best of both worlds. “I do the mayonnaise and butter style, with a little minced celery, shredded lettuce, a kiss of lemon and that’s it,” he says.
Taste of New England
Both the VP for dining and the corporate executive chef-East of American Dining Creations are native New Englanders, from Massachusetts and Rhode Island, respectively, so ADC’s recurring Taste of New England event is authentic as can be.
ADC Chef Dave Young has put together some amazing New England tasting menus and dining program features, including this creamy, dreamy clam “chowdah.”
ADC’s East Coast repertoire features fried clams, a crispy-chewy treat that you must try to believe.
This sweet treat is pure New England. Bonus: They’re easily made ahead to serve at that summer picnic.