“How did a humble hot dog bun crammed with the simplest of ingredients manage to attain rockstar status in the food world?” In it’s August 2016 issue. Maine’s Down East Magazine features the article, Maine’s Lobster Roll
“The lobster roll, one travel writer recently gushed, is as closely tied to Maine’s identity as the crab cake is to Baltimore or the cheesesteak to Philly.
“Seems like that’s always been true, right? after all, Maine’s crustacean-on-a-bun inspires foodie pilgrimages . . . But only a few decades back, the lobster roll was just another obscure seafood-shack menu item.
“100 years ago nobody had even heard of a lobster roll — not even in Maine according to John F. Mariani’s revered Encyclopedia of American Food and Drink,(https://books.google.com/books . . .
Debbie Gagnon (Red’s Eats, Wiscasset, Maine) “My father bought Red’s eats in 1977. It was defunct and I remember so many merchants going, ‘Why do you want to buy Red’s?’ Dad and I used to sit at the window, playing cribbage and waiting for customers. Then, in the late ’80s maybe, Dad went to another restaurant and had a lobster roll, and it was frozen meat — it’s like eating wet cardboard; I think it’s a sin — and it had mayonnaise and celery and all this. He came back shaking his head and goes, ‘I’m going to make a lobster roll.’ After that, it was like a domino effect. People started talking about it and telling others, and people started coming.
“Ben Conniff (presidentof the national Luke’s Lobster:(http://www.lukeslobster.com chain): ‘I’m pretty darned sure the first person was a lobsterman who had a bunch of leftover lobster and some bread. Whoever decided to put it on the menu first, I don’t think you’ll ever be able to definitively trace that.”
We have our fill of lobster. Every visitor wants one. We cook them — everyone has to crack their own shells and dig the meat out themselves. If they want the work done for them, they can drive up to Red’s Eats and wait in the line that always stretches around the block.