The consumption of lobsters by humans dates back centuries, initially regarded as a food of necessity rather than luxury. Native American tribes along the northeastern coast of North America were among the first to incorporate lobsters into their diets. European settlers in the 17th century also relied on lobsters as a readily available protein source. However, lobsters were not always esteemed as they are today; in fact, they were often served to prisoners and indentured servants, earning them the moniker "poor man's food." It wasn't until the mid-19th century that lobsters gained culinary prestige, with the advent of railroads facilitating their transportation to urban markets, and their subsequent inclusion on the menus of fine dining establishments.

The New England lobster roll emerged as a culinary icon in the early 20th century, particularly gaining popularity along the coast of Maine and Massachusetts. The exact origins of the lobster roll are debated, but it's generally believed to have originated from simple lobster sandwiches served at seaside shacks and diners. The classic New England lobster roll features tender chunks of fresh lobster meat mixed with mayonnaise, celery, and seasonings, served on a grilled or toasted split-top hot dog bun. Over time, variations have emerged, with some opting for a buttered bun and others for a mayo-based dressing, but the essence of this beloved dish remains rooted in the abundance of fresh lobster found in the region.

Broadcast on:

23 Apr 2024