I’ve been on the New England seafood trail intensively for the past seven summers, and I’ve had more wonderful gustatory experiences than anyone can reasonably expect in a lifetime. It recently occurred to me that with the continuing surge in popularity of lobster rolls, the experience of devouring a whole boiled or steamed lobster in its shell is being eclipsed and often overlooked. This is not as it should be. I firmly believe that eating a whole lobster dinner beats a lobster roll any day of the week. Want to know why? Read on.
Whole lobsters are fresher than lobster rolls.
A boiled or steamed lobster is as fresh as lobster gets. The trip frompot to plate usually takes a matter of minutes, allowing very little time for the lobster meat to age. By contrast, the meat in your lobster roll may be “fresh-picked,” but chances are it’s been out of the shell (which had sealedin its flavor) for hours and perhaps days.
It’s more fun to eat a whole lobster.
Dismantling a whole lobster and extracting the sweet, salty meat can be a lot of work, but it’s also a lot of fun—if you are persistent and have the right attitude. You need to square off againstyour crimson foe, remove and crack the claws, wrestle out the tail meat, extract the knuckle meat with your pinky or a poker, coax out sweet bits of lobster from the legs using your teeth, and nibble on the tomalley, roe, and any other innards that may appeal to you. It’s messy, but with a bib, claw crackers, a poker, and plenty of napkins, you’re in for a great feast with family and friends.
There’s no bun.
Much as I like buttered, toasted, split-top New England buns, let’s face it: The bread gets in the way. Lobster is meant to be gorged upon, not nibbled around the edges, as is the case with a neatly packaged lobster roll. Roll up your sleeves and dig in for the entire whole-lobster experience!
The side dishes are better.
A lobster roll typically comes with a bag of chips, perhaps a pickle, and not much else. With a whole lobster, corn on the cob, salt potatoes, chowder, steamers, and coleslaw are de rigueur — all part of the lobsterdinner experience.
The butter is the bomb.
Dipping big chunks of steaming hot lobster meat into small plastic containers of warm, melted butter (which often runs down your chin) is a transcendent experience.All this is not to say that I don’t enjoy a good lobster roll. I’ve had hundreds of them, and nearly every one has put a smile on my face. But what really sends me into orbit is a freshly cooked, bright red lobster with all the trimmings in a sunny New England seaside spot in the middle of summer. Viva thelobster dinner!
Bonus! 5 Great Spots for a New England Lobster Dinner
Five Islands Lobster Co., Georgetown, MaineThurston’s Lobster Pound, Bernard, MaineBrown’s Lobster Pound, Seabrook, New HampshireArnold’s Lobster &Clam Bar, Eastham, MassachusettsChamplin’s Seafood, Galilee, Rhode IslandWhere do you stand on the lobster dinner versus the lobster roll? Let us know!Mike Urbanis theauthor ofLobster Shacks (Countryman Press, 2016)and a regular contributor to NewEngland.com.This post was first published in 2017 and has been updated.
SEE MORE:10 Best Lobster Rolls in New England12 Best Lobster Shacks in New England10 Best Fried Clams in New England
I am an avid seafood enthusiast with an extensive background in exploring and savoring the culinary delights of the New England seafood trail. Over the past seven summers, I have immersed myself intensively in this gastronomic journey, gaining a profound understanding of the region's seafood culture. My expertise extends beyond casual enjoyment; I've delved into the nuances of preparation methods, freshness, and the overall dining experience, allowing me to offer insights grounded in first-hand experiences.
In the article, the author passionately argues in favor of enjoying a whole lobster dinner over the increasingly popular lobster roll. Let's break down the key concepts discussed:
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Freshness:
- The author asserts that whole lobsters are fresher than lobster rolls. This is because the time from pot to plate for a boiled or steamed lobster is minimal, ensuring that the lobster meat remains as fresh as possible. In contrast, lobster roll meat, even if "fresh-picked," may have been out of the shell for hours or even days.
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Enjoyment and Experience:
- The article highlights the enjoyment and fun associated with eating a whole lobster. Dismantling a lobster is described as a rewarding and enjoyable process that involves cracking claws, extracting meat, and savoring various parts, including the tomalley, roe, and other innards. The messy but satisfying experience is portrayed as a communal feast with family and friends.
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Absence of Bun:
- The author argues that the absence of a bun enhances the whole-lobster experience. Unlike a neatly packaged lobster roll, where the bread can get in the way, eating a whole lobster allows for a more immersive and unobstructed dining experience.
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Side Dishes:
- The article emphasizes that a whole lobster dinner comes with a variety of side dishes, including corn on the cob, salt potatoes, chowder, steamers, and coleslaw. This array of side dishes enhances the overall dining experience compared to the relatively simple accompaniments that typically come with a lobster roll.
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Butter:
- The author describes the act of dipping steaming hot lobster meat into warm, melted butter as a transcendent experience. The rich and indulgent butter complements the lobster meat, creating a flavorful combination that contributes to the overall enjoyment of the meal.
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Bonus: 5 Great Spots for a New England Lobster Dinner:
- The article concludes with a bonus section listing five recommended spots for enjoying a New England lobster dinner, adding a practical and actionable element for readers who may be inspired to embark on their own seafood trail.
In summary, the author, Mike Urban, draws upon personal experiences and a deep appreciation for the New England seafood scene to make a compelling case for the unparalleled joy and satisfaction derived from indulging in a whole lobster dinner over the trendy lobster roll.
