The Absolute Best Type Of Bread To Use For Lobster Rolls

Sweet. Meaty. Buttery. These are just a few words that come to mind when describing one of the tastiest and priciest sandwich rolls on the market. Comprised of lobster meat, butter, mayonnaise, lemon juice, and a few simple veggies like chopped chives and celery (as noted by Bon Appétit), lobster rolls emphasize simplicity while highlighting the fresh flavor of the star ingredient.

Back in 1929, Perry's, a Connecticut-based restaurant, "served the first documented lobster roll," according to The Culture Trip. Folks in the area loved Perry's lobster roll so much that its beloved flavors spread across the New England region and down to Long Island, New York. There's even a restaurant there called The Lobster Roll.

Chefs who whip up these buttery rolls aren't shy about piling on the lobster meat, so it's not just important, but required to use a sturdy bread roll that can hold the ingredients without breaking or falling apart. One option that might come to mind is to use a piece of firm or crunchy bread, but that wouldn't be the best choice. In fact, you'll want to go in the complete opposite direction.

Look for this light and chewy bread roll

A hot dog bun will do the trick when it comes to creating an epic lobster roll...a New England-style hot dog bun, that is. These "top split hot dog rolls," as noted by JoCooks, were invented in the 1940s to hold fried clams, according to New England Today. Nowadays, these rolls are immensely popular in the New England region, especially for seafood rolls and hot dogs.

But what separates these types of bread rolls from the rest of their competition? JoCooks explains that the combination of extra butter with milk powder (regular milk is omitted) creates that light, chewy, and fluffy texture that lobster roll fans crave.

Bon Appétit suggests adding butter to the outside of the bun and lightly toasting it for an enhanced buttery flavor and soft crunch, which pairs well with the lobster meat.

Just steer clear of firm or crunchy bread, as Bon Appétit notes. Remember, the star of the show here is the lobster meat, and you want to use a New England-style hot dog bun to accentuate it, not overpower it.