The New England lobster roll is migrating westward
SEAFOODNEWS.COM [Sacramento Bee] By Allen Pierleoni - August 20, 2014 -
The toasted bun was heaped with succulent chunks of Maine lobster meat slicked with clarified butter and flecked with celery bits, salt and pepper. It was love at first bite.
That lobster roll was our first, served at Sam’s Chowder House in Half Moon Bay, and was indicative of the classic New England sandwich – simple in concept, stunning in flavor.
“We serve between 85,000 and 100,000 lobster rolls a year,” said Sam’s executive chef and partner, Lewis Rossman, who came from the East Coast to open Sam’s eight years ago.
“The allure is the splurge factor,” said Brad Van Mierlo, the Northern California sales manager for Pacific Seafood. The company distributes “several hundred pounds” of lobsters a week to restaurants and stores in the Sacramento area, he said, mostly “chickens” weighing a pound to 1 1/2 pounds.
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