The Connecticut lobster roll is simple and glorious: a succulent combination of freshly picked lobster meat and melted butter. served on a hot dog roll. It’s about as different from the cold mayo variety as you can could get. Although simple, there are variations and Connecticut residents are fiercely loyal to their favorite purveyors.
Where do you eat YOUR favorite lobster roll? Choose among the suggestions below - or add your own.
I’ll write a Foodie Fatale post this fall featuring the winning Lobster Roll.
I was happily engulfed in a pie frenzy recently in New Haven’s Ninth Square District where City Seed Community Food Systems Coordinator Tagan Engel organized the annual Pie On 9 Contest and Block Party,* inviting the New Haven community to bake and submit (130!) pies in a variety of categories.
Tagan invited me to be a guest judge in the Fruit Pie category.
Lucky me! Along with fellow judges Kathy Riegelmann of Katalina’s Bakery, Cast Iron Soul‘s Steve and Shayla Ross, we tasted nearly 100 pies. The winner, a Divine key lime pie by Abby Klein.
If you don’t know City Seed, you should. They are doing very important work. (Mission: To engage the community in growing an equitable, local food system that promotes economic development, community development and sustainable agriculture). This year’s Pie on 9 benefited City Seed’s Food Stamp Double Value Program, which doubles the value of SNAP food stamps at CitySeed’s five markets.
2 Entenmann’s All Butter Loaf Cakes, crust removed, cut into ½ inch slices
24 oz mascarpone, room temperature
¾ cup sugar
3 lb large yellow Peaches (approx. 12 or 6 cups), peeled and sliced
White sugar to taste
12 fresh lemon verbena leaves, minced
6 teaspoons Lillet Blanc
1 cup heavy whipping cream
2 tablespoons sugar
1 peach (garnish)
1 sprig lemon verbena (garnish)
Toss sliced peaches with granulated sugar to taste.
Mix in lemon verbena and set aside.
In a mixing bowl, whisk together mascarpone and ½ cup sugar.
Cover the bottom of a 3-quart trifle bowl with cake slices.
Drizzle with 2 tsp Lillet Blanc.
Cover with approximately 2 cups peaches.
Add one-third of the mascarpone over peaches.
Repeat layers twice
In a cold metal mixing bowl, beat whipping cream with 2 sugar until stiff peaks form.
Top trifle with whipped cream
Garnish with sliced peaches and a sprig of lemon verbena
It’s officially the first week of summer. In coastal Connecticut, this not only means sunshine and days at the beach, it also means seeing my favorite local farmers at markets, stands and pick-your-own events. But unlike in the past, this year it doesn’t feel like like a reunion. Thanks to Facebook, I never really had to say goodbye.For locavores and food […]
Podcast: Play in new window | Download Once again, I had a great time on 102.9 DRC-FM with my friends Mike and Kim in the morning for “Foodie Friday” on June 6th, 2014. In honor of National Doughnut Day, we discussed my choices for the Top 5 Doughnut Shops in Connecticut. Have a listen to our talk while […]
I had great fun celebrating National Doughnut Day today with Scot Haney, guest host Kristen Taekman and the Better Connecticut crew. We couldn’t stop eating these irresistible Baked Doughnuts- and neither could our audience! We also had fun discussing my recent post: Top 5 Doughnut Shops in CT. Thanks to King Arthur Flour for the great recipe and baking pans. […]
In honor of National Doughnut Day, I spent the past month tasting doughnuts throughout Connecticut. What difficult work this was!!! Most of my stops were recommended by my fabulous Facebook fans- thank you! Please enjoy this slideshow of my favorite five shops*- all worthy of a special trip! Top 5 Doughnut Shops in Connecticut* Guiliano’s Bakery (Niantic) Coffee An’ Donut […]
Podcast: Play in new window | Download I was thrilled to join Mike and Kim in the morning once again for “Foodie Friday” on Connecticut’s 102.9 DRC-FM. We had a great time talking Summer Food! Have a listen and enjoy the fun!
When I think back to the last few summers, the memory of each is infused with the taste of a particular cocktail.It’s in my nature to “go on a kick” when I really love something and these drinks proved worthy of my passion. As the summer of 2014 approaches, consider trying them (click on hot links to […]