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Ford’s Lobster – Noank, Connecticut

Ford's lobster roll

I felt like I had really reached some inner circle of lobster roll status when some folks who saw my Lobster Gal interview on NBC 30 passed on this tip to me.  I had literally never, ever heard of Ford’s Lobster in Noank, not on any boards, searches, articles, nothing.  As you may know, I’m not really a fan of the popular Connecticut lobster roll spots, also in Noank, Abbott’s and Costello’s, so to hear that there was another lobster roll establishment in Noank for those in the know came as quite a surprise.  Even writing about it now feels a bit like letting the cat out of the bag and sharing some sort of lobster roll state secret.  Much as I would love to keep this spot all to myself and those few in the inner circle, this venue deserves to be known, much more widely.

It’s not easy to find.  Frankly, it wasn’t even easy to find the address on a google search, all lending more to the exciting, clandestine nature of Ford’s.  Once my GPS finally figured things out and led us down a tiny, windy road to the water, there it was.  Nothing more than a quiet lobster sign with the word Ford’s marked that you had arrived.  There is was, down by the water, just two little shacks covered in lobster buoys and a deck overlooking one of the prettiest views with lobster in Connecticut.

The menu is fairly basic, at this BYOB establishment, but they were clearly getting quite creative and much more high-end than a shack with their specials list.  Then I saw it on the menu, the lobster roll I dream about and often put together myself, the lobster bisque option in addition to a hot with butter and a cold with mayo.  We decided to go with one cold and one bisque, it was a warm day, and frankly, Abbots had recently turned me off from the hot version.  I asked and the meat here is indeed fresh picked, not at Ford’s, but at another local facility every morning.  She did say that the lobster was Canadian, not Connecticut lobster.  I respected and thanked her for her thorough honesty on the lobster source, that’s very important info to me and not something every place is willing to part with.  Honestly, ideally, I always prefer local lobster, not Maine, but whatever state we are in when eating the lobster roll.  I think it lends to the authenticity, freshness and it always feels good to be a lobster locavore.  But, I will take fresh picked lobster however I can get it as it is not very common anywhere and less often in Connecticut.

I actually forgot to ask about the previously frozen, fresh picked status before ordering, but once I bit into this one, I knew immediately, that this was not previously frozen.  The fresh, briny, tender flavor was there and if you happen to have just eaten a suspected frozen, then you eat a definitely fresh picked, the difference is obvious.  Ford’s uses large chunks of tail and claw, tender, the cold version is tossed in minimal mayo and has celery chunks, which I could do without and mostly picked out, but I didn’t really mind because the meat was so tasty.  They also seem to mix to order, so I’m sure you could request sans celery.  The bisque version is warm and has the very thick bisque poured on top.  I would really prefer it to be tossed in the bisque.  The large blob on top makes it a bit unwieldy and the bisque doesn’t move into the whole sandwich, equally distributing itself in each bite.  The bun is not your standard top split bun, it’s more of a hearty hot dog bun, somewhat larger and more dense.  The flavor is similar to the standard white bun, but it has a bit more flavor, freshness and I suspect possibly bakery fresh.  The bun is not toasted or grilled.  I happen to like it this way, but I know it’s not for everybody.  They are so nice here though, I suspect they would grill it for you if you asked. The Ford’s lobster roll is certainly among the best in Connecticut, fresh hearty meat served on fresh bread on the ocean, doesn’t get much better.  They also had something curious on the menu called a lobster bomb.  I assumed this just a jumbo lobster roll, but our waitress explained that it was kind of a hollowed out bread bowl, filled with lobster.  Wow, this is definitely something I need to try out.

As it happens and I actually had trouble believing at first, Ford’s is open year round, Wednesday – Saturday.  I say hard to believe, because I’m still not sure where they put people inside, but sure enough on their Facebook page, lots of specials and pictures going on through the winter.  I fully intend to make my way down there this winter and report back.  I’m thinking a hot lobster roll in the winter, on the ocean, would be just heaven.

Weighed in at 6.3 oz. for the bisque and 6.1 oz. for the cold lobster roll.

Ford’s Lobster Facebook Page

Visited September 2012

Ford's Lobster on Urbanspoon

High Tide Gourmet – Madison, Connecticut

lobster roll high tide

This food truck was not on my “to visit” list.  I had never even heard of it, and I definitely try to hear anything there is to hear about lobster rolls, particularly in CT.  While doing an impromptu lobster roll trail with my pal Jill on the CT shore, we were driving down the main drag through Madison and saw a large sign saying “lobster rolls” in front of a cute truck with a happy lobster painted on the side, curiously among palm trees.  So, of course, I had to check it out.  Sure am glad I did, this may be one of the best lobster rolls I have had in CT.

I think this is the first year in operation for this truck.  A little research told me that it was opened by a chef and that sure shows on the menu.  They really aren’t kidding about the gourmet part.  I mean, rum guava pulled pork sandwich, tai peanut sea scallops with asian slaw, wow.  But, the prices are far from gourmet, a real deal.  So, I ordered up the lobster roll and waited.  It seemed like I was waiting a while, but when the chef came out to deliver my lobster roll, I realized why.  He is actually cooking the lobster to order back there.  This not only isn’t pre packaged, that lobster is alive before you order.  This method takes longer, but well worth it.  I have only seen this method done one other time at Fisherman’s Grill in Portland, ME.  It is impressive.  The meat is fresh and tender and served warm.  It is actually more key than I had previously thought that a hot lobster roll really should be served fresh because cooking it, chilling it, reheating it to serve a hot lobster roll really ruins the texture on so many lobster rolls that really are fresh and should taste better.  I’m beginning to think this is the only way to do a hot lobster roll, cooked fresh.  Once you’ve had one, you can tell the slightly rubbery texture and slightly off flavor that lobster meat gets from being reheated.

The lobster roll here is filled with lobster meat and the holy grail of lobster rolls for me, whole, uncut tail meat!  And they cooked it perfectly, no coming out of the bun on first bite.  The bun is a  dry grilled (not buttery) standard split hot dog bun and the meat is served with just enough slightly lemony butter to make it fantastically tasty without sogging up the bread.  I really think this may be a gold standard of the CT hot lobster roll version, actually served in CT.  The flavors just all came together in you mouth for a perfect bite, with spot on meat:bread ratio.  It really confirmed for me how good this lobster roll was when I visited Lobster Landing in Clinton next, which had previously been one of my favorites.  They use fresh picked tail and claw meat, with butter.  But compared to High Tide, it just tasted flat, reheated and tasteless.  Don’t get me wrong, Lobster Landing is still quite good by most standards, but very few lobster rolls, particularly in CT can stand up against the High Tide Lobster roll.  This lobster roll could be compared most in Maine and still come out standing proud.  Even more luckily, he doesn’t close up shop after the summer, he just moves the truck to New Haven.  I sure wish he would consider a day here and there in Hartford, a gal can dream!

Scale was being wonky on picnic table surface, so no accurate weight, sorry.

High Tide Gourmet Facebook Page

Visited July 2012