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Tag Archives: year round

Petey’s – Rye, New Hampshire

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peteys lobster roll

This is a beautiful location right on the New Hampshire ocean, but if you want to see the view, you need to hit this one in summer because that’s when the upstairs deck is open.  There is a nice view of the marsh behind from the inside of the restaurant, but no ocean view.  To be honest, if you’re looking for a view and the comforts of indoor dining with waitress service, I would head up the road to Ray’s where you can have probably the best view possible year round while eating lobster.  But, if it’s lobster rolls that are on your mind, each of these spots offer very different versions.

I’ve been to Petey’s several times and quite liked it.  It is a major hot spot, year round.  Even on a Sunday afternoon in February people were parked far down the road.  My very favorite item here is the “lobster on a stick”.  I absolutely love it, probably more than quite a few lobster rolls.  I like it better than their lobster roll, but that doesn’t mean the lobster roll here isn’t great, it’s just that having an entire fresh lobster tail, on a stick, warm, dipped in butter may be one of the most genius creations ever.  Sadly, when I went this last time they were out of them, I nearly cried.  But, have no fear, I drowned my sorrows in lobster rolls, well, and also beer.

I had the version of the lobster roll that Petey’s offers at the Hampton Beach Seafood Fest and it is quite different than what they offer at the restaurant.  I think I like the Fest version better, it was actually one of my favorites there.  They offer a regular size and a jumbo size lobster roll at the restaurant.  I, of course, ordered both and when she delivered them, I actually had to ask which was which.  They really looked exactly the same, an illusion of the round bun perhaps.  The weights were indeed quite different, and the bread, despite identical appearance was different.  The regular sized bun had more of an airy brioche texture and less flavor and the jumbo was a heartier bread, more potato like dense texture and quite flavorful.  The both tasted bakery fresh or at least innovative, which I strongly admire.  I much preferred the jumbo bun as a complement to the lobster and hey, it comes with more lobster, so it’s an easy decision in the future.  The lobster meat is fresh caught and picked here and it tastes great.  They give a generous amount, but not as generous as the weight, including mayo and a hearty bun, might suggest.  However, I feel like they use a smidge too much mayo.  To look at the pictures, you might say way too much, but no.  It tastes like nearly the right combo, just a tiny bit over on the mayo.  One reason may be that they cut the meat into rather small chunks, which provides more surface area for mayo to stick to.  This is probably because I have found that when using a round bun, large chunks are not the right answer, they fall right out.  Either go uncut, ala Clam Shack, or cut small for a round bun.  There is also shredded lettuce involved.  You can’t pick off shredded lettuce, it just gets into every bite.  Ken quite liked it’s inclusion, but I would request without in the future.  Overall, this is a very good lobster roll with a fabulous view, particularly in the summer.  But, for me, the main attraction remains the “lobster on a stick”, the greatest seafood innovation since the lobster roll.

Regular weighed in at 8.8 oz.

Jumbo weighed in at 12.9 oz.

Visited May 2013

Petey’s website

Petey's Summertime Seafood on Urbanspoon

Eventide Oyster Co. – Portland, Maine

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Eventide’s lobster rolls are in my book, Lobster Rolls of New England!!

lobster coveredited

Ford’s Lobster (winter) – Noank, Connecticut

lobster grilled cheese

When I heard Ford’s was now open for their first season during the winter, I had to try it out.  Main reason was, I really could not picture where they were putting people inside.  When we were there in the summer, all seating was outside and there were no buildings besides a small kitchen and lobster pound.  Turns out, they have turned a storage building into a lovely restaurant that seats about 50ish with a wall of windows overlooking the ocean.  One of the main reasons I wanted to try out Ford’s in winter is because their lobster for the lobster rolls is fresh picked.  That’s not so easy to find in the high summer season and pretty rare in the winter.  When you factor in eating a fresh picked lobster roll in winter, with a waterfront view, I think I can count the ones I can think of on one hand (Ray’s, Brown’s, Markey’s, Eastwind Lobster and Petey’s).

The staff at Ford’s is a big part of what makes it great.  I know, I profess not to care whether staff are happy or not, as long as I get what I ordered, in a reasonable amount of time.  But, the staff here just makes you feel like you stopped in to a friend’s house for lunch.  They are so friendly, open and chatty, but not too chatty, just right.  And, they all just seem to genuinely love working there and love working for the owner.  I don’t know who he is, but judging from how his staff talks about him, he seems like a great, hands-on owner who engenders a great deal of loyalty from his staff. lobster bomb roll

When we were here in the summer, we had the cold lobster roll and the bisque lobster roll.  Both very good, but for winter, I wanted to try the hot lobster bomb, buttered, hot, fresh picked lobster (nearly twice as much as in the lobster roll according to our server), served in a sourdough bread bowl.  Honestly, I kind of wanted to take home several of these fresh baked bread bowls and eat them with all manner of yum inside.  When the bomb arrived, I wasn’t really sure how I should approach eating this concoction.  Do I pick it up, use a fork and knife, if so, where do I start?  So, I just dove in with my fork and knife chopping into it.  Yum, this is some good stuff, tail and claw meat, tender and tasty and sourdough bread that is crispy outside, soft and chewy, warm inside.  If I had one complaint, I would say it just didn’t taste buttery enough, but it wasn’t soggy, so that was good.  I think they saute the meat in butter, which is a tougher move to pull off since the butter gets too hot to really cling to the meat and cooking already cooked meat makes it taste just a smidge over done.  I prefer the meat to be warmed by tossing it in melted butter, maybe barely heating it a bit more.  That sort of lobster perfection was achieved by what Ken ordered, the special for lunch, lobster grilled cheese.  I know, the first thought with lobster grilled cheese is, isn’t the cheese going to overpower the lobster.  The second question is, are they just going to put some small amount of lobster into an otherwise regular grilled cheese.  Both of those concerns are no concern in this case.  The sandwich contains the same amount of meat as the lobster roll, still in all of its full chunk tail and claw glory.  The American cheese melts perfectly into the lobster, giving it the warm creaminess so elusive in many a hot lobster roll.  This is what you want, when you want warm lobster on bread, perfection.  This may be one of the best lobster concoctions I have ever had the pleasure of putting in my mouth.  Too bad Ken ordered it, so I only got a few bites.  As if all that wasn’t enough, I’m pretty sure, though I didn’t ask, that the bread used was bakery fresh, I think it was wheat or a multi-grain, a flawless complement.  It was a special, so you may want to call ahead so you’re not disappointed.

One more note, the chowders here are fantastic, particularly on a blustery winter day.  I ordered the New England chowder (creamy) and Ken ordered the Noank chowder (clear clam broth).  Then we switched since we both preferred the other chowder.  I was a huge fan of the Noank and it was chock full of clams.  More tasty goodness, even if it did mean I didn’t have room to order the peanut butter pie from a nearby bakery for dessert.  Oh well, next time!

Ford’s Facebook Page

Visited February 2013

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

Brown’s – Seabrook, New Hampshire

Brown’s lobster roll is in my book, Lobster Rolls of New England!!

lobster coveredited