Lobster Guy’s on a roll
Lobsters in their native environment don’t look appetizing, unless you get hungry when looking at aliens in 1950s science fiction movies. It’s a beady-eyed horror, with more legs (10) than a spider, and natural armor like a tank. As if that isn’t enough, it has claws that look vicious even in repose. There’s an old saying about the bravery of the first person to eat an oyster, and it goes double for the first person to think that this nightmarish denizen of the deep might make a good dinner. That protective shell is needed because inside is some of the sweetest meat in nature, delicious even before you add garlic butter, mornay sauce, or Chinese black bean paste. That being the case, it surprises some people that lobster was once regarded as cheap food for servants and prisoners. Boarding Houses that served it too often had trouble keeping tenants. While French chefs started making fancy recipes for lobster in the 1880s, the iconic lobster roll wasn’t invented until the 1920s, when a restaurant in Connecticut started selling them as a portable food for travelers. This remained a New England specialty for decades, and they weren’t a big draw in the South Bay until recently. They’re…
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