A Story About Lobster Roll
New Englanders are different!
When we opened Eddie Papa’s American Hangout we knew that our menu was going to be all about American specialties and regional food. We also knew that as Californians we would be doing what Californians like to do— improve, innovate. Create! And that is exactly what we decided to do with our New England Lobster Roll. We added caramelized onions and fancy bread. We thought we were improving the lobster roll!
Well, we were in for a surprise!
The New Englanders that came into the restaurant did not like our “improvements”. No. “Did not like” is not the correct term. The correct term is hate. They hated our improvements. It’s as if we’d torn down and auctioned away the Green Monster in Fenway Park… Or we’d suggested changing New Hampshire’s motto from “Live Free Or Die” to “What the hell, let’s compromise”… As if we denied Paul Revere’s midnight ride ever happened…
So we decided to retool. We ordered the traditional soft lobster roll buns from Le Boulanger in Sunnyvale. We buttered the roll, grilled it, an packed it chock-full of sweet, rich lobster mixed with dijon aioli and shredded lettuce. Taste it. It’s sooooo good!
We do have one confession: we’ve had lobster rolls from Kennebunkport to Plymouth to Rye Harbor, and no doubt, the best ones are great. But sometime in New England you get a lobster roll that’s mostly mayo and roll and not much lobster. Not Eddie Papa’s version. We are generous with our lobster— like we are with all our portions. Hey. After all, we’re Californians.
