7 wicked tasty New England summer menu items from lobster rolls to whoopie pies

Food Management Magazine

The beauty of New England lobster rolls is the no-nonsense Yankee simplicity. At the University of Connecticut, Executive Chef Robert Landolphi cooks lobster meat then rough chops it and folds in finely chopped celery, scallions, parsley, salt and pepper. Then a squeeze of lemon and a little butter on griddled split-top buns—lettuce is optional. He serves both a New England and Connecticut version (read on). 

 

 

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