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Photo by Barbaraellen Koch
A couple weeks back, my wife Vera and I went to lunch at the Lobster Roll Northside in Baiting Hollow.
As I looked at the menu, I had a flashback to the experience I had last time I ate there, when I struggled over which type of lobster roll to order. I know that owner Fred Terry is credited as the inventor of the lobster salad-style lobster roll, so I ordered that. Yet the hot lobster roll, often referred to as a “Maine lobster roll,” which is cooked in garlic and served with melted butter, sounds so appealing.
This time around, I ultimately settled on trying the hot lobster roll. It was also pretty amazing.
So I ask, which type of lobster roll do you think is better?
Photo by Barbaraellen Koch | Lobster Roll Northside kitchen manager and executive chef Peter Toole.
Grant Parpan is the content director for Times Review Partners, a division of Times Review Media Group in Mattituck.
Grant joined the Times Review staff in 2006 as a reporter and has covered nearly every beat in the newsroom.
He currently writes about lifestyle and business content, including writing about the North Fork food, wine and arts scenes for northforker.com.
Grant began his career in 2003 as a reporter and editor at The Signal, a daily newspaper in Santa Clarita, California.
In his career, he has won dozens of awards from the New York Press Association, the Associated Press, the National Newspaper Association and the Press Club of Long Island.
