sacramento connect sacramento blogs & community news around sacramento california Wed, 20 Aug 2014 14:00:26 +0000 en-US hourly 1 Marrakech Moroccan Restaurant Wed, 20 Aug 2014 14:00:26 +0000 0 Breezes bringing 80-degree temps to Sacramento Wed, 20 Aug 2014 13:44:30 +0000
Althena Gold of Carmichael with her duck, “Spotty” at McKinley Park in Sacramento on Tuesday, August 19, 2014. Gold said she bought the duck at a flea market twelve years ago and has kept him as a pet ever since. She regularly takes ‘Spotty’ to the park for a walk and - as Gold put it, “ be with his fellow ducks.”]]> 0
Police Militarization Comes to Davis Wed, 20 Aug 2014 12:51:55 +0000 0 Analysis: City Acknowledges Pool Civic Pool is Leaking Over 7000 Gallons a Day Wed, 20 Aug 2014 12:36:21 +0000 0 Update: Woodland Police Release Photo of the Knife, Identity of Victim Wed, 20 Aug 2014 12:14:31 +0000 0 School Board Update: Adams Files, Sunder to Farmer’s Market Wed, 20 Aug 2014 11:53:48 +0000 0 No Bake Pumpkin Dessert Wed, 20 Aug 2014 10:00:54 +0000 I mean, really. No-Bake layered lush desserts are probably one of the best things ever. They’re amazing in summer when it’s too hot to cook – but they’re a great party dish all year round. Which is why I’ve been itching to make one with pumpkin! As you can probably imagine, I do a lot of […]

The post No Bake Pumpkin Dessert appeared first on Crazy for Crust.

]]> 0
Casino vote in the cards? Wed, 20 Aug 2014 07:08:00 +0000 0 Seven arrested in four-house raid in Yuba County Wed, 20 Aug 2014 07:07:00 +0000 0 MPD chief urges community policing Wed, 20 Aug 2014 07:04:00 +0000 0 Former Sheriff: Transparency Could Have Helped Defuse Ferguson Tensions Wed, 20 Aug 2014 07:03:07 +0000 ]]> 0 Yuba City shooting probe continues Wed, 20 Aug 2014 07:02:00 +0000 0 Yuba City food processor lays off 30 Wed, 20 Aug 2014 07:01:00 +0000 0 The Mailbox: Reader requests peach muffins Wed, 20 Aug 2014 07:00:00 +0000 0 The New England lobster roll is migrating west Wed, 20 Aug 2014 07:00:00 +0000 The toasted bun was heaped with succulent chunks of Maine lobster meat slicked with clarified butter and flecked with celery bits, salt and pepper. It was love at first bite.

That lobster roll was our first, served at Sam’s Chowder House in Half Moon Bay, and was indicative of the classic New England sandwich – simple in concept, stunning in flavor.

“We serve between 85,000 and 100,000 lobster rolls a year,” said Sam’s executive chef and partner, Lewis Rossman, who came from the East Coast to open Sam’s eight years ago. “The lobster roll catapulted our success.”

The made-to-be-messy lobster roll is an East Coast specialty whose fans obsess over its tradition and insist on fastidious preparation, but it’s much more about mystique than mystery. After all, it’s simply lobster on a hot-dog bun in two styles – in chilled-salad form (Maine-style) and as butter-drenched chunks (Connecticut-style). Its monumental stature as a regional delight may puzzle the uninitiated – until they taste one.

Though the lobster roll continues to make inroads into the California dining scene, it’s not easily found on menus in our area. That’s why we’ve taken to making it at home, and you can, too. But first, let’s take a boat ride.

What is it?

It’s the tail, claw and knuckle meat from the American lobster (a.k.a. Atlantic or Maine lobster), cut into pieces and made into a chilled salad, and served on a grilled hot-dog bun. The hot version is more favored by purists; it’s the meat alone, buttered and plopped on a bun with more butter. Sometimes there’s crossover, and a touch of mayo and a sprinkling of spice mixture can top off the the hot version. Potato chips and dill pickle are traditional sides for both.

Lobster salad includes mayonnaise with an and/or list of other ingredients, depending on who’s making it – celery, chives, cayenne, tarragon, chervil, flat-leaf parsley, fennel, cucumber, lemon juice, kosher or sea salt, celery salt, ground black pepper. Some versions call for lemon aioli, lemon-butter sauce or lemon pepper. The New England Lobster Co. in Burlingame offers options of bacon and/or avocado, a California twist.

The lobster roll is hardly haute cuisine, but it is part of New England’s culinary culture, just as smoked brisket is in Texas and the bratwurst is in Wisconsin. It’s served everywhere, from beach-side shacks to upscale seafood emporiums.

Its origins aren’t precise, but food historians credit the original clarified butter-drenched version to Perry's restaurant in Milford, Conn., in the 1920s. The cold-salad version could have been concocted in the mid-1960s at the Lobster Roll restaurant in Amagansett, N.Y., becoming a sensation in neighboring states and quickly appropriated by Maine as its own.

The lobster

American lobsters were once so commonplace that coastal American Indians in the Northeast used them as fish bait and fertilizer. In colonial times, they were considered “poverty food” that was served to indentured servants and prisoners. At the time, harvesting them was the simple task of wading into the water and bending down.

Now lobster is considered a high-end, special-occasion dish, with restaurant sales spiking on Valentine’s Day.

“The allure is the splurge factor,” said Brad Van Mierlo, the Northern California sales manager for Pacific Seafood. The company distributes “several hundred pounds” of lobsters a week to restaurants and stores in the Sacramento area, he said, mostly “chickens” weighing a pound to 11/2 pounds.

In a fishery valued in the hundreds of millions of dollars, live wild American lobsters are caught in baited traps, hand-harvested, distributed nationally and sold year-round at seafood markets and supermarkets ($11 to $13 a pound in Sacramento, but prices vary with availability). Ten states along the Eastern Seaboard have lobster fisheries, but Maine harvests 80 percent of the nation’s supply, according to the Gulf of Maine Research Institute.

Lobster-centric mail-order companies abound. One of the most popular,, sells a “lobster roll kit” that makes “six to eight overstuffed rolls” for $129.

The bun

Sure, you can spoon your lobster salad or chunks of hot, buttered lobster into a hot-dog bun, kaiser roll, torpedo roll, brioche or croissant, but you’ll be cheating. In New England, a lobster roll isn’t genuine without a split-top bun with flat sides, a refinement of the common round, side-split hot-dog bun. The flat sides are easier to grill, and the topside split makes the bun easier to fill. Hey, it’s a regional thing.

The only local bakery we know that makes the New England-style bun is Grateful Bread. If you want to assemble something as close as possible to a real lobster roll, call baker-owner Joe Artim with your order two days in advance. He’s making them in soft and firm styles; supplies are limited; 2543 Fair Oaks Blvd., Sacramento, (916) 487-9179.

Another good choice is the artisanal hot-dog buns at the Village Bakery; phone in your order a day ahead; 814 2nd St., Davis, (530) 750-2255.

Where to get it

We called around, with some luck. But note that the prices quoted will change as lobster supplies fluctuate. At Matteo’s Bistro, the lobster roll is served as a small-plate special at lunch and dinner, with white truffle-asiago shoestring fries ($12), and as an appetizer during happy hour ($7); 5132 Arden Way, Carmichael, (916) 779-0727,

Look for the lobster roll as a lunch special at Ella Dining Room & Bar (rock shrimp are mixed in) and in open-face style during its happy hour ($15). Available now until the end of August and likely beyond; 1131 K St., (916) 443-3772,

We were surprised to find a lobster roll at the New Haven Pub & Grill in the foothills in Pollock Pines, made on a now-and-then basis. “We can sell 20 in a day,” said manager/server Stacey More ($18, 6396 Pony Express Trail, (530) 644-3448.

We also found lobster rolls at the two Woodhouse Fish Co. locations in San Francisco ($18 and $26; and at the New England Lobster Co., in Burlingame ($17.50;

Farther afield, former New Jerseyites Kim Locker and her family rocked Southern California a year ago when they opened the lobster-roll specialist Lobster West in beachside Encinitas ($13 to $16

Corti Bros. Market is selling “lobster” salad ($15 a pound), using crayfish from the Tahoe Lobster Co., which harvests the crustaceans from Lake Tahoe ( In the deli, hot or cold crayfish sandwiches are $9, served on split-top buns from Grateful Bread bakery. Live crayfish are $10 a pound; 5810 Folsom Blvd., Sacramento, (916) 736-3800,

]]> 0
Services set for vets Wed, 20 Aug 2014 07:00:00 +0000 0 If Wings Be Your Thing – Sactown Wings Wed, 20 Aug 2014 06:59:00 +0000 0 Davis woman who saved hundreds of dogs found dead after recent health decline Wed, 20 Aug 2014 06:24:59 +0000 0 Warm day for a waddle Wed, 20 Aug 2014 06:23:02 +0000 0 Davis woman who saved hundreds of dogs found dead after recent health decline Wed, 20 Aug 2014 06:23:02 +0000 0 Vikings: Season Two Will Pillage Again on Blu-ray and DVD on October 7th Wed, 20 Aug 2014 05:51:00 +0000
“Vikings” centers on Ragnar (Travis Fimmel), a restless young warrior and family man who longs to find and conquer new lands across the sea and claim the spoils as his own. Now he is an Earl, allied with King Horrik (Donal Logue). With more power than ever before, his desire to sail west and explore new kingdoms remains unquenchable. Yet there’s a heavy price to pay for Ragnar’s ascent to greatness. Season two brings crises of faith, of power, of relationships. Brothers rise up against one another. Loyalties shift from friend to foe, and unlikely alliances are formed in the name of supremacy. Ragnar’s indiscretions threaten his marriage to Lagertha (Katheryn Winnick), tearing him and his beloved son apart. Plots are hatched, scores are settled, blood is spilled…all under the watchful eyes of the gods.
Read more »
]]> 0
Popeye Wed, 20 Aug 2014 05:25:00 +0000 0 Popeye Wed, 20 Aug 2014 05:25:00 +0000 0 Dining News: Details on Brasserie Capitale at 12th & K Wed, 20 Aug 2014 05:19:45 +0000 ]]> 0 A Talk With Jennifer Morrison About The Third Season of Once Upon a Time Wed, 20 Aug 2014 05:19:00 +0000
In celebration of tomorrow's, August 19th, Blu-ray release of Once Upon A Time: The Complete Third Season, here is a Jennifer Morrison "Emma Swan" Q&A for you to enjoy! 

Read more »
]]> 0
Dominick’s pizzeria to raise funds for Leukemia & Lymphoma Society Wed, 20 Aug 2014 05:13:00 +0000
You’ll find real East Coast pizza at Dominick’s, along with homemade meatballs covered in mozzarella cheese and baked in marinara sauce.]]> 0
Investigators Release New Details on Deadly Woodland Police Shooting Wed, 20 Aug 2014 05:03:26 +0000 ]]> 0 Critics of Highway 132 Bypass Raise Concerns over Property, Toxic Dirt Wed, 20 Aug 2014 04:02:46 +0000 ]]> 0 Vehicle hits boy, 3, in Live Oak Wed, 20 Aug 2014 03:45:00 +0000 0 Restaurant Owner Says He was Ticketed for Washing Patio Wed, 20 Aug 2014 03:43:35 +0000 ]]> 0 Video Reportedly Shows ISIS Killing U.S. Journalist James Foley Wed, 20 Aug 2014 03:26:30 +0000 ]]> 0 Local hard right praised Perry — now he faces felony “abuse of power” charges Wed, 20 Aug 2014 03:24:52 +0000 Continue reading ]]> 0 Sanchez advances in U.S. Open qualifying Wed, 20 Aug 2014 03:12:00 +0000 0 Drought raises pollution on Folsom Dam spillway project this year Wed, 20 Aug 2014 02:57:47 +0000 0 Weird Science: A Conjunction in the Night Sky Wed, 20 Aug 2014 02:54:54 +0000 0 Help Kids Become Unbullyable Wed, 20 Aug 2014 02:53:15 +0000 0 Swing Into Fall Wed, 20 Aug 2014 02:50:59 +0000 0 Violent Protests Continue in Ferguson, Missouri Wed, 20 Aug 2014 02:49:02 +0000 0 Hair and Fashion Battle Wed, 20 Aug 2014 02:13:15 +0000 0 Sacramento Film & Music Festival Wed, 20 Aug 2014 02:07:42 +0000 0