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August 23, 2010

Rolling rolls: the lobster truck

We've got the burger truck, the cupcake truck, but so far, no lobster truck.

It may only be a matter of time.

A truck selling $8 $15 lobster rolls -- the New England kind, not the sushi sort -- has started rolling through Washington, and Red Hook tells Washington City Paper that it plans to expand to Maryland.

Chicago Tribune photo

Posted by Laura Vozzella at 2:27 PM | | Comments (11)


WOW! $8 Lobster Roll? I was in Maine a few months back and paid $16 for one.

A few years ago I was in Holbrook on Long Island, lobster rolls were on the "Specials" menu for $6.95. They were made out of that artificial stuff that is sold as crabmeat some places. They were terrible.

lobster or loobster?

Are these on a bun drizzled with butter or the weaker type with mayonnaise?

mdlrvmuncher is back!

The shrimp rolls are $8, the lobster rolls are $15.

I stand corrected on the price, hon. My apologies.

As for the mayo-vs-butter matter, mdlrvrmuncher, I'm with you. I prefer butter. It looks like the lobster truck offers both options.

there is a cupcake truck? whaaaaat?

there is also a burrito truck - curbside cafe

Here's the scoop on the cupcake truck.

I know they're regularly at the Sunday Catonsville farmers' market.

The cupcake truck twitters their location each day they are out. Many times they share the location with Kooper's Chowhound burger truck. Kooper's is also on twitter.
cupcake truck id on twitter:
Burger truck:

I had the lobster roll at work last Friday. It was THE BEST lobster roll I've ever had. HUGE chunks of lobster, minimal mayo, delicious soft buttery roll. BUT, I waited in line for an hour.

thanks for your sharing

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About this blog

You are reading the archives. For updated blog posts about the Maryland food scene, see Richard Gorelick's new Baltimore Diner blog.
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.

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