So what if it's hundreds of miles from the nearest ocean? Chef Josh Thoma's Smack Shack brings the taste of New England to Minneapolis, by having the lobster for its popular lobster rolls flown in from Maine.
When Thoma first sold his roll out of a food truck seven years ago, Minnesotans were confused. "I think oftentimes people would come up to the truck and they thought they were getting sushi," he told CBS News' Mo Rocca.
But soon enough they took to it … like a lobster to melted butter.
Smack Shack Lobster Roll
Four 2-inch-thick slices milk bread
2 tablespoons butter, room temperature
1/3 cup aioli (no garlic)
1/3 cup diced cucumber
2 tablespoons lemon juice
2 tablespoons chopped fresh tarragon
1 teaspoon salt
1 pound cooked lobster meat
- Slice the milk bread two-thirds of the way through, to form a pocket. Butter the exterior sides of each slice and toast on a pre-heated griddle until golden brown on both sides.
- Combine the aioli, cucumber, lemon juice, tarragon and salt in a mixing bowl. Gently fold in the lobster meat and season with salt.
- Stuff each pocket with some lobster salad, and picture Rockport Harbor, Massachusetts!
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