From Faith: If you’re interested in turning your lobster or lobster roll enjoyment into a road trip, we recommend Mike Urban’s paperback, Lobster Shacks, featuring many of New England’s top lobster joints. He provides driving directions, hours of operation and cruises the menus of some of the region’s most beloved spots. Connecticut and Rhode Island joints are in one chapter, including:
— Captain Scott’s Lobster Dock
— Abbott’s Lobster in the Rough
— Champlin’s Seafood Restaurant
NOTE: It’s best to check ahead on hours of operation before you visit. Some places stay open late while others close on certain days; still others are B.Y.O.
Tom Meade says
Chef Prosperi asked about the origin of lobster succotash.
It’s a Native staple that the indigenous people of our region showed the colonists. The basic ingredients are corn and beans (and sometimes squash), stewed in water (with some sea water for saltiness) and protein that could be lobster, quahogs, oysters, fish or whatever was in abundance at the time.
The next time you visit Rhode Island, please visit the Tomaquag Museum, and we’ll make a pot of lobster succotash for you.
Mike Urban says
Hi Tom-
Very interesting. I’ll try and stop by the museum next time I’m in Rhode Island, dropping off our son at URI, and check out your exhibits. Is there any time of year you make lobster (or other) succotash?
-Mike