When Joel Griffin left Connecticut for college in New Orleans, he missed lobster rolls the most. Despite the city's seafood love, he realized how rare it was to find this favorite dish from home. His solution? Create a New England-inspired delight to cater to fellow transplants and pique the curiosity of locals in search of new seafood options.
What seemed like a simple sandwich to Griffin drew crowds of Louisianians when he launched a pop-up food stand two years ago. It wasn't long before he transitioned to a food truck. Joel's Lobster Rolls now roams the streets of New Orleans and even ventures to Baton Rouge one to two times a month, attracting enthusiastic customers looking for a taste of his hometown specialty.
With food trucks proliferating, mobile chefs must exercise creativity. Their menu items must not only distinguish themselves from the competition but also be prepared swiftly and within limited kitchen space. As a result, many trucks offer dishes that can't be found in traditional cafes or sit-down restaurants. These dishes often fuse regional or global cuisines, always with a distinctive Louisiana twist.
While Griffin cherishes the simplicity of a lobster roll, he acknowledges that some local customers desired more. In their minds, a great sandwich required a delectable sauce. Griffin, initially reluctant to modify what he considered an already perfect dish, ultimately created a lobster bisque-like sauce, available for ladling over the roll upon request.
"It's a worthwhile addition," he concedes. "Credit where credit is due."
Griffin's story exemplifies the Louisianian love for indulgence, particularly in matters of food. And if it's exceptional, they're willing to endure seemingly endless lines in the humid heat to savor it.