Abbott's Lobster In The Rough Opens For the Season

People lined up eagerly this past weekend in anticipation of their first bites of Abbott’s lobster since its seasonal closing in October.

“What could be better than nice weather and good lobster?” says Nancy Perricone, who drove two hours from Naugatuck to be among the first to arrive at Abbott’s on its opening day May 6.

Abbott’s Lobster in the Rough is one of a handful of seasonal seafood restaurants in Connecticut, and its opening day marks the beginning of summer for many.

“We waited all winter for it to open. You just know summer is coming when Abbott’s opens again,” says Jan Amento.

The steamed lobster at Abbott’s draws people from all over New England, and the race to be the first customer is a serious business.

Debbie and Keane Lynch pulled their two kids out of school, drove the two and a half hours from their home in Bridgewater, and camped out in their Suburban minivan Thursday night.

“We love Abbott’s. We’ve been coming here for at least six years and I think in that time we’ve probably tried everything there is on the menu,” says Debbie Lynch.

The Abbott’s menu features fresh seafood including oysters, clams, and crab, but is known best for its lobster roll served on a seeded round hamburger bun.

“Our lobsters, people say, taste sweeter and are more tender than others,” says Abbott’s owner Deirdre Mears, who has managed Abbott’s for 30 years.

The flavor of the lobsters at Abbott’s is attributed to the fact that they are steamed, instead of boiled, in steam ovens that have been at the restaurant since the 1960s. The steaming process helps the lobsters retain their flavor, according to Mears.

It’s the unique flavor and freshness of the seafood that keeps dedicated customers coming to Abbott’s year after year.

Warren Bradway, now in his 70s, can still remember when he came to Abbott’s as a kid. At the time, Abbott’s was still a seafood market.

“Back then they sold lobsters at 30 cents a pound,” he recalls.

Bradway remembers when Abbott’s became a restaurant in 1947, and since then he has come on opening day for a bowl of chowder and a hot lobster roll.

“It’s simply the best in the area,” he says.

Abbott’s is open Friday through Sunday from noon-7 p.m. during May. Starting Memorial Day weekend, Friday May 27, Abbott’s will begin its full summer hours, open daily noon - 9 p.m. through Labor Day weekend. Labor Day through Columbus Day weekend, Abbott’s will return to weekend hours, noon - 7 p.m. The last day of the season is Columbus Day, Monday, Oct. 10.