Mainers Created a Lobster Doughnut Because Of Course They Did

It's the latest creation from the Holy Donut in Portland.

By | The Feed |


Via the Bangor Daily News

A cutting-edge report in the Bangor Daily News uncovers a new food item that may just be the deep-fried collusion of every hot trend* in America: the lobster doughnut. Sorry, we’ll go slower this time so you can savor it: The … lobster…. doooooughnut. The doughnut, created by¬†Leigh Kellis, owner of the Holy Donut¬†(get it?) in Portland, incorporates a potato based dough, lobster meat, and some herbs into a savory pastry. In addition to being probably maybe definitely delicious, it unites all of the trends: New England’s desire to produce all the lobster products (think the U.S.S. Lobstitution¬†or lobster popovers), and America’s desire to make sensational doughnut¬†mashups, like doughnut¬†ice cream sandwiches, doughnut breakfast sandwiches, cronuts, and dossants. (Kellis has, thankfully, resisted a twee portmanteau for her creation in favor of “lobster donut.” Maybe because “lobnut” sounds vaguely PG-13.)¬†There it is: every trend in America. (Ok, so the lobster donut doesn’t tie into the “men are wearing more dad jeans” trend, but for that we can be thankful.)

*”Hot trends” are determined by a certain Boston magazine staffer with a weird interest in both lobsters and doughnuts.

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