The Best Lobster Rolls

5 of The Best Lobster Rolls, From The Experts

 

What can truly ignite the passions of New Englanders? Right up there with the Sox and the Pats: lobster rolls. Should they be made with claw meat, tail meat or both? A sparing hand with the mayonnaise, or a little more? Can a restaurant lobster roll ever compare with eating one by the water? Are the best little shacks in Maine or Massachusetts?

1 1/2 lb live Maine lobster & 8 oz. filet mignon and chilled extra large jumbocooked shrimp with fresh cocktail sauce.

Fresh shucked lobster tails, accompanied by our fork tender filet mignons.

Fresh shucked lobster tails,

Let’s start with the basics. A true lobster roll is an exercise in simplicity: Lobster is the star, thus it should be fresh, in ample portion and not obscured by other ingredients. A bit of mayonnaise to bind is the norm for cold lobster rolls; warm ones often forgo mayo for drawn butter. The classic bun is a side-split hot dog roll, with the white sides toasted in a bit of butter. Continue reading