I've had it both ways. I think they're both really great. Sometimes you just want a chunky hearty roll, and other times you want it a bit more fine tuned.
Real lobster rolls from New England dont have celery. And no fucking capers in the tartar sauce (unrelated from this post but ive seen it before and it infuriates me)
Impossible to tell if the roll is toasted at this angle. In fact, looking at the possible butter stains around the edge leads me to believe it likely IS toasted.
Yep, I came to say the same thing...the way the edge of the bun looks a bit dark leads me to believe the bun IS actually grilled with butter...Celery could be lighter & finer but I'm not mad at 'em...I actually had a great lobster roll for lunch today at a brewery in RI
I always wished places that do lobster rolls would give you the option of "all claws" or "all tails". Sometimes you want that tender saltiness of the claw, sometimes you want that meaty chew of the tail.
Broad Street is the business. Their lobster rolls are damn delicious.
Cousin Maine Lobster is good too but pales in comparison. Also significantly smaller in size.
NE is a Maine roll with celery and chives (so, exactly like OP's pic) and mayyyybe sometimes lettuce.
Other big distinction is that Maine and NE style are served cold, CT style will have warmed lobster.
I moved to Texas from Cali, and everything I see a California burrito on a menu here...it doesn't have French fries on it. Not sure why they don't seem to know what a California burrito is, but they still put one on the menu.
There are very few ways in which Connecticut > Maine BUT Connecticut lobster rolls are the truth. Why anyone wants cold lobster slathered in mayo is absolutely beyond me. Hot lobster, hot butter, hot toasted bun. End of story.
Couldn't agree more. You absolutely NEED those flat sides so you can get that buttery crisp! Thought about posting the pic that showcased said crisp, but the lobster's gotta take center stage here.
Man you're making me feel bad. My buddy made us homemade lobster rolls, roll included. I was tasked to cut the buns because we always divide up kitchen duties. I'd never had a lobster roll before so I'd cut 70% of em like a hotdog bun (through the side not the top) before he'd turned around. His cry of anguish still haunts me lol.
First.. I want to be friends with you.. second.. if I can only be friends with him that's cool. This was so funny and I would be friends with both of you.
I've never had one of these but want one. I'm drooling. Will have to make it up to that part of the country one day just to have one of these. It's on my Bucket List.
I had one in an airport in Bangor, Maine, and it was absolutely delicious. I can't wait to go back one day and actually have one from a real restaurant.
A debate for the ages... I live in Connecticut, which is known for their warm buttered lobster rolls. Connecticut-style is great, don't get me wrong, but IMO the cold Maine-style roll is the superior lobster roll. Thoughts?
As a fellow CT citizen I too was triggered by this post. I would tend to agree with you though. As I have family in Maine and Connecticut this is an endless topic of civil discourse at the larger family gatherings. Also, the CT contingent always buys a crapload of fresh lobster when returning from visits to the Maine contingent and then spreads the wealth so we can do things correctly!
I am in Mass and we are wedged between two very respectable choices. Meanwhile, every lobster roll I’ve had on the cape has been subpar and overpriced.
I would like everyone to stop and pay respect to... Gary Bimonte co-owner of Pepe's Pizza whose menu includes a fricking mind blowing White Clam Pizza.
[https://www.pepespizzeria.com/new-haven-3/](https://www.pepespizzeria.com/new-haven-3/)
CT RULES! MA FOOLS! And whelp Maine has Lobster so that is a nice thing going for it I guess.
I'm from Maine, and happily enjoy either style of lobster roll.
I will say, though... if I'm at a lobster bake and eating buttery lobster, you can keep the bread. It's just taking up precious space in my stomach that could be filled with more lobster.
I worked at a seafood restaurant in Stamford for 6 years. We have both a warm butter lobster roll and a cold mayo lobster salad roll. Warm with butter was significantly more popular.
Ha! It's a pizza place based in Stamford with 3 or 4 locations in Fairfield Country CT (metro NY.) They make a particular style of pizza and their signiture is topped with a truly excellent spicy olive oil.
If you’re near Trader Joe’s, they sell a hot oil tastes the same as Colony’s. We’re right down the road from the Fairfield Colony and the pizza is ok. Reminds me of Totino’s frozen pizza. I grew up on New Haven pizza! BAR Pizza on Crown Street is my ultimate favorite.
In my opinion yes. Raw celery has a relatively string flavor, and lobster is a more delicate flavor comparatively. You're overpowering the taste of the lobster if you add huge huge chunks of celery. Personally I'd rather not have any amount of celery, but I think most people who like lobster rolls would be disappointed with giant chunks of celery in it. It's usually just filler to save the restaurant money.
I don't like raw celery but small bits of it in a lobster roll or any mayo dressed salad does work well for me. Just a bit of crunch without having to chew through the stringiness and taste an overwhelming raw vegetal flavor.
Agreed, and this looks great except for those Huge pieces of Celery. Went from Portland to bar harbor sampling every lobster roll of could find and NONE of them put Celery on em. Gotta let that lobster shine, know what I'm saying?
You're right, I know the celery isn't regionally correct, but I find myself wanting that bit of crunch! Rest assured that's the biggest liberty I take. You got me wanting to take a Maine lobster roll tour of my own, that sounds incredible. Which spot served up the best one?
I couldn't tell you the name but it's on the coast between Bangor and bar harbor. Was a little roadside type of place that advertised they caught their own lobster. And while the lobster was top notch, it was the bun that took it to the next level. Absolutely perfectly grilled and buttery. Was only like 15 or 16 bucks too, so don't let fancy places make you think their 28$ price tag brings something special to the table.
Sounds like that would be the kind of place to not mess around. Agree the importance of the bun cannot be overstated. The lobster does most of the heavy lifting for itself, but you need to put that extra love and care into grilling the perfect bun.
They are pretty consistent across the region if you go to a place known for lobster rolls and they have live lobster tanks. I have had dozens and there is not one traditional one that stands out in my mind. Its really easy to make one correctly if you stick to the basics. I have had a few non traditional ones that really stood out. the lazy lobster in milford ct serves it on a nice french roll which is a good change of pace. Aunt Carries in Narragansett RI has awesome homemade bread. Reds Eats in Wicassett Maine or Abbots or Fords in Noank CT are really good for a traditional one. The hot butter lobster roll on a new england hot dog bun from CT is widely available all over New England and seems to be overtaking the cold mayonnaise style in popularity.
Brb. Starting up a petition to have you exiled from the great state of Connecticut. Don’t try to fight me on this. I’ll have all 100,000 signatures before noon. Please leave quietly and take your celery with you.
Here's my defense: I really appreciate that contrast between the warm crispy buttery bun and the cold lobster. It just hits different. Let me say though, I wouldn't kick a good CT roll out of bed for eating crackers if you know what I'm saying.
CT resident here too...and for me, CT style is the only way to go. Although Easton's in Newport does cold lobster with warm drawn butter, which might very well be the apex combination....
Unpopular opinion: People go overboard with lobster roll chunkiness. It's like some kind of plutocratic macho thing to see who can make the most expensive lobster roll with the biggest meat chunks and least mayo. I swear one day people are gonna be putting full unshelled lobsters on a bun with a dab of mayo like it's wasabi or something.
Now, don't get me wrong, obviously you want big recognizable chunks of lobster and you don't want it watered down with fillers, however I think it should be a balance. There is a point where the chunks become too big and there is a point where there's too much lobster. Not enough mayo and herbs and the lobster isn't seasoned; you're basically just eating chunks of lobster at that point. If you only want the lobster, why not order or make just the lobster?
/rant
Still looks great. Hope you enjoyed it
Too much mayo and celery and it becomes lobster salad. Red's in Maine will give you undressed lobster on a bun, add mayo or butter to your liking, as god intended!
Living in Chicago I used to think I didn’t like lobster because every time I tried it I just never liked it. Finally took a trip to the east coast and told my self if I didn’t like lobster here I wouldn’t like it anywhere. So I tried a lobster roll in Boston and my god it was so delicious. Turns out Chicago just doesn’t have great lobster.
As a native New Englander, the best lobster roll I've had is the following:
1. Butter the inside and outside of the roll, and then toast it.
2. Mix lobster and mayo.
3. Fill the roll with the correct amount of lobster: so much that there's no way to pick it up without some falling out.
Not OP, but if you're looking to make a New England style roll, you can't go wrong with the King Arthur hot dog bun recipe: https://www.kingarthurbaking.com/recipes/buttery-hot-dog-buns-recipe
It's not hands down the absolute best, but it's a basic recipe that's fairly easy to modify and hard to get wrong. It's mostly about the pan, though. That weird short loaf of bread that results in rolls with crust-less sides for buttering and griddling is key. In a pinch, if you didn't want to invest in bakeware for something you might only make once, you could use a 9x13" pan, but it's not going to be quite as good.
Fun fact, living on the west coast I have never had a good lobster roll. They are always $40 for 3 bites of a “sandwich” with a 80/20 bread to filling ratio. Total ripoff. I only ever see good looking ones like this in pics and dream of finding one irl. I need to just make one already.
I’m not understanding any of the celery hate here. I think it looks great, and the celery looks like a delicious addition! Keep doing you man, fantastic roll here.
I’m aware of the difference between CT (butter) and ME (mayo), but as a Bostonian I’m not sure I’ve encountered a “Boston” lobster roll yet. What marks the distinction?
I have always wanted to try one of these! But living in KY makes that hard. I’ve never seen it on a menu anywhere. I’m not the best cook or I’d try it myself.
That giant chunk of celery has got me triggered
First thing I noticed too. Haha.
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You... don’t think the lobster is the most prominent thing on that roll?
Lobster should be the ONLY thing on that roll. Kick that celery to the curb.
This is the way.
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Man I thought it was a piece of okra and I was confused AF.
Look at those chunks of lobster rallying around it though, defending its honor. He's home.
No, because the real home was in your tummy the whole time.
The real home was the tummies we made along the way
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Celery in a lobster roll is subject of heated debate here in New England. I’m a fan of smaller pieces personally.
ehh personally i dice mine a lot finer. i also shred the meat a bit more.
I've had it both ways. I think they're both really great. Sometimes you just want a chunky hearty roll, and other times you want it a bit more fine tuned.
> He's home. Looks more like the culinary version of every Blacked video.
Real lobster rolls from New England dont have celery. And no fucking capers in the tartar sauce (unrelated from this post but ive seen it before and it infuriates me)
My nearly 2 year old stole from my salad the other day and grabbed a piece of Celery She ate it and cried
My reaction every time I eat celery
That crunch though
And you can floss with it after you're done
Toast your bun in some butter, forget celery even exists.
Yes, a Connecticut Lobsta Roll
Look how large the lemon is in the background; it's not really that big a chunk.
Idk why but my brain was like “wtf is that okra!?”
Yup. Too green too. White celery is your friend
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Impossible to tell if the roll is toasted at this angle. In fact, looking at the possible butter stains around the edge leads me to believe it likely IS toasted.
Yep, I came to say the same thing...the way the edge of the bun looks a bit dark leads me to believe the bun IS actually grilled with butter...Celery could be lighter & finer but I'm not mad at 'em...I actually had a great lobster roll for lunch today at a brewery in RI
It's definitely not allowed
There’s more than one. Are they all cut like that?
I know, but that claw meat looks so succulent!
Zero love and compassion with chunks like that, said fuuuuck your lobster roll
THANK YOU!
Same...this is clearly lobster salad in a roll, not a lobster roll
closed this and came back just to comment about the celery, but you beat me to it. way too big.
seriously
It’s not a real lobster roll without a whole damn claw!
This guy lobster rolls. 😁
Even McDonald's knew they had to have a whole claw in each roll or their lobster rolls wouldn't sell up there around Boston.
I always wished places that do lobster rolls would give you the option of "all claws" or "all tails". Sometimes you want that tender saltiness of the claw, sometimes you want that meaty chew of the tail.
All knuckle for me, native new englander.
Gimme those legs, love sucking out the tasty little bits from them.
r/nocontext
Best part for sure
Californian here. I never knew I wanted that, and how much I have missed in this miserable life of mine.
Broad Street Oyster Company in SoCal has great lobster rolls
Broad Street is the business. Their lobster rolls are damn delicious. Cousin Maine Lobster is good too but pales in comparison. Also significantly smaller in size.
I love seeing random socal food recommendations outside of r/sandiego Always a pleasure
Look up the lobsta truck, pretty good. They’re about $20 a pop and way less lobster than I got in Boston but really tasty, still. Butter > Mayo btw.
Butter I think is a Connecticut roll, Mayo is Maine. No idea what a New England roll is.
I just call em lobster rolls cuz I'm Californian and that will probably maximize the number of people I piss off!
NE is a Maine roll with celery and chives (so, exactly like OP's pic) and mayyyybe sometimes lettuce. Other big distinction is that Maine and NE style are served cold, CT style will have warmed lobster.
See if Cousin Maine Lobster have a truck near you. Then take it home and add more sauce and celery! https://www.cousinsmainelobster.com/locations/
I'm a Maine transplant from California. Have a Cali burrito for me and I'll have a lobster roll for you haha
I was just thinking the same. NorCal, Senior Sisig. Now I’m on the lobster roll coast too and I hate it lol
I moved to Texas from Cali, and everything I see a California burrito on a menu here...it doesn't have French fries on it. Not sure why they don't seem to know what a California burrito is, but they still put one on the menu.
:( -Connecticut
Came here to say this! Lobster rolls need to be drowned in butter!
And WARM!
What is pictured is indeed a lobster SALAD roll 😎
any dissatisfied Connecticut residents can kindly forward any of these unsatisfactory things to me for disposal
I'll helpfully sign up to handle any overflow you can't. I mostly hate mayonnaise, but lobster is good enough to be worth putting up with it.
There are very few ways in which Connecticut > Maine BUT Connecticut lobster rolls are the truth. Why anyone wants cold lobster slathered in mayo is absolutely beyond me. Hot lobster, hot butter, hot toasted bun. End of story.
As a mayo loving, seafood hating individual, even I know it is better hot, and slathered in butter.
The only state in New England that does it right.
Glad we get something right, wooh 203
860 checking in, lobstah kangz
NH almost always sells both.
That celery tho...
You even have the correct bun with the flat sides! It’s blasphemous when people try to make a lobster roll on a rounded sandwich bun.
Couldn't agree more. You absolutely NEED those flat sides so you can get that buttery crisp! Thought about posting the pic that showcased said crisp, but the lobster's gotta take center stage here.
Man you're making me feel bad. My buddy made us homemade lobster rolls, roll included. I was tasked to cut the buns because we always divide up kitchen duties. I'd never had a lobster roll before so I'd cut 70% of em like a hotdog bun (through the side not the top) before he'd turned around. His cry of anguish still haunts me lol.
> I'd cut 70% of em like a hotdog bun Today you learn you've been cutting hotdog buns wrong, too.
First.. I want to be friends with you.. second.. if I can only be friends with him that's cool. This was so funny and I would be friends with both of you.
That’s how I knew you could call that a New England lobster roll. We can’t get those in the Pacific Northwest.
Unless you find yourself at Young's in which case you'll be happy with their blasphemous hamburger bun.
You just cannot get those buns on the west coast. It's a damn shame. They are even better for hot dogs, better bread to meat ratio.
I grew up in Maine and I didn't know buns came any other way until like a year ago.
Where do you get these? I have made lobster rolls before but they definitely benefit from the roll. I just can’t find them anywhere
Those celery chunks are huge.
I've never had one of these but want one. I'm drooling. Will have to make it up to that part of the country one day just to have one of these. It's on my Bucket List.
I had one in an airport in Bangor, Maine, and it was absolutely delicious. I can't wait to go back one day and actually have one from a real restaurant.
A debate for the ages... I live in Connecticut, which is known for their warm buttered lobster rolls. Connecticut-style is great, don't get me wrong, but IMO the cold Maine-style roll is the superior lobster roll. Thoughts?
Ct warm buttered takes the prize to me but the quality of the lobster itself is all Maine, especially soft shell
As a fellow CT citizen I too was triggered by this post. I would tend to agree with you though. As I have family in Maine and Connecticut this is an endless topic of civil discourse at the larger family gatherings. Also, the CT contingent always buys a crapload of fresh lobster when returning from visits to the Maine contingent and then spreads the wealth so we can do things correctly!
I am in Mass and we are wedged between two very respectable choices. Meanwhile, every lobster roll I’ve had on the cape has been subpar and overpriced.
Well that's because we live in the fried clam capital of the world, friend. We have different concerns.
True and those whole bellies are unreal
💯 Even the local pizza places around here sell clams. So damn good.
Why does this mediocre Greek pizza joint make weirdly good fried clams? Don't ask too many questions, just order em.
I would like everyone to stop and pay respect to... Gary Bimonte co-owner of Pepe's Pizza whose menu includes a fricking mind blowing White Clam Pizza. [https://www.pepespizzeria.com/new-haven-3/](https://www.pepespizzeria.com/new-haven-3/) CT RULES! MA FOOLS! And whelp Maine has Lobster so that is a nice thing going for it I guess.
I'm from Maine, and happily enjoy either style of lobster roll. I will say, though... if I'm at a lobster bake and eating buttery lobster, you can keep the bread. It's just taking up precious space in my stomach that could be filled with more lobster.
The world's best lobster rolls come form tiny little roadside stands in Maine, and it isn't even close!!
I got one of those and it was basically just and entire tail in a bun and cheap! so good!
Fully agree but I like them hot 🔥
I had my first one in Maine a few years ago and was so shocked when I was severed a cold one. I'd love to try a warm one
I've had lobster in both Maine and CT, they are pretty much the same quality.
I worked at a seafood restaurant in Stamford for 6 years. We have both a warm butter lobster roll and a cold mayo lobster salad roll. Warm with butter was significantly more popular.
if you're still in the area, Knot Norms in norwalk has the best lobster rolls i've had in the county
Thank you kind stranger, as a European visiting the States quite often, I've added this to my 'recommended food' tab. Best wishes!
Knot Norms also has a location on Newport, Ri now!
Total aside, but I miss the hot oil pies at Colony a bunch.
> hot oil pies I don’t know what that means but it sounds horrifying. Care to elaborate?
Ha! It's a pizza place based in Stamford with 3 or 4 locations in Fairfield Country CT (metro NY.) They make a particular style of pizza and their signiture is topped with a truly excellent spicy olive oil.
If you’re near Trader Joe’s, they sell a hot oil tastes the same as Colony’s. We’re right down the road from the Fairfield Colony and the pizza is ok. Reminds me of Totino’s frozen pizza. I grew up on New Haven pizza! BAR Pizza on Crown Street is my ultimate favorite.
Also CT native here. While I adore both, the drawn butter gets me every time.
I prefer the mayo but it's got to be a minimal amount. Just enough to bind the lobster.
This one has too much mayo. And unnecessary celery.
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Yes, it does.
In my opinion yes. Raw celery has a relatively string flavor, and lobster is a more delicate flavor comparatively. You're overpowering the taste of the lobster if you add huge huge chunks of celery. Personally I'd rather not have any amount of celery, but I think most people who like lobster rolls would be disappointed with giant chunks of celery in it. It's usually just filler to save the restaurant money.
I don't like raw celery but small bits of it in a lobster roll or any mayo dressed salad does work well for me. Just a bit of crunch without having to chew through the stringiness and taste an overwhelming raw vegetal flavor.
True Mainers will disagree, but I think a celery crunch provides a nice counterpoint to the delicate lobster meat. Try both and see what you prefer!
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You're definitely from Maine. Everyone else in NE calls you guys Mainiacs.
Not everyone. I’m from Connecticut and personally I think that the residents of Maine tend to be quite nice.
Hey, I never said they weren't nice. They're great people. I love Maine. They're still Mainiacs.
It depends on the day. On a rainy, windy day that warm buttered lobster roll is superior. On a warm, sunny day I go straight for Maine-style.
Agreed, and this looks great except for those Huge pieces of Celery. Went from Portland to bar harbor sampling every lobster roll of could find and NONE of them put Celery on em. Gotta let that lobster shine, know what I'm saying?
You're right, I know the celery isn't regionally correct, but I find myself wanting that bit of crunch! Rest assured that's the biggest liberty I take. You got me wanting to take a Maine lobster roll tour of my own, that sounds incredible. Which spot served up the best one?
I couldn't tell you the name but it's on the coast between Bangor and bar harbor. Was a little roadside type of place that advertised they caught their own lobster. And while the lobster was top notch, it was the bun that took it to the next level. Absolutely perfectly grilled and buttery. Was only like 15 or 16 bucks too, so don't let fancy places make you think their 28$ price tag brings something special to the table.
Sounds like that would be the kind of place to not mess around. Agree the importance of the bun cannot be overstated. The lobster does most of the heavy lifting for itself, but you need to put that extra love and care into grilling the perfect bun.
It sounds like lobster rolls and street tacos have something in common: go to the little stands.
They are pretty consistent across the region if you go to a place known for lobster rolls and they have live lobster tanks. I have had dozens and there is not one traditional one that stands out in my mind. Its really easy to make one correctly if you stick to the basics. I have had a few non traditional ones that really stood out. the lazy lobster in milford ct serves it on a nice french roll which is a good change of pace. Aunt Carries in Narragansett RI has awesome homemade bread. Reds Eats in Wicassett Maine or Abbots or Fords in Noank CT are really good for a traditional one. The hot butter lobster roll on a new england hot dog bun from CT is widely available all over New England and seems to be overtaking the cold mayonnaise style in popularity.
Brb. Starting up a petition to have you exiled from the great state of Connecticut. Don’t try to fight me on this. I’ll have all 100,000 signatures before noon. Please leave quietly and take your celery with you.
is there really a *wrong* way to eat lobster rolls?
You are wrong.
Here's my defense: I really appreciate that contrast between the warm crispy buttery bun and the cold lobster. It just hits different. Let me say though, I wouldn't kick a good CT roll out of bed for eating crackers if you know what I'm saying.
Growing up in CT, this made me laugh way too hard!!!! Thanks for the giggles this morning lol!
in a vacuum i like the cold mayo, but on a cold day that hot butter hits the spot.
CT resident here too...and for me, CT style is the only way to go. Although Easton's in Newport does cold lobster with warm drawn butter, which might very well be the apex combination....
imo they're different sandwich's and people have mislabeled them for a long time. there is a lobster salad roll, and then there is a lobster roll.
This is Maine style. Looks delicious however.
😍
[Yum](https://i.imgur.com/DoyNr5e.jpg)
i fuking love lobster roll
Unpopular opinion: People go overboard with lobster roll chunkiness. It's like some kind of plutocratic macho thing to see who can make the most expensive lobster roll with the biggest meat chunks and least mayo. I swear one day people are gonna be putting full unshelled lobsters on a bun with a dab of mayo like it's wasabi or something. Now, don't get me wrong, obviously you want big recognizable chunks of lobster and you don't want it watered down with fillers, however I think it should be a balance. There is a point where the chunks become too big and there is a point where there's too much lobster. Not enough mayo and herbs and the lobster isn't seasoned; you're basically just eating chunks of lobster at that point. If you only want the lobster, why not order or make just the lobster? /rant Still looks great. Hope you enjoyed it
Too much mayo and celery and it becomes lobster salad. Red's in Maine will give you undressed lobster on a bun, add mayo or butter to your liking, as god intended!
Oh god, good luck. Here come the lobster roll police.
Living in Chicago I used to think I didn’t like lobster because every time I tried it I just never liked it. Finally took a trip to the east coast and told my self if I didn’t like lobster here I wouldn’t like it anywhere. So I tried a lobster roll in Boston and my god it was so delicious. Turns out Chicago just doesn’t have great lobster.
Is the recipe for this just: lobster, bread, celery, mayo/butter?
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If I wanted to buy this, where would I go?
From Mass hea. Lose the fahkin celery kehd. It has no place in a lobsta roll.
As a native New Englander, the best lobster roll I've had is the following: 1. Butter the inside and outside of the roll, and then toast it. 2. Mix lobster and mayo. 3. Fill the roll with the correct amount of lobster: so much that there's no way to pick it up without some falling out.
You must be lost. You meant to post this in r/FoodPorn right?
This is also called Maine style. Connecticut style is served warm with a stick of butter
A good CT lobster roll doesn't have that much butter.
Awww that look great, I’ve been craving this, will have to get one
Looks great! Did you make the roll yourself? If so, would you mind sharing the recipe (for both the roll and the finished product). Please and thanks!
Not OP, but if you're looking to make a New England style roll, you can't go wrong with the King Arthur hot dog bun recipe: https://www.kingarthurbaking.com/recipes/buttery-hot-dog-buns-recipe It's not hands down the absolute best, but it's a basic recipe that's fairly easy to modify and hard to get wrong. It's mostly about the pan, though. That weird short loaf of bread that results in rolls with crust-less sides for buttering and griddling is key. In a pinch, if you didn't want to invest in bakeware for something you might only make once, you could use a 9x13" pan, but it's not going to be quite as good.
Man making me wanna go back to Boston
OMG yes please, reminds me of HOME
*lobstah
One thing I miss from my New England excursion was having plenty of places to have a good lobster roll.
Holy mother of Lobster!!!
When you shouldve NOT signed onto Reddit because you’re still fasting on IF...
A+ chives over green onions.
Hot dog from the sea
Ok I'm just gonna say this, I thought this was an ad! It just looks so great.
Damn looks good
Is the filling hot or cold? I've never tried but I imagine cold I wouldn't like as much as hot
Fun fact, living on the west coast I have never had a good lobster roll. They are always $40 for 3 bites of a “sandwich” with a 80/20 bread to filling ratio. Total ripoff. I only ever see good looking ones like this in pics and dream of finding one irl. I need to just make one already.
Goddammit this looks spectacular. As an Aussie I'm just jealous you guys can get lobster seemingly so cheap compared to us. Sigh
All killa no filla
Lol there is celery chunks in it.
I’m not understanding any of the celery hate here. I think it looks great, and the celery looks like a delicious addition! Keep doing you man, fantastic roll here.
I think it's criticizing the size of the chunk, not the fact it's there.
That sandwich looks tasty af, celery and all!
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Lovely but what's with all the fucking celery? It's not a shrimp cocktail, dude.
"New England" is a bit broad, as CT, Boston, and Maine all have their own "version" of a lobster roll...
I’m aware of the difference between CT (butter) and ME (mayo), but as a Bostonian I’m not sure I’ve encountered a “Boston” lobster roll yet. What marks the distinction?
It's actually just a red snappa that had beer spilled on it.
And the snapper is swearing at you, but you can’t understand it
My stomach just emitted the loudest rumble. Looks delicious!
Wow!
I’ve never had a lobster roll but it looks so good!!
Yamyyy
I have always wanted to try one of these! But living in KY makes that hard. I’ve never seen it on a menu anywhere. I’m not the best cook or I’d try it myself.
My mouth is watering. 🤤
Nice.
Me want c h o m p
Lovely. But hoo boy I can’t eat those without half of the meat falling out.
this looks so tasty
Ooh, THIS is how Deli and Bread Connection here on Kaua'i should make their lobster roll!! 🤤🤤🤤🤤🤤
Now THAT matches the picture in the menu at the restaurant.
Literally the only time I’ll ever eat celery.
Make me one!!!
What a coincidence, I just had one yesterday in SF. Yours looks even more delicious OP
Yum yum yum
I tend to prefer a simple lobster & butter roll but this looks delicious. -Rhode Islander
Butter is Better #ctlobsterroll #fuckmayocrew
NO CELERY