Oh yes, combined you’ll have sweet, so rich and just exquisite! Lightly lime teased, full fat mayo. (as long as the butter side is victorious). The true definition of food porn—naked lobster. Appreciate you sharing your dignified tastes. Add the chopped lobster meat and toss to blend. Mayo all the way. Have a picture you'd like to add to your comment? I got obsessed with them last year. madame tarte française … i hate to sound like one of those pains who think that they have the only way to prepare a dish, BUT … again … a lobster roll is PROPERLY prepared by toasting a bun (a soft-sided bun … certainly not baguette!!! Mayo may make a nice little lobster salad, but a warm, sweet, buttery lobster roll oozing from its toasted, split-top bun, is my recollection of Cape … It is the true destiny of this most yummy of sea critters. The memories…the ocean…I’m landlocked in Kentucky now. This lobster roll recipe diplomatically uses BOTH butter and mayo. © 2010 David Leite and Renee Schettler. No question. David, I’m a big fan of mayonnaise — all kinds: Hellman’s, homemade, with or without garlic or minced herbs — but I would no more put mayo on a lobster roll than I would pour on catsup. Moxie was once popular throughout the US. The lobster roll is my favorite way to prepare lobster, and I splurge at least once every summer season. Being near the coast, we had access to tons of seafood. Seriously, it’s all about the sweet & salty, buttery, crispy, yet soft “split-top” bun. No celery or onion. It rocks. I think they are lobsters that have recently molted, so their shells are not calcified or toughened yet. Enter your email address and get all of our updates sent to your inbox the moment they're posted. Bah-ston way or the highway. I’d dip one saltine after another into it as I stared at that creature who was my mom and yet not my mom. Lobster rolls from the Red Hook Lobster Pound food truck. Sofia, right on. In Halifax we went to Fid (amazing foie gras), and had great meals in Chester, in Lunenburg, where we dined at Fleur de Sel (wonderful mussels and fish), and in Wolfville, where we ate at Tempest by Michael Howell. Image. A bit of shredded iceberg for crunch if you must, BUT celery, tarragon and what have you. Warm lobster in toasted roll…Hellmann’s with a dash of butter. If it's not going to have butter, some say, don't bother—while others won't stand for a lobster roll without mayo. As a child, I’d slather butter unsparingly on slice after slice of bread my mom had baked from scratch. If so, let me announce right off that I’m firmly in the pro-hot camp. If you and I weren’t in complete agreement, Renee, I’d suspect that “Sanity speaking” was meant as an aspersion on the rest of us. I had no idea what it was, but I was happy to see lobster for less then $10 and then to see it dressed in mayo? Truthfully, this is a non-issue and not really open to debate. Whether you choose to serve lobster rolls hot or cold depends on whether you prefer butter or mayo. I did neglect to mention that the rolls I adore are drenched on the outside in butter and then grilled. Why not enjoy hot buttery lobster rolls in the winter, and cold mayo rolls in the summer? A buttery grilled Nissan or Country Kitchen split-top roll and thick, (extra heavy) Hellmann’s mayo give you the best of both worlds. What is the nonsense of butter on a lobster roll? And I think it had everything to do with the lobster. I know what you’re thinking. Thanks, Sean. Didn’t have any lobster, though. Grilled and naked save for a simple brush with, well, not mayo. “..so I can only assume that the entire state would vote for mayo.” See, I have an entire state on my side! It came on homemade french bread and barely had any mayo and a tiny bit of celery and it came with homemade fries. There are two classic ways to make lobster rolls: the Maine way with mayonnaise and the Connecticut way with melted butter. And we’re talking about 5 or 6 years ago, and I still remember. We eventually grow so dotty that during TV commercials we forget what show we’re watching. Lobster tails must have melted butter for dipping. Judy, I’m from the South Coast, so I hear you. The Jamaican mojo. I’d long ago come to regard the buttery gilding of lobster with an almost hushed reverence. Because I am a little pig for both. There are two classic ways to make lobster rolls: the Maine way with mayonnaise and the Connecticut way with melted butter. Nothing, but nothing is the rightful and appropriate condiment for lobster rolls except mayonnaise. Not like Dr. Pepper, not like Birches, a taste all its own. I have a a photo of me on cape Cod in 1963 eating my very first. Renee and David are also correct about the Hellmann’s mayo. The One and I have to get a portrait done by Nadine Robbins. And you can’t dress a salad in buttah. Its heyday was the 1930s. If I say Hellmann’s for cold lobster, and drawn butter for freshly steamed, does it count?? Nev-ah, ev-ah a doubt: drawn butter. Not that I ever thought to ask her. I grew up in CT where we have real, hot, buttery lobster rolls – none of this mayonnaise nonsense. And I’d lavish it all over the surface of the cheap sirloin steaks my dad would occasionally grill. Rinse the lobsters under cold running water to cool enough to handle. But the only way I want to treat my lobster to a butter bath is with a cracker in one hand and a pick in the other while wearing a plastic bib with a bright-red ocean cockroach on it that’s saying, “Eat me!” If I want the gustatory equivalent of a butter-drenched lobster roll, I’d eat some bread with my dinner. I’m with Megan. Shakespeare was, yet again, right: “much ado about….” It’s a soft, top-split, buttered-and-toasted-on-the-outside bun. Mind sharing which brand of buns that you’re referring to? I think CT is team butter. Lisa, well that just about sums it up, doesn’t it?! Oh, no question. The notion of entrusting something as sacrosanct as lobster to something as overwhelmingly artificial as Hellmann’s actually caused me some angst. Oh, would you two please stop this love affair? Here’s how it is from Newport, R.I., where I was born and grew up…, 1. Mayoboy, so glad to have you in my corner. David Leite and Renee Schettler have worked together for more than a decade as publisher and editor-in-chief respectively of Leite's Culinaria. And it was always with a sorta mesmerized stare as the butter slunk into the nooks and crannies and teetered  past the edge of the crust. And that’s why there’s a place carved out for you in my heart, Katie. But I draw the line at anything but Hellmann’s dressing my seafaring love bug.