Lobster Rolls

If you've never had a lobster roll, put it on your to-do list immediately—but you'll need to try all three varieties. In Maine, lobster meat is lightly tossed with mayonnaise and spooned into a buttered New England–style hot dog roll that's flat on both sides. In Connecticut, mayo is ditched altogether, and the lobster is quickly sautéed in warm, clarified butter before going on the roll. In New England, as in Maine, the lobster meat is mixed with mayo, but also contains crunchy vegetables like celery and lettuce. Die-hard fans have their preference, and you'll find all three in Food & Wine's guide.

Most Recent

Butter-Poached Lobster Rolls with Spicy Sauce
Chef Geoffrey Zakarian makes the most decadent lobster rolls. First he boils the lobsters, then he poaches the meat in butter. To balance all of that richness, he tops the rolls with a spicy mustard mayo. Slideshow: More Lobster Recipes 
Maine Lobster Roll
In Maine you're likely to find lobster rolls served two ways. Innovators prefer a crunchy, tangy and slightly spicy version of the lobster salad that includes celery, lettuce, lemon juice and a pinch of cayenne. Purists leave out those ingredients because they believe nothing should interfere with the mix of sweet tender summer lobster and mayonnaise. More Amazing Seafood Recipes
'Tis the Season for Lobster Rolls, Burgers and Frozen Custard
Here, some highlights of what F&W editors have been cooking and eating over the past week.