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.

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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
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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  
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