Lobster Rolls

A classic beach-shack lobster roll becomes Asian-inflected when mixed with a mild curry mayonnaise; a few baked kaffir lime leaves on top add crunch.

Chef Anne Quatrano makes this delicious twist on a lobster roll with a handful of ingredients. Between the two major styles of lobster rolls--served warm with butter or cold mixed with mayonnaise--she advocates for the creamy mayo version. She also butters the rolls generously before toasting.

These lush, miniature takes on classic New England lobster rolls are a staple of this sleek South End lounge and restaurant, one of the few places in Boston that serves great food late at night.

"Putting potato chips inside sandwiches has always been a favorite trick of ours," says chef Jon Shook. He and co-chef Vinny Dotolo serve chips on Tabasco-spiked lobster salad tucked into buttery toasted buns.

These rolls, which are a delightful play on the traditional lobster roll, are quite substantial, so one per person is plenty, especially if you're serving additional hors d'oeuvres. Cooked shrimp or lump crab is a fine alternative to lobster.

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.